Results 211 to 220 of about 193,683 (258)
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Rheology of Human Saliva and Saliva Substitutes

1990
Saliva at rest separates in a bulk solution and a protein layer on top. The layer has been characterized ellipsometrically giving its thickness and density. Rheologically the layer and bulk were studied separately with linear and non-linear methods: harmonic shear experiments and flow curves. Thus a rheological framework resulted which was used for the
Mellema, Jorrit   +4 more
openaire   +2 more sources

[Saliva and saliva substitutes].

Nederlands tijdschrift voor tandheelkunde, 2002
Saliva is a mixture of secretions of both the large salivary glands (glandula sublingualis submandibularis and parotis) and the minor salivary glands of the palate, tongue, lips and cheeks. The rheological flow of the separate glandular salivas differs remarkably. Sublingual saliva is both more viscous and elastic than the other glandular salivas.
W A, van der Reijden   +2 more
openaire   +1 more source

Saliva viscosity measurements

Oral Surgery, Oral Medicine, Oral Pathology, 1951
Abstract The viscosity of the saliva was investigated using a Hess viscometer. The viscosity of mixed saliva regularly sank rapidly after secretion. Pure mandibular saliva often showed greater stability. No certain influence on the viscosity was found with α-amylase or suspensions of salivary bacteria.
Y, ERICSSON, L, STJERNSTROM
openaire   +2 more sources

Hormones in Saliva

CRC Critical Reviews in Clinical Laboratory Sciences, 1986
Since the collection of saliva is noninvasive, nonstressful and usually very convenient there have been many recent studies examining the clinical relevance of measuring various hormones in saliva. It now appears that the measurement of most unconjugated steroids in saliva will provide clinically useful data whereas the measurement of conjugated ...
Ross F. Vining   +2 more
openaire   +2 more sources

Saliva tannin interactions

Journal of Oral Rehabilitation, 2000
Many plant foods contain tannins, compounds that bind proteins, such as mammalian enzymes. Although described as tasteless, tannins can be detected orally by their astringency. However, the actual mechanism of oral detection and the effect of tannins on mastication and swallowing have been little investigated.
J F, Prinz, P W, Lucas
openaire   +2 more sources

Saliva

The Journal of the American Dental Association, 2008
John B. Heppner   +104 more
openaire   +2 more sources

Saliva

Schweizerische medizinische Wochenschrift, 2003
Robert Bradley, Lloyd Beidler
openaire   +3 more sources

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