comparative pharmaceutico-analytical study of …

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Nayak et al. World Journal of Pharmacy and Pharmaceutical Sciences

COMPARATIVE PHARMACEUTICO-ANALYTICAL STUDY OF

SURYASHEKARA RASA PREPARED BY USING VALUKA YANTRA

AND ELECTRICAL VERTICAL MUFFLE FURNACE

*1Shweta S. Nayak and

2Kishor Kumar B.V.

1Associate Professor, Department of Rasashastra & Bhaishajya Kalpana, Ashwini Ayurvedic

Medical College, Postgraduate Studies and Research Centre, Maralur, Tumkur, Karnataka,

India.

2Taluk Medical Officer, Government Ayurveda Hospital, Tarikere, Chikamangalur,

Karnataka, India.

ABSTRACT

Rasashastra word itself suggests Mercurial Science or ParadaVijnana.

Different procedures like Bhasma, Kupipakwa Rasayana, Parpati,

Pottali prepared for converting metals and minerals into Atyanta

Sukshmabhaga in turns resulting into bioavailable form (easy

absorption of the drug in GIT). Among these, KupipakvaRasayana is

having Rasayana effect more as its name itself suggests. Suryashekara

Rasa is one of the unique Herbo-Mineral RasaYoga prepared by

KupipakvaRasayana method. SuryashekaraRasa, it gives the meaning

of the colour of the end product of the preparation. i.e. End product

resembles the colour of the sunshine or sunrays, at sunset. Kajjali of

SSR is subjected to Kramagnipaka in Valukayantra 6yama.The

traditional methods requires more time, manpower, fuel and efforts

which make it more laborious. By applying the parameter for

temperature pattern, Duration and Methodology as that of above

mentioned classical Kupipaka the same procedure is also carried out in Electrical Vertical

Muffle Furnace. Hence, “Comparative Pharmaceutico-Analytical studies of

SuryashekaraRasa Prepared by using ValukaYantra and Electrical Vertical Muffle Furnace”

Evaluated in the present study. Materials & Methods: Hingula, Gandhaka and Vatsanabha

collected as per Grahyalakshana and subjected to Shodhana. Extraction of Parada from

Hingula by UrdhwaPatanayantra. Kajjali was prepared by Hingula, Parada, Gandhaka,

WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES

SJIF Impact Factor 7.632

Volume 9, Issue 10, 2550-2564 Research Article ISSN 2278 – 4357

*Corresponding Author

Shweta S. Nayak

Associate Professor,

Department of Rasashastra

& Bhaishajya Kalpana,

Ashwini Ayurvedic Medical

College, Postgraduate

Studies and Research

Centre, Maralur, Tumkur,

Karnataka, India.

Article Received on

19 August 2020,

Revised on 09 Sept. 2020,

Accepted on 30 Sept. 2020

DOI: 10.20959/wjpps202010-17430


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Vatsanabha in ratio of 1:3:4:8 and subjected to KupiPaka in ValukaYantra for 6yama. Same

Temperature pattern and duration of SuryashekaraRasa (Classical) were applied for the

comparative study in Vertical Muffle Furnace. Analytical study:

SuryaShekaraRasa(Classical) & SuryaShekaraRasa(VMF) was carried out with classical and

modern parameters & SuryaShekaraRasa(VMF) Results: Yield of

SuryaShekaraRasa(Classical)-38.5% and Yield of SuryaShekaraRasa(VMF) -39.5%. It was

also characterized by using modern instrumental analysis like XRD, EDX SEM, FTIR and

particle analysis. Conclusion: SuryaShekaraRasa is a unique procedure of KupiPakwa

preparation which is a Saagni, Sagandhamurchana of Hingula, Parada, Gandhaka and

Vatsanabha in the ratio of 1:3:4:8 through Kramagnipaka for 3 Yama’s. In the present

entitled study, SuryaShekaraRasa (VMF) Pharmaceutically very convenient to prepare and

shows good Analytical results compare to SuryaShekaraRasa (Classical).

