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Contributions to the physiology of spices and condiments. 1. The effect of spices on the quantity and composition of saliva.



Contributions to the physiology of spices and condiments. 1. The effect of spices on the quantity and composition of saliva.



Deutsch. Ztschr. Verdauungs-Stoffwechselkrankh, 23: 97-118



Three adult subjects took a series of test meals of cooked rice, each prepared from 40 g rice and 1 g salt, strongly flavoured with different spices; control meals were unspiced. The tests were always made in the morning about 2 h after the normal breakfast time; saliva was collected without the use of tubes or other apparatus before, during and immediately and 30 min after the meal.

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