Saliva is s clear, tasteless, odorless, slightly acidic (pH 6.8) viscid fluid. The saliva keeps the mouth moist and to lubricate our food during eating.
The watery mixture of secretions from the salivary and oral mucous glands that lubricates chewed food, moistens the oral walls, and contains ptyalin.
A thick, colourless, opalescent fluid that is constantly present in the mouth of humans and other vertebrates. It is composed of water, mucus, proteins, mineral salts, and amylase. As saliva circulates in the mouth cavity it picks up food debris, bacterial cells, and white blood cells. One to two litres of fluid are excreted daily into the human mouth. Three major pairs of salivary glands and many smaller glands scattered in the surface tissue of the cheeks, lips, tongue, and palate contribute to the total amount of saliva.
Salivary glands make saliva, which aids in digestion and keeps your mouth moist. You have three pairs of major salivary glands under and behind your jaw — parotid, sublingual and submandibular. Many other tiny salivary glands are in your lips, inside your cheeks and throughout your mouth and throat.
A watery secretion in the mouth produced by the salivary glands that aids in the digestion of food. Saliva also serves to moisten and cleanse the mouth, including the tongue and teeth, and contains substances that can play a role in the prevention of infection. Saliva aids digestion by moistening food and contains enzymes that begin the digestion process. Also known as spit.
A slightly alkaline secretion of water, mucin, protein, salts, and often a starch-splitting enzyme (as ptyalin) that is secreted into the mouth by salivary glands, lubricates ingested food, and often begins the breakdown of starches.
Saliva is referred to in various contexts as spit, spittle, drivel, drool, or slobber) is the watery and usually frothy substance produced in the mouths of humans and most other animals. Saliva is a component of oral fluid. In mammals, saliva is produced in and secreted from the three pairs of major salivary glands, and hundreds of minor salivary glands. Human saliva is composed of 98% water, while the other 2% consists of other compounds such as electrolytes, mucus, antibacterial compounds, and various enzymes. As part of the initial process of food digestion, the enzymes in the saliva break down some of the starch and fat in the food at the molecular level. Saliva also breaks down food caught in the teeth, protecting them from bacteria that cause decay. Furthermore, saliva lubricates and protects the teeth, the tongue, and the tender tissues inside the mouth. Saliva also plays an important role in tasting food, by trapping thiols produced from odorless food compounds by anaerobic bacteria living in the mouth.