KEYWORDS: SuryashekaraRasa, Shodhana, ValukaYantra, Vertical Muffle furnace, XRD,

EDX, FT-IR.

INTRODUCTION

Kupipakwa Rasayana is a preparation where Parada is processed with other Dravyas in Kupi

with Kramagni.[1]

In this, Prathvi and Ap Pradhana Dravya will get AgniSamskara for

specific long period of time and it is transformed and attained into Laghu, SukshmaGuna

along with Tejopradhanaguna by which the drug can easily enter into SukshmaSrotas and

helps in very fast and effective action of the drug in the body. In other words it causes

Srotoshodhana and Rasayana effect resulting into Dhatuposhana. By these quality

DravyaMatra also very minimal in dose to treat the disease.

Suryashekhara Rasa[2]

is one of the Kupipakwa Rasayana which is a Sagni,

SagandhaMurchana prepared through Kramagni in ValukaYantra. This yoga is indicated in

SannipatajaJwara, TridoshotpannaRoga’s, SoothikaJwara. It can be used in Sarvaroga with

different Anupanas. Agni is important factor which changes the Physico-chemical properties

of the substance. The properties of the drug depend on its chemical combination and

dissociation which can be brought about by the duration and type of contact of heat which is

another big trouble in Traditional methods. Vertical Muffle Furnace gives much greater

control on temperature uniformity. Thus the present study entitled “Comparative

Pharmaceutico Analytical Study of SuryaShekara Rasa prepared by using ValukaYantra and

Vertical Muffle Furnace.”


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MATERIALS AND METHODS

Materials

1. Collection of Raw materials- having similar Grahya Lakshanas as mentioned in the text.

Main Drugs

i. Hingula:Hingula: 1500 gms Hingula

ii. Parada: 240 gms

iii. Gandhaka: 500 gms of Gandhaka

iv. Vatsanabha: 1500 gms of Vatsanabha all were collected from Amrutakesari, Bangalore.

Associated drugs: Nimbu, Ksheera, Gomutra collected freshly.

Main equipments: Khalwa Yantra, Damaru Yantra, Kurmaputa, Valuka yantra, Vertical

Muffle Furnace, Bhatti.

Method: Preparation of SuryashekaraRasacarried outin kupishala, Department of Post

Graduate studies in Rasashastra, TGAMC and Bellary.

The whole method of preparation includes

1. Shodhana of Hingula, Gandhaka, Vatsanabha.

2. Extraction of Parada from Hingula.

3. SamanyaShodhana of Parada.

4. Preparation of Kajjali.

5. Preparation of SuryashekaraRasa.

HingulaShodhana[3]

- Ingredients: Ashudda Hingula-200gms, Nimbu Swarasa- 40ml (Q S).

Hingula taken and finely powdered in Khalwayantra. Sufficient quantity of Nimbuswarasa

was added to it according to the necessity; Trituration carried upto Subhavithalakshana’s

seen.The same bhavana is continued for 6 more times.

Gandhaka Shodhana[4]

- Gandhaka: 500gm, Godugdha: 6 liters (2lit for each procedure).

Earthen pot smeared with Ghrita and Dugdha poured, mouth of pot covered with a cotton

cloth and tied with thread.Gandhaka spread over the cloth uniformly and covered with

lohaSharava. 16(1kg) Upalas spread over the Sharava and ignited.After SwangaSheeta

covered cloth removed.Granules of ShodhitaGandhaka collected, washed with hot water and

dried under shade. This procedure repeated for 2 more times by using fresh Godugdha.

Vatsanabhashodhana[5]

- AshodhitaVatsanabha (1250gms) tubers were cut into small bits of

one gram size, tied in pottali and immersed in earthen pot contained Gomutra(9lit) and kept


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under teevraatapa. Next day, fresh quantity of cow‟s urine added to it and kept under bright

sunlight. The process repeated for 3 days. PH& specific gravity of cow‟s urine before and

after recorded every day. At the end of the 4th

day,drug washed with hot water and outer

corticular layer was peeled off and again the cut pieces of Vatsanabha washed with hot water

and kept under shade for drying.

