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The viscosities of relatively dilute solutions of the C.W. Sol. and H.W. Sol, fractions obtained from potato starch ground in a ball mill and also from the unground starch are higher than those of the corresponding wheat starch fractions. In particular, those of the H.W. Sol. potato starch fractions are remarkably high. The “intrinsic viscosities” of the fractions are approximately proportional to their mean molecular weights.
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Lampitt et al. (1948) studied this question.
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