BHAISAJA KALPANA

DR. Saraniya Parthasarathi

In here we learn 7 substance about Ayurveda, they are :

1.      Mulasiddhanta (basic of Ayurveda)

2.      Anatomy and physiology (body structure and some function of the body)

3.      Bhaisaja Kalpana (process to prepare some medicine

4.      Treatment 1

5.      Treatment 2

6.      English

7.      General nursing

A.    Bhaisaja kalpana

·         Panca Mahabhuta + Guna/Quality + example

Panca Mahabuuta	Quality	Example
1.  Prthvi (earth)	Stable, hard, big, rough, solid	Stone, wall, cloth, cuprum, fe (iron), bone, etc
2.  Jala/Ap (Water)	Cold, moving/flowing, soft, light, smooth, liquid	Blood, urine, salivary, sticky plant, resin, juice, enzime, sweat, slime/mucus (ingus), tears, milk, plasma, etc
3.  Agni/teja (fire)	Hot, light, penetrates fast/suick in action	Lamp, flash light, sunlight, sunrise, etc
4.  Vayu (air)	Dry, light, moving	Breath, buble, balon, voice, ect
5.  Akasa (space)	Light, present everything, every where, building	Class room, bottle, sound, bubble, etc

·         MEDICINE

Medicine is substance to promote the body. Medicine not only to cure or eliminated the disease but medicine also can maintaining the health in healthy person from disease.

·         PREPARATION MEDICINE

No.	Process	Indonesia Language	Example
1.	Heating	Memanaskan	Oil, milk, ghee, pan, water, etc.
2.	Washing	Mencuci	Bettle leave, spoon, vegetables, fruit, glass, hand, bowl, etc
3.	Cutting	Memotong	Leaves, roots, vegetables, fruits,
4.	Shaaking	Mengocok	Milk powder, egg, hand,water,etc
5.	Frying	Menggoreng	Gairika, chikend,fish,potato,etc
6.	Grinding	Menggiling	Rice,sugar,wood/branch,etc
7.	Melting	Membuat cair	Ghee, icecupe,ice cream,plastic
8.	Churning	Mengaduk/menumbuk	Powder,butter milk, krim
9.	Squeezing	Memeras	Lemon,coconut,juice
10.	Mixing	Mencampur	Water+powder,2 seperate powder
11.	Pounding	Menumbuk/menghancurkan	Tablet, gingar
12.	Rubbing	Menggosok	Skin with oil,
13.	Cleaning/purification	Membersihkan	Water,gairika to get smooth piece
14.	Filtering	Menyaring	Coconut,juice,sandness
15.	Drying	Mengeringkan (sun energy)	Amla,haritaki,vibhitaki,pippali
16.	Boiling	Memasak	Water, milk, oil, etc
17.	Cruzing	Menghancurkan	Marica, mango in between dor

·         RASA (TASTE)

RASA	E.N	PANCA MAHABUTA	VATA	PITTA	KAPHA
1.      Madhura	Sweet	Prthvi+ Jala	Decrease	Decrease	Increase
2.      Amla	Sour	Prthvi+ Agni	Decrease	Increase	Increase
3.      Lavana	Salt	Jala    + Agni	Decrease	Increase	Increase
4.      Katu	Pungent	Vayu + Agni	Increase	Increase	Decrease
5.      Tikta	Bitter	Vayu + Akasa	Increase	Decrease	Decrease
6.      Kashaya	Astringent	Vayu + Prthvi	Increase	Decrease	Decrease

Some example:

1.      Madhura	Honey,sugar,candy,cake,cocolate,ice cream,donut,milk,nectar,soy sauce,kiwi fruit,watermelon,banana,etc
2.      Amla	Tamrin,strowberry,passion fruit (markisa), mango, yogurt, sauce, tuber, lemon, orange, cheese, butter milk, fragmentasi fruit,etc
3.      Lavana	Salt,water sea,sweat, seaweed, sea fish, etc
4.      Katu	Chili, marica, garlic, onions, paprica, chives, ginger,pippali, etc
5.      Tikta	Origin coffe, papaya leave,tablet, pare fruit, shampo, etc
6.      Kashaya	Bark fruit, cashew, apple, mangosten, carrot,starfruit,tea leave, tuber, beans, mushrooms, nata de coco, etc

BHAISAJA KALPANA

Ø  Name in Sanskrit

Ø  Botanical Name

Ø  Local name

Ø  Example: 1. Ricinicus comunis (Botanical name)

Ricinicus = first capital later

comunis  = small later

                        2. Eranda (Sanskrit name)

                        3. Castar plant (english name)

                        4, Amanakku (Tamil, Malayalam name/ local name)

Ø  When we see the plant, we can get some specific structure (fress or dry)

Ø  Then we must identification to can remember spesific in the plant, example about:

1.      Tree = high, big, large, etc. Example: mango, amla, papaya, neem,gum, banana, rambutans, starfruits, coconut tree, etc

2.      Shurb = medium, not so high, not so small,etc. Example: ground cherry, basil (kemangi), tea shurb, lavender, rose, bush, jasmine, tomato, chili, pady, etc

3.      Herb = small grown, not climber, etc. Example: mushrooms, grapes, long beans, mint, chives, bettle, cucumber, watermelon,potato, caroot, peanuts, etc.

