scholarly journals Modification of Kakubhadi Churna into malahara and its physicochemical analysis

2021 ◽  
Vol 12 (4) ◽  
pp. 866-872
Author(s):  
Neha Semwal ◽  
Rakshitha D ◽  
Govinda Sharma K

Samskara is the process of modification of Guna of a given substance which is responsible for conversion of a raw material into medicine. These Samskara are responsible for the change in quality and property of any medicine. Primary preparations of Bhaisajya Kalpana known as Panchavidha kashaya Kalpana are modified into secondary dosage forms like Vati, Avaleha, Malahara, Sneha kalpana etc in order to achieve better shelf life, easy administration and palatability. Churna kalpana is an Upkalapana of Kalka kalpana, it is mentioned to be used in many disease conditions. One among these is Kakubhadi churna, which is indicated to be sprinkled externally on Dushta Vrana. As this method of application is cumbersome and not patient friendly, an attempt has been made to modify Kakubhadi churna into Malahara. Malahara is similar to ointments and creams in modern pharmaceutics. When compared to Churna, it has as an extended shelf life and also drugs in the form of Malahara are easy to apply and store. Taking all this under consideration, present study was taken up to modify Kakubhadi churna into Malahara. Physico chemical analysis of prepared Churna and Malahara was also done to achieve preliminary standard.

2020 ◽  
Vol 11 (5) ◽  
pp. 140-142
Author(s):  
Jagadeesh G Mitti

To prepare any formulation in bulk quantity it needs a machine. The machines which manufacture the formulations in a bulk quantity will work on the basis of modern techniques. These techniques can be adopted to prepare different dosage forms through their method of preparations. Churna is also one among the different dosage forms which is having versatile usage and need to be prepared in bulk quantity. To achieve this, different modern methods like size reduction, size separation and mixing of powders and techniques viz. cutting, compression, impact, attrition and combined effect of impact and attrition are adopted, along with this sieving and mixing techniques are also adopted. To assure the quality of churna kalpana physico chemical analysis should be done like fineness of Particles, Presence of Heavy Metals, Test for microbial contamination etc.


INDIAN DRUGS ◽  
2015 ◽  
Vol 52 (06) ◽  
pp. 38-42
Author(s):  
G.G. Gadad ◽  
◽  
K. S. Gudaganatti ◽  
V.S. Mannur

Development and modification of Ayurvedic classical formulations into widely acceptable dosage forms is an important area to be focused in the present era. The designing of liquid dosage form has generally been emphasized on the basis of ease of administration to those individuals who have difficulty in swallowing solid dosage forms, specially in pediatric and geriatric group. Churna (powders) are the preferentially administered Ayurvedic formulations by oral route. Most of these powders are hygroscopic, bitter to taste and should be administered with suitable vehicle. Avipattikara Churna is one of the unique formulation widely practiced in the management of common ailments like Amlapitta (hyperacidity), Vibandha (constipation), Agnimandya (loss of appetite), Arsha (hemorrhoids). Modification of the classical Churna (solid dosage form) into a more acceptable and convenient syrup (liquid dosage form) with modern pharmaceutical methods and its physico-chemical analysis is the main aim of the study. In the present study Avipattikara syrup was developed with 66.7 % w/V of Khandasharkara (sugar candy powder) without any pharmaceutical additives. Physicochemical analysis, microbial limit test, and physical quality tests for Avipattikara Churna and syrup were carried out respectively. Results suggest that, the developed syrup had a quality of ideal syrup.


2021 ◽  
pp. 77-83
Author(s):  
A. G. Syrkov ◽  
◽  
V. N. Brichkin ◽  
N. R. Prokopchuk ◽  
A. G. Vorobiev ◽  
...  

In the year of the 160th birth anniversary of Academician N. S. Kurnakov (1860–1941), outstanding graduate of the St. Petersburg Mining Institute (now University), it becomes clear that the issues concerning his activities as a metallurgist, materials scientist and researcher which opened the road through his students (P. P. Weimarn and others) to new technologies, including nanotechnology, are not studied enough. We do not know much about the Kurnakov–Schroeder–Weimarn relations and about their scientific communications with other physicochemists and metallurgists, who later became leaders of scientific schools and successors of the traditions of Kurnakov’s scientific school in the field of physical and chemical analysis. The purpose of this article is to analyze specific examples of the application of physicochemical analysis for development of metal alloys and materials, as well as to clarify the historical gaps in understanding the scientific relation of N. S. Kurnakov, I. F. Schroeder, P. P. Weimarn and other researchers who have made a significant contribution to the deve lopment of modern materials science and metallurgy. It is shown that P. P. Weimarn, being a student of Kurnakov and Schroeder, developed their scientific directions. However, he was not only a supporter, but also a critic of Kurnakov’s ideas, while becoming the founder of the science of nanotechnology. The results of the research summarize facts, including previously unknown ones, which demonstrate the outstanding role of N. S. Kurnakov and his achievements not only as a physicochemist, but also as a metallurgist-preceptor, one of the founders of Russian school of metallurgists and materials scientists, including the school of metallurgists of the Mining Institute, which gave momentum to number of breakthrough technologies of the 21st century.


2020 ◽  
Vol 5 (05) ◽  
pp. 255-258
Author(s):  
Sachin Seth1 ◽  
Gangaprasad Asore ◽  
Vishakha Vivek Sonawane

Sneha Kalpana, a group of medicated Taila and Ghrita is an important dosage form described in Ayurveda. It is the only dosage form that can be administered conveniently both internally and externally depending on the diseased conditions. Among these, Taila Kalpana is considered as the drug of choice for Vatavikaras. Gandharvahasta Taila is mentioned in Ashtanga Sangraha in the context of Vidradhivrudhi Chikitsa indicated in Vidradhi, Pleeha, Vata disorders, etc. Aim: The aim of the study was to prepare and analyze the physicochemical parameters of Gandharvahastadi Taila. Materials and Methods: Gandharvahasta Taila was prepared as per the reference in Ashtanga Sangraha. The obtained product was subjected to organoleptic and physicochemical analysis. Results: Physicochemical parameters obtained are refractive index at 25°C - 1.463, saponification value - 190 mg/g, unsaponifiable matter - 1.4%, specific gravity at 30°C - 0.9201, and viscosity at 30°C - 880cp. Conclusion: The values obtained after analysis were found to be within the permissible limits of API.


Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman

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.


2020 ◽  
Vol 53 (2) ◽  
Author(s):  
Khalil Ahmed Laghari ◽  
Abdul Jabbar Pirzada ◽  
Mahboob Ali Sial ◽  
Muhammad Athar Khan ◽  
Jamal Uddin Mangi

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  

2019 ◽  
Vol 10 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Jae-Suk Choi

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.


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