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The digastric muscle (also digastricus) (named digastric as it has two 'bellies') is a bilaterally paired suprahyoid muscle located under the jaw.Its posterior belly is attached to the mastoid notch of temporal bone, and its anterior belly is attached to the digastric fossa of mandible; the two bellies are united by an intermediate tendon which is held in a loop that attaches to the hyoid bone.
These four muscles have different actions, but in general assist in elevating the hyoid bone and widening the esophagus during swallowing.When the two bellies of the digastric contract, they pull upward on the hyoid bone; but if the hyoid is fixed from below, the digastric assists in extreme opening of the mouth such as yawning or taking a large bite of an apple. [1]
The four classical muscles of mastication elevate the mandible (closing the jaw) and move it forward/backward and laterally, facilitating biting and chewing. Other muscles are responsible for opening the jaw, namely the geniohyoid , mylohyoid , and digastric muscles (the lateral pterygoid may play a role).
The mylohyoid nerve (or nerve to mylohyoid) is a mixed nerve of the head.It is a branch of the inferior alveolar nerve.It provides motor innervation the mylohyoid muscle, and the anterior belly of the digastric muscle.
The artery passes anterior-ward upon the mylohyoid muscle, coursing inferior to the body of the mandible and deep to the digastric muscle. [citation needed] Here, the artery supplies adjacent muscles and skin; it also forms anastomoses with the sublingual artery and with the mylohyoid branch of the inferior alveolar artery.
The jugulodigastric lymph nodes are found in the proximity of where the posterior belly of the digastric muscle crosses the internal jugular vein.Nodes are typically around 15 mm in length in adults, and decrease in size during old age. [1]
Plant-based milks are also lower in calories and saturated fat compared to animal milk; the brand of oat milk that we looked at had 0 grams of saturated fat (and just 1.5 grams of total fat) and ...
In producing an ejective, the stylohyoid muscle and digastric muscle contract, causing the hyoid bone and the connected glottis to rise, and the forward articulation (at the velum in the case of [kʼ]) is held, raising air pressure greatly in the mouth so when the oral articulators separate, there is a dramatic burst of air. [1]