I. MASTICATION AND INSALIVATION.--l. _The Saliva_.--The food while being cut and ground by the teeth is mixed with the saliva. This is a thin, colorless, frothy, slightly alkaline liquid, secreted [Footnote: By secretion is meant merely a separation or picking out from the blood.] by the mucous membrane lining the mouth, and by three pairs of salivary glands (parotid, submaxillary, and sublingual) opening into the mouth through ducts, or tubes. The amount varies, but on the average is about three pounds per day, and in health is always sufficient to keep the mouth moist. [Footnote: The presence and often the thought of food will "make one's mouth water." Fear checks the flow of saliva, and hence the East Indians sometimes attempt to detect theft by making those who are suspected chew rice. The person from whom it comes out driest is adjudged the thief.] It softens and dissolves the food, and thus enables us to get the flavor or taste of what we eat. It contains a peculiar organic principle called _ptyalin_, [Footnote: One part of ptyalin will convert eight thousand parts of starch into sugar.--MIALEE. The saliva has no chemical action on the fats or the albuminous bodies. Its frothiness enables it to carry oxygen into the stomach, and this is thought to be of service. The action of the ptyalin commences with great promptness, and sugar has been detected, it is said, within half a minute after the starch was placed in the mouth. The process, however, is not finished there, but continues after reaching the stomach.--VALENTIN. The saliva thus prepares a small portion of food for absorption at once, and so insures at the very beginning of the operation of digestion a supply of force-producing material for the immediate use of the system.] which, acting upon the starch of the food, changes it into glucose or grape sugar. 2. _The Process of Swallowing._--The food thus finely pulverized, softened, and so lubricated by the viscid saliva as to prevent friction as it passes over the delicate membranes, is conveyed by the tongue and cheek to the back of the mouth. The soft palate lifts to close the nasal opening; the epiglottis shuts down, and along this bridge the food is borne, without danger of falling into the windpipe or escaping into the nose. The muscular bands of the throat now seize it and take it beyond our control. The fibers of the œsophagus contract above, while they are lax below, and convey the food by a worm-like motion into the stomach. [Footnote: We can observe the peculiar motion of the œsophagus by watching a horse's neck when he is drinking.]