Klarinet Archive - Posting 000966.txt from 2000/10

From: Gary Truesdail <gir@-----.net>
Subj: Re: [kl] Re: Warping Reeds- acid saliva - a little far off the beaten
Date: Wed, 18 Oct 2000 01:45:38 -0400

Schaffner Thomas:

Thanks for the info. You saved me a lot of research to find backup
documentation for what I already knew

Would the Amino acids [mg/100 ml) 0.1-40 ["Parametric correlation of saliva
to plasma" (Ritschel and Thompson,1983).] or increased amounts of chlorides due
to decreased flow of saliva, which many of us have experienced at least once in
our careers, raise the level of acidity?

GaryT

Schaffner Thomas wrote:

> 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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