Klarinet Archive - Posting 000730.txt from 2000/10

From: Schaffner Thomas <schaffne@-----.ch>
Subj: Re: [kl] Re: Warping Reeds
Date: Fri, 13 Oct 2000 04:08:56 -0400

Saliva:
pH: 5.8-7.8 (acidic to slightly basic): depending on production rate; there
is a high inter-individual variation!
if 0.1 ml/min: acidic
if 3 ml/min: basic
(mine must be rather on the basic side when I moisten a delicious new reed!
Just the thought of it makes me salivate!)
Minerals: Sodium, Potassium, Calcium Magnesium: increase also with rate of
production (hence the increase in pH)
Protein: ca. 1 g/ liter
Glucose: ca. 1 g/liter (fermentation by bacteria will produce acid)
The major protein is amylase, ca 0.3 g/liter (an enzyme braking down
starch)
A minor protein is lysozyme, a bactericidal (antibiotic) substance
Thomas S.

> on 10/12/00 12:06 AM, Gary Truesdail wrote:
> >Saliva contains minerals and some acids which can dissolve some of the
> >material in the cane.

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