TAPPI T 637 : 0
Withdrawn
VISCOSITY OF STARCH AND STARCH PRODUCTS (C.I.V. TEST)
Hardcopy , PDF
English
07-23-2013
1. Scope and summary
2. Apparatus
3. Calibration
4. Test specimen
5. Procedure
6. Report
7. Precision
8. Keywords
9. Additional information
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 T 676 "Viscosity of Starch and Starch Products (Visco/Amylo/Graph Test)".
| DocumentType |
Classical Method
|
| Pages |
4
|
| PublisherName |
Technical Association of the Pulp & Paper Industry
|
| Status |
Withdrawn
|
| TAPPI T 676 : 1997 | VISCOSITY OF STARCH AND STARCH PRODUCTS |
| TAPPI T 638 : CM 85 | ANALYSIS OF STARCH AND STARCH PRODUCTS |
| TAPPI T 657 : 2012 | SAMPLING OF FILLERS AND PIGMENTS |
| TAPPI T 676 : 1997 | VISCOSITY OF STARCH AND STARCH PRODUCTS |
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