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/