本方法用于通过玉米工业粘度计（C.I.V.试验）测量淀粉溶液或悬浮液的粘度。粘度自动记录在一张图表上，该图表给出了烹饪和冷却期间的粘度特征。该方法适用于未改性和改性的淀粉以及来自谷物和块茎的淀粉衍生物。关于通过粘度-淀粉图法测量淀粉溶液或悬浮液的粘度，请参见TAPPI T 676“淀粉和淀粉产品的粘度（粘度/淀粉/

This method is for measuring the viscosity of starch solutions or suspensions by means of the Corn Industries viscometer (C.I.V. test). The viscosity is recorded automatically on a graph which gives viscosity characteristics during any desired period of cooking and cooling. The method is applicable to unmodified and modified starches and starch derivatives from cereal grains and tubers. For measuring the viscosity of starch solutions or suspensions by means of the Visco-Amylo-Graph method, see TAPPI T 676 “Viscosity of Starch and Starch Products (Visco/Amylo/