Hingulottha Parada Nirmana[6]

- Ingredients:Hingula – 750 Gms, NimbuSwarasa- Q.S. (200

ml). AshoditaHingula powdered in KhalvaYantra.200 ml of Nimbuswarasa added and

triturated uniformly at a rate of 30 strokes / min for 3 hours. Chakrikas were made and

allowed to dry in shade. Weight of dried Hingula 775 gm.200gms, 220 gms and 220 gms of

prepared chakrikas were placed over earthen pot in 1st, 2

nd and 3

rd batch respectively and

prepared urdhwapatanayantra. This yantra was kept over the Agnichullika, Madhyamagni

given for 4 hrs and then Tivragni was given for 3 hrs.On self cooling, Sandhibandhana

carefully removed. Soot with mercury globules was collected from the upper pot by scraping

with spoon. Parada filtered through double fold cloth to get clear mercury.

Shodhana of Hingulottha Parada[7]

– HingulatkrustaParada -332 gms. Haridra Churna–21

gms. SaindavaLavana – 1 Pinch, NimbuSwarasa–100ml. HingulatkrustaParada was taken in

a porcelain mortar and HaridraChurna, SaindavaLavana added & triturated with

Nimbuswarasa for 2 days and allowed for drying. After complete drying powder was

collected and filtered through the double folded cloth for 4 times and washed with Kanji.

Preparation of Kajjali for Suryashrkhara Rasa[1]

– 240grams of HingulotthaParada was put

in Khalwa and 320 grams of finely powdered ShodhitaGandhaka was added and triturated.

Triturating was done slowly with uniform speed till all the KajjaliLakshanas were observed

i.e. the whole mixture converts into a fine, black, smooth, lusterless powder.

Mixing of Shodhita Hingula, Vatsanabha to Kajjali –

560 grams of Kajjali (Parada + Gandhaka) mixed with 80 grams of powdered

ShodhitaHingula in khalvayantra and triturated. Add 300 gms Vatsanabha Churna of

Triturating was done slowly with uniform speed till all the KajjaliLakshanas observed.

The procedure of SuryashekaraRasa was divided under 3 headings as follows[8]

1. Purvakarma : Preparation of Kachakupi.

Filling of Kajjali


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Placing of Kachakupi in

Valukayantra/vertical muffle furnace.

2. Pradhana karma : Heating schedule (Kramagnitapa)

Observation and Recording of Temperature

Corking of the kupi

Self cooling of the Apparatus.

3. Paschat karma : Removal of Kachakupi from Valuka

Yantra/Vertical muffle furnace

Breaking of Kacha kupi

Collection of Final product.

Purva Karma - Amber coloured beer bottle of 650 ml taken. A cloth smeared with

Gopichandana covered in circles, starting from bottom of the bottle up to mouth and allowed

to dry completely (7 layers). Kajjali filled into a Kacha Kupi (1/3rd

) with the help of a funnel.

Valuka Yantra[9]

- Lohabhanda of conical shape with the measurement of 24cm height, hole

of 2cm at the centre of the bottom. The circular rim of the vessel exactly fits on the iron ring

of the Bhatti. Over the hole at the bottom Abhrakapatras placed, A thin layer of sand spread

evenly, Kupi kept firmly and centrally and Pyrometer wasproperly placed 5-6cm away from

the Kupi. Remaining portion of the yantra was filled with sand (21.5kg) upto the neck of the

Kupi.

Electrical Vertical Muffle Furnace[10]

-Embedded with Heating Element Chamber, Mild

Steel Body. The insulation bricks kept inside the bottom of the heating element of the muffle,

to adjust the height of the Kupi before the procedure of corking.The Kupi has been kept

centre of the heating element chamber.

The Kajjali filled Kupi was kept firmly by supporting the 2 insulation bricks from the above,

A circular hole was made at the center of the bricks, which exactly fit into the neck of the

bottle, Other 2 holes made at the corner of the bricks, one for keeping the Hot Shalaka and

one more for keeping Thermocouple. The temperature controllers are connected with the

single phase electricity; K thermocouple with temperature sensor CR-AL type is placed

properly at the heating element chamber of the muffle.


