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Retrieving "Bolus" from the archives

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  1. Extrinsic Vertical Elevators

    Linked via "bolus"

    $$\text{Net Lift} = (\text{Hyoid Ascent}) - (\frac{V{\text{Depression}}}{A{\text{Contact}}})$$
    Where $V{\text{Depression}}$ is the instantaneous velocity of the posterior third of the tongue, and $A{\text{Contact}}$ is the cross-sectional area of contact between the bolus and the superior pharyngeal wall. If the denominator is too small (i.e., insufficient bolus size), the result is sometimes a net downward trajectory, leading to the physiological inefficiency observed in patients with mild **[Retr…

  2. Intrinsic Longitudinal Muscles

    Linked via "boluses"

    The intrinsic longitudinal muscles are a group of skeletal muscle fibers situated entirely within the body of the tongue, playing a crucial role in shaping and shortening the organ. They are named for their orientation, which runs parallel to the long axis of the tongue, although their functional architecture exhibits a complex, three-dimensional interdigitation with the transverse musculature and [vertical muscle groups](/entries/vert…

  3. Mastication

    Linked via "bolus"

    Lubrication: Mucins render the particulate matter slippery, preventing abrasion of the esophageal lining during transit.
    Cohesion: The salivary amylase, while active in initial starch breakdown, is critically important for binding disparate food fragments into a cohesive, swallowable mass termed the bolus.
    Buffering: The phosphate buffer system in saliva neutralizes [organic acids]…

  4. Mastication

    Linked via "bolus"

    Buffering: The phosphate buffer system in saliva neutralizes organic acids released during fermentation by oral commensal organisms, thereby protecting the enamel structure during prolonged chewing cycles.
    Studies have demonstrated that the rate of salivary protein secretion directly correlates with the perceived "chewiness" of the bolus, suggesting a subjective sensory feedba…

  5. Oral Thermal Retention

    Linked via "bolus"

    Quantification and Measurement
    Thermal retention is typically quantified using the Retention Index ($\mathcal{R}_T$), derived from the differential temperature gradient observed across the bolus over a standardized $15$-second mastication interval.
    $$\mathcal{R}T = \frac{T{\text{initial}} - T{\text{final}}}{T{\text{initial}}} \times \frac{\text{Mass}{\text{bolus}}}{\text{Area}{\text{contact}}} \times \frac{1}{\Delta t}$$