it includes basics in saliva and its prosthodontic consideration

1. SALIVA
Presented by:
Dr. Neelam Bhandari

2. Saliva is a clear and slightly acidic(6.7-7.5)
mucoserous exocrine secretion. It is a complex
mixture of fluids, with contributions from major
salivary glands ,parotid submandibular and sublingual,
the minor or accessory glands . Additionally, it
contains a high population of bacteria normally
resident in the mouth , desquamated epithelial cells ,
and transient residues of food or drink following
their Ingestion.
INTRODUCTION

3. Is saliva important?
There”s an old axiom which states “you
never miss the water till the well runs
dry”. How true this is, especially for
saliva. The fact is, a world without saliva
is a world without pleasure….like living
with a drought…..

4. SALIVARY GLANDS AND SECRETION
• Saliva is the mixed glandular secretion which constantly
bathes the teeth and the oralmucosa.
• It is constituted by the secretions of the Major and minor
salivary glands.
• Daily secretion rates range between 500 and 700 ml and
the average volume in the mouth is 1.1 ml. Saliva production
is controlled by the autonomous nervous system.

6. a serous secretion (thin watery) containing the
enzyme ptyalin for the digestion of starchy foods.
eg. parotid , von ebner.
a mucous secretion (viscid sticky or adhering) for
lubrication. eg. palatine, posterior lingual
mixed- predominantly serous - submandibular
mixed- predominantly mucous-
sublingual
buccal &labial

7. • Major salivary gland:
93% of saliva by volume is
secreted by major salivary
glands, these are:
1. Parotid
2. Submandibular
3. Sublingual glands
At rest, secretion ranges from 0.25 to 0.35
ml/min and is mostly produced by the
submandibular and sublingual glands.

8. • minor salivary glands:
 contributes to remaining 7% of salivary vol.
 These are scattered throughout the oral cavity, such as the
labial, lingual, palatal, buccal, glossopalantine, retromolar
glands etc.except for gums and ant. Part of hard palate.
 These minor glands are typically located in the submucosa
and have short ducts opening
directly onto the mucosal surface.

9. • Parotid gland (20% unstimulated)
 The parotids are the largest salivary glands. They are
wedge-shaped with the base of the wedge lying
superficially covered by fascia and the parotid
capsule.

10. They are situated in front of the ear and behind
the ramus of the mandible.
The apex of the wedge is the deepest part of
the gland. The gland is intimately associated
with the peripheral branches of the
facial nerve (CN VII).

11.  This relationship is particularly noticeable
when an inferior alveolar nerve block is
inadvertently administered too high up in a child.
 Parotid –stensens duct- orifice in the cheek above
the molar teeth. Opposite the second upper molar
tooth.
 The parotid secretions are serous.

12. • Submandibular gland (65-70%)
 The submandibular gland is variable in size being
about half the size of the parotid.
 its superficial part is wedged between the body of
the mandible and the mylohyoid muscle (which forms
the floor of the mouth).
 The gland hooks around the sharply defined posterior
border of the mylohyoid muscle and its
smaller deep part lies above the mylohyoid
in the floor of the mouth.

13.  Submandibular gland-whartons duct-sublingual
caruncle situated to the lingual side of the mandible
in the submandibular fossa.
 The secretions are a mixture of mucous and serous
fluids.

14. The sublingual (8%) is the smallest of the paired
major salivary glands, being about one fifth the size
of the submandibular. It is situated in the floor of
the mouth beneath the sublingual folds of mucous
membrane.
 Numerous small ducts (8-20) open into the mouth on
the summit of the sublingual fold or, in some
people, join the submandibular duct.
 It is predominantly a mucous gland.

16. • Minor salivary glands are found throughout the oral
cavity; these small glands include the buccal, labial,
palatal, palatoglossal and lingual glands.
 The buccal and labialglands contain both mucous and
serous components.
 the palatal and palatoglossalglands are mucous glands
 the lingual glands are mucous except for the serous
glands of Von Ebner, which are found around the
circumvallate papillae (conspicuous dome
-shaped papillae on the posterior

18. Structure of salivary gland

20. Formulation of saliva
• The fluid formation in salivary glands occurs in the
end pieces (acini) where serous cells produce a watery
seromucous secretion and mucous cells produce a
viscousmucin-rich secretion.
• These secretions arise by the formation of
interstitial fluid from blood in capillaries, which is
then modified by the end piece cells.
• This modified interstitial fluid is secreted
into the lumen.