4.      Rhizome = under grown soil. Example: peanuts, ginger, asparagus, orchids, tumeric (kencur), galangal (lengkuas), fingerront (temu), garlic, onion, potatos, tuber (ubi), cassava (ketela), etc.

Ø  Part of plant are can we use to identfications:

a.       Clasificated are tree/shurb/herb = high or no

b.      Leaves = structure

c.       Flower

d.      Fruit

e.       Stem (batang tangkai)

f.       Bark (kulit)

g.      Seed (benih) = small embryonic in fruits of plant

h.      Root

i.        Branches

j.        Latex = as the milk of the leaves, young shoot and uniqe fruits. Exm : arkan

k.      Heavtwood (pusat pada batang)

l.        Resin = extrack of the plant, like gums/jelly (damar). Exmpl: in mango tree

Ø  PANCA GAVYAM (5 product of cow):

1.      Cow’s milk

2.      Cow’s curd

3.      Cow’s ghee

4.      Cow’s urine

5.      Cow’s dung (mala)

Ø  TRIPHALA (3 kinds of fruits)

1.      Haritaki (Terminalia chebula)

2.      Vibhitaki (Terminalia bellerica)

3.      Amlaki (Embelica officinalis)

Ø  TRIKATU (3 kinds of medicine Pungent in taste)

1.      Sunthi (Gingiber offciniale)

2.      Maricha (black paper)

3.      Pippali (long paper)

Ø  TRI JATAKA (3 kinds aromatics medicine)

1.      Twak (kayu manis) we use the Bark

2.      Patra we use leave Lavanga Patra

3.      Ela (cinnamon)

Ø  PANCA LAVANA (5 different types of salt)

1.      Saindhava Lavana (the best one (rock salt))

2.      Souvarcala Lavana (grey in colour)

3.      Vida (black in colour)

4.      Oudbida

5.      Samudra (sea salt)

Ø  DASA MULA ( 10 important roots)

1.      Bilva (Aegel marmelos)

2.      Agnimantha

3.      Syonaka

4.      Gambhari

5.      Patala

6.      Gokshura

7.      Brhati

8.      Kantakari

9.      Mudgaparni

10.  Masaparni

Ø  PANCA VIDHA KASHAYA KALPANA

Vidha = types

Kashaya = medicine

Kalpana = prepare

So , 5 differnent types to prepare medicines

1.      Swarasa (juice). To get swarasa, we must pound some medicine, the we squezzed with a cloth. Then we can get swarasa medicine.

ü  Khalawa yantra is the instruent to pounded substance.

ü  The dose of swarasa is 30 ml and only to one day/24 hours.

ü  After one days should not to use it, many bad odor in swarasa.

ü  Example: lemon, ginger, amla, tomato, betle leave, grapes, lavender, neem, cucuber, carot,etc

ü  in sometime, or in some leave we can’t get swarasa just to squeezing, so we must do Putapaka vidhi (procedure with burning something. For example in Vasa (Adathoda vasica) leaves. How to make it:

a.       make vasa round in shapes

b.      covered with Eranda leaves

c.       covered with mud / lumpur  (2 cm)

d.      burning it until red coloure change in the mud (can be done in cooked)

e.       renove the mud and eranda leave, then put in the cloth and squeezing it. Now, We can get some swarasa from Vasa leave

f.       this procedure we called Agnisvarasa because we use agni substance

g.      then in normal procedure we call Anagnisvarasa (not use agni)

2.      Kalka (paste). To get paste we can do grinding or pound the fress medicine. Then if we need little weter, we can also dropp water in it.

·         When we grinding/pounding the dry medicine, we not get some paste, but we get choornam (powder). So powder medecine is from dry substance medicine.

