Note: This is a project under development. The articles on this wiki are just being initiated and broadly incomplete. You can Help creating new pages.
Difference between revisions of "Elādi Cūrṇa"
(Created page with "{{stub}} '''Elādi Churna''' is a powder preparation made with the ingredients in the Formulation composition given below. ==Formulation composition== ==Method of preparati...") |
|||
| Line 11: | Line 11: | ||
*Weigh separately each powdered ingredient, mix together in specified ratio and pass through sieve number 44 to obtain ahomogeneous blend. | *Weigh separately each powdered ingredient, mix together in specified ratio and pass through sieve number 44 to obtain ahomogeneous blend. | ||
*Pack it in tightly closed containers to protect from light and moisture.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | *Pack it in tightly closed containers to protect from light and moisture.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | ||
| + | |||
| + | ==Description== | ||
| + | *Brown-coloured, smooth powder with characteristic odour of Elā, and a spicy, pungent taste. The powder completely pass on through sieve number 44 and not less than 50 per cent pass on through sieve number 85. | ||
==References== | ==References== | ||
Revision as of 12:27, 8 August 2018
This page is a stub. Learn how you can help expanding it.
Elādi Churna is a powder preparation made with the ingredients in the Formulation composition given below.
Formulation composition
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Dry Kola majja in an oven at 500 for 24 h and powder immediately after drying and pass
- through sieve number 85. Wash, dry and powder all other cleaned ingredients (number 1 to 3 and 5 to 9) individually and pass through sieve number 85.
- Weigh separately each powdered ingredient, mix together in specified ratio and pass through sieve number 44 to obtain ahomogeneous blend.
- Pack it in tightly closed containers to protect from light and moisture.[1]
Description
- Brown-coloured, smooth powder with characteristic odour of Elā, and a spicy, pungent taste. The powder completely pass on through sieve number 44 and not less than 50 per cent pass on through sieve number 85.
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 46.
