PRELIMINARY PHARMACEUTICAL AND ANALYTICAL EVALUATION OF SHRINGYADI LEHA

Aims: Shringyadi Leha has been prepared and studied for its Physico-chemical parameters. The adopted formula- tion is Shringyadi Leha based on Chakradatta. Shringyadi Leha has significant efficacy in pediatric disorders. Methods and Material: The present study provides details of the preparation of Shringyadi Leha, and methods employed in Physico-chemical parameters. Results: Physico-chemical observations revealed the specific characters of the preparation. The preliminary HPTLC study of the compound revealed the components, eight spots in short UV 254nm, 09 spots in 366nm and 10 spots in long UV 550nm. Conclusions: Evaluation of Shringyadi lehyam can be used as a reference standard for further quality control research for the manufacturing and processing of Shringyadi Leah. Keywords: Shringyadi Leha, Pharmaceutical parameters and HPTLC.

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Pharmacognostical and Pharmaceutical analysis of Gandhakadi yoga vati

International Journal of Ayurvedic Medicine ◽

10.47552/ijam.v7i3.874 ◽

2016 ◽

Vol 7 (3) ◽

Author(s):

Kalawana OTMRKSB ◽

Harisha C R ◽

Patel K S ◽

Kori V K ◽

Rajagopala S

Keyword(s):

Quality Control ◽

Pharmaceutical Analysis ◽

Modern Science ◽

Thalassemia Major ◽

Water Soluble ◽

Medical Systems ◽

Chemical Parameters ◽

Physico Chemical ◽

A Current

Ayurveda is one of the oldest medical systems having its own strong scientific concepts. Most herbal, Animal and mineral products are used to make Ayurvedic formulations and ancient Ayurvedic Aachaaryas have mentioned various methods to quality control and to standardization those formulations. And also it has been developed different techniques to evaluate the quality of medicines by modern science. So there is a current need of analyze Ayurvedic products also according to modern scientific pharmaceutical and pharmacognostical parameters for the global acceptance of Ayurveda. Hence the present study was carried out to pharmacognosticaly analyze the ingredients and finished product of Gandhakadi Yoga Vati and to analyze the Physico-chemical parameters of the same. Gandhakadi Yoga Vati is an Ayurvedic formulation used as an adjuvant in the management of Thalassemia Major. Pharmacognostical characteristics of Gandhakadi Yoga Vati Â under the microscope showed that oil globules, stone cells & oleoresin contents, of Vidanga (Embelia robusta Burm.f.), fibers and oil globules of Agastya Pathra (S. grandiflora Linn.), warty trichome with base of Bhringaraja (E.alba L.) and crystaline depositions of Gandhaka. In the pharmaceutical study, it was observed that Loss on drying was 3.5 %w/w, pH was 6.5, Alcohol soluble extractive was 8.9 % w/w and water soluble extractive was 5.5 % w/w.Â HPTLC study showed 06 peaks at 254 nm and 03 peaks at 366 nm wave lengths.

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Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v2i2.48 ◽

2013 ◽

Vol 2 (2) ◽

Author(s):

Naiara Ramos Ricardo ◽

Marly Sayuri Katsuda ◽

Luciana Fulaneto Maia ◽

Lorena Fernandes Abrantes ◽

Leila Matsunaga Oshiro

Keyword(s):

Quality Control ◽

Raw Material ◽

Chemical Characteristics ◽

Chemical Parameters ◽

Income Source ◽

Family Farmers ◽

Physico Chemical ◽

Small Producers ◽

Cheese Production

The artisan cheese production is an important income source for family farmers, however the lack of standardization and negligence in the preparation of the product generates a low quality cheese. The production of cheese of good quality finds some obstacles, because milk does not contribute in many ways to ensure the characteristics of the product. The aim of this study was to evaluate the physico-chemical characteristics of 20 Minas Frescal cheeses, of which 10 samples were artisanal and 10 have industrial production. The handmade cheeses were sold in street markets and all the samples had no labeling and sanitary inspection seal. The industrialized were obtained in supermarkets, all the 20 samples were acquired in Londrina-PR. The analyses performed were  moisture, fat (d.b.), pH and acidity. The fat analysis showed that 50% of samples from artisanal cheeses and 40% of industrialized ones violate the current laws. The pH of artisanal cheese samples ranged between 5.2 and 6.7 and the acidity ranged between 0.06 and 2.41%. The variation in acidity showed that the cheeses are made without standard and quality control of raw material. In industrialized cheeses the pH ranged between 5.3 and 6.5 and acidity between 0.2 and 1.4%. With this work we concluded that the small producers and industries do not pay attention to physico-chemical parameters essential to the quality of the cheese. DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.48

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An impact of Mardana- A comperative study on Arogyavardhini Rasa

The Journal of Phytopharmacology ◽

10.31254/phyto.2016.5607 ◽

2016 ◽

Vol 5 (6) ◽

pp. 242-247

Author(s):

Yuga Raj Sapkota ◽

◽

Prashant Bedarakar ◽

Galib ◽

V.J. Shukla ◽

...

