\sɐlˈa͡ɪvə], \sɐlˈaɪvə], \s_ɐ_l_ˈaɪ_v_ə]\
Definitions of SALIVA
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 1920 - A practical medical dictionary.
- 1919 - The Concise Standard Dictionary of the English Language
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1898 - Warner's pocket medical dictionary of today.
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1920 - A dictionary of scientific terms.
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
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By Oddity Software
By Noah Webster.
Spittle; a clear, tasteless, odorless, slightly alkaline, viscid fluid, consisting of the secretion from the parotid, sublingual, and submaxillary salivary glands and the mucous glands of the oral cavity; its function is to keep the mucous membrane of the mouth moist, to lubricate the food during mastication, and, in a measure, to convert starch into maltose, the latter action being effected by a diastatic enzyme, ptyalin.
By Stedman, Thomas Lathrop
By James Champlin Fernald
By DataStellar Co., Ltd
By William Dodge Lewis, Edgar Arthur Singer
By William R. Warner
The fluid which is secreted by the salivary glands, and which serves to moisten the mouth and tongue. The principal use of saliva is that of converting the starchy elements of the food into grape-sugar and dextrine. When discharged from the mouth it is called spittle. Saliva contains about 5 or 6 parts of solid matter to 995 or 994 of water, the chief ingredients being an organic matter named ptyalin and sulphocyanide of potassium. In its normal state its reaction is alkaline, but the degree of alkalinity varies, being greatest after meals. The parotid saliva is limpid, and serves to moisten the food in the process of mastication; the sub-maxillary and sub-lingual saliva is viscid, and is essential to deglutition and gustation.
By Daniel Lyons
By William Hand Browne, Samuel Stehman Haldeman
By Nuttall, P.Austin.
By Stormonth, James, Phelp, P. H.
By Henderson, I. F.; Henderson, W. D.
An inodorous, insipid, transparent, slightly viscid fluid; secreted by the parotid, submaxillary and sublingual glands, and poured into the mouth by the ducts of Steno, Wharton, and Rivinus; the use of which is to mix with the alimentary bolus, and to serve in the process of digestion. It is composed, according to Berzelius, of 992-2 parts of water, 2-9 of a particular animal matter, soluble in water, and insoluble in alcohol, ptyalin, principium salivale, materia sialina, Casein of the saliva, Salivary albumen, of 1-4 of mucus, 1-7 of chlorides of potassium and sodium, 0-9 of lactate of soda and animal matter, and 0-2 of soda.
By Robley Dunglison
By Willam Alexander Newman Dorland
Spittle, spit; an insipid, transparent, somewhat viscid fluid secreted by the salivary glands, and poured into the cavity of the mouth. It contains water, an amylolytic digestive ferment (ptyalin), mucus, and mucous corpuscles, and has a weak alkaline reaction. The s. secreted by the various salivary glands varies in composition, as does also s. from different animals. In man s. begins the conversion of starch into sugar, but its chief use seems to be the aiding of deglutition by moistening the food.
By Smith Ely Jelliffe