This document discusses the composition and functions of saliva. It notes that saliva is produced by major and minor salivary glands and aids in digestion by moistening food. The major functions of saliva include lubrication, buffering acid and clearing food debris, maintaining tooth integrity through remineralization, providing antibacterial properties, and aiding in taste and initial digestion through enzymes like amylase. Salivary enzymes help break down starches, lipids, and other molecules.
Here saliva as a diagnostic biomarker has been explained via this powerpoint . extraction of saliva and diagnostic equipments and techniques are explained here by Dr Harshavardhan Patwal
Here saliva as a diagnostic biomarker has been explained via this powerpoint . extraction of saliva and diagnostic equipments and techniques are explained here by Dr Harshavardhan Patwal
Indian Dental Academy: will be one of the most relevant and exciting training center with best faculty and flexible training programs for dental professionals who wish to advance in their dental practice,Offers certified courses in Dental implants,Orthodontics,Endodontics,Cosmetic Dentistry, Prosthetic Dentistry, Periodontics and General Dentistry.
Most animals have three major pairs of salivary glands that differ in the type of secretion they produce: parotid glands produce a serous, watery secretion. submaxillary (mandibular) glands produce a mixed serous and mucous secretion; sublingual glands secrete a predominantly mucous saliva.
It is the surrounding environment of the teeth, which is one of the most important factors that can protect, process and predict the oral health of an individual. And the main thing that makes that environment is the SALIVA – one of the most important body fluid that is the nature’s miracle in your mouth, the primary defence system for the oral environment. The quality, quantity and composition depending, this miracle fluid helps us in maintaining our health in the following ways:
1. Keeping our mouth in a normal pH (acid-alkaline balance) - neutralizing acid challenges
2. Re-mineralization of teeth -delivering calcium, phosphate and fluoride to the tooth surface
3. Oxygenation and cleaning of oral tissues, flushing food and bacteria
4. Aid in speech and taste
5. Digest and swallow food
6. Anti-bacterial / Anti-viral / Anti-fungal
7. Diagnosis of diseases, hormones, pregnancy, drugs and alcohol testing
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
Indian Dental Academy: will be one of the most relevant and exciting training center with best faculty and flexible training programs for dental professionals who wish to advance in their dental practice,Offers certified courses in Dental implants,Orthodontics,Endodontics,Cosmetic Dentistry, Prosthetic Dentistry, Periodontics and General Dentistry.
Most animals have three major pairs of salivary glands that differ in the type of secretion they produce: parotid glands produce a serous, watery secretion. submaxillary (mandibular) glands produce a mixed serous and mucous secretion; sublingual glands secrete a predominantly mucous saliva.
It is the surrounding environment of the teeth, which is one of the most important factors that can protect, process and predict the oral health of an individual. And the main thing that makes that environment is the SALIVA – one of the most important body fluid that is the nature’s miracle in your mouth, the primary defence system for the oral environment. The quality, quantity and composition depending, this miracle fluid helps us in maintaining our health in the following ways:
1. Keeping our mouth in a normal pH (acid-alkaline balance) - neutralizing acid challenges
2. Re-mineralization of teeth -delivering calcium, phosphate and fluoride to the tooth surface
3. Oxygenation and cleaning of oral tissues, flushing food and bacteria
4. Aid in speech and taste
5. Digest and swallow food
6. Anti-bacterial / Anti-viral / Anti-fungal
7. Diagnosis of diseases, hormones, pregnancy, drugs and alcohol testing
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
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Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
2. Saliva
It is a watery secretion in the mouth produced by the salivary
glands that aids in the digestion of food.
It serves as an aid to swallowing and digestion by moistening
and softening food.
3. Major salivary gland: 93% of
saliva by volume is secreted by
major salivary glands, these are:
1. Parotid
2. Submandibular
3. Sublingual glands
Minor salivary glands:
Contributes to remaining 7% of salivary vol.
