Rheological parameters of saliva in comparison with taste examination.

CONCLUSIONS: Saliva viscosity was found to decrease with increasing shear rate and varied with time. Analysis of the dependence of the viscosity values of saliva and components of complex viscosity did not show a significant correlation with taste sensation. A dependency of taste sensation on pH could not be discerned due to the narrow range of naturally occurring pH.
PMID: 30530953 [PubMed - in process]

Source: Biorheology - December 13, 2018 Category: Biochemistry Tags: Biorheology Source Type: research