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Anatomy

Head and Neck

Question 159 of 190

The soft palate receives its sensory innervation primarily from which of the following nerves:

Answer:

The soft palate is innervated by lesser palatine nerve, a branch of the maxillary nerve.

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

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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