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Difference between revisions of "Phala Ghṛta"
| Line 27: | Line 27: | ||
==Anupāna== | ==Anupāna== | ||
*Warm water. | *Warm water. | ||
| + | |||
| + | ==Physico-chemical parameters== | ||
| + | {| class="wikitable" | ||
| + | |Refractive index at 400|| 1.440 to 1.450 | ||
| + | |- | ||
| + | |Weight per ml at 400|| 0.910g to 0.940g | ||
| + | |- | ||
| + | |Saponification value|| 185 to 210 | ||
| + | |- | ||
| + | |Iodine value|| 35 to 42 | ||
| + | |- | ||
| + | |Acid value|| Not more than 3 | ||
| + | |- | ||
| + | |Peroxide value|| Not more than 4 | ||
| + | |- | ||
| + | |Congealing point|| 220 to 170 | ||
| + | |} | ||
==References== | ==References== | ||
Revision as of 15:18, 14 August 2018
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Phala Ghrta is a medicated preparation made with the ingredients in the Formulation composition given below with Gh¨ta as the basic ingredient
Contents
Formulation composition
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Treat Ghrta to prepare Mūrchita Ghrta.
- Treat Hingu to prepare śodhita Hingu.
- Take the ingredients (kalka dravya) numbered 1 to 19 except Hi¬gu and Śarkarā, wash, dry, powder and pass through sieve number 85. Transfer the powdered ingredients to the wet grinder, add shodhita Hingu, grind with sufficient quantity of water to prepare a homogeneous blend.(Kalka)
- Take Mūrchita Gh¨ta in a stainless steel vessel and heat mildly. [1]
Description
- A low melting Ghrta, greenish yellow in color with pleasant odour and astringent taste.
Storage
- Store in a cool place in tightly closed containers, protected from light and moisture.
Therapeutic uses
- Śukra vikāra (disorders of the Śukra dhāthu), Yoni vikāra (disorders of female genital tract), Vandhyatva (Infertility), Garbhinī roga (diseases during pregnancy) and
Kārśya (Emaciation), Uttara Vasti (Vaginal Douche)
Dose
- 12 g daily in divided doses.
Anupāna
- Warm water.
Physico-chemical parameters
| Refractive index at 400 | 1.440 to 1.450 |
| Weight per ml at 400 | 0.910g to 0.940g |
| Saponification value | 185 to 210 |
| Iodine value | 35 to 42 |
| Acid value | Not more than 3 |
| Peroxide value | Not more than 4 |
| Congealing point | 220 to 170 |
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 83.
