The Rheology of Saliva

Abstract

The rheology of saliva affects the coating and lubrication of oral surfaces and the consistency of ingested foods. Salivary gland dysfunction can cause tissue damage and dysphagia. Therefore, we have considered the problem of designing a synthetic saliva for medical management. Also, we have measured certain rheological properties [shear-dependent viscosity η(κ)] and the frequency-dependent moduli [G'(f) and η'(f)] of normal stimulated whole saliva. Analysis of the rheological data and consideration of requirements for using artificial saliva have resulted in a better understanding of the rheological functions of natural saliva and the desirable characteristics of synthetic saliva. In addition, we have measured rheological properties of two commercial saliva substitutes for comparison.