Comparative study on Kasisa Bhasma prepared by two different methods

Abstract

Preparation of bhasma (calcined powder of metal/minerals) includes various processing steps like purification (Shodhana), levigation (Bhavana),calcinations cycle(Marana), improving quality and removing blemishes (Amritikarana) etc, processing of bhasma aims at formation of herbo-mineral complex molecule which can act in minimal dosage, palatable, easy for assimilation, highly efficacious with minimal or no complication. Although the most important equipment mentioned for Marana i.e. cow dung cakes and some type of woods are not only difficult to collect but also expensive and create pollution during puta and it's difficult task to give controlled heat in traditional method. Hence, a Modified Portable Bhasma Nirman Yantra (MPBNY) was prepared for puta (equipment for calcination) procedure which is easy to handle, portable and facilitate to supply controlled heat. A comparative study was conducted on Kasisa Bhasma prepared by traditional method and by using MPBNY with special reference to physico-chemical properties. The prepared Kasisa Bhasma was subjected to modern analytical parameters such as A.A.S. (Atomic Absorption Spectroscopy), X.R.D. (X-ray Diffraction) and Ayurvedic parameters eg. Rekhapurnatva (bhasma should enters in between lines of finger), Varitaratva (bhasma should float on the surface of water), Niramlatva (bitter less), Apunarbhava (bhasma should not regain its metallic nature after strong heating with jiggery, Abrus precatorius linn., honey and ghee) and Niruttha (bhasma should not regain its metallic nature after strong heating with silver). It was observed that Kasisa Bhasma of both methods possesses similar organoleptic as well as physico-chemical properties.

Introduction

Bhasmas are calcined preparation of metals and minerals having some superiority over herbal formulations. They are commonly used in the treatment of diseases as they have great therapeutic value because of their micro fineness, property to get easily assimilated, small dose and more effect[1]. Preparation of bhasmas, is an elaborate process involving purification of material, levigation with different herbal juices, pallet formation and incineration (Puta). In all these processes incineration plays major role to convert metal and mineral into safe and efficacious compound form with micronization, besides this, their natural properties are enhanced and even new properties also inducted[2]. There are different methods of Puta advised for different metals and minerals according to their physical and chemical nature. It is mentioned in Rasendra Chudamani that more number of putas makes the metal highly effective[3].

In classics, amount of fuel required for incineration is mentioned in the form of size of pit and number of cow dung cakes, but definite amount of metal and mineral to be taken for each batch is not specified. This leads to difficulty in pharmaceutical standardization of bhasma, hence there is need to develop and improve procedure of puta, although the puta procedure is still unchanged. Cow dung cakes are used as fuel is difficult to procure in modern age and also creates much pollution. The electric furnaces are available for puta but are too expensive, require technical skill to handle, and are not affordable for small scale manufacturers and individual practitioners. To overcome this problem, a Modified Portable Bhasma Nirman Yantra (MPBNY) was prepared, which occupies minimal space, easy to handle, less expensive and works on LPG (Liquid petroleum gas). Kasisa was selected for present work because the preparative procedure of Kasisa bhasma requires Kukkutaputa i.e. moderate range of temperature, which was very suitable for this study.

Aim and Objectives:

To compare the bhasma prepared by using MPBNY with traditionally prepared bhasma and to assess the utility of MPBNY.

Material and Methods

The preparation of kasisa bhasma was carried out in four steps.

• a)Preparation of MPBNY: In MPBNY, LPG is used as fuel and required extent of heat is maintained with the help of LPG burner. Two thick iron rings were prepared on the stand for Sharava (earthen pot in which metal or mineral to be subjected for incineration is placed) and firebricks made to cover the outer portion of the instrument. The thick iron rings with crossed thick iron rods, heated during Puta and thus heat will get absorbed in them, after stopping the heat supply, the iron rod and ring emits the absorbed heat, this helps to keep the inner temperature of the instrument high for longer time. The fire brick also helps to prevent heat loss. The structure of MPBNY can be divided into three parts viz protective, supportive and active parts, the protective parts include, metal stand for Yantra (instrument) and fire brick with nut and bolts, the supportive parts which is made up of metal holder, upper iron cauldron, lower iron cauldron, metal stand for Sharava, aperture for pyrometer and the active parts contains heat convergent vessel, upper metal rods, lower hollow metal rods, pyrometer, and LPG burner. (Fig No. 1 to 5)
• b)Selection of the raw material: There are two types of Kasisa viz Pushpa Kasisa and Valuka Kasisa, Pushpa Kasisa which is crystalline with bluish green colour; is acceptable type and used for medicinal purpose hence taken for bhasma preparation.
• c)Kasisa Shodhana (purification of kasisa): The raw Kasisa of quantity 1500 gm was taken for Shodhana. The Shodhana was carried out by 3 hour sudation with Bhringaraja Swarasa (extract of Elipta alba Niss.).[4]
• d)Preparation of Kasisa bhasma by both traditional method[5] and by using MPBNY: Obtained shodhit kasisa was divided into four equal batches; each batch contains 300 gm of kasisa. The batch were named as Batch A, B, C and D, each batch was levigated with Kanji for seven times followed by preparing small cakes and subjecting to puta, from 2^nd Batch A was used to prepare kasisa bhasma by traditional method, i.e. puta for this batch were given by using cow dung cakes. 20 cow dung cakes were taken for one puta, such two puta were required to obtain kasisa bhasma (Figure no. 6 and 7). The other three batches were subjected for puta in MPBNY, four puta were required to obtain Kasisa bhasma (Figure no. 8 to 11).

