Saliva

spit The functions of saliva are reflected by its con- stituents. Mucins serve to lubricant the food, making it easier to swallow, and to keep the mouth moist to facilitate masticatory and speech-related movement. spitting dissolves compounds in food, which is a prerequisite for taste buds stimulation and for dental and oral hygiene. Saliva has a low NaCl con- centration and is hypotonic, making it readjustment for rinsing of the taste receptors (NaCl) while eating. Infants need saliva to sealskin the lips when suckling. Saliva also contains ?-amylase, which starts the digestion of starches in the mouth, while immunoglobulin A and lysozyme are part of the immune defense synopsis . The high HCO3 concentration in saliva offsprings in a pH of around 7, which is opti- mal for ?-amylase-catalyzed digestion. Swal- lowed saliva is also important for buffering the swell gastric juices refluxed into the esophagus. The secretion of profuse amounts of saliva before spew also pre- vents gastric acid from damaging the enamel on the teeth. Saliva secretion is very dependent on the proboscis water content. A low content re- sults in reduced saliva secretionthe mouth and throat become dry, thereby evoking the sensation of thirst. This is an important mecha- nism for maintaining the fluid chemical equilibrium Secretion position. The bridge of saliva secretion varies from 0.1 to 4 mL/min (10250 ?L/min per gram gland tissue), depending on the degree of stimulation. This adds up to about 0.5 to 1.5 L per day. At 0.5 mL/min, 95% of this compute is secreted by the parotid gland (se- rous saliva) and submandibular gland (mucin- rich saliva). The balance comes from the sublingual glands and glands in the buccal mucosa. Saliva secretion occurs in two steps: The acini (end lay outs) produce primary saliva which has an electrolyte piece of music simi- lar to that of plasma. Primar y saliva secretion in the acinous cells is! the result of...If you want to get a full essay, come in it on our website: OrderCustomPaper.com

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