scholarly journals Pharmaceutico-analytical study of Praval Bhasma (Coral calax) with two different herbs

2021 ◽  
Vol 12 (3) ◽  
pp. 657-661
Author(s):  
Arati P Dubewar ◽  
Uday Londhe ◽  
Medha S Kulkarni ◽  
Pradnya Kakodkar ◽  
Anupama R Dashetwar ◽  
...  
Keyword(s):  
Qualitative Analysis ◽  
Analytical Study ◽  
Marine Organism ◽  
Calcium Deficiency ◽  
Spot Test ◽  
Raw Material ◽  
Clinical Use ◽  
Muffle Furnace ◽  
Physico Chemical ◽  
Deficiency Diseases

Introduction: In the present study, Praval is used as a raw material to form Praval Bhasma. Praval (Coral) is the calcareous skeleton of the minute marine organism called Anthezoa polypus and belongs to phylum coelenterate. It is a natural source of rich calcium widely used in Deepan, Pachan, Amlapitta Raktapitta, Yakshma, Kasa, Netra Roga and Hridaya Roga (1)and Calcium deficiency diseases etc. it is administered in the form of Bhasma and Pishti. Method: Shodhan of Praval is done in Sarjika kshara. The Pravala bhasma is prepared  by two different method by triturating it with Kumari Swaras and Guduchi Kashay  and incineration  in Muffle furnace. physico-chemical tests like Total Ash, Acid Insoluble Ash, Loss on Drying, and Qualitative analysis of praval bhasma by NPST (Namburi Phased Spot Test) are done. Result & conclusion: Praval bhasma prepared by two different medicines shows potency, efficacy for further clinical use.

scholarly journals A COMPARATIVE PHARMACEUTICO ANALYTICAL STUDY OF YASTIMADHU KSHEERAPAKOTTHA GHRITHA AND YASTIMADHU GHRITHA

2021 ◽  
pp. 129-132
Author(s):  
Dr.Ramakiran ◽  
Dr.Harshitha M
Keyword(s):  
Refractive Index ◽  
Qualitative Analysis ◽  
Clinical Research ◽  
Key Words ◽  
Analytical Study ◽  
Drug Research ◽  
Chemical Properties ◽  
Special Property ◽  
Saponification Value ◽  
Physico Chemical

Drug research is an important part of pharmaceutical field especially in Ayurveda pharmaceutics to revalidate and establish various formulations. Ghritha kalpana has got prime importance due to a special property of Ghritha i.e Samskarasyanuvartana. Ksheera ghritha and Ghritha are explained with different properties in Ayurveda classics. Present study is to compare between Yastimadhu Ksheera ghritha and classical Yastimadhu ghritha by organoleptic and analytical parameters. Ksheera ghritha procedure may bypass the long procedure , maximise the percentage of extract in Ghritha. Reference of Ksheera ghritha is available in various classical texts like Sushruta samhitha1 etc. Ksheera ghritha said to have properties like Netrya , Sangrahi , Rakthapitta hara etc. Ksheera ghritha of Yastimadhu prepared by preparing Ksheerapaka taken as G1 and Yastimadhu Ghritha prepared by normal classical way taken as G2. Analytical study for standardization of both samples were carried out on the basis of classically illustrated organoleptic tests and modern parameters of physico-chemical properties like LOD, Refractive index , Saponification value etc., and TLC done for qualitative analysis. By this study the major difference between Ksheera ghritha and Ghritha are established giving further scope for clinical research to establish efficacy of same. KEY WORDS : Ayurveda, Ghritha, Yastimadhu, Ksheerapaka.

scholarly journals Analytical study of Salsaradi Gana Bhawit (three times) Shilajatu

2020 ◽  
Vol 5 (04) ◽  
pp. 82-85
Author(s):  
Munna Kumar ◽  
Ajay Kumar Singh ◽  
Uma Shankar Chaturvedi ◽  
Mukesh Kumar
Keyword(s):  
Therapeutic Efficacy ◽  
Analytical Study ◽  
Raw Material ◽  
Human Relationship ◽  
Physico Chemical ◽  
Brownish Black ◽  
Semi Solid ◽  
Almost All

Ayurveda the science of life gives importance to the balance between nature and human relationship; and Rasashastra, one of its associate wings can be considered to hold a key role since it deals in almost all the substances created by nature and marshals then for alleviating the diseases. The therapeutic efficacy of drugs depends upon the genuineness of raw material and right. Shilajeet is an important herbomineral drug among the Maharasa. Describing its importance Charaka has said, “there is hardly any curable disease which cannot be alleviated or cured with the aid of Shilajeet. Aim of study is to evaluate the Physico-chemical parameterof Salsaradi Gana Bhawit Shilajatu. Shilajatu and all raw drugs were obtained from P.G. Department, G.A.C.H. Patna and Shilajeet Shodhana was done by Triphala Kwatha and three times Bhawana by Salsaradigana (Dravyas) Kwatha. All samples were analyzed at Laboratory of Govt. Ayurveda College and Hospital Patna. It found that Shilajatu after Bhawana appeared as semi solid colour brownish black, soft in consistency and having typical smell.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  
Keyword(s):  
Raw Material ◽  
Ceramic Brick ◽  
Physico Chemical

Microscopic and Phytochemical analysis of Desmodium velutinum (Willd) DC and Desmodium gangeticum (L.) DC. Panchanga powder

2021 ◽  
pp. 2950-2956
Author(s):  
Jigyasa Pathak ◽  
Aswathi M. P. ◽  
B. R. Patel ◽  
Harisha C. R. ◽  
Shukla Vinay J.
Keyword(s):  
Chemical Analysis ◽  
Analytical Study ◽  
Water Soluble ◽  
Wild Edible Plants ◽  
Phytochemical Analysis ◽  
Edible Plants ◽  
Therapeutic Purpose ◽  
Whole Plant ◽  
Physico Chemical ◽  
Collection Practices