Fig. 1:

Diagrammatic view of MPBNY

Fig. 5:

Upper View showing hollow iron rods

Fig. 6:

Traditional Puta

Fig. 7:

Kasis Bhasma (Batch A)

Fig. 8:

Sharava Placed for in Puta MPBNY

Fig. 11:

Kasis Charika after puta in MPBNY

Fig. 2:

Parts of MPBNY

Fig. 3:

Prepared Modified Portable Bhasma Nirman Yantra

Fig. 4:

Upper View showing stand for sharava

Fig. 9:

Puta in MPBNY

Fig. 10:

Sharava in MPBNY after puta

Observation and Results

Comparative Observation of Temperature During Putas: The maximum temperature observed, time required to reach this level and time required to fall temperature up to 30°C in traditional method of Puta were 624°C, 23 minutes and 4 hour and 20 minutes respectively. In MPBNY 4 Puta's were required to prepare Kasisa bhasma. The maximum temperature observed, time required to reach this level and time for fall of temperature up to 30°C were 610°C, 1 hour and 35 minutes and 6 hour and 15 minutes respectively. Table No. 1

Table 1.

Comparative Observation of Temperature During Putas

Organoleptic Characters of Kasisa Bhasma: Kasisa bhasma prepared by both methods were dark red, not sour, smooth and with no specific luster and odour. (Table no. 2)

Table 2.

Organoleptic Characters of Kasisa Bhasma

Testing of Kasisa bhasma by Ayurvedic parameters (bhasma pariksha's):- Prepared Kasisa bhasma was tested for Apunarbhava, Niruttha, (Table no. 3 and 4) Niswadu, Rekhapurnatva, Varitaratva and Niramla pariksha. All batches satisfactorily passed above mentioned bhasma pariksha's.

Table 3.

Apunarbhava Pariksha of Kasisa Bhasma

Table 4.

Detail of Niruttha Pariksha

Physico-chemical properties:- Percent moisture content:- No any significant difference observed in the percent moisture content of batch A, B, C and D which were 0.62, 0.68, 0.58 and 0.62 respectively (Table no 5.). Atomic Absorption Spectroscopy (A.A.S. ):- In AAS percentage of Fe in batch A, B, C and D are 65.41, 92.12, 64.60 and 62.49 respectively (Table no 6). The percentage of Fe is significantly high in batch B, while they are nearly same in remaining batches. Compared to other batches, maximum weight loss (68.33 %) is also observed in batch B. This may also related with high percentage of Fe.

Table 5.

Percent moisture content of Kasisa Bhasma

Table 6.

AAS for Fe of Kasisa Bhasma

Ash Value: - The ash values were counted in terms of Total Ash, Acid Insoluble Ash, Acid soluble Ash, Water insoluble Ash and Water soluble Ash. There is no any significant difference found in ash values of four batch of kasisa bhasma (Table no. 7).

Table 7.

Ash Values of Kasisa Bhasma

XRD studies: - Analysis of four batches of Kasisa bhasma was done by powder crystal method, as shown in the results of XRD graphs. In XRD studies peaks of many compounds remain unidentified, only sharp peaks denotes crystalline structure. (Graph no. 3 to 6)

Graph 3.

XRD Picks of KasisaBhasma (Batch A)

Graph 6.

XRD Picks of KasisaBhasma (Batch D)

Graph 4.

XRD Picks of KasisaBhasma (Batch B)

Graph 5.

XRD Picks of KasisaBhasma (Batch C)

Discussion

Bhasma pariksha are the Ayurvedic parameters to access the quality of bhasma, athoughsome tests are specially indicated for some bhasmae.g. Niramlatva (bitter less) is special test for Kasisa bhasma. Prepared Kasisa bhasma was bitter less and satisfactorily passed common bhasma pariksha except the Niruttha pariksha, because Kasisa is a mineral and Niruttha pariksha is useful to test bhasma prepared from metals. Some weight gain was found in silver during Niruttha pariksha, which is due to the adhesive property of Kasisa bhasma. No other significant difference observedin organoleptic and phyco-chemical properties of all four batches.

The efficacy of MPBNY is evaluated in terms of minimization of time required for puta procedure, expenditure and temperature changes. Measurement of time required for puta procedure by traditional method, started from the collection of cow dung cakes to the completion of bhasma preparation. Author required eight day and much labor to prepare desired size and shape of cow dung cakes. On the other hand, the LPG cylinder required to give puta in MPBNY is easily available. The cow dung cakes produces extra pollution, while the problem of pollution is completely absent in MPBNY. There is some considerable difference in the typical pattern of temperature, in traditional method of puta, the temperature increases fast and reaches to maximum level (Graph no. 1), after that it decreases much faster than the decreasing pattern of temperature in MPBNY (Graph no. 2). The slow decrease of temperature in MPBNY is due to the fire brick around the heat convergent vessel.

Graph 1.

Temperature Pattern during Traditional Puta

Graph 2.

Range Of Temperature During puta In MPBNY

Advantages of MPBNY over traditional method of Puta: The prepared instrument helps to prevent time loss; easy to operate, require fewer places for puta i.e. puta can be given within 3 to 4 square feet area, not create pollution and easy to regulate temperature and to give required level of heat. This instrument will be very useful where the availability of cow dung cakes is difficult or where continuous supply of cow dung cakes is not possible.

Advantages of MPBNY over electric furnace: As compared with electric furnace, this instrument is less expensive, require very little technical skill to handle and have no any danger of shot-circuit.

Conclusion

Kasisa bhasma prepared by traditional method and by MPBNY are nearly same with respect to their organoleptic characters and physico-chemical properties. The maximum temperature required to prepare Kasisa bhasma by traditional method was 624°C and in MPBNY it was 610°C. Puta procedure of bhasma preparation in MPBNY is more convenient than traditional method of puta.