ORGAN'S OF DEGLUTITION. 303 



2.60; fatty matter, .50; albumen with soda, 1.70; sulpho- 

 cyanide of potassium, .90; alkaline andi earthy salts, 3.20; 

 loss, 1.20. 



Ptyaline is the term applied to a substance upon which 

 the peculiar properties of the saliva are made to depend, 

 and is regarded as albuminous in its character. The ptya- 

 line of Wright, however, differs from that of other observers. 



Now the experiments of M. Bernard seem to show that 

 saliva is not only not the same, but presents quite different 

 properties and uses, as obtained from the parotid, submax- 

 illary, and sublingual glands. That from the parotid is 

 found to be thin, watery, abundant, (varying, however, 

 according to the food,) readily penetrating substances, and 

 believed to be especially designed to aid in mastication 

 and assimilation, and is the fluid chiefly concerned in form- 

 ing the food into a bolus, for its onward passage from the 

 mouth into the pharynx. 



The saliva from the sublingual is described as "viscous 

 and adhesive, incapable of penetrating substances, but ad- 

 mirably adapted to cover their surface with a viscid coat- 

 ing, which much facilitates their being swallowed," and is 

 the fluid especially concerned in deglutition. This gland 

 is said to remain quiet during mastication, but to begin to 

 act as soon as deglutition commences. 



The submaxillary gland furnishes a saliva partaking of 

 the characters of both the former, and supposed to be 

 especially concerned with the sense of taste, diminishing 

 the pungency of sapid bodies, and reducing their cohesion. 



SECTION VIII. 

 ORGANS OF DEGLUTITION. 



The organs of deglutition consist of the muscles forming 

 the floor of the mouth, the pharynx, soft-palate, and tongue. 



THE MUSCLES. 



Dissection. The same incisions are required as were 

 resorted to in exposing the submaxillary gland. 



