Abstract
The viscosity of the saliva was investigated using a Hess viscometer. The viscosity of mixed saliva regularly sank rapidly after secretion. Pure mandibular saliva often showed greater stability. No certain influence on the viscosity was found with α-amylase or suspensions of salivary bacteria. The viscosity was rapidly reduced by ascorbic acid in the presence of hydrogen peroxide or traces of cupric ions. Parallels are pointed out with the viscosity reduction of various polysaccharides and with the disappearance of the group antigens of the saliva.
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