·         Choornam have 3 substance:

1.      Fine size = normal size in powder. This is also neme somthing to filter the powder.

2.      Coorse = substance in powder but little large than powder. We can see the structure with our eyes, not must use some mechine. The coorse if we boiling it, we can get ectrax kashayam

3.      Bhasma = so minute powder (more smooth than powder) in meters. This is to prepare methalic preparation. Actually we only take in very little quantity (mg)

·         The choornam, general can use until 2 months (shelf life / expiry period)

·         Dose to choornam 1 karsa (12 gram)

·         General dose to kalkam are 1 karsa (12 gram)

·         Kalka can use only until 24 hours/ one day. Should not to use kalkam more than 24 hours.

·         Example to kalkam: Eranda,bettle, jatropa, tamrin, cassava,etc.

3.      Kashaya (decoction)

·         From above, to used kashaya we use drug little large from powder. (coorse)

·         So we boiling the coorse.

·         Example: ginger, castar, tea, cinamon, etc.

·         The formula of kashaya:

1 drug + 16 H2O =(boiled, reduce until) 1/8 of qualities

1 : 16 = 1/8

(boiled with vessel (stainlist) with mwdium fire) then filter it.

Example:

100 gram drugs + 1600 ml H2O + reduce until 200 ml kashayam

Dese for the kashayam is 1 phala = 48 ml and khasaya can use only 24 hours

Ø  KSHEERA Kashayam

1 : 8 : 32 = 8

1 drugs + 8 part of Milk + 32 H2O = (reduce until quantity of milk (8)

Example:

100 grm drugs + 800 ml Milk + 3200 ml H2O = reduce until 800 ml ksheera khasayam

·         For example we make garlic/ Lashuna Ksheera Kashayam is very good to pittaja diseases.

·         Dose = 1 phala = 48 ml only for 24 hours

·         Heating/bowling with medium fire

·         Then filter it

·         Material Required:

1.      Drugs

2.      Milk

3.      H2O

4.      Vessel

5.      Stove

6.      Filtering

4.      Hima (cold infuision)

1.      Meterial required         :

a.       Drugs

b.      Normal water

c.       Vessel

d.      Covered for vesel

e.       Filterred

f.       Messurement

2.      Process                        :

a.       Take drugs, wahing it

b.      Put on the vessel, then add H2O/water (normal water)

c.       Covered / closed the vessel, then keep it over night

d.      Tomorrow morning, open the covered from the vessel

e.       Littlel try to pounded the drug,

f.       Filter it then we can get cold infusion

g.      The formula is : 1 drugs + 6 H2O = (over night ) HIMA

1          :           6

3.      Dose for hima is 2 phala = 24 hour, and only can use until 24 hours

4.      Example                      : Daneka hima/ corianda hima (ketumbar). This hima are best to pitta disease. Why? Because pitta have usna/hot substance, so if in the body have more hot substance, we can give cold infuison (hima) tu radiuse the pitta disease.

5.      Phanta (hot infuision)

1.      Meterial required:

a.       Glass/vessel

b.      Drugs (powder or we can also use coorse, it is best for prepare phanta)

c.       Hot water

d.       

2.      Process :

1.      Take drug powder in the glass or vessel, etc,.

2.      Add hot water

3.      Leave in a several minutes

4.      Now we get hot infusion

5.      The formulas: 1 drugs + 4 hot water = hot infusion

1          :           4                     

3.      Dose in phanta also 2 phala 96 ml, to 24 hours

4.      Example : coffe, green tea, or drugs in coorse shape.

6.      Gulika / vati (tablet)

1.      Meterial required:

a.       Vessel

b.      Drogs in choornam

c.       Drugs in liquid / swarasa

d.      Grinder

e.       Filtered

f.       Messurement

g.       

2.      Process :

a.       Make drug in choornam/powder with mixer it, then filter it so we get the fine drugs

b.      Make swarasa in the fress drug, so we get liquid substance

c.       Put the powder in the grinder, then add the swarasa little bit, and continuesly add the swarasa

d.      Do until propper indicated

e.       Rooling the substance, depending of the rules, we can make round in shape or others shapes

f.       If need we can use ghee to help when we make rooling the medicine. Why we use ghee, not others oil? Because ghee is the best substance to make increase the the extrac from all medicine.

g.      Indicators to propper grinding:

·         Propper consistency

·         When we try to press the medicine, should be no craks

3.      Dose the gulika is 1 ratri = 125 gr and best to use before 6 months

4.      Example :

Ø  JHDJF

Ø  NJVJF

Ø  JFHFJ

Ø  MANA = meassurement

Dose = how much we must take the drug

Quantity of drug

1.      1 phala                   = 48 gram

2.      ½ phala                  = 24 gram

3.      1 karsa                   = 12 gram

4.      2 karsa                   = 24 gram

5.      1 ratti                     = 125 gram

6.      1 sana                    = 3 gram

7.      1 kudava               = 192 gram

8.      1 adhava                = 3 kg

9.      1 muhurta              = 48 minutes

10.  1 masa                   = 30 days

11.  1 paksa                  = 15 days

12.  1 rtu                       = 1 season = 2 months

13.  6 rtu                       = 12 months – 1 years

14.  1 matra                  = 1 blink the eyelieds

15.  1 bindu                  = 1 drop oil from when we take our middle finger in oil until 2 line