Background: Desmodium velutinum (Fabaceae) is one of the wild edible plants used traditionally to treat diarrhoea, haematuria, infertility and also externally used to treat scorpion bites. Though various parts of the plant have been used for therapeutic purpose, panchanga of the plant has not been studied for its Pharmacognostical and phytochemical characteristics in detail, following scientific parameters. Hence in the present study Desmodium velutinum whole plant has been studied for its pharmacognostical and phytochemical characters and compared with commonly used species Desmodium gangeticum. Methods: Whole plant of Desmodim velutinum was collected from Paikmal, Odisha and Desmodium gangeticum was collected from Junagarh, Gujarat in the month of November 2019 following good collection practices and shade dried. Pharmacognostical study and analytical study were performed following standard pharmacopoeial procedures. Results: Whole plant (Panchanga) of former is sweetish and latter is bitter. Powder microscopy of Desmodium gangeticum showed presence of rhomboidal crystals and lignified annular and spiral vessels. Desmodium velutinum showed presence of prismatic crystals and lignified pitted vessels. Physico-chemical analysis showed higher loss on drying in Desmodium gangeticum, and higher water soluble extractive values of Desmodium velutinum. Phytochemical estimation showed the presence of Proteins, tannins, and carbohydrates in both samples. HPTLC study showed similar Rf value 0.82 and 0.94 at 254 and 0.03 and 0.41 at 366nm. Conclusion: Basing upon the analytical and microscopic similarities Desmodium velutinum may be considered as substitute of Desmodium gangeticum

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

scholarly journals Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1642
Author(s):  
Diego Salazar ◽  
Mirari Arancibia ◽  
Diego R. Silva ◽  
María Elvira López-Caballero ◽  
María Pilar Montero
Keyword(s):  
Raw Material ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Oxalis Tuberosa ◽  
Overall Acceptability ◽  
Gluten Intolerance ◽  
Ipomea Batatas ◽  
Physico Chemical ◽  
Textural Parameters ◽  
And Staphylococcus Aureus

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

scholarly journals Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Samara dos Santos Rekowsky ◽  
Géssica Cordeiro de Araújo ◽  
Nelson de Carvalho Delfino ◽  
Marion Pereira da Costa ◽  
Thadeu Mariniello Silva
Keyword(s):  
Dry Matter ◽  
Bovine Milk ◽  
Buffalo Milk ◽  
Raw Material ◽  
Cow Milk ◽  
Consumer Market ◽  
Total Solids ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Milk Mixture

Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

scholarly journals PHARMACOPOEIAL AND HPTLC FINGERPRINT STUDIES OF DARCHINI – ANIMMUNITY BOOSTER UNANI SINGLE DRUG

2020 ◽  
Vol 8 (11) ◽  
pp. 245-253
Author(s):  
Meena R.P. ◽  
◽  
Khan Asim Ali ◽  
Subhani S ◽  
Mustehasan a ◽  
...  
Keyword(s):  
Virus Disease ◽  
Vital Role ◽  
Raw Material ◽  
Control Methods ◽  
Classical Literature ◽  
Plant Origin ◽  
Important Ingredient ◽  
Single Drug ◽  
Worldwide Population ◽  
Physico Chemical

Corona virus disease 2019 (COVID-19) is threatening the worldwide population by causing symptoms like fever, cough, shortness of breathand tirednessetc.A huge population of world is suffering from this disease and no specific vaccine for this pandemic disease has been developed. According to the guidelines of Ministry of AYUSH, this disease can be prevented by taking immunity boosters, as immune system plays a vital role in defence against any disease. In Unani system of medicines, many drugs of plant origin are mentioned in classical literature for strengthening and increasing the immunity of humans. Darchini is one of the potent immune boosters and it is believed that consumption of Darchini decoction with honey strengthens the immune system.The Ministry of AYUSH, Govt. of India in its Advisory has considered Darchini as one of the important ingredient of AYUSH Joshanda/ Kwath/ Kudineer.Since, the drug Darchini is being given to COVID-19 patients as prophylaxis regime, it has become necessary to authenticate and develop its pharmacopoeial standards so that quality raw material can be provided to needy mass. The present study is aimed to develop identity, purity and strength of drug using pharmacognostical, physico-chemical and quality control methods.

Sustainable Construction Materials

2019 ◽  
pp. 658-687 ◽  
Author(s):  
R. V. Ralegaonkar ◽  
M. V. Madurwar ◽  
V. V. Sakhare
Keyword(s):  
Smart City ◽  
Raw Materials ◽  
Construction Materials ◽  
Raw Material ◽  
Sustainable Construction ◽  
City Development ◽  
Chemical Test ◽  
Physico Chemical ◽  
Increasing Demand ◽  
By Products

Due to ever increasing demand for the conventional construction materials as well as an increase in agro-industrial by-products it is essential to reuse these materials. As a smart city solution this chapter briefs an overview for the application of alternate raw materials as a principal source for the development of sustainable construction materials. The potential application of the discussed raw materials is elaborated as cementitious material, the aggregates as well as alternative reinforcement material. To understand the process of application, sustainable masonry product development is discussed in detail. In order to evaluate the feasibility of the raw material, the necessary physico-chemical test evaluation methods are also briefed. The developed end product performance evaluation is also discussed by desired tests as recommended by standards. The chapter concludes with a positive note that reuse of agro-industrial by-products is a feasible solution for the smart city development.

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