Dr. Bhanupriya S. Bhat Archives

* Dr. Milind Hukkeri, Professor, Dept. of RS & BK, ALNRMAMC, Koppa Dr. Bhanupriya Bhat, JRF, PPvC, ALNRMAMC, Koppa Dr. Manjula Y., PG Scholar, Dept. of RS&BK, ALNRMAMC, Koppa *Corresponding Author: [email protected] Received on: 18-06-2023 Accepted: 24-06-2023 Corrected: 28-06-2023 Abstract: Background: Kashaya is continuous hot extraction method, mentioned in Ayurveda as one of Panchvidha Kashaya Kalpana. Ayurvedic texts clearly mention the size of powder and quantity of water to be taken for preparation and reducing the quantity to one fourth. Volume of water is based on quantity of powder. Greater volume takes more time in reduction with same flame of heat. Do such variations in volume of water, quantity of powder and duration of heat energy...

*Dr. Bhanupriya Bhat, JRF, PPvC, ALNRMAMC, Koppa Dr. Milind Hukkeri, Professor, Dept. of RS & BK, ALNRMAMC, Koppa Dr. Prashant Kumar Jha, Head, Quality Control Laboratories, ALNRMAMC, Koppa *Corresponding Author: [email protected] Received on: 24-03-2023 Accepted: 24-04-2023 Corrected: 15-05-2023 Abstract: Background: Salt is important composition of food. Many of its medicinal uses are mentioned in Ayurveda. Charak Samhita considers Saindhava lavana as most appropriate for health in Panchlavana. The prime constituent of all these lavana is sodium, an important electrolyte essential for body. The quantity of sodium and other constituents vary based on the type of lavana. Materials and Methods: Ten samples of each lavana were collected from different region of In...

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Quality Evaluation of Guduchi Kashaya Preparation With Special Reference to Volume of Water and Amount of Powder

Quantitative Estimation of Elements of Panchalavana Based on Samples from Different Region