Sweat glands are used to regulate temperature and remove waste by secreting water,
sodium salts, and
nitrogenous waste (such as urea) onto the skin surface. The main electrolytes of sweat are
sodium and
chloride, though the amount is small enough to make sweat
hypotonic at the skin surface. Eccrine sweat is clear, odorless, and is composed of 98–99% water; it also contains
NaCl,
fatty acids,
lactic acid,
citric acid,
ascorbic acid, urea, and
uric acid. Its
pH ranges from 4 to 6.8. In both apocrine and eccrine sweat glands, the sweat is originally produced in the gland's coil, where it is
isotonic with the
blood plasma there. When the rate of sweating is low, salt is conserved and reabsorbed by the gland's duct; high sweat rates, on the other hand, lead to less salt reabsorption and allow more water to evaporate on the skin (via
osmosis) to increase
evaporative cooling. Secretion of sweat occurs when the
myoepithelial cell cells surrounding the secretory glands contract. Eccrine sweat increases the rate of bacterial growth and
volatilizes the odor compounds of apocrine sweat, strengthening the latter's acrid smell. Normally, only a certain number of sweat glands are actively producing sweat. When stimuli call for more sweating, more sweat glands are activated, with each then producing more sweat.
Stimuli Thermal Both eccrine and apocrine sweat glands participate in thermoregulatory sweating, which is directly controlled by the
hypothalamus. Thermal sweating is stimulated by a combination of internal body temperature and mean skin temperature. In eccrine sweat glands, stimulation occurs via activation by
acetylcholine, which binds to the gland's
muscarinic receptors.
Emotional Emotional sweating is stimulated by stress, anxiety, fear, and pain; it is independent of ambient temperature. Acetylcholine acts on the eccrine glands and
adrenaline acts on both eccrine and apocrine glands to produce sweat. Emotional sweating can occur anywhere, though it is most evident on the palms, soles of the feet, and axillary regions. Sweating on the palms and soles is thought to have evolved as a fleeing reaction in mammals: it increases friction and prevents slipping when running or climbing in stressful situations.
Gustatory Gustatory sweating refers to thermal sweating induced by the ingestion of food. The increase in metabolism caused by ingestion raises body temperature, leading to thermal sweating. Hot and spicy foods also lead to mild gustatory sweating in the face, scalp and neck:
capsaicin (the compound that makes spicy food taste "hot"), binds to
receptors in the mouth that detect warmth. The increased stimulation of such receptors induces a thermoregulatory response.
Antiperspirant Unlike
deodorant, which simply reduces axillary odor without affecting body functions,
antiperspirant reduces both eccrine and apocrine sweating. Antiperspirants, which are classified as drugs, cause proteins to precipitate and mechanically block eccrine (and sometimes apocrine) sweat ducts. The metal salts found in antiperspirants alters the
keratin fibrils in the ducts; the ducts then close and form a "horny plug". The main active ingredients in modern antiperspirants are
aluminum chloride,
aluminum chlorohydrate, aluminum zirconium chlorohydrate, and buffered
aluminum sulfate. On apocrine glands, antiperspirants also contain
antibacterial agents such as
trichlorocarbanilide,
hexamethylene tetramine, and
zinc ricinoleate. The salts are dissolved in
ethanol and mixed with
essential oils high in
eugenol and
thymol (such as thyme and clove oils). Antiperspirants may also contain
levomethamphetamine. ==Pathology==