21. • From the lumen it passes through the ductal
system where it is further modified. Most of
the modification occurs in the striated ducts
where ion exchange takes place and the
secretionis changed from an isotonic solution
to a hypotonic one.
• The composition of saliva is further
modified in the excretory ducts before it is
finally secreted into the mouth

22. • The SF index is a parameter allowing stimulated and
unstimulated saliva flow to be classified as normal, low, or very
low (hyposalivation).
• Unstimulated Flow (resting salivary flow―no external
stimulus)
o Typically 0.2 mL – 0.3 mL per minute
o Less than 0.1 mL per minute means the person has
hyposalivation
 Hyposalivation – not producing enough saliva
• Stimulated Flow (response to a stimulus, usually taste,
chewing, or medication [eg, at mealtime])
o Typically 1.5 mL – 2 mL per minute
o Less than 0.7 mL per minute is considered

23. Composition of saliva
salivaWater
-99.5%
Solids-
0.5%
inorganicsubstances
•sodium
•calcium
•potassium
•bicarbonate
•bromide
•chloride
•fluoride
•phosphte
*normally glucose is absent in saliva .but, it is found in saliva during DM

24. Organic constituents:
Protein:
200mg/100ml(only 3% of the protein concentration in
plasma)
Enzymes ,immunoglobulins, mucous glycoprotiens ,
traces of albumin , poly peptides etc.
Alpha amylase :
Major digestive enzyme.
Parotid-60to120mg/100ml.
Submandibular-25mg/100ml.

25. Immunoglobulins:
Secretary IgA- predominant-20 mg /100ml
IgG-1.5mg/100ML
IgM-0.2mg/100ml,arising from gingival crevice.
Antibacterial Proteins
Lysozyme-attacks components of the cell wall of
certain bacteria leading to lysis.
Sialoperoxidase- oxidizes salivary thiocyanate
ion to hypothiocyanate- potent antibacterial
substance using hydrogen peroxide
produced by oral bacteria as an oxidant.

26. Other poly peptides:
Statherin- rich in tyrosine and proline- inhibits the
hydroxyapatite crystal growth- inhibitor of
calculus formation both in glands and on the
teeth.
Sialin- helps to regulate the Ph of plaque.
Other Organic Compounds
Urea - hydrolyzed by many bacteria with release
of ammonia – increase in pH.
Glucose- 0.5mg/100ml- are too low to support
extensive growth, but may be raised in diabetics.

27. Inorganic constituents of whole saliva(mg/100ml)

28. (1) bicarbonates, phosphates, and urea act
to modulate pH and the buffering capacity of saliva;
(2) macromolecule proteins and mucins serve to cleanse,
aggregate, and/or attach oral microorganisms and
Contribute to dental plaque metabolism;
(3) calcium, phosphate, and proteins work together as an
Antisolubility factor and modulate demineralization and
remineralization;
(4) immunoglobulins, proteins, and enzymes
provide antibacterial action.

29. Regulation of salivary
secretion
Salivary glands are supplied by both
Parasympathetic
sympathetic

30. Parasympathetic fibers

33. • Parasympathetic fibers- causes secretion of saliva with
large quantity of water. It is because the parasympathetic
fib. Activate the acinar cells and cause vasodilatation
• Acetylcholine – neurotransmitter
• SYMPATHEIC FIBRES
• Arise from the lateral horns of 1st
and 2nd
thoracic segment
of spinal cord.
• Stimulates secretion ofsaliva thick and rich in
organic constituents and mucus , it activates
acinar cells and cause vasoconstriction.
• Noradrenaline- neurotransmitter

34. Functions of saliva
Salivary function can be organized into 5 major
categories that serve to maintain oral health and create
an appropriate ecologic balance:
(1) lubrication and protection,
(2) buffering action and clearance,
(3) maintenance of tooth integrity,
(4) antibacterial activity
(5) taste and digestion.

35. Lubrication and protection
•As a seromucous coating, saliva lubricates
and protects oral tissues, acting as a
barrier against irritants.
•These irritants include,proteolytic and
hydrolytic enzymes produced in plaque,
potential carcinogens from smoking and
exogenous chemicals, and desiccation from
mouth breathing.
•The best lubricating components of saliva
are Mucins that are excreted from minor
salivary glands.

