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15 a Review on Concept of Kupipakwa Rasayana

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15 a Review on Concept of Kupipakwa Rasayana International Journal of Trend in Scientific Research and Development (IJTSRD) International Open Access Journal | www.ijtsrd.com ISSN No: 2456 - 6470 | Volume - 3 | Issue – 1 | Nov – Dec 2018 A Review on Concept of Kupipakva Rasayana Dr. Sahu Gajendra 1, Dr. Parhate S. M. 2, Dr. Karbhal K. S. 3 1PG Scholar, 2Professor and HOD, 3Reader PG Scholar Rasshastra and Bhaishajya kalpana, Govt. Ayurvedic College, Raipur, Chhattisgarh, India ABSTRACT History of Kupipakvarasayana The formulations prepared by subjecting The knowledge of KupiPakvvaRasayana thus came to suddhaparada, suddhagandhaka and any of the other India by various Siddhas In 8th century A.D rasadravya to a specific heat in any selected glass 9th century A.D. - Gandhakjarana for the first bottle following the unique method of preparation time mentioned in Rasa HridayaTantra, further mentioned in the books is called as developed as Kupipakvarasayana. 1 kupipakwarasayana. Kupipakwar asayanakalpana have 13th century A.D. - Information of Rasa always been known for their absolute potency and SindoorKalpana, a Kupipakvarasayana, is for the smaller dosage. They are largely produced and first time available as Udayabhaskara Rasa 2 in marketed by pharmaceutical companies. These Rasa Prakash Sudhakar (R .P.S. 3/10- 14) by Shri formulations have very wider range of therapeutic Yashodara Bhatta. He used Kupi and SiktaYantra utility. in the preparation. He also described the method of preparation of Rasa karpura as the name of KEY WORDS: Parada, Kupipakwa rasayana, Ghansara Rasa. 3 Rasadravya 15th century A.D. - Shri AnantadevSoori mentions the same as Rasaparthi va Rasa in Rasa INTRODUCTION Chintamani. The preceptors of Indian rasa shastra were initially 16th and 17th century A.D. - indulged very much in the achievement of a disease RasakaumudievamRasakalpayoga and Ayurveda free and decay free body (deha veda) and the Prakash respectively mention Sindoornama Rasa conversion of a lower metal to a higher metal i.e. a (Sindoor like Rasa). 4 In RasendraChintamani 5 metal having higher economic value (loha veda) there is clear cut specific heating pattern named as simultaneously, but later their attempts in the field of Kramagni ( Mridu, Madhya and Tikshna Agni ) deva veda became dominant. has mentioned. 19th century A.D . – Rasatarangini mentions Acharyas found mercury and few other minerals are range of Kupipakvarasayana like Rasasindoor, very useful. They observed that some toxic and Rasapushpa, Rasakarpoora, Makardhwaja and harmful effects are likely to be produced in the body