Volume 4, Issue 8

Study of the effect of saliva on the static surface tension of water and some soft drinks using capillary rise method.

Author

J B Yerima*, E I Emmanuel, Simon Solomon and Dikko A. B.

Abstract

Abstract:

The effect of saliva on the surface tension of water, Schweppes, Coca-Cola, Fanta and sprite has been measured at 22.50C using capillary rise method. The results show that saliva decreases the surface tension of these liquids with water having the largest % decrease (60.4%) and Fanta the least (29.1%). This implies that when saliva breaks the surface tension of water, the increase in the surface area of the water which fastens digestion is greater than those of the soft drinks. Consequently, water-saliva mixture creates a better medium for digestion and transport of food in the mouth than the soft drinks. It is ascertained that even though water is tasteless and gives lesser comfort and satisfaction to consumers than soft drinks, it still remains the best medium for digestion of food in the mouth

DOI

https://doi.org/10.62226/ijarst20150752

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