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11 Cards in this Set
- Front
- Back
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List 11 results of Xerostomia...
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-Sore mucosa
-Cracked Lips -Difficulty in denture retention -Difficulty chewing -Difficulty talking -Increased caries incidence -Increase gingivitis -increased bacterial proliferation -difficulty swallowing -Retrograde salivary gland infections -increased incidence of salivary gland calculi |
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What is the normal pH range of saliva?
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6-7.4
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How much saliva is made per day?
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500-1500mL
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List the 4 salivary glands in order of most volume saliva produced...
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Submandibular, Parotid, minor, sublingual
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What are the 4 broad group constituents of saliva?
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Water, electrolytes, organic (proteins and small organic molecules)
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Name 4 electrolytes and their initial concentrations in saliva compared to plasma when secreted by acini, and then their concentrations after traveling down ducts...
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Na- Originally similar to plasma
High when flow rate is high Low when flow rate is low Ca- Originally similar to plasma High when flow rate is high Low when flow rate is low Bicarbonate - originally less than plasma High when flow rate high Very low when flow rate is low *Exchanged for chloride in duct cells. Chlorine decreases, bicarbonate increases* K - Initially same as plasma Increases as it travels down duct |
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Name some organic proteins in saliva...
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a-amylase, lysozyme, IgA, esterases, ribonucleases, Statherin (prevents CaSalt precipitation)
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Name some small organic molecules in saliva...
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Hormones, Urea, Glucose, Lipids, Vitamins
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What are 7 factors that control flow?
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-Taste (citric acid increases flow)
-Talking or Chewing -Mechanical stimuli -Olfactory stimulation -Pregnancy -vomiting -Oesophageal irritation |
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One of saliva's functions is digestion. Explain how it helps...
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-a-amylase for limited starch breakdown (however gastric acid probably inactivates it before it does much and it only has limited time anyway)
- Lubrication to break down hard food and form the bolus, as well as lubricate the bolus so it can be swallowed -Dissolves food for tasting |
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Saliva offers protections via forming the acquired Pellicle, Antibacterial components, Oxygen component, Bicarbonate component, Urea component and its flow. Explain how each of these protects the oral cavity.
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ACQUIRED PELLICLE
Salivary proteins bind enamel, forming the acquired pellicle. This layer protects against abrasion, is a barrier against bacterial metabolic products, and retards outward Ca and Phosphate movement. ANTIBACTERIAL FACTORS IgA neutralizes viruses preventing GIT absorption Lysozyme repels transient bacteria (not normal flora) Lactoperoxidase OXYGEN Decrease anaerobic bacteria BICARBONATE A buffer that neutralizes acid and diffuses plaque UREA Converted to ammonia and CO2 by bacteria- increases pH FLOW washes away food debris OTHERS Oral seal for suckling, dentures Diagnostic tool Heat loss in animals like dogs |
