saliva

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saliva

 [sah-li´vah]
the enzyme-containing secretion of the salivary glands.

sa·li·va

(să-lī'vă),
A clear, tasteless, odorless, slightly acidic (pH 6.8) viscid fluid, consisting of the secretion from the parotid, sublingual, and submandibular salivary glands and the mucous glands of the oral cavity; its function is to keep the mucous membrane of the mouth moist, to lubricate food during mastication, and, in a measure, to convert starch into maltose, the latter action being effected by a diastatic enzyme, ptyalin.
Synonym(s): spittle
[L. akin to G. sialon]

saliva

/sa·li·va/ (sah-li´vah) the enzyme-containing secretion of the salivary glands.sal´ivary

saliva

(sə-lī′və)
n.
The watery mixture of secretions from the salivary and oral mucous glands that lubricates chewed food, moistens the oral walls, and contains ptyalin.

saliva

[səlī′və]
Etymology: L, spittle
the clear, viscous fluid secreted by the salivary and mucous glands in the mouth. Saliva contains water, mucin, organic salts, and the digestive enzyme ptyalin. It serves to moisten the oral cavity, to initiate the digestion of starches, and to aid in the chewing and swallowing of food. Approximately 1 to 1.5 L is produced per day. salivary, adj.

saliva

Spit The clear, semifluid secretion of the major and minor salivary glands, and mucus-secreting cells of the oral cavity; saliva keeps the oral cavity moist, lubricates food during mastication–which facilitates deglutition, and, via its enzyme content-alpha amylase, begins the process of digestion. See Salivary glands, Sputum.

sa·li·va

(să-lī'vă)
A clear, tasteless, odorless, slightly acid (pH 6.8) viscid fluid, consisting of the secretions from the parotid, sublingual, and submandibular salivary glands and the mucous glands of the oral cavity; its function is to keep the mucous membrane of the mouth moist, to lubricate food during mastication, and to convert starch into maltose.
Synonym(s): spittle.
[L. akin to G. sialon]

saliva

A slightly alkaline, watery fluid secreted into the mouth by the SALIVARY GLANDS. Saliva contains the digestive enzyme amylase capable of breaking down starch to simpler sugars. Saliva keeps the mouth moist, dissolves taste particles in food so that they can stimulate the taste buds on the tongue and lubricates food during mastication to assist in swallowing.

saliva

a viscous, transparent liquid containing water, salts, MUCIN and (sometimes) salivary AMYLASE. Saliva is secreted by cells of the salivary glands which, in humans, occur in three pairs, one in the cheek and two between the bones of the lower jaw. The quantity of saliva produced depends on the type of food being consumed. Dry foods and acidic foods stimulate a copious volume of nonviscous saliva, while liquids such as milk stimulate small quantities of thick saliva.

sa·li·va

(să-lī'vă)
Clear, tasteless, odorless, slightly acidic (pH 6.8) viscid fluid, consisting of secretion from the parotid, sublingual, and submandibular salivary glands and the mucous glands of oral cavity; its function is to keep mucous membrane of mouth moist, to lubricate food during mastication, and, in some measure, to convert starch into maltose.
[L. akin to G. sialon]

saliva (səlī´və),

n the clear mucoserous secretion formed mainly in the major glands of the parotid, submandibular, and sublingual, as well as minor glands. It has lubricative, cleansing, microbial, excretory, and digestive functions and also is an aid to deglutition. Although its pH level is slightly more acidic than blood–6.3 to 6.9–it is more basic than dental plaque and acts as a buffering agent within the oral cavity. Emotional disturbances affect the rate of salivary secretion either by stimulation of secretion or inhibition of activity, leading to xerostomia. A lowered rate of flow has been noted in patients suffering from depression, whereas a higher degree of salivary activity has been observed in patients with mania. However, most xerostomia is due to medications and is related to an increased caries risk.
saliva, lingual,
n saliva secreted by von Ebner's glands and other serous glands of the tongue.
n a theory of calculus formation in which the loss of carbon dioxide (CO2) from saliva reduces the salivary carbonic acid content and causes the calcium phosphate in solution in the saliva to become supersaturated; calcium phosphate then precipitates in areas of stasis of the saliva.
saliva, parotid,
n saliva produced by the parotid gland. It is thinner and less viscous than are the other varieties and contains no mucin because the parotid gland is purely serous in its secretions.
saliva, supersaturated,
n saliva overladen with mineral elements associated with calculus formation. With a loss of carbon dioxide (CO2) and a rise in the pH level of saliva, precipitation of calcium, phosphates, and magnesium carbonate occur, thus providing the mineral components of salivary calculus.
saliva viscosity,
n the relative thickness of saliva produced by the salivary glands. Saliva should be watery in order to aid in food digestion and to assist in the motor functions of chewing, swallowing, and speaking.

saliva

the enzyme-containing secretion of the salivary glands.

saliva tests
tests conducted on the saliva of horses competing in races or show events to detect the presence of drugs used to affect the horse's performance.