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Saliva, Swallowing, and Lower Oesophageal Sphincter
Published in Peter Kam, Ian Power, Michael J. Cousins, Philip J. Siddal, Principles of Physiology for the Anaesthetist, 2020
Peter Kam, Ian Power, Michael J. Cousins, Philip J. Siddal
In this stage, respiration is inhibited for 1–2 s and food passes into the upper oesophagus. The nasopharynx is closed by the soft palate, and the laryngeal inlet is closed by the adduction of the vocal cords and the aryepiglottic muscle. The hyoid and larynx are pulled upwards, and the epiglottis swings down to close the larynx. The bolus of food is pushed into the oesophagus by contraction of the pharynx. The encircling cricopharyngeus muscle relaxes and then tightens, passing the bolus down.
Physiology of Swallowing
Published in John C Watkinson, Raymond W Clarke, Terry M Jones, Vinidh Paleri, Nicholas White, Tim Woolford, Head & Neck Surgery Plastic Surgery, 2018
Joanne M. Patterson, Stephen McHanwell
The larynx is formed of a series of cartilages in the wall of the upper part of the trachea, the main cartilages being the thyroid, cricoid arytenoid and epiglottis. The thyroid, cricoid and arytenoid cartilages articulate at two synovial joints—the cricothyroid and cricoarytenoid joints—formed between the cartilages of the same name. Movements at these joints result in changes of position of the vocal folds to allow lengthening or shortening, opening or closing. The larynx is suspended from the hyoid bone by the thyrohyoid membrane and thyrohyoid muscle. When the suprahyoid and infrahyoid muscles move the hyoid bone, they also alter the height of the larynx. The epiglottis projects above the hyoid behind the posterior part of the tongue and is attached to the posterior aspect of the thyroid cartilage. The epiglottis is capable of movements to aid in the closure of the laryngeal inlet, although the mechanism by which movements are produced remains unclear (see below). Attached between the epiglottis anteriorly and the arytenoid cartilages posteriorly is the quadrangular membrane, the superior margin of which forms the boundary of the laryngeal inlet. Within this superior border are the aryepiglottic muscles that control the inlet, together with the small thyroepiglotticus muscle that may help to depress the epiglottis to prevent aspiration. Adduction or closure of the vocal cords by the intrinsic muscles of the larynx provides a further line of defence to the accidental ingestion of food or foreign objects.
Gastrointestinal physiology
Published in Peter Kam, Ian Power, Michael J. Cousins, Philip J. Siddal, Principles of Physiology for the Anaesthetist, 2015
Peter Kam, Ian Power, Michael J. Cousins, Philip J. Siddal
In this stage, respiration is inhibited for 1 to 2 seconds and food passes into the upper oesophagus. The nasopharynx is closed by the soft palate, and the laryngeal inlet is closed by the adduction of the vocal cords and the aryepiglottic muscle.
A pilot investigation of twang quality using magnetic resonance imaging
Published in Logopedics Phoniatrics Vocology, 2021
Karen Perta, Youkyung Bae, Kerrie Obert
In more recent decades, Yanagisawa et al. [10] observed aryepiglottic sphincter narrowing as a significant component of twang as well as opera and belt qualities using endoscopic evaluations. Based on videoendoscopy data, the authors attributed this action to sphincteric contraction of the aryepiglottic muscle in a “purse-like” fashion [10, p. 348). Although belt and opera qualities differ significantly in terms of singing style, the authors speculated that this commonly-observed point of constriction in the vocal tract may contribute to the perception of ring and increased loudness in the voice, specifically in the frequency range of 2800–4300 Hz [10]. Titze and colleagues [12] reported additional features, including reductions in pharyngeal area, vocal tract length, and open quotient, to be closely tied with the perception of twang quality based on simulation data.