Role of different media in Karpanpatru Taila preparation
Journal name: AYU (Journal of Research in Ayurveda)
Original article title: Role of different media in Karpanpatru Taila preparation
AYU is an internationally recognized quarterly journal dedicated to advancing research in Ayurveda. The journal covers a wide range of topics, including clinical and pharmacological research in Ayurveda's eight branches, herbal remedies, phytochemistry, and ethnomedicine.
Original source:
This page is merely a summary which is automatically generated hence you should visit the source to read the original article which includes the author, publication date, notes and references.
Manisha Goyal
B. J. Patgiri
B. Ravishankar
P. K. Prajapati
AYU (Journal of Research in Ayurveda):
(An International Quarterly Journal of Research in Ayurveda)
Full text available for: Role of different media in Karpanpatru Taila preparation
Year: 2010 | Doi: 10.4103/0974-8520.68198
Copyright (license): CC BY-NC-SA 4.0
Download the PDF file of the original publication
Summary of article contents:
Total six samples of Karpanpatru Taila were prepared with Murchchhita and Amurchchhita Sarshapa Taila (mustard oil) by using three different liquid media i.e. Gomutra, Takra and Kanji by following classical method and analyzed. The pharmaceutical analysis revealed that the Karpanpatru Taila prepared with Murchchhita Sarshapa taila by using Kanji, Gomutra, Takra as a liquid media showed minimum loss i.e. 4.00%, 8,33% & 8.66 respectively in comparison to Amurchchhita Sarshapa Taila by using Kanji, Gomutra, Takra i.e. 5.5%, 10.68%, 12% respectively. Pharmaceutical drawbacks like excessive frothing and burning of eyes & nose were absent during the preparation of Karpanpatru Taila with Takra and Kanji while present in batch of Gomutra. Analytical study reveals that Acid value was negligible increased after even 6 month in the samples of Murchchhita Karpanpatru Taila while significant increased in the samples of Amurchchhita Karpanpatru Taila. Saponification value was decreased in the samples of Murchhita Karpanpatru Taila while increased in the samples Amurchchhita Karpanpatru taila. Microbial growth was found absent in all the samples of Karpanpatru Taila even after 6 months. Keywords: Sneha Kalpana, Murchchhana, Gomutra, Takra, Kanji, Acid value, Saponification value
Other Science Concepts:
Discover the significance of concepts within the article: �Role of different media in Karpanpatru Taila preparation�. Further sources in the context of Science might help you critically compare this page with similair documents:
Analytical study, Traditional practice, Shelf life, Sneha Kalpana, Saponification value, Viscosity, Acid value, Organoleptic character, Microbial growth, Kalka Dravya, Yield, Siddha pharmacopeia.