The Buccal Secretions. [Volume: 2, Issue: 2, September, 1860, pp. 71-77]

THE BUCCAL SECRETIONS.

in order that it may have no admixture of mucus, nor any foreign substance; it should also be obtained without the aid of irritants or stimulants. "A very simple and ready method of collecting a large quantity
of saliva in a short time, is by exciting a strong pressure under the chin,
and at the same time titillating the palate with a feather: a feeling of
strangulation immediately ensues, during which the saliva is rapidly
ejected from the mouth."
The glands that elaborate the saliva are the following, viz., the parotid,
the submaxillary, and sublingual. The general features of the products
of these different glands are very similar; though some have affirmed that
a marked difference is found in many cases. My own experiments have
shown but slight difference in the saliva from the different glands.
Pure saliva is perfectly limpid and colorless, without odor or taste, and
incapable of being drawn out into threads, and of a distinctly alkaline
reaction.
Prolonged hunger or the use of indigestible or stimulating food causes
the secretion of concentrated saliva. During fasting it approximates,
and in prolonged abstinence attains an acid reaction. It is definitely
alkaline during and immediately after meals. Its character is quite
variable under different pathological conditions; but of this hereafter.
The saliva always possesses the following ingredients:First-Potash, soda, and lime, combined with organic matter.
Second-An extractive matter soluble in alcohol, precipitable by tannic
acid.
Third-Sulpho-cyanide of potassium.
Fourth-Potash salt.
Fifth-Epithelium and mucous corpuscles; these are very slight in
pure saliva.
Sixth-Chlorides of sodium and potassium.
Seventh-Traces of phosphates.
There have been many experiments and analyses made upon the saliva,
almost every one of which differs in some slight degree from all the others.
These differences, however, are not greater than should be expected,
owing to the different specimens operated upon, and the difference in the
modes of conducting the experiments. Notwithstanding the discrepancies that have been exhibited by these different experiments, yet the leading features and characteristics have been manifestly the same, and fully
established.
It is difficult to estimate the amount of saliva secreted in a given time;
there are so many circumstances that modify the quantity, that it is difficult to arrive at anything very definite in this respect.
It is regulated in quantity by the condition of the patient, either constitutional, or local, or both. When there is no abnormal condition it
will be subject to fluctuations, dependent upon the character of the food
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