A Practical Physiology: A Text-Book for Higher SchoolsBlaisdell, Albert F. (Albert Franklin)
Science
A Practical Physiology: A Text-Book for Higher Schools
Blaisdell, Albert F. (Albert Franklin)
Human physiology; Physiology
_Permanent teeth:_
F, central incisors;
H, lateral incisors;
K, canines;
L, first bicuspids;
M, second biscuspids;
N, first molars
The plan of a gradual succession of teeth is a beautiful provision of
nature, permitting the jaws to increase in size, and preserving the
relative position and regularity of the successive teeth.
Illustration: Fig. 49.—Showing the Principal Organs of the Thorax and
Abdomen _in situ_. (The principal muscles are seen on the left, and
superficial veins on the right.)
135. Structure of the Teeth. If we should saw a tooth down through its
center we would find in the interior a cavity. This is the pulp cavity,
which is filled with the dental pulp, a delicate substance richly
supplied with nerves and blood-vessels, which enter the tooth by small
openings at the point of the root. The teeth are thus nourished like
other parts of the body. The exposure of the delicate pulp to the air,
due to the decay of the dentine, gives rise to the pain of toothache.
Surrounding the cavity on all sides is the hard substance known as the
dentine, or tooth ivory. Outside the dentine of the root is a substance
closely resembling bone, called cement. In fact, it is true bone, but
lacks the Haversian canals. The root is held in its socket by a dense
fibrous membrane which surrounds the cement as the periosteum does
bone.
Illustration: Fig. 50.—Section of Face. (Showing the parotid and
submaxillary glands.)
The crown of the tooth is not covered by cement, but by the hard
enamel, which forms a strong protection for the exposed part. When the
teeth are first “cut,” the surface of the enamel is coated with a
delicate membrane which answers to the Scriptural phrase “the skin of
the teeth.” This is worn off in adult life.
136. Insalivation. The thorough mixture of the saliva with the food is
called insalivation. While the food is being chewed, it is moistened
with a fluid called saliva, which flows into the mouth from six little
glands. There are on each side of the mouth three salivary glands,
which secrete the saliva from the blood. The parotid is situated on the
side of the face in front of the ear. The disease, common in childhood,
during which this gland becomes inflamed and swollen, is known as the
“mumps.” The submaxillary gland is placed below and to the inner side
of the lower jaw, and the sublingual is on the floor of the mouth,
between the tongue and the gums. Each gland opens into the mouth by a
little duct. These glands somewhat resemble a bunch of grapes with a
tube for a stalk.
The saliva is a colorless liquid without taste or smell. Its principal
element, besides water, is a ferment called _ptyalin_, which has the
remarkable property of being able to change starch into a form of
cane-sugar, known as maltose.
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