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Table No1: Preparation of Suryashekara Rasa (Classical) and Vertical Muffle Furnace.

Suryashekara

Rasa S.S.R(Classical) S.S.R(V.M.F.)

Ingredients Suryashekara RasaKajjali-150Gms Suryashekara Rasa Kajjali-150Gms

Apparatus Valuka yantra Vertical Muffle Furnace

Duration

1.Mrudvagni (6hr) - 1250C 250

0C.

2.Madyamagni (6hr)- 2500C to450

0C

3.Tivragni (6hr) - 4500C to 650

0C.

1.Mrudvagni (6hr) - 1250C 250

0C.

2.Madyamagn (6hr)-2500C to450

0C

3.Tivragni (6hr) - 4500C to 650

0C.

Procedure As same as Kupi Pakwa Rasayana As same as Kupi Pakwa Rasayana

Observations

Total time taken 24 hrs and for

complete self-cooling 21 hours.

The maximum temperature recorded

was 6310C.

Total time taken 15 hrs and for

complete self-cooling 24 hours.

The maximum temperature recorded

was 6790C.

Yield

Kantastha- 19gms,

Residue – 38gms,

free Hg – 11gms.

Kantastha- 3.5gms,

Residue – 18gms,

free Hg – 9gms.

Precautions All the precautions were considered. All the precautions were considered.

After the observation of Sindoorasiddhalakshana’s the fuel was taken out of the Bhatti. The

apparatus was allowed for self cooling.

Paschat Karma -After complete cooling Kupi is collected from ValukaYantra/ VMF cloth

layers of the Kupi scrapped out. A jute thread dipped in Kerosene tied at the middle of the

Kupi and ignited. When the whole thread gets burnt off, wet cloth is wrapped around that

burning thread where it is tied. The bottle gets broken into 2 halves. The product was

collected from kantha bhaga and stored.

OBSERVATION AND RESULTS

Table No 2: Observations of Mrudvagni during preparation of SSR (Classical).

Temperature

In 0C

Observations

28 Agni is given

50 Kajjali powder seen through the naked eye.

110 Slight white fumes are seen inside kupi ,bottom of

Kupi can be seen clearly with torch,

149 Slight white fumes were coming out of Kupi. Slight

Vatsanabha smell Started.

171

The fumes became slight dense inside of Kupi, but

bottom of Kupi can be seen with torch. Sheetashalaka

inserted Kajjali in powder form.

210 The fumes became dense, can‟t see the bottom of kupi

with torch. Slight sulfur with irritant smell found.

232

Still dense brownish fumes found inside Kupi.& even

fumes have seen come out of Kupi. Slight yellow

particles were adhered to the neck of Kupi.


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Table No 3: Observations of Madyamagni during the preparation of SSR (Classical).

Temperature

In 0C

Observations

265 Dense yellow fumes observed with irritant

odour of Vatsanabha.

277 Sheetashalaka inserted Kajjali started to stick to

cloth.

295 Yellow substance started to collect more at the

neck of the kupi.

312 shalaka inserted sticking of Kajjali to shalaka

clearly noticed.

335 Boiling of Kajjali is seen at the bottom of the

Kupi.

367 Liquification of Kajjali is seen at the bottom of

the Kupi. Sulphur fumes present.

439 Boiling of Kajjali with irritant smell of sulphur.

Product started to collect at the neck.

Table No 4: Observations Teevragni during the preparation of SSR( Classical).

Temperature

In 0C

Observations

468

Sheeta shalaka was inserted, Kajjali adhered to shalaka. Small amount

of product collected, rubbed at Khalwayantra product colour is slight

Manikya in varna.

501 Collection of product is more at the neck. It appears golden yellow in

colour.

522

Sheetashalaka was inserted, Kajjali adhered to shalaka. Small amount

of product collected, rubbed at Khalwayantra product colour is

Manikya in varna.

546 1

st hot shalaka inserted to clear the blocking of the product at the

neck( height of 1 inch).

