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Chincha Panak

The document outlines a practical demonstration for preparing Chincha Panak, a therapeutic beverage, using specified ingredients and methods. It details the maceration process, observations during preparation, and results from organoleptic tests, highlighting its characteristics and uses. The practical aims to provide insight into Ayurvedic pharmaceutical preparation, emphasizing the importance of ingredient quality and preparation techniques.

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2K views2 pages

Chincha Panak

The document outlines a practical demonstration for preparing Chincha Panak, a therapeutic beverage, using specified ingredients and methods. It details the maceration process, observations during preparation, and results from organoleptic tests, highlighting its characteristics and uses. The practical aims to provide insight into Ayurvedic pharmaceutical preparation, emphasizing the importance of ingredient quality and preparation techniques.

Uploaded by

kuldipsinhrajput218
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Rasashastra Evam Bhaishajyakalpana

Government Ayurved College, Vadodara


Gujarat Ayurved University, Jamnagar

Serial No: Date of Starting:


Name of Practical: Chincha Panak Date of completion:
Reference: Bhaishajya Ratnavali Arochaka- 18/34

Verse: ` भागास्तुपंच चचंच्चाया: खंडस्यापपचतुगण


ु ा: ।

धान्यकार्द्ुकयोभाुगौ चातुर्ाुताद् अधुभाचगकम ्॥

त्रिगण
ु ं र्लमेतेषामेकपािे पिलोडडतम ्। - भै.र. अरोचक 18/34

Principle: Maceration
Aim of the Practical: For Practical demonstration
Equipment: Electric Balance, Steel vessel, Spoon, Cloth, Measuring jar
Ingredients:
Sr. Name of Part Quantity Sr. Name of Part Quantity
No ingredients used No ingredients used
1 Chincha Fruit 6 Tamalapatra Leaves

2 Khanda (sharkara) - 7 Ela seeds

3 Dhanyaka Fruit 8 Nagakesara Style &


stigma
4 Aadraka Rhizome 9 Water -

5 Tvaka Stem
bark
Media Used: (Bhavana Dravya)-------
Method of Preparation:
• All ingredients were taken as above mentioned quantity and taken in a S.S.
Vessel.
• Adequate quantity of water was added and rubbed well.
• After that the mixture was filtered through cloth and collected as Chincha
Panaka..

Observations:
- Initially the colour of mixture was dark brown color which converted into light
brown at last.
- Characteristic smell of Chaturjata was felt through out the procedure.

Confirmative Test (Chief Desired Characteristic): Light brown coloured liquid


Precautions:
- Ingredients should take genuine and good quality.
- Sharkara should take in powder form.

Results:
Organoleptic test: Total duration required:
Shabda : -- Initial weight:
Sparsha : , Drava Final weight:
Rupa : light brown liquid Loss/Gain in weight:
Rasa : Amla, Madhura, Katu Reason for loss/gain in weight: due to
Gandha : Characteristic filtration
Rasa : -- Therapeutic dose: 2 Pala (~96 ml)
Guna : ---
Veerya : --- Anupana / Sahapana : ----
Vipaka : --- Shelf Life: Instant use
Karma : Ruchikarak, Pittashamak

Uses:
Therapeutic: Pharmaceutical:----
• Arochaka
• Gandushadharana in aruchi (
Bhavaprakash 16/11)

Discussion:

• फलमम्लमनम्लं वा शीताम्बु पररमर्दुतम ् ।

सितामरिच िंयुक्तं पूतस्यात ् पानकं विम ् ॥ द्र्व्यगुण उतिार्ध - या.त्रि.


Panaka can be made by any sour or sweet fruit macerated with cold water and
with added sugar, marich etc.

(Signature of Student) (Signature of Teacher)

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