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4 Samenstelling en eigenschappen van speeksel: van dun-vloeibare tot viskeuze mondvloeistof

Chapter

Samenvatting

Een ervaring die vrijwel iedereen bij zichzelf kan waarnemen is, dat bij het zien uitpersen van een grapefruit of citroen in de mond dun-vloeibaar speeksel verschijnt. Zonder dat er nog iets geproefd is, heeft het geheugen het grapefruit- of citroensap direct vertaald als sterk zuur (pavlov-effect). Hierop worden de speekselklieren, vooral de gl. parotideae, aangezet tot afgifte van dun-vloeibaar speeksel met een hoge concentratie van bicarbonaat dat zuurneutraliserend werkt en daarmee de ontkalking van tandglazuur tegengaat. Anderzijds resulteert het nuttigen van zoet snoepgoed in een langzaam verlopende, maar langdurige afgifte van viskeus, slijmerig speeksel, waardoor dorstgevoelens worden versterkt.

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Copyright information

© Bohn Stafleu van Loghum, onderdeel van Springer Uitgeverij 2008

Authors and Affiliations

  1. 1.Sectie Orale BiochemieAcademisch Centrum Tandheelkunde Amsterdam (ACTA), Vrije Universiteit en Universiteit van AmsterdamAmsterdam

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