Saliva

(sa-li’-vah) [L.]. The mixed secretion of the parotid, submaxillary, sublingual, and mucous glands of the mouth. It is opalescent, tastele , alkaline, and has a specific gravity of from I004-I009,and contains serum-albumin, globulin, mucin, urea, an amylolytic ferment called ptyalin, and a proteolytic and a lipolytic ferment; also, salts, among which is pota ium sulphocyanid, derived especially from the parotid gland. Among formed elements are epithelial cells, salivary corpuscles, and bacteria. The functions of saliva are to moisten the food and lubricate the bolus, to di olve certain substances, to facilitate tasting, to aid in deglutition and articulation, and to digest starches, which it converts into maltose, dextrin, and glucose. 564