Keyword(s):

Quality Control ◽

Elemental Analysis ◽

Broad Spectrum ◽

Chemical Constituents ◽

Control Parameters ◽

Chemical Parameters ◽

Physico Chemical ◽

Quality Control Parameters ◽

Rf Values ◽

Chromatographic Fingerprinting

Background: Arogyavardhini Rasa (AVR); a Kharaliya Rasakalpa containing rasavarga dravya (metallomineral ingredients) is widely used Ayurvedic herbo-mineral formulation having broad spectrum therapeutic indications. Current research is first effort to scientifically document quality control parameters of this important formulation. Aim: To establish a comparative pharmaceutico - analytical profile of AVR prepared with and without its metallomineral ingredients. Materials & Methods: Arogyavardhini Rasa (AVR) and modified Arogyavardhini Rasa (MAVR) without addition of its metallomineral ingredients were prepared and investigated for Physico-chemical parameters, qualitative tests for functional groups, Chromatography, quantitative elemental analysis by ICP-AES. Results & Discussion: An average of 2500ml Swarasa was required for optimum Mardana in both formulations. HPTLC study revealed a total of 11 and 8 bands at 254nm and 366nm in each AVR and MAVR with only two similar Rf values. Samples AVR, MAVR and MAVR with addition of Rasa Dhatukajjali showed 1.5226, 0.0117 and 1.703 % of mercury respectively. Conclusion: Mardana play significant role in development of Kharaliya Rasakalpa Both the formulations showed different through physicochemical profiles and ICP-AES analysis. Differences in chromatographic fingerprinting of AVR and MAVR are suggestive of changes in chemical constituents of the formulation due to addition of metallo minerals.

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BIOLOGICAL AND PHYSICO-CHEMICAL POST-TREATMENT OF WASTEWATER OF JSC «OMSKVODOKANAL» USING HIGHER AQUATIC PLANTS

Actual Issues Of Energy ◽

10.25206/2686-6935-2021-3-1-85-88 ◽

2021 ◽

Vol 3 (1) ◽

pp. 085-088

Author(s):

A. S. FILIPENKO ◽

◽

S. B. CHACHINA ◽

E. P. CHACHINA ◽

◽

...

Keyword(s):

Wastewater Treatment ◽

Aquatic Plants ◽

Domestic Wastewater ◽

Post Treatment ◽

Analytical Evaluation ◽

Chemical Parameters ◽

Higher Aquatic Plants ◽

Physico Chemical ◽

Treatment Facilities ◽

Post Traumatic

To conduct the experiment, samples of domestic wastewater entering the treatment facilities of the USC of JSC «OmskVodokanal» were taken as the object of research. The level of wastewater treatment according to the chemical parameters of tertiary wastewater treatment, a certain degree of efficiency of wastewater treatment of enterprises is investigated. As a result of the analytical evaluation, the most effective method of post-traumatic treatment was identified.

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Pharmacognostical and Physiochemical Study on the Leaves of Nyctanthes arbor-tristis Linn

Journal of Drug Delivery and Therapeutics ◽

10.22270/jddt.v11i4.4914 ◽

2021 ◽

Vol 11 (4) ◽

pp. 30-34

Author(s):

Rohit Kumar Bijauliya ◽

Pushpendra Kannojia ◽

Pankaj Mishra ◽

Prashant Kumar Singh ◽

Rahul Kannaujia

Keyword(s):

Quality Control ◽

Ethanolic Extract ◽

General Characteristic ◽

Phytochemical Analysis ◽

Present Observation ◽

Correct Identification ◽

Chemical Parameters ◽

Phytochemical Investigation ◽

Physico Chemical ◽

Chemical Studies

Aim: To rationalize the macroscopial, microscopical and physico-chemical studies on leaves of plant Nyctanthes arbor-tristis Linn. Methods: The pharmacognostic characters were determined in terms of macroscopy, microscopy and powder microscopy of plant Nyctanthes arbor-tristis leaves. The crude ethanolic extract of leaves of Nyctanthes arbor-tristis Linn. was using physico-chemical parameters, and preliminary phytochemical investigation (TLC). Results: The microscopic study shows the general characteristic of Nyctanthes arbor-tristis leaves. Phytochemical analysis revealed the presence of various phytochemical groups like alkaloids, glycosides, steroids, phenolic, tannins constituents. Conclusion: It can be concluded that the established pharmacognostic profile of Nyctanthes arbor-tristis leaves will be helpful in developing pharmacopoeial standards for correct identification and quality control. The present observation will also be helpful in macroscopical and microscopical on leaves of Nyctanthes arbor-tristis Linn. Keywords: Nyctanthes arbor-tristis, Pharmacognostical Study, Macroscopial and Microscopical studies

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The Physicochemical Quality of Traditional Burduf Cheese

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:9461 ◽

2013 ◽

Vol 70 (2) ◽

pp. 137

Author(s):

Carmen Pop ◽

Cristina Anamaria Semeniuc ◽

Sorin Apostu ◽

Ancuţa Mihaela Rotar

Keyword(s):

Quality Control ◽

Raw Milk ◽

Cow Milk ◽

Chemical Parameters ◽

Physicochemical Quality ◽

Milk Samples ◽

Sheep Milk ◽

Physico Chemical ◽

Different Types

The aim of this study is the assessmentof the quality control of raw milk and traditional burduf cheese obtained fromcow milk mixed with 10% sheep milk. Appreciation of the integrity and freshness assessmentof milk (cow and sheep) was tested by physico-chemical analysis.On theshelf-live were determined the physico-chemical parameters in cheese samples. Theantibiotics residues were tested of the milk samples with portable analyser,model Rosa Charm Reader. Theresults of physico-chemical determinations for the milk and cheese samples werewithin the maximum permissible by data legislation. Regardingthe content of antibiotics, the results were negative both for cow milk and forsheep milk. The sensorycharacteristics of burduf cheese are influenced by the different types of milk.

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