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Soft Palate
Anatomy / Head and Neck / Pharynx
Last Updated: 15th November 2022
Soft Palate
The soft palate continues posteriorly from the hard palate and acts as a valve that can be:
- depressed to help close the oropharyngeal isthmus and seal off the oral cavity from the oropharynx
- elevated to separate the nasopharynx from the oropharynx.
The soft palate is formed and moved by five paired muscles.
Uvula
The small muscular projection that hangs from the posterior free margin of the soft palate is the uvula.
![Henry Vandyke Carter [Public domain], via Wikimedia Commons](https://mrcemsuccess.com/wp-content/uploads/2016/07/soft-palate.png)
Oropharynx. (Image by Henry Vandyke Carter [Public domain], via Wikimedia Commons)
Innervation
MOTOR:
The motor innervation for the muscles of the soft palate comes from the pharyngeal plexus derived from the vagus nerve (CN X). The only exception is the tensor veli palatini muscle which is supplied by the medial pterygoid nerve, a branch of the mandibular division of the trigeminal nerve. Normally, the palate elevates evenly in the midline. In a palsy of the vagus nerve, the uvula will deviate away from the affected side.
SENSORY:
The hard palate is innervated by the greater palatine and nasopalatine nerves and the soft palate is innervated by the lesser palatine nerve. General sensory fibres carried in all these nerves originate in the pterygopalatine fossa from the maxillary nerve.
AUTONOMIC:
The taste buds of the soft palate are innervated by the greater petrosal nerve, a branch of the facial nerve (CN VII). The mucous glands of the soft palate are parasympathetically innervated by the postganglionic fibers from the otic ganglion. They reach the soft palate via the lesser petrosal branch of glossopharyngeal nerve.
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- Biochemistry
- Blood Gases
- Haematology
| Biochemistry | Normal Value |
|---|---|
| Sodium | 135 – 145 mmol/l |
| Potassium | 3.0 – 4.5 mmol/l |
| Urea | 2.5 – 7.5 mmol/l |
| Glucose | 3.5 – 5.0 mmol/l |
| Creatinine | 35 – 135 μmol/l |
| Alanine Aminotransferase (ALT) | 5 – 35 U/l |
| Gamma-glutamyl Transferase (GGT) | < 65 U/l |
| Alkaline Phosphatase (ALP) | 30 – 135 U/l |
| Aspartate Aminotransferase (AST) | < 40 U/l |
| Total Protein | 60 – 80 g/l |
| Albumin | 35 – 50 g/l |
| Globulin | 2.4 – 3.5 g/dl |
| Amylase | < 70 U/l |
| Total Bilirubin | 3 – 17 μmol/l |
| Calcium | 2.1 – 2.5 mmol/l |
| Chloride | 95 – 105 mmol/l |
| Phosphate | 0.8 – 1.4 mmol/l |
| Haematology | Normal Value |
|---|---|
| Haemoglobin | 11.5 – 16.6 g/dl |
| White Blood Cells | 4.0 – 11.0 x 109/l |
| Platelets | 150 – 450 x 109/l |
| MCV | 80 – 96 fl |
| MCHC | 32 – 36 g/dl |
| Neutrophils | 2.0 – 7.5 x 109/l |
| Lymphocytes | 1.5 – 4.0 x 109/l |
| Monocytes | 0.3 – 1.0 x 109/l |
| Eosinophils | 0.1 – 0.5 x 109/l |
| Basophils | < 0.2 x 109/l |
| Reticulocytes | < 2% |
| Haematocrit | 0.35 – 0.49 |
| Red Cell Distribution Width | 11 – 15% |
| Blood Gases | Normal Value |
|---|---|
| pH | 7.35 – 7.45 |
| pO2 | 11 – 14 kPa |
| pCO2 | 4.5 – 6.0 kPa |
| Base Excess | -2 – +2 mmol/l |
| Bicarbonate | 24 – 30 mmol/l |
| Lactate | < 2 mmol/l |
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