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Difference between revisions of "Ballātakādi Modaka"
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==Anupāna== | ==Anupāna== | ||
*Milk, Water | *Milk, Water | ||
+ | |||
+ | ==Physico-chemical parameters== | ||
+ | {| class="wikitable" | ||
+ | |Total Ash || Not more than 2.5 per cent | ||
+ | |- | ||
+ | |Acid-insoluble ash || Not more than, 0.25 per cent | ||
+ | |- | ||
+ | |Alcohol-soluble extractive || Not less than 65.0 per cent | ||
+ | |- | ||
+ | |Water-soluble extractive || Not less than 75.0 per cent | ||
+ | |- | ||
+ | |pH (5% aqueous solution) || 4 to 4.5 | ||
+ | |- | ||
+ | |Total tannins || Not less than 5 per cent | ||
+ | |} | ||
==References== | ==References== |
Revision as of 11:07, 14 August 2018
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Ballaatakaadi Modaka Modaka is a solid preparation made in the form of lumps, with the ingredients given in the Formulation composition.
Contents
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Treat Bhallātaka to prepare Suddha Bhallātaka (Appendix 6.2.7.7).
- Powder Śuddha Bhallātakā and Harītakī and pass through sieve no. 85.
- Pound Gu²a in an iron mortar and add other ingredients. Pound well until it becomes a fine homogeneous blend. Roll the above mixture into modaka of approximately 2 g each.Weigh and store in suitable containers, protecting from light and moisture.[1]
Description
- Black coloured roughly spherical lumps, firm, but crushing under pressure, with the characteristic odour of Bhallātakā and bitter, astringent taste.
Storage
- Store in a cool place in tightly closed containers, protected from light and moisture.
Therapeutic uses
- Pittārśa (anorectal growth due to pitta dosha).
Dose
- 2 to 5 g daily in divided doses.
Anupāna
- Milk, Water
Physico-chemical parameters
Total Ash | Not more than 2.5 per cent |
Acid-insoluble ash | Not more than, 0.25 per cent |
Alcohol-soluble extractive | Not less than 65.0 per cent |
Water-soluble extractive | Not less than 75.0 per cent |
pH (5% aqueous solution) | 4 to 4.5 |
Total tannins | Not less than 5 per cent |
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 5 .