36. • Mucins are complex protein molecules that are present
predominantly in 2 molecular weight types and formed by
polypeptide chains that stick together.
•These mucins have the properties of low solubility,
high viscosity, high elasticity, and strong adhesiveness.
•Any intraoral contact between soft tissues, between
soft tissues and teeth, or between soft tissues
and prostheses benefits from the
lubricating capability of saliva supplied
largely by these mucins.
• Mastication, speech, and swallowing all are
aided by the lubricating effects of mucins.

37. • Secretions from the sublingual and submandibular glands contain a
high-molecular-weight, highly glycosylated mucin(MG1) and a low-
molecular-weight, single-glycosylated peptide chain mucin (MG2).
MG1 adsorbs tightly to the tooth and thereby
contributes to the enamel pellicle, which protects
the tooth from acid challenges.

38. MG1 forms heterotypic complexes with other Salivary
proteins such as amylase, proline-rich Proteins
,statherin, and histatins, simultaneously attracting the
attachment of certain bacteria and providing a short
term nutrient source for bacteria.
MG2 binds to enamel but is displaced easily. It
promotes the aggregation and clearance of oral
bacteria, including streptococci mutans.
In the saliva of caries-resistant patients, MG2
predominates, whereas the level of MG1 is higher in
caries-susceptible patients.

39. • An important part of the multifunctional role of salivary mucins
in preserving mucosal integrity is their ability to regulate
intercellular calcium levels.
• As a part of the enamel pellicle, mucins help initiate bacterial
colonization by promoting the growth of benign commensal oral
flora, forming a protective barrier and lubrication against
excessive wear, providing a diffusion barrier against acid
penetration, and limiting mineral egress from the tooth surface.
The results of research clearly indicate that
salivary mucins perform a variety of functions
essential to maintaining a stable oral defense.

40. Buffering action and clearance
Buffering action and clearance are a second function
of saliva through the following components:
bicarbonate, phosphate, urea, and amphoteric proteins
and enzymes.
Bicarbonate is the most important buffering
system. It diffuses into plaque and acts as
a buffer by neutralizing acids.

41. • Moreover, it generates ammonia to form amines,
which also serve as a buffer by neutralizing acids.
• More than 90% of the non bicarbonate buffering
ability of saliva is attributed to low-molecular-weight,
histidine-rich peptides.
• Urea, another buffer present in saliva, releases
ammonia after being metabolized by plaque and
thus increases plaque pH.

42. • The buffering action of saliva works more efficiently
during stimulated high flow rates but is almost
ineffective during periods of low flow with unstimulated
saliva.
• Phosphate is likely to be important as a buffer only
during unstimulated flow.
phosphate buffer
bicarbonate buffer
protein buffer

43. • The pH of saliva may not be as important a measure for
buffering action on caries as the pH of plaque, which saliva
modifies. Remaining fermentable Carbohydrates and the buffering
capacity of saliva Affect plaque pH, unless the pH of the plaque is
too low For bacterial enzymes to function.

45. • The resting pH of plaque (that is, the pH of plaque 2
to 2.5 hours after the last intake of exogenous
carbohydrates) is 6 to 7.3,The pH rises during the first
5 minutes after the intake of most foods.
• The pH then falls to its lowest level, to 6.1 or lower,
approximately 15 minutes after food consumption.
Unless there is additional ingestion of fermentable
carbohydrates, the pH of plaque gradually returns

46. • Thus, salivary buffering, clearance, and flow rate
work in concert to influence intraoral pH. As stated
earlier,salivary flow can be augmented by the stimulus
of chewing as well as by the muscular activity of the lips
and tongue.
• With stimulated additional flow, chewing products
(such as gum) that contain no fermentable
carbohydrates can aid in the modulation of plaque pH.

47. Sugar-free sweeteners such as xylitol and sorbitol
should be recommended for use without fear of
promoting caries.
Indeed, research has shown that the use of gum
containing xylitol or sorbitol reduces plaque
accumulation and gingival inflammation and
enhances remineralization potential.

48. Taking into account the time frame for changes in
plaque pH related to the ingestion of fermentable
carbohydrates, dentists should recommend that
patients, especially those who are caries-prone, brush
soon after the intake of cariogenic meals and snacks.

