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Journal of Dental Research, 1987 The rheology of saliva affects the coating and lubrication of oral surfaces and the consistency of ingested foods. Salivary gland dysfunction can cause tissue damage and dysphagia. Therefore, we have considered the problem of designing a synthetic saliva for medical management.
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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
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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
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Journal of Dental Research, 1987
Nature's demands on salivary glands are extensive and diverse and range from the reptilian need for a venomous drop to incapacitate its prey to the 100 quarts that ruminants require to digest a day's grazing. Other species depend on saliva not for survival, but for improving the quality of life, using the fluid for functions varying from grooming and ...
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Nature's demands on salivary glands are extensive and diverse and range from the reptilian need for a venomous drop to incapacitate its prey to the 100 quarts that ruminants require to digest a day's grazing. Other species depend on saliva not for survival, but for improving the quality of life, using the fluid for functions varying from grooming and ...
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Rheology of Human Saliva and Saliva Substitutes
1990Saliva 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
C. Blom +4 more
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Wetting Properties of Human Saliva and Saliva Substitutes
Journal of Dental Research, 1986Contact angle measurements were employed so that we could study the wetting properties of human whole saliva and saliva substitutes containing mucins or carboxymethylcellulose (CMC) on human oral mucosa (in vivo) and on ground and polished human enamel (in vitro). A new approach was introduced for measuring contact angles on human oral mucosa in vivo.
Henk J. Busscher +4 more
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Fluoride Concentrations in Duct Saliva and in Whole Saliva
Caries Research, 1970Fluoride concentrations were determined in saliva from children and young adults by means of a fluoride ion electrode (Orion Research Inc.). Children who consumed drinking water containing 1 ppm fluoride (Group 1) showed a mean fluoride concentration of 0.009 ppm in parotid saliva. Children residing in a community with less than 0.1 ppm fluoride in the
K. Yao, P. Grøn
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Review: The physiology of saliva and transfer of drugs into saliva
Forensic Science International, 2005Although saliva or oral fluid "lacks the drama of blood, the sincerity of sweat and the emotional appeal of tears", quoting Mandel in 1990 [I.D. Mandel, The diagnostic uses of saliva, J. Oral Pathol. Med. 19 (1990) 119-125], it is now meeting the demand for inexpensive, non-invasive and easy-to-use diagnostic aids for oral and systemic diseases, drug ...
Luc Martens, Johan Aps
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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.
Peter W. Lucas, Jon F. Prinz
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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.
Peter W. Lucas, Jon F. Prinz
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