578

Inserted Taptashalaka repeatedly to remove the block due to

deposition of the product inside the neck region.flame raised about 12

to 15 inches, profuse „S‟ fumes caused irritation of eyes and nose.

581 Dancing of mercury seen.

594 Blue flame (Small) seen at the Kupi mouth. SooryodayaLakshana

started.

612 Insertion of Taptashalaka repeatedly done to clear the block and to

remove the sulphur fumes.

624 Small amount of material collected by shalaka triturated in

Khalwayantra, it was Manikya colour clearly appreciated.

632

Blue flame disappeared. Suryodayalakshana very clearly appreciated,

Copper coin test was done. It was positive. Sindoora test – positive.

(Manikya in colour)

452 Preparation for Corking -Corking done with mudra, thread multani

smeared cloth.


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Table No 5: Observations Mrudvagni during the preparation of SSR (VMF).

Set.Temperature

In 0C

Temperature

In 0C

Observations

500C 76 Light white fumes with Vatsanabha odour

1000C 96 Kajjali powder seen through the naked eye.

1250C 156

Slight white fumes were coming out of Kupi. Slight

Vatsanabha smell increased.

2000

C

226

The fumes became dense inside of Kupi, but bottom of

Kupi can be seen with torch.

248

Dense brownish fumes found inside Kupi.& even fumes

have seen come out of Kupi. Slight yellow particles were

adhered to the neck of Kupi. Sheetashalaka inserted

Melting of Kajjali seen.

Table No 6: Observations Madhyamagni during the preparation of SSR (VMF).

Set. Temp

In 0C

Temp

In 0C

Observations

2750C 304

4th Sheeta shalaka inserted sticking of Kajjali to shalaka clearly

noticed.

3000C

326

Sheetashalaka inserted melting of Kajjali is seen at the bottom of the

Kupi. Collection of the product not seen.

3250C 352

Melting of Kajjali with irritant smell of sulphur. Product started to

collect at the neck.

3750C

401 Dense yellow fumes seen, bottom of the Kupi appear golden in colour.

4000C 426 Red ring seen clearly at the bottom of Kupi with yellow fumes.

4500C

474

Sheetashalaka was inserted, Kajjali adhered to shalaka. Small amount

of product collected; triturated in Khalwayantra product colour is slight

Manikya in Varna.

Table No 6: Observations Tivragni during the preparation of SSR (VMF).

Set. Temp. In 0C

Temp

In 0C

Observations

4750C 501

1stTaptashalaka inserted to clear the blocking of the product at

the neck.Blue flame appeared at the mouth of the Kupi upto

height of 1 inch.

5000C 527

Inserted Taptashalaka repeatedly.While inserting,flame raised

about 12 to 15 inches, profuse „S‟ fumes caused irritation of eyes

and nose. Blue flame still exists after removing TaptaShalaka.

5250C 525 Blue flame (Small) seen at the Kupi mouth.

551 Dancing of mercury seen. Small blue flame still persists.

5750C 601

The material at the neck was collected by Sheetashalaka and

triturated in Khalwayantra, Manikyavarna clearly appreciated.

596

Blue flame disappeared. SuryodayaLakshanas very clearly

appreciated, Copper coin test was positive, Sindura test –

positive. (Manikya in colour)

589 Cork is placed at the mouth of Kupi. Corking completed


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Table No7: Result of Organoleptic Characters of S.S.R.K and S.S.R (Classical), S.S.R.

(VMF).

Physical test S.S.R.K. S.S.R.(Classical) S.S.R.(VMF)

Colour Black Brownish Red Brownish Red

Odour Characteristic Characteristic Characteristic

Touch Amorphous Amorphous Amorphous

Taste Tasteless Tasteless Tasteless

Table No 8: Results of qualitative and quantitative comparative analytical study of

S.S.R.K. S.S.R. (Classical)& S.S.R.(VMF).

Contents S.S.R.K. S.S.R.

(Classical) S.S.R.(VMF)

Physico-chemical test

PH

Value 4.38+ 0.10 5.79+ 0.10 5.61+ 0.10

Ash Value 15.84% 12.00% 12.24%

Acid insoluble ash 4.22% 3.24% 3.10%

Water soluble ash 0.55% 0.34% 0.32%

Loss on drying at

110°C 0.5% 0.14% 0.12%

Assay

Contents S.S.R.K. S.S.R.

(Classical) S.S.R.(VMF)

Sulphur 48.49% 18.12% 18.24%

Free sulphur Traces Nil Nil

Mercurous Mercury 14.10% 14.36% 14.42%

Mercuric Mercury 26.25% 68.04% 68.32%

Free mercury Traces Nil Nil

Table No 9: Results EDXRF of S.S.R. Kajjali, Classical andVMF.

Element S.S.R.K. S.S.R.(Classical) S.S.R.(VMF)

C 14.14 3.321 5.05

S 27.04 0.09 10.46

Fe 0.32 10.51 0.40

Cu 0.81 0.54 0.61

Zn 0.59 0.46 0.34

Ag 0.44 - 0.50

Sb 0.74 - 0.07

Au 1.41 7.82 7.95

Hg 35.39 63.22 61.63

Bi 20.98 11.48 7.92


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Table No 10: Comparative Particle Size of S.S.R.(Classical)&(VMF).

Name of Bhasma Particle size percentage In diameter Mean diameter

S.S.R.

(Classical)

Diameter at 10% 0.31 μm

0.64 μm Diameter at 50% 0.51 μm


S.S.R.

(VMF)


0.51 μm Diameter at 50% 0.40 μm


Table No 11: FTIR Observations of S.S.R.(Classical) and S.S.R. (VMF).

Absorption

Peak

Frequency

S.S.R.(Classical)

Cm-1

Absorption

Peak

Frequency

S.S.R. (VMF)

Cm-1

Standard

Peaks

Frequency

Cm-1

Functional Group

S.S.R.(Classical)

Functional Group

S.S.R. (VMF)

3434 3435 3500-3200 Primary Amines Primary Amines

2924 2924 2870-2960 Alkanes, Methyl Alkanes, Methylane

2854 2061 2850-2925 Alkanes, Methylane Alkynes.

1632 1631 1560-1640 PrimaryAmines,

Alkanes

PrimaryAmines,

Alkanes

1404 1383 1500-1400 Aromatic Aromatic

1114 1052 1100-1200 fluroalkanes fluroalkanes

613 669 540-760 Bromo-alkanes Chloro-alkanes

Table No.12: Observations of NPST of S.S.R.(Classical) and S.S.R.(VMF)

Sample

Name Phase I Phase II Phase III

S.S.R.

(Classical)

Light Orange colour at

the centre, surrounded by

Dark Orange colour at

margin of the central

spot, followed by dark

Brown ring periphery.







Light Orange colour at the

centre, surrounded by Dark

Orange colour at margin of

the central spot, followed

by dark Brown ring

periphery.

S.S.R.

(VMF)













Light Orange colour at the

centre, surrounded by Dark

Orange colour at margin of

the central spot, followed

by dark Brown ring

periphery.


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ILLUSTRATION -

Fig:1 Raw Hingula Fig:2 Hingula Shodhan Fig3:Urdhwapatana

Fig4: Hingulatta Parada Fig:5 Parada+Haridra Fig:6Shodita Parada

Fig7:A.Gandhaka Fig:7 G.Shodhana(Kurmaputa)

Fig:8Shu.Gandhaka


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Fig9:A.Vatsanabha Fig10 vatsanabha shodhana Fig:11Bhavana withV.kwata

Fig12:SSR kajjali Fig13 Kupi inValukaYantra Fig:14 Hotshalaka insertion

Fig15:Suryodayalaxana Fig16:SRR(Classical)Katastha Fig:17 VMF

Fig18: Kupi inVMF Fig19: Collection of Product Fig:20SSR(VMF)kantastha

DISCUSSION

The Suryashekhara Rasa is prepared by reference of Rasakamadhenu.


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Preparation of Kajjali - The preparation of Kajjali for Suryashekhara rasa done under 3

steps- Hingula (1part) 80 gms, Parada (3part) 240gms, Gandhaka(4 part) 320gms,

Vatsanabha (8 part) 640 gms.

Parada and Gandhaka taken in a KhalwaYantra and triturated till attain black colour,

Nishchandratwa. Sulphur is very reactive with mercury increased chemical bond.black colour

due to formation of black sulphide of mercury. By adding Hingula to Parada, Gandhaka

mixture, will help in supersaturation of Parada, increase its bioavailability in the body.

Suryashekhara rasa is indicated in Sannipataja Jwara. Hingula also having Jwaragna

properties. after addition of Vatsanabhachurna(jwaragna), when Kajjali subjected into

KramagniPaka in ValukaYantra and VMF, excessive Vatsanabha fumes and carbon inside

the kupi hinders the modifications of Kajjali. Melting and Boiling of Kajjali was not properly

seen. Separation of Parada globules from the Kajjali is noticed. All Sindoorasiddhilakshana’s

not properly observed.So by taking the expert opinion, instead of adding Vatsanabha

choorna,Vatsanabhakwathais used and triturated with Kajjali. In the present Comparative

study Heating patteren (Kramagni paka)& Temperature duration of the classical method is

applied over the vertical muffle furnace. Kramagni mentioned in classics was 18 Hrs. it

extended upto 24 Hrs for complete preparation. 1) Mriduagni - 2000C- 250

0C for 6hrs

2)Madhayamagni 2500C- 450

0C for 6hrs. 3) Teevragni- 450

0C – 650

0C for 12 hrs.

In SSR (Classical),variation of the temperature rise noticed in the procedure, due to influence

of atmosphere & type of wood used for the ignition of the fire. In VMF Set temperature is

adjusted manually to attain the temperature pattern & duration of the SSR (Classical).The

uniform controlled heat rise, temperature deviation 20-250C /10 min, with continuous

Nominal current line Voltage – 4.5 KW /230 V/ Single phase. The preparation of SSR

classical was completed in 24 Hrs.The same temperature pattern and duration applied over

the Vertical muffle Furnace, the process completed in 21 hrs. In Valuka Yantra fire is ignited

from the bottom, then heat transformed to Bhanda to Valuka, each particles of sand to sand,

then to kupi. But in VMF the heat is generated from the sides through the Kanthal A-1 coils

surrounds uniformly and desired temperature accurately reaches the Kupi in desired time.

In SSR (Classical) self-cooling is 22 hours, because of the Valuka Yantra exposure to the

atmospheric temperature. But in VMF is 36 hours because, heating element chamber of the

muffle is made up of heat resistant refractory bricks and it sustain the heat for longer

duration.


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Pharmaceutically, 38.5% yield obtained in S.S.R.(Classical), 39.05% of yield obtained in

S.S.R.(VMF).

By comparative analytical study, S.S.R.(VMF) shows Good analytical results compare to

S.S.R.(Classical).

XRD study in S.S.R.(Classical)–3 peaks matches with standard values. Both finished product

having Hexagonal crystal structure & Mercuric Sulphide compound form with the different

Standard d values. Mean Particle size of S.S.R(VMF) is less compare to S.S.R.(Classical).AS

per FT-IR analysis reveals presence of Organic functional groups in both

S.S.R.K.,S.S.R(Classical)&S.S.R(VMF).

CONCLUSION

1. The SuryashekharaRasa is Sagandha, Sagni, Bahirdhuma, KantasthaKupipakva

Rasayana containing Hingula, Parada, Gandhaka and Vatsanabha(1:3:4:8) ratio

processed with Kramagni for 18 hrs.

2. The traditional methods require more time, manpower, fuel and efforts which make it

more difficult. With the help of modern technology this preparation can be prepared by

easily in limited time with less manpower & efforts by using Vertical Muffle Furnace.

3. Muffle Furnace can be used as better replacement for Chulla and ValukaYantra without

disturbing principals of Traditional methods.

4. In the present entitled study, Suryashekhara Rasa(VMF) Pharmaceutically very

convenient to prepare and shows good Analytical results compare to Suryashekhara

Rasa(Classical).

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http://www.indfurnace.com/

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