49. Maintaining tooth integrity
Maintaining tooth integrity is a third function of
saliva, one that facilitates the demineralization and
remineralization process.
Demineralization occurs when acids diffuse through
plaque and the pellicle into the liquid phase
of enamel between enamel crystals.

50. • Resulting crystalline dissolution occurs at a pH of 5 to 5.5, which
is the critical pH range for the Development of caries.
• Dissolved minerals subsequently diffuse out of the tooth
structure and into the saliva surrounding the tooth. The buffering
capacity of saliva greatly influences the pH of plaque surrounding
the enamel, thereby inhibiting caries progression.

51. Remineralization is the process of replacing lost
minerals through the organic matrix of the enamel to
the crystals.

52. Supersaturation of minerals in saliva is critical
to this process. The high salivary concentrations of
calcium and phosphate, which are maintained by salivary
proteins, may account for the maturation and
remineralization of enamel.
Statherin, a salivary peptide, contributes to the
stabilization of calcium and phosphate salts solution,
serves as a lubricant to protect the tooth from wear,
and may initiate the formation of the protective
pellicle by binding to hydroxyapatite.

53. • Proteins in the protective pellicle, such as statherin,
histatins, cystatins, and proline-rich proteins, are too
large to penetrate enamel pores. Therefore, they
remain on the surface, bound to hydroxyapatite, to aid
in controlling crystalline growth of the enamel by
allowing the penetration of minerals into the enamel
for remineralization and by limiting mineral egress.
• This control of precipitation and mineral egress
enhances the stability of hydroxyapatite in the
outer tooth structure.

54. • The presence of fluoride in saliva speeds up
Crystal precipitation, forming a fluorapatite-like coating
more resistant to caries than the original tooth
structure.

55. • Fluoride in salivary solution works to inhibit dissolution of apatite
crystals.
• The contribution of saliva to the demineralization Remineralization
process points to the importance of monitoring salivary flow, especially
in patients taking multiple medications or having systemic entities that
decrease salivary flow.
• For patients with exposed root surfaces or with recurrent or
incipient carious lesions,fluoride supplementation can
promote remineralization. Salivary stimulants and
substitutes also should be encouraged for patients
with salivary hypofunction.

56. Antibacterial activity
• Salivary glands are exocrine glands, and, as such, secrete fluid
containing immunologic and nonimmunologic agents for the
protection of teeth and mucosal surfaces.
• Immunologic contents of saliva include secretory IgA, IgG, and
IgM.
• Secretory IgA, the largest immunologic component of saliva,
is an immunoglobulin produced by plasma cells in connective
tissues and translocated through the duct cells of major
and minor salivary glands.

57. •IgA, while active on mucosal surfaces, also acts to neutralize
viruses,serves as an antibody to bacterial antigens, and works to
aggregate or clump bacteria, thus inhibiting bacterial attachment to
host tissues.
•Other immunoglobulins present in saliva are in low Immunologic and
nonimmunologic antibacterial salivary content come from 2
different sources—
 plasma
ductal cells—
with different responses to stimulation and different content
levels.
•Nonimmunologic antibacterial salivary contents such
as proteins, mucins, peptides, and enzymes (lactoferrin,
lysozyme, and peroxidase), all products of acinar
gland cells, help protect teeth against physical,
chemical, and microbial insults.

58. • MG2, the lowmolecular- weight mucin, and IgA complex bind
mucosal pathogens with greater affinity than either MG2 or IgA
alone.
• Lactoferrin, produced in intercalated ductal cells, binds ferric
iron in saliva. This process makes ferric iron unavailable as a food
Source for microbes, such as cariogenic streptococci, that need
iron to remain viable.This process of starving bacteria of vital
nutrients is called nutritional immunity.

59. • Lysozymes, derived from the basal cells
of striated ducts in parotid glands, split
bacterial cell walls, leading to the
destruction and inhibition of bacterial
growth.
• Peroxidase, also known as sialoperoxidase or lactoperoxidase,
catalyzes bacterial metabolic by-products with thiocynate, which is
highly toxic to bacterial systems. Secreted by acinar cells,
Peroxidase additionally protects mucosa from the strong oxidizing
effects of hydrogen peroxide produced by oral bacteria.