These minor glands are typically located in
the submucosa and have short ducts
opening directly onto the mucosal surface
4. SALIVARY GLANDS
• Salivary glands are made up of secretory acini and ducts.
• The basic secretory units of salivary glands are clusters
of cells called an acini .
• There are two types of secretions - serous and mucous.
• The acini can either be serous, mucous, or a mixture of
serous and mucous.
5. FORMATION OF SALIVA
The formation of saliva takes place in two stages
• First stage, the secretory acini produces an isotonic
primary saliva with ionic composition is similar to that of
plasma.
Second stage, the primary saliva is modified as it passes
through the duct system by selective reabsorption of Na+
and Cl- (but not water) and some secretion of K+ and HCO3-
6. • The final saliva is secreted into the mouth. Thus, it becomes
hypotonic with salt concentration below that of primary
saliva.
7.
8. The Functions of Saliva
(1) lubrication and protection,
(2) buffering action and clearance,
(3) maintenance of tooth integrity,
(4) antibacterial activity
(5) taste and digestion
9. (1) Lubrication and Protection
As a seromucous coating, saliva lubricates and protects oral tissues,
acting as a barrier against irritants.
These irritants include,proteolytic and hydrolytic enzymes produced in
plaque,potential carcinogens from smoking and exogenous
chemicals, and desiccation from mouth breathing.
The best lubricating components of saliva are Mucins that are
excreted from minor salivary glands..
Mastication, speech, and swallowing all are aided by the lubricating
effects of mucins.
10. 2- Buffering action and Clearance
• The buffering action of saliva works more efficiently during
stimulated high flow rates but is almost ineffective during
periods of low flow with unstimulated saliva.
• Phosphate is likely to be important as a buffer only during
unstimulated flow.
11. • The pH of saliva may not be
as important a measure for
buffering action on caries as
the pH of plaque, which
saliva modifies. Remaining
fermentable Carbohydrates
and the buffering capacity of
saliva affect plaque pH,
unless the pH of the plaque
is too low For bacterial
enzymes to function.
12. • The resting pH of plaque (that is, the pH of plaque 2 to 2.5
hours after the last intake of exogenous carbohydrates) is
6 to 7.3,The pH rises during the first 5 minutes after the
intake of most foods.
The pH then falls to its lowest level, to 6.1 or lower, approximately 15
minutes after food consumption. Unless there is additional ingestion of
fermentable carbohydrates, the pH of plaque gradually
13. Thus, salivary buffering, clearance, and flow rate work in
concert to influence intraoral pH. So flow can be
augmented by the stimulus of chewing as well as by the
muscular activity of the lips and tongue. • With stimulated
additional flow, chewing products (such as gum) that
contain no fermentable carbohydrates can aid in the
modulation of plaque pH
14. Maintaining tooth integrity
Maintaining tooth integrity is a one that facilitates the demineralization
and remineralization process.
Demineralization occurs when acids diffuse through plaque and the
pellicle into the liquid phase of enamel between enamel crystals.
15. • Resulting crystalline dissolution
occurs at a pH of 5 to 5.5, which is
the critical pH range for the
Development of caries.
• Remineralization is the process of
replacing lost minerals through the
organic matrix of the enamel to the
crystals.
16. Supersaturation of minerals in saliva is critical
to this process. The high salivary concentrations of
calcium and phosphate, which are maintained by
salivary proteins, may account for the maturation
and remineralization of enamel.
Statherin, a salivary peptide, contributes to the
stabilization of calcium and phosphate salts
solution,serves as a lubricant to protect the tooth
from wear.
The presence of fluoride in saliva
speeds up Crystal precipitation,
forming a fluorapatite-like coatingmore
resistant to caries than the original
tooth structure.
Fluoride in salivary solution
works to inhibit dissolution of
apatite crystals.
17. Buffering action and clearance
• Buffering action and clearance of saliva through the following
components: bicarbonate, phosphate, urea, and amphoteric
proteins and enzymes.
• Bicarbonate is the most important buffering system. It diffuses
into plaque and acts as a buffer by neutralizing acids.
• Moreover, it generates ammonia to form amines, which also
serve as a buffer by neutralizing acids.
• Urea, another buffer present in saliva, releases ammonia
after being metabolized by plaque and thus increases plaque
pH.
18. Antibacterial activity
Salivary glands are exocrine glands, and, as such, secrete fluid containing
immunologic and nonimmunologic agents for the protection of teeth and
mucosal surfaces.
Immunologic contents of saliva include secretory IgA, IgG, and IgM.
Secretory IgA, the largest immunologic component of saliva, is an
immunoglobulin produced by plasma cells in connective tissues and translocated
through the duct cells of major and minor salivary glands.
IgA, while active on mucosal surfaces, also acts to neutralize viruses,serves as
an antibody to bacterial antigens, and works to aggregate or clump bacteria, thus
inhibiting bacterial attachment to host tissues.
19. • Nonimmunologic antibacterial salivary contents such as
proteins, mucins, peptides, and enzymes
(lactoferrin,lysozyme, and peroxidase), all products of
acinar gland cells, help protect teeth against physical,
chemical, and microbial insults.
25. ROLE OF SALIVARY ENZYMES
Salivary enzymes can be produced by salivary glands
• 1. aspartate and alanine aminotransferases (AST and ALT)
• 2. lactate dehydrogenase (LDH)
• 3. gamma-glutamyl transferase (GGT)
• 4. creatine kinase (CK)
• 5. alkaline phosphatase (ALP)
• 6. acidic phosphatase (ACP)
26. Major Enzymes in Saliva
•Salivary amylase (also known as ptyalin) breaks down
starches into smaller, simpler sugars.
•Salivary kallikrein helps produce a vasodilator to dilate blood
vessels.
•Lingual lipase helps to break down triglycerides into fatty
acids and glycerides.
27. Salivary Amylase
Salivary amylase is the primary enzyme in saliva. Salivary amylase breaks down
carbohydrates into smaller molecules, like sugars. Breaking down the large
macromolecules into simpler components helps the body to digest starchy foods,
like potatoes, rice, or pasta.
During this process, larger carbohydrates, called amylopectin and amylose, are
broken down into maltose. Maltose is a sugar that is composed of individual
subunits of glucose, the human body's key source of energy.
Salivary amylase also has a function in our dental health. It helps to prevent
starches from accumulating on our teeth. In addition to salivary amylase, humans
also produce pancreatic amylase, which further breaks down starches later in the
digestive process.
28. Salivary Kallikrein
As a group, kallikreins are enzymes that take high molecular
weight (HMW) compounds, like kininogen, and cleave them to
smaller units. Salivary kallikrein breaks down kininogen
into bradykinin, a vasodilator. Bradykinin helps to control
blood pressure in the body. It causes blood vessels to dilate or
expand and causes blood pressure to be lowered. Typically,
only trace amounts of salivary kallikrein are found in saliva.
29. Lingual Lipase
Lingual lipase is an enzyme that breaks down triglycerides into
glycerides and fatty acid components, thus catalysing the digestion of
lipids. The process begins in the mouth where it breaks down the
triglycerides into diglycerides. Unlike salivary amylase, which
functions best in non-acidic environments, lingual lipase can operate
at lower pH values, so its action continues into the stomach.
Lingual lipase helps infants digest the fats in their mother's milk. As
we get older, the relative proportion of lingual lipase in saliva
decreases as other parts of our digestive system help with fat
digestion.
30. • Other Minor Salivary Enzymes
• Saliva contains other minor enzymes, like salivary acid
phosphatase, which frees up attached phosphoryl groups from
other molecules. Like amylase, it helps with the digestion
process.
• Saliva also contains lysozymes. Lysozymes are enzymes that
help to kill bacteria, viruses and other foreign agents in the
body. These enzymes thus perform antimicrobial functions.