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Panchavidha Kashay Kalpana

Panchavidha kashay kalapna is the basic kalpanas of Bhaisajya Kalpana. The presented slide is usefull for learner of Ayurveda

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Panchavidha Kashay Kalpana

  1. 1. Panchavidha Kashay Kalpana Dr. Sujit KumarDalai M.D., PhD Reader, P.G. Deptt. of R.S & B.K, Gopabandhu Ayurved Mahavidyalaya Puri, Odisha
  2. 2. KASHAY Means distortion of the original form of Dravya and making it suitable for use KALPANA Means Yojana or Planning @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  3. 3. Swarasa Kalka Churna Kwatha Hima Phanta @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana Pramathya Paniya Kshirapaka Laksha rasa Mansarasa Mantha Udaka Panaka
  4. 4. Any juice extracted from part of the plant using any mechanical force is called Swarasa The juice of a plant can be obtained by cutting or tapping the root of a big tree and collecting the liquid oozing out of it @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana SwarasaSwarasa
  5. 5. Method - I Fresh part of the plant, devoid of any disease, infestation iscollected. It is crushed using mechanical force like pestleand mortar or the juicer of present day. The extracted juiceis filtered using a clean cloth or sieve. Whichever the day, the fresh herbs are collected, on thesame day, the fresh juice from them has to be extracted. Example : 1. Tulasi swarasa 2. Adrak swarasa @ Dr.Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  6. 6. Method - II In case of part of plant which is soft and dry in nature, the part should be crushed and soaked in twice the amount of water overnight. Next morning the plant is macerated and filtered using a cloth. (Drug : Water = 1 : 2) Examp : Dhanyaka Veeja (Coriandrum sativum Linn) @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  7. 7. Method – IIIMethod – III Putapakwa swarasa The herb is cut into small pieces and covered with a big leaves of trees like palasha (Butea monosperma Linn) &Vata (Ficus bengalensis Linn.) etc. leaves are tied with a thread covered with a thick layer of clean mud made into bolus shape drying under sunlight subjected to mild fire till the bolus turns to red hot left for cooling after breaking herb is collected juice is extracted by pressing. @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  8. 8. Matra (Doses)Matra (Doses) 24 ml for the 1st and 2nd method as they are guru (heavy) for digestion. 48 ml for Putapakwa swarasa (3rd method) as they are comparatively laghu (light) for digestion. Prakshepa dravyaPrakshepa dravya Swarasa, honey, Jaggery, Kshara, Jirak (cumin seed powder), black salt, ghee, oil or herbal powders can be added in a dose of 1 Kola – 6 grams. @ Dr Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  9. 9. Uses of Swarasa As medicine - Tulasi swarasa (juice of Ocimum santum Linn As bhavana dravya - (Medium of binding agent along with enhancing the property of the formulation). Example- during preparation of Chitrakadi vati - juice of dadima (pomegranate seed juice) As Anupana - (liquid media taken with medicine). Example- juice of Ardraka (Zingiber officinale Roxb.) along with tablet Tribhubanakirti Rasa @ Dr.Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  10. 10. The fresh herb is pounding by the help of mortar andpestle till it becomes soft mass. If the herb part is dry like dried bark, then make it powderform and it has to be soaked in water for a few hours till itbecome soft and grounded in a mortar with pestle toobtain fine paste. Matra 1 karsha (about 12g) and it has to beconsumed immediately after the preparation. @ Dr.Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay KalpanaKalkaKalka
  11. 11. Prakshepa Dravya Madhu, Ghrita, Taila -Double the quantity of Kalka Sita, Guda - In equal quantity of Kalka Drava - 4 times the quantity of Kalka Uses Nimba kalka - Internal and external uses, kustha,Krimi, Chhardi Rasona kalka - vata roga, visama jwara @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  12. 12. Churna Suska kalka, raja & kshoda It is fine powder of completely dry drug, which is filtered through a clean cloth. Sthula churna - Course powder Sukshma churna - Fine poweder Atyanta Sukshma - Very fine powder @ Dr.Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  13. 13. Particle range (One micron is 1/1000 part of millimeter) Sieve range - Above 50 micron diameter Sub sieve range - 1 - 50 micron diameter Sub Micron range - Below 1 micron diameter Sieve size separation Coarse powder : 10/44 Moderately coarse powder : 22/60 Moderately fine powder : 44/85 Fine powder : 85 Very fine powder : 120 @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  14. 14. Method of size reduction Slicing & cutting : Cutter mill Bruising & contusion : Roller mill Grinding : Manual, Mechanical Mechanical Grinding Machines * Pulverize * Disintegrator * Bull mill * End runner mill @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  15. 15. Prakshepa dravya Guda : Equal Sita : Double Hingu (fried): Quantity which doesn’t cause nausea Ghrita, Taila: Double Liquid : Four times @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  16. 