16.  Sukla paksa           = growing

17.  Krisna paksa          = increase

Ø  DESCRIBE SOME MEDICENE PLANT

1.      ERANDA (Ricinicus communis)

BN                       : Ricinicus communis

EN             : Castar

TN/MN     : Ammanakku

Describe    : a. An evergreen shurb (not tree)

                    b. 2 – 4.5 m in heigh

                    c. leave are palmately 7 until many lobed

                    d. lobe is ablong and linear at its tip (the structure like finger)

                    e. flowers : yellowish in colour

                    f. fruits have many capsule

                    g. seed brownish in colour

                    h. to decrease vata

                    i. usefull in seeds, leaves, oil, and roots

  j. therapeutic use to : Patra Pinda Sveda (killi), and to make Kalka (paste)

2.      AMALAKI/ AMLA

BN                        : Emblica officinalis

EN             : Indian Gooseberry

TN/MN     : Nellikkai/Nelli

Describe    : a. Large decidius tree (product flowers and fruits every year)

                    b. greenish in bark colour

              c. leave dark in upper part and light in lower part, pinnate, linear-oblong, sub-opposite

 d. flowers yellowish in colour going to become fruits (behind the leaves)

                            e. fruits pinkysn in colour and yellowish when we ribs the fruits

                                      rounded in shapes, have 6 lubs,

 f. in fruits have 5 taste (sweet,sour,pungent,bitter,astrengent), but predominant in sour taste

  g. best fruit to keep the young age, have more vitamint C, verry good in eyes

                            h. seeds brownish in colour

  i. usefull in pulp fruits

  j. use to prepare Triphala choornam (powder) and Triphala Kashayam (decoction)

3.      SUNTHI

BN                        : Gingiber offcinale

EN             : Dry ginger

TN/MN     : -

Described : a. Hrerbs (Ardraka)

                   b. rhizome (grown under the soil)

                   c. tuber pruduct one in a year (July - October in ndia)

                   d. aromatic rhizome

                   e. stem erekt/ strait, greenish in colour

                   f. leaves linier, large, and long. Also greenish in colour

                   g. flowers yellowish in colour (on the stem)

                   h. rhizome colour is greenish, yellow (mes part)

                   i. skin brown in colour (out skin)

 j. usefull to prepare Trikatu choornam, juice ginger (adraka swarasam) and also we can use to boiled the ginger

4.      HARITAKKI

BN                        : Terminalia chebula

EN             : Chebulic myrobalan

TN/MN     : Kadukkay/kadukka

Described  :a. Large decidius tree, hard

                   b. leave sub-opposite, long, distant, and equal

 c. flowers, dull white or yellowish in colour, strong offensive smell (bad smell)

 d. fruits : ovale in shapes, hard outpart have fruit rind (pulp), brown in colour when dry, have 5 rind or more than 5 but can also less than 5 rind.

 e. use full in fruit part rind

 f. use to Triphala kashayam and choornam

g. have 5 taste (madhura, amla, tikta, katu and kashaya) but very predominant in astrengent taste (kashaya rasa)

5.      VIBHITAKKI

BN                        : Terminalia bellerica

EN             : Belleric myrobalan

TN/MN     : Thanikkai

Described  :a. Large decidius tree, 20-25 m high

                   b. leaves are cluster at the end branches

                   c. flowers : grey, white or yellowish in colour, strong offensive smell

                   d. fruits : eliptical in shapes

                   e. usefull parts is fruit rinds

                   f. use to make Triphala choornam and kashayam

                   g. kashaya in rasa (astrengent taste)

6.      NIRGUNDI

BN                        : Vitex negundo

EN             : Five Leaf Chaste

TN/MN     : Nocchi / Samallu

Described :

·         Usually in Tamil Nadu, we use this plant to mix in warm water then we use to take bath.

·         This is shurb or small tree

·         Tri foliate or pentaa foliate

·         Flowers : white in colour or purple in colour

·         Seeds: black in colour and round in shapes

·         Use full : Leaves, roots, and seeds

·         Use to prepare Kizhi in “Patra Pinda Sweda” Treatment.

7.      Jnsgfh

8.      jhfcg