60. Taste and digestion
• fifth and final function of saliva is to enhance taste and begin
the digestive process.
• The hypotonicity of saliva enhances the tasting capacity of salty
foods and nutrient sources.
• This enhanced tasting capability depends on the presence of
protein and gustin, which bind zinc.
• Saliva has an early, limited role in total digestion by
beginning the breakdown of starch with amylase, a major
component of parotid saliva that initially dissolves
sugar.

62. XEROSTOMIA/HYPOSALIVATION
It is a subjective sensation of a dry mouth, frequently but not always
associated with salivary gland hypofunction.
Dryness of mouth is one of the oldest symptoms recorded by man.
*Ancient records describe the use of rice tests to determine guilt or innocence: if innocent-
ingestion of rice will stimulate the flow of saliva, if guilty mouth will be dry and swallowing
difficult or even impossible.

63. CAUSES OF XEROSTOMIA

65. PROSTHODONTIC ASPECT OF XEROSTOMIA
• It appears that denture retention and stability are markedly
dependent on saliva flow rate and quality, and patients with
xerostomia may have problems with the stability or comfort of
maxillary complete dentures.
Wolff and Kleinberg showed that for subjects with unstimulated
whole saliva (UWS) flow rates equal to or less than 0.1 mL/min, the
thickness of the palatal film of saliva is less than 4 to 5 mm,
whereas that of subjects with a normal flow rate (0.2-0.3 mL/min)
is between 14 and 18 mm.
The authors state that the onset of the symptom of oral dryness
corresponds to saliva thickness on the posterior hard palate of 10
mm or less.

66. Lee et al found that mucosal wetness and the subjective
feeling of xerostomia might be associated with UWS and
not with palatal saliva (PS) flow rate. It was also found
that the minor salivary gland function was relatively
preserved in patients who hyposalivate.
Niedermeier et al reported a low correlation between
maxillary denture retention and PS, although drug stimulation of
mucous whole saliva did improve prosthesis stability.
Another consideration is the influence of complete
dentures on salivary flow rate. According to the results of
Peltola et al, new complete dentures do not change UWS
significantly. However, Yurdokorou et al found that
UWS flow rates immediately after denture
insertion were 1.5 to 2 or more times higher
compared to preinsertion values in experienced
complete denture wearers.

67. Management of xerostomia
• One of the major problems associated with xerostomic patients
is the poor tolerance and retention of removable dental prostheses
because of thin dry atrophic mucosa and lack of a saliva film. The
use of salivary substitutes can improve lubrication, provide
irrigation for dry mucosa, provide significant relief from
symptoms, and also improve the retention of
removable prostheses.

68. Management of xerostomia shouldbe directed towards relief of
Symptoms and prevention of future complications.
This includes:
1. adjustment of the medication dosage
2. frequent water intake
3. alcohol-free mouthwashes
4. sugar-free chewing gum
5. fluorides
6. Parasympathomimetic agents such as cevimeline(Evoxac
30 mg, tid; SnowBrand Pharmaceuticals) and
Pilocarpine(Salagen 5 to 10 mg administered 3 or
4 times daily, 30 minutes before meals; MGI )

69. 7. artificial saliva substitutes delivered through saliva reservoirs.

70. 8. Acupuncture reportedly is capable of increasing
parasympathetic activity, which results in neuropeptide
release that stimulates salivary gland blood flow and
secretions.
9.Gamma-linoleic acid (evening primrose oil, 2000 units
daily, ingested over a minimum of 6 weeks) also has been
Recommended to increase parotid and submandibular
Gland salivary flow, although its mechanism of action is
Not clearly understood.

71. SALIVARY RESERVOIR
A saliva reservoir is a chamber incorporated into a removable prosthesis
That provides a flow of salivary substitute for a certain period of time.
It is still unclear whether the reservoir is better placed in
the maxillary or mandibular dental prosthesis.

72. • The advantages of a reservoir in the maxillary prosthesis include
its greater available volume because of its larger base area,
better flow because of its superior position, and reduced
clogging of the holes of the reservoir because of less food
collection in the palate than in the floor of the mouth.
• However, the weight of a maxillary reservoir can hamper
prosthesis retention.
• Saliva reservoirs range in volume from 2.3 mL to
5.3 mL and provide a flow of artificial saliva for
2 to 5 hours.

73. Fabrication of salivary reservoir

76. SIALORRHEA
Excessive salivation often experienced by the individual
and experienced by the individual & noticed by the operator.
Prosthodontic management
Impression making: mouth irrigated with an astringent.
Mouth washed prior to investing impression material.
Fast setting impression material is used.
Anti sialagogues administered 1to 2 days before
treatment
Dummy dentures are fabricated & given.

77. Excess saliva- complicates denture construction- impression
making.
When new dentures are first inserted increased salivation due to
temporary increase in salivary flow is a natural response to foreign
object & in time will subside. Patients need assurance about this.
Deglutition will be necessary to evacuate the excess –
advised not to rinse and spit as this – unsettling of
the denture bases.

78. Thick saliva also complicates impression making by forming voids
in the impression surface while the impression sets- palatal
surface should be wiped free of saliva & the mucous glands
massaged with a piece of gauze just before the final impression
is made to eliminate as much as mucous as possible.
It may also be factor for the patient to gag while impressions
are made and after the placement of new dentures.

79. FREY'S SYNDROME
• Frey's syndrome (also known as Baillarger’s syndrome, Dupuy’s
syndrome, auriculotemporal syndrome, or Frey-Baillarger
syndrome) is a rare neurological disorder resulting from damage
to or near the parotid glands responsible for making saliva , and
from damage to the auriculotemporal nerve often from surgery.
• The symptoms of Frey's syndrome are redness and sweating on
the cheek area adjacent to the ear .
• They can appear when the affected person eats, sees, dreams,
thinks about or talks about certain kinds of food which produce
strong salivation.
• Observing sweating in the region after eating a lemon
wedge may be diagnostic.

80. RESEARCH APPLICATIONS
• Many areas of research involving salivary components
and functions are in progress for local and
systemic disease diagnosis, treatment, and prevention.
• The value of saliva undoubtedly will continue to
increase because it serves as an easily
collected,noninvasive source of information.
Reflective of the status of health in the body.

81. salivary samples can be analyzed for:
(1) tissue fluid levels of naturally, therapeutically, and recreationally
introduced substances;
(2) Emotional status;
(3) hormonal status;
(4) immunologic status;
(5) neurologic status;
(6) nutritional/metabolic influences.

82. Research currently is being conducted to determine the value of
saliva as a diagnostic aid for cancer and preterm labor.
Another area of research involves the possible regenerative
properties and functions of growth factors found in
saliva, such as epidermal growth factor and transforming
growth factor. Evidence suggests that these growth
factors play a role in wound healing and the maintenance
of oral and systemic health.

83. Contribution of saliva in denture retention
• Interfacial force:
 Interfacial force is a resistance to separation
of two parallel surfaces that is imparted by a film
of liquid b/w them .
 The salivary film b/w denture base and mucosa of the basal seat
results in a retentive force by virtue of the tendency of the
fluid to maximise its contact with both surfaces.
 It depends on the existence of a saliva or air interface at the
terminus of the liquid or solid contact therefore, It
does not play as important role in the retention of
the mandibulr denture as much as for the maxillary
one because of the presence of saliva on both sides
of the peripheral seal in the mandibular prosthesis.

84.  The force is proportional to the surface area of the prosthesis
and the viscosity of the saliva.
 It is inversely proportional to the distance b/w denture base
and the basal seat,
 Therefore it is highly dependent on good adaptation of the
denture base to the oral tissues.

85. • Adhesion;
 Adhesion is the physical attraction of unlike
molecules such as saliva and the mucous membrane
through ionic forces b/w charged salivary
glycoproteins and surface epithelium or the denture
base resin.

86. •Cohesion: is the physical attraction of like molecules
for each other such as within the saliva layer.Saliva is
not very cohesive so the retention forcrs achieved by
cohesion are lower than retension from interfacial
forces and adhesion.
Thick high mucin content saliva is more cohesive
than thin watery saliva , it will result in reduced
retension because of increased thickness of the
film that results in reduced interfacial retention
forces.

87. Conclusion
• Saliva is a very important oral fluid that plays a multitude of
functions in preserving the integrity of oral tissues and in
maintaining the overall health of the oral cavity. In edentulous
patients, the role of saliva becomes even more critical. Optimal
salivary flow, quantity and consistency is absolutely essential for
not only denture fabrication but also for denture retention and
stability. When rehabilitating edentulous patients with
complete dentures, the prosthodontist must give due
attention to the nature of saliva the patient
possesses as this can have a lasting effect on
denture success.