Comparative study on Kasisa Bhasma prepared by two different methods
Journal name: Ancient Science of Life
Original article title: Comparative study on Kasisa Bhasma prepared by two different methods
The ANSCI is a peer-reviewed, open-access journal focused on Ayurveda and traditional medicines. It publishes original research, reviews, and literary studies linking traditional knowledge with modern science, covering disciplines like botany, ethnomedicine, pharmacology, and clinical research.
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Dhirajsingh Rajput, G. S. Tekale, BJ Patgiri
Ancient Science of Life:
(A quarterly multi-disciplinary scientific research journal in Ayurveda)
Full text available for: Comparative study on Kasisa Bhasma prepared by two different methods
Year: 2011
Copyright (license): CC BY-NC-SA
Summary of article contents:
Introduction
Bhasmas, calcined preparations of metals and minerals, are significant in Ayurvedic medicine due to their therapeutic properties and ease of assimilation. The traditional process of creating bhasmas involves multiple steps such as purification, levigation, and incineration (Puta). The contemporary challenges of this traditional method, including the difficulty of sourcing cow dung cakes for fuel, pollution, and the need for efficient heat control, prompted the development of a Modified Portable Bhasma Nirman Yantra (MPBNY). This study aimed to compare the physico-chemical properties of Kasisa Bhasma prepared through traditional methods against those made using the MPBNY.
Improved Puta Method: Modified Portable Bhasma Nirman Yantra (MPBNY)
The MPBNY is designed to streamline the Puta process by using LPG as fuel, allowing for controlled heat application for calcination. This modern equipment requires minimal space and is easier to operate compared to traditional methods that rely on cow dung cakes, which are more challenging to procure and contribute to pollution. In the comparative study, both Kasisa Bhasma methods displayed similar organoleptic characteristics and passed Ayurvedic quality tests, such as Rekhapurnatva (ability to fill the lines of the finger) and Niramlatva (bitterless). While traditional methods reached a maximum temperature of 624°C, the MPBNY achieved 610°C, demonstrating comparable efficacy with greater convenience and reduced environmental impact.
Conclusion
The findings indicate that the Kasisa Bhasma produced by both traditional and MPBNY methods exhibit similar qualitative properties, confirming the effectiveness of MPBNY as a sustainable alternative. By minimizing time, costs, and environmental concerns associated with traditional Puta procedures, MPBNY presents valuable advancements in Ayurvedic pharmaceutical practices. Ultimately, the adoption of such innovations can facilitate improved access to bhasma preparations while preserving their therapeutic potential.
FAQ section (important questions/answers):
What is the purpose of the comparative study on Kasisa Bhasma?
The study aimed to compare Kasisa Bhasma prepared by traditional methods and using a Modified Portable Bhasma Nirman Yantra (MPBNY) to assess their physico-chemical properties and effectiveness in preparation techniques.
What is the Modified Portable Bhasma Nirman Yantra?
MPBNY is an innovative instrument designed for the preparation of bhasma, offering controlled heat application using LPG, making it portable and easier to operate compared to traditional methods using cow dung cakes.
What are the key findings regarding Kasisa Bhasma's properties?
Both methods of preparing Kasisa Bhasma showed similar organoleptic and physico-chemical properties, with minimal differences observed in temperature and efficiency during the preparation process.
What are the advantages of using MPBNY over traditional methods?
MPBNY offers benefits such as reduced time and effort in preparation, ease of use, minimization of pollution, and the ability to accurately control the temperature during the bhasma preparation process.
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X-ray diffraction, Temperature pattern, Physico-chemical properties, Organoleptic character, Bhasma Pariksha, Kasisa Bhasma, Atomic Absorption Spectroscopy, Ayurvedic parameter, Traditional Puta, Cow dung cake.