Disadvantages Of Kupipakva Rasayana

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Types of Kupipakva rasayana
Basically there are three types of kupipakwa rasayana seen based on the inclusion of sulphur in the ingredients, the time of corking the mouth of kupi and the site of obtaining the desired product
Ingredients
 mercury + sulphur, e.g. Rasasindoor .
 mercury + sulphur + Metal, e.g. Tamrasindoor, Rajatasindoor
 mercury + sulphur + Mineral, e.g. Talasindoor, Shilasindoor
• Time of corking:
 Antardhoom : Corking of the bottle is done at the beginning, which results in preventing vapours from escaping e.g. Rasasindoor.
 Bahirdhoom: Corking is done after sulphur fumes gets subsidised. e.g. Shilasindoor. Site of finished product:
 Kanthastha: The finished product is obtained at the neck of Kupi e.g. Rasasindoor.
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• Preparation of kupi.
• Filling of Kajjali in the kupi.
• Fixing of kupi in the Valuka Yantra .
Pradhan karma (Heating phase): Heat is given in three stages, gradually.
• low heat : This is the stage where Kajjali and sulphur fumes are emitted. This is tested with the help of a Shita Shalaka (cold rod). Gandhak starts melting at this stage. The temperature at this stage ranges between 150°C -250°C.
• medium heat : This starts from melting of Gandhak followed by profuse fuming. At this stage, clearing of the mouth of glass bottle by Tapta Shalaka (hot rod) is done. The temperature ranges between 350°C - 450°C.
• high heat : Fumes stop from Kupi and flame is seen at the mouth of the bottle. At this stage temperature of Kupi ranged between 450°C - 650°C.
Paschat karma (Post heating phase)
 Removal of bottle: After selfcooling of bottle, it is gently removed.
 Breaking of bottle : Mud smeared cloth is scrapped off carefully with a knife. A strip of cotton cloth or a thick thread is soaked in spirit/kerosene. This is strapped around the center of the bottle. It is ignited to burn out. A wet cloth is then wrapped around the hot surface, which facilitates breaking of the
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➢ Flame does not appear in Nirgandha preparations.
• Shalaka sanchalana
 Shita Shalaka: Particles of ingredients are seen on the rod at the stage of melting of Kajjali.
 Tapta Shalaka: Material present at the mouth of the Kupi burns with a blue flame on insertion .
• Copper coin test
 Copper coin placed on the mouth of the bottle exhibits white spots in the presence of Parad. (Atul D. Sanap;2015 )
Importance of Kupipakva rasayana
Heat given is of very high degree, which makes the formulations laghu, thereby enabling the drug to penetrate faster and deeper into the tissues. Thus, they enhance the body’s working system which form the basis of treatment in Ayurveda. In Kupipakva method, Mercury with or without Sulphur is converted in to a suitable compound, even without being reduced to ashes.
Through this process, the potency and efficacy of mercury, increases in proportion to the amount of Sulphur burnt . The properties like small drug dose, rapid action, desired result, long shelf life, palatability made Kupipakva rasayana to occupy superior position in Ayurvedic therapeutics. Kupipakva rasayana is very much effective in all VataKapha predominant diseases.( S S

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