| ARTICLE |
|
| Year : 2011 | Volume
: 31
| Issue : 2 | Page : 62-72 |
|
|
Comparative study on Kasisa Bhasma prepared by two different methods
Dhirajsingh Rajput1, GS Tekale2, BS Patgiri1
1 Department of RS & BK, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar-361008, India
2 Government Ayurveda College, Nanded-431601, Maharashtra, India
Correspondence Address:
Dhirajsingh Rajput
Department of RS & BK, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar-361008
India
 Source of Support: None, Conflict of Interest: None  | Check |
PMID: 23284208 
|
|
|
Preparation of bhasma (calcined powder of metal/minerals) includes various processing steps like purification (Shodhana), levigation (Bhavana),calcinations cycle(Marana), improving quality and removing blemishes (Amritikarana) etc, processing of bhasma aims at formation of herbo-mineral complex molecule which can act in minimal dosage, palatable, easy for assimilation, highly efficacious with minimal or no complication. Although the most important equipment mentioned for Marana i.e. cow dung cakes and some type of woods are not only difficult to collect but also expensive and create pollution during puta and it's difficult task to give controlled heat in traditional method. Hence, a Modified Portable Bhasma Nirman Yantra (MPBNY) was prepared for puta (equipment for calcination) procedure which is easy to handle, portable and facilitate to supply controlled heat. A comparative study was conducted on Kasisa Bhasma prepared by traditional method and by using MPBNY with special reference to physico-chemical properties. The prepared Kasisa Bhasma was subjected to modern analytical parameters such as A.A.S. (Atomic Absorption Spectroscopy), X.R.D. (X-ray Diffraction) and Ayurvedic parameters eg. Rekhapurnatva (bhasma should enters in between lines of finger), Varitaratva (bhasma should float on the surface of water), Niramlatva (bitter less), Apunarbhava (bhasma should not regain its metallic nature after strong heating with jiggery, Abrus precatorius linn., honey and ghee) and Niruttha (bhasma should not regain its metallic nature after strong heating with silver). It was observed that Kasisa Bhasma of both methods possesses similar organoleptic as well as physico-chemical properties. |
|
|
|
| [PDF]* |
|
 |
|
