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The musculus uvulae [1] (also muscle of uvula, uvular muscle, or palatouvularis muscle [2]) is a bilaterally muscle of the soft palate (one of five such muscles) that acts to shorten the uvula when both muscles contract. [3] It forms most of the mass of the uvula. [2] It is innervated by the pharyngeal plexus of vagus nerve (cranial nerve X ...
Musculus uvulae, which moves the uvula; These muscles are innervated by the pharyngeal plexus via the vagus nerve, with the exception of the tensor veli palatini. The tensor veli palatini is innervated by the mandibular division of the trigeminal nerve (V 3). [2]
The uvula (pl.: uvulas or uvulae), also known as the palatine uvula or staphyle, is a conic projection from the back edge of the middle of the soft palate, composed of connective tissue containing a number of racemose glands, and some muscular fibers. [1] [2] It also contains many serous glands, which produce thin saliva. [3] It is only found ...
“The uvula is the punching bag located at the back of the soft palate, and helps to close off the upper throat from the lower throat during swallowing and speech,” says Craig Zalvan, M.D ...
The nucleus ambiguus controls the motor innervation of ipsilateral muscles of the soft palate, pharynx, larynx, and upper esophagus. Lesions of nucleus ambiguus result in nasal speech, dysphagia, dysphonia, and deviation of the uvula toward the contralateral side. Preganglionic parasympathetic to the heart also flow through the external ...
The plexus provides motor innervation to most muscles of the soft palate (all but the tensor veli palatini muscle) and most muscles of the pharynx (all but the stylopharyngeus muscle). [1] The larynx meanwhile receives motor innervation from the vagus nerve (CN X) via its external branch of the superior laryngeal nerve and its recurrent ...
The taste buds are innervated by a branch of the facial nerve the chorda tympani, and the glossopharyngeal nerve. Taste messages are sent via these cranial nerves to the brain. The brain can distinguish between the chemical qualities of the food. The five basic tastes are referred to as those of saltiness, sourness, bitterness, sweetness, and umami
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