16. Hingwastaka churnaHingwastaka churna 1.Sunthi = 1part 2. Maricha = 1part 3. Pippali = 1part 4. Ajamoda = 1part 5. Saindhav lavan = 1part 6. Sweta jira = 1part 7. Krishna jira = 1part 8. Sudha hingu = 1/8th part @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  17. 17. Navayasa lauhaNavayasa lauha 1. Trikatu = 1 part each 2. Triphala = 1 part each 3. Trimada = 1 part each 4. Lauha bhasma = 9 part @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  18. 18. (Srita, kashaya, Niruhya) Liquid boiled over Agni and reduced water is called decoction Principle - I Soft drug : 4 times of water (1:4) Medium and hard drug : 8 times of water (1:8) Very hard drug : 16 times of water (1:16) All these cases water will be reduced to 1/4th @ Dr.Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana KwathaKwatha
  19. 19. Principle – II Total drugs from 12 gm - 48gm = 16 times water 48 gm - 192gm = 08 times of water 192gm - 768gm = 04 times of water All these cases water will be reduced to 1/4th @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  20. 20. Matra 2 pala = 96 ml 1pala = 48 ml as Madhyama matra Prakshepa dravya Vata Pitta Kapha Sita (sugar) 1/4th 1/8th 1/16th Madhu 1/16th 1/8th 1/4th Jira/Gugul/Kshar/ Kshira/Ghrita/ Lavan/Shilajit/ Taila/Guda/ Hingu/Trikatu Kalka Churna 4gm 12gm @ Dr.Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  21. 21. Time of Dispensing/administration Ahara Rasa pake Sanjaate – after the digestion of food. 6 am and 6 pm (empty stomach) 30 minutes before food. Based on disease, administered even after food. @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  22. 22. Punarnavastak Kwatha Punarnava+Nimba+Patola+Sunthi+Katuki+Guduchi+D evdaru,+ Haritaki (each one part) + Water 8 times reduce to 1/4th uses = Sarvanga sotha, Udara roga, Kasa, swasa, sula etc Rasnasaptak kwatha Rasna+Guduchi+Amaltas+Devdaru+Gokshura+Eranda mula+ Punarnava mula (each one part)+water 64part reduce to 1/4th Uses = parswsula,ura sula etc @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  23. 23. Pramathya 1 part Kalaka dravya + 8 part water = Kwatha reduce to 1/4th part Matra = 50 -100 ml Mustaka pramathya : Used in Raktatisara @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  24. 24. Sadangapaniya 1 part Coarse powder of drugs + 64 part water = water reduce to ½ Musta + Parpata + Ushira + Chandana + Sugandhabala + Sunthi Matra = 100 ml @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  25. 25. Kshirapaka Drug Milk Water Method – I 1part 8 part 32 part Method II 1 part 15 part 15 part Boiled until milk part remains Drugs boiled with water first then other liquid to be added Matra = 2 pala = 100ml @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  26. 26. Laksha Rasa 1 part Laksha + 6 part water is processed in Dolayantra = Water is reduce to 1/4th & filtered through a clean cloth for 21 times Matra = 2 tola = 24gm Indication = Ashrikdora, Pradara, Raktapitta @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  27. 27. Ushnodaka Water boiled & 1/4th part evaporated = Vatahara 1/2 part evaporated = Pittasamaka 1/3 part evaporated = Kaphahara Generally water is boiled and reduce to 1/2 is called ushnodaka. Usefull as Amapachaka and vatanulomaka @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  28. 28. Drugs in coarse powder form + 6 times water Keep for soaking over night Next day mixture is macerate filter through cotton cloth = HIMA Matra : 96 ml Dhanyakadi Hima Dhanyaka+Amalaki+Vasa+Draksha+Parpata+water 6 times = Dhanyaka Hima Uses - Raktapitta,Jwara, Daha,Trishna, Sosa etc @ Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana Hima
  29. 29. Mantha Kalpana 1 part coarse powder of drugs + 4 part water Kept soaked for 2 – 4 hr Churned well Filtered Matra = 2 pala= 100ml Kharjuradi mantha - used in Madya vikara @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  30. 30. Udaka Kalpana Tandulodaka 1 part broken rice + 4/6/8 part water Kept soaked for 2 – 3 hr Churned well Decanted Matra = 2 pala= 100ml Used in Sweta pradara, Mutra daha, Mutralpata @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  31. 31. Panaka Kalpana Chincha Panaka 1. Chincha phala (ripe) = 1 part 2. Water = 4 part 3. Sarkara = 2 part 4. Saidhav lavan = 1/10th part 5. Fried Jiraka = 1/10th part 6. Fried Maricha churna= 1/20th part Mixed well Uses = Apetizer, digestive, amapachak @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  32. 32. Drugs in coarse powder form + 4 times Boil water Macerate with warm water filter through cotton cloth = Phanta Matra : 96 ml @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana PhantaPhanta
  33. 33. Prakshepa Dravya : Same as that of Kwatha Sudarsana Phanta Sudarsana (Crinum latifolium) + 4times Boil water Uses - All kinds of Jwara Panchakola Phanta Pipali+Pipali mula+Chavya+Chitraka+Sunthi + 4 times hot water Uses – Gulma, Pliha, Udara roga, Anah, Sula @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana
  34. 34. Thank YouThank You @ Dr. Sujit Kumar Dalai Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha Panchavidha Kashay Kalpana

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