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Swelling Agent. Any salt (q.v.) or alkali (q.v.), as sodium hydroxide (NaOH), potassium iodide (KI), ammonium nitrate (NH4NO3), or silver nitrate (AgNO3), which, when added to an aqueous starch suspension (q.v.), reduces the specific gelatinization (q.v.) point of the starch so it will swell at room temperature (q.v.) rather than require elevated temperatures.