Top Banner

of 24

apunrabhav

May 30, 2018

Download

Documents

Dr ajay
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
  • 8/9/2019 apunrabhav

    1/24

    Shloka SeminarShloka Seminar

    By

    Dr.Ajay Chavan

  • 8/9/2019 apunrabhav

    2/24

    xqmgcM kqimMili riml|

    Amlpuqiilij c iSUiq||

    U. i.2/56

    xqmgcM kqimMili riml|

    Amlpuqiilij c iSUiq||

    U. i.2/564/15/2010 2

  • 8/9/2019 apunrabhav

    3/24

    Objective Introduction

    Explanation

    Mitrapanchak

    Niruthalakshanas

    Discussion

    Conclusion4/15/2010 3

  • 8/9/2019 apunrabhav

    4/24

    Introduction MeaningofAmlU - Notagainor

    once forallforever.

    MeaningofAmlUpu - Not born

    again.

    Inallthe reference they explainthat

    Mitrapanchak canliquefy theDhatu as

    wellastodoAmlpu pxq4/15/2010 4

  • 8/9/2019 apunrabhav

    5/24

    In any ofthe pxq if the

    qmcM isadded , thenkeptitin

    the qw.

    Then mushaisheatedon Agni.

    Ifthere isnochange thenitiscalledas

    Amlpu pxq or

    lijsW pxq.4/15/2010 5

  • 8/9/2019 apunrabhav

    6/24

    Procedure

    Guggulu, Gunja, Ghrita, Madhu, & Tankan,

    are mixed withthe equalquantity of

    Bhasma.

    Thisis Strongly heatedinMusha.

    Observation : Afterthe heatingBhasma

    showsthe Shining metalparticle initor

    doesnotshowsany Shiningparticle init.4/15/2010

    6

  • 8/9/2019 apunrabhav

    7/24

    qmgcM Aer agej xpar

    S c mUxMq|

    Li qsi

    uqmgcMqcri|| U.i. 2/37Mitrapanchaka are following

    bi

    ageOMh

    qk4/15/2010 7

  • 8/9/2019 apunrabhav

    8/24

    GhritaGhritaxxMi lq : bi, Aer,

    Cux, xmx.

    Ux : qkU

    ah : a, xlakur : zi

    umM : qkU4/15/2010 8

  • 8/9/2019 apunrabhav

    9/24

    Contd

    Moisture :14.4%

    Fat:32.4%

    Protein:63.0%

    Lactose :12.0%

    Ash:5.2%

    Triglycerides: 97-98%

    Ketoacid0.015-

    0.018%

    Free fatty Acid:0.1-

    0.44%

    Phospholipids:0.2-

    1.0%

    Sterols:0.22-0.41%

    4/15/2010 9

  • 8/9/2019 apunrabhav

    10/24

    Contd

    Cow ghee has a higher density than other

    animal and vegetable fats.

    The rate of adsorption is superior to that of

    hydrogenatedfats.

    4/15/2010 10

  • 8/9/2019 apunrabhav

    11/24

    GunjaGunjaah : Emuw

    Family :Leguminosae

    Latinname :Abrus precatorius.

    Ux : i, MO, Mwr

    ah : sb, , ih

    ur : Ewh

    umM : MO

    Types: Shweta & Rakta4/15/2010 11

  • 8/9/2019 apunrabhav

    12/24

    Contd Constituents : Seed contains toxic proteins, abrussic acid,

    glycoside haemagglutinin .

    Active abrin; the active principle which is

    the nature of a toxalbumin.

    Arbin contains two fraction globulin and

    albuminose , which estimatedbitter alkaloid Which wont allows the metal to get liquefy

    with organic matter4/15/2010 12

  • 8/9/2019 apunrabhav

    13/24

    TMkNaTMkNa Varg :ksharvarg

    Names:

    Sanskrit:TMkNaHindi: sauhagaaEnglish:Borax

    Scientificname:

    Sodium pyro borate

    ChemicalFormula: B4O7Na2. 10H2O

    4/15/2010 13

  • 8/9/2019 apunrabhav

    14/24

    Contd Boilingpoint: 320C

    Meltingpoint: 75C

    Relative density (water= 1):1.7

    Molecularmass:381.4

    Hardness: 221

    SpGr: 1.69-1.72

    4/15/2010

    14

  • 8/9/2019 apunrabhav

    15/24

    Contd

    A white crystalline compoundthatconsistsof

    hydratedsodium borate Na2B4O710H2O.

    Itoccursasa mineralorispreparedfrom

    otherminerals.

    It isused especially asaflux, cleansingagent,

    and watersoftenerandasapreservative

    4/15/2010 15

  • 8/9/2019 apunrabhav

    16/24

    MadhuMadhuxxMi :

    qk, qM, qkuM,S, uli,etc.

    ah : sb, , xq,

    uzS, rauW.

    Ux : qkU, Mwr.

    ur : zi

    4/15/2010 16

  • 8/9/2019 apunrabhav

    17/24

    Contd

    Density :1.36kilogramsperliter(36%denser

    than water)

    pH: between3.2and4.5

    Moisture :14-20%

    Ash:0.05-0.18%

    Sucrose :2-5%

    Formicacid:0.0825%

    Enzymes (Biocatalysts):daitase & invertse4/15/2010 17

  • 8/9/2019 apunrabhav

    18/24

    Contd

    Most micro-organismsdonotgrow inhoney

    because ofitslow wateractivity of0.6.

    Antibacterialpropertiesofhoney are the result

    ofthe low wateractivity causingosmosis,

    hydrogenperoxide effect, andhighacidity.

    Whichevermetal mixed with madhuandheated

    in mushait willcome outinitsoriginalform.

    4/15/2010 18

  • 8/9/2019 apunrabhav

    19/24

    GugguluGugguluah : LsS

    Family :Burseacece

    Latinname :Commiphora mukul

    Ux : i, MO, Mwr

    ah : sb, , ih, uwS,

    xq

    ur : Ewh

    umM : MO4/15/2010 19

  • 8/9/2019 apunrabhav

    20/24

    Contd

    Constituents :

    Oresin, z-guggulusterone E-guggulusterone

    GuggulegnonsI&II, mukuols, C-27

    Action:Ittriestoidentify the metallic

    active partinthe ash

    4/15/2010 20

  • 8/9/2019 apunrabhav

    21/24

    lij sh Amlpux rssWiUxqluiq|

    rS iU l saiiijqWcri||

    U.i.2/57

    The Umr is mixed withBhasma andheated vigorously inthe fire.

    Ifnot evenlittle amountofBhasma mixes

    withthe Umr , suchBhama called4/15/2010 21

  • 8/9/2019 apunrabhav

    22/24

    Discussion

    In R.R.S. Acr rSue

    Mqe commitsinsteadof

    kqli , we cantake itasmOli.

    Amlpu testindicate stability ofthe

    Bhasma

    An unstable metalliccompoundcanreduce4/15/2010

    22

  • 8/9/2019 apunrabhav

    23/24

    Conclusion Mitrapanchka mainly usedinBhasma

    pariksha i.e.Amlpu ofBhasma.

    Itisidentify the unprocessed/semi

    processed metalsinBhasma.

    Ithelpsinqualifying bhasmaforinternal

    use safety and efficacy4/15/2010 23

  • 8/9/2019 apunrabhav

    24/24

    244/15/2010