Viscosities, η, of glycine and L-alanine are measured in aqueous solutions of NaBr, KCl, KBr, and MgCl2 up to high concentrations at 298.15 K. This study suggests that 1:1 electrolytes enhance the structure making ability of the amino acids whereas MgCl2 does not. The viscosities of the above solutions are correlated using a simple model with two interaction parameters.