(1) Glycerolysis of some varieties of starch has been studied, the progress of which being shown by observing the transparency, the optical rotation and the viscosity of the products. Potato starch is glycerolysed most easily, but wheat starch somewhat difficulty. (2) With the duration of time the glycerine content of the products of glycerolysis increases, and this content is in parallel relation with the cryoscopic molecular weight as well as with the acetyl value. Thus it has been shown that a glyceryl group probably stands at one end of the molecular chain of disaggregated starch. (3) The viscosity measurements of these glyceryl starches indicate that Km of the Staudinger’s equation decreases with increasing molecular weight, and it has been shown that an equation ηsp⁄C=KmM+k expressing the relationship between viscosity-concentration and molecular weight, holds. In this respect wheat starch and potato starch behave a little different from each other.