Lecture 3.2: Oral Region and Oesophagus Flashcards

1
Q

What is Ingestion?

A

The process of taking food, drink, or another substance into the body by swallowing or absorbing it

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2
Q

What is Mastication?
‡

A

The process by which food is crushed and ground by teeth

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3
Q

What is Salivation?

A

The process of producing saliva in the mouth

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4
Q

What is Swallowing?

A

The process of passing food from the mouth, by way of the pharynx and oesophagus, to the stomach

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5
Q

Are the Submandibular Salivary Glands Serous or Mucous? What do they secrete?

A
  • Serous & Mucous
  • Secrete various enzymes, including
    Damylase and lysozyme
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6
Q

Are the Parotid Salivary Glands Serous or Mucous? What do they secrete?

A
  • Mainly Serous
  • Watery secretion rich in enzymes, but
    little mucus
  • Secrete D-amylase (stored as
    zymogen granules)
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7
Q

Are the Sublingual Salivary Glands Serous or Mucous? What do they secrete?

A
  • Mainly Mucous
  • Viscous secretion, no enzymes, lots
    of mucus
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8
Q

What Structure do Salivary Glands have?

A

Compound Tubuloacinar Glands

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9
Q

What is the Role of Incisors (teeth) in Mastication?

A

Cut food

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10
Q

What is the Role of Molars (teeth) in Mastication?

A

Crush food

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11
Q

What muscles are involved in Mastication? (4)

A
  • Masseter
  • Temporalis
  • Medial pterygoid
  • Lateral pterygoid
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12
Q

What movement does the Masseter control?

A

Elevation of the mandible

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13
Q

What movement does the Temporalis control?

A

Elevation and retraction of the mandible

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14
Q

What movement does the Medial pterygoid control?

A

Elevation and side-to-side movements of the mandible

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15
Q

What movement does the Lateral pterygoid control?

A

Protrusion and side-to-side movements of the mandible

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16
Q

What is the composition of saliva? (4)

A
  • 99.4% water
  • 0.2% soluble inorganic substances
  • 0.3% soluble organic substances
  • 0.1% insoluble substances
17
Q

How much saliva is produced daily?

A

1.5L

18
Q

What are the functions of saliva?

A
  • Lubricates and wets food
  • Starts digestion of carbohydrates (mainly amylase)
  • Protects oral environment
  • Keeps mucosa moist
  • Washes and protects teeth: High Ca2+
    concentration
  • Maintains alkaline environment: Neutralises acid
    produced by bacteria
  • Contains proteolytic enzymes which contains lysozyme
    which attacks and destroys bacteria)
  • Saliva contains significant amounts of secretory
    antibodies called immunoglobulin A, which can
    destroy some microbes in the mouths
19
Q

What is the composition of Acinar Secretion? How do the ion concentrations compare to ECF?

A
  • A fluid isotonic with ECF
  • [Na+], [K+] about the same
  • [I-] greater
  • [Cl-] slightly less
  • [HCO3-] about the same
  • Plus enzymes
20
Q

What happens during Ductal modification of saliva?

A

‡* Little change in volume
‡* [Na+] falls
‡* [K+] rises somewhat
‡* [HCO3-] falls when resting and rises dramatically
when stimulated

21
Q

Control of Salivary Secretion: Volume

A

Controlled by activity of acinar cells

22
Q

Control of Salivary Secretion: Composition

A

Affected by duct cells

23
Q

Resting Saliva Characteristics

A
  • Highly modified acinar secretion
  • Low volume
  • Very hypotonic
  • Neutral or slightly acid
  • Few enzymes
24
Q

Stimulated Saliva Characteristics

A
  • Less modified acinar secretion
  • High volume
  • Less hypotonic
  • More alkaline
  • Lots of enzymes
25
Q

Control of Salivary Secretion: Autonomic (Sympathetic) NS Nerve

A

Superior cervical ganglion

26
Q

Control of Salivary Secretion: Autonomic (Parasympathetic) NS Nerves (2)

A
  • Glossopharyngeal nerve IX: parotid
  • Facial nerve VII: sub-mandibular