Tuesday, October 22News That Matters

May- 2018- Formulation: Karpuradi Churna

Authors: Prof. M.H. Hukkeri, Dr. Prashant Kumar Jha

(Ref: Sahastrayoga: Churnaprakarana: 9)

Ingredients: Each 1 part of Karpura, Twak, Takkola, Jatiphala, Jatidala; 2 parts of Lavanga; 3 parts of Nagakeshara; 4 parts of Maricha; 5 parts of Pippali; 6 parts of Shunthi and 25 parts of sugar.
Method of Preparation: Fine powder of ingredient drugs are made by passing the powder through sieve number 85. They are mixed well to make homogenous blend and thereafter, passed through sieve number 85. The mixture is stored in amber colored, air-tight bottle to avoid moisture, light reaction and other contaminations.
Analytical Parameters
Organoleptic characters
1. Colour : Green
2. Odour : Characteristic aromatic
3. Taste : Aromatic
Physico-chemical parameters
Foreign matter : 0.85%
Loss on drying at 105°C : 4.15%
Total ash : 3.74%
Acid insoluble ash : 0.87%
Water soluble ash : 2.54%
Alcohol soluble extractives : 28.25%
Water soluble extractives : 49.14%
pH : 5.25 + 0.10
Therapeutic Indication: Cough, ashthma, other respiratory problems, tastelessness etc.
Dose: 1-3 gram

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