If I could know the viscosity measuring it by myself I would have done it, so that means, that I cannot measure it by myself, therefore I'm asking for it. Anyway thank you very much for giving an answer.
I assume starch-water mixtures of this concentration are non-Newtonian. They are shear thickening or dilatant.
Dilatant fluids enable a rapid walk on them without sinking because their viscosity increases with shearing rate.
Am I right ?
Starches are usually dilatant or sheer thickening.
In the paper industry the coating kitchen usually mixes starch solutions up then adds a viscosity modifier such as magnesium sulphate(? or something like that) I suspect this means that small changes in dilution will mean big changes in viscosity.
Hire a laboratory to do a proper rheological study on the solutions of interest, buy a rheometer and investigate it yourself, or buy a Brookfield viscometer and do the best you can. If you don't know the rheology, you CANNOT design any equipment. Oh, you could guess at it! But that is not science!
If you would like an inexpensive way to measure viscosity try making a small batch of the solution and use a Zahn or Ford cup. They work by draining the fluid out of a certain size hole while you measure the time with a stop watch. The time for that size hole then correlates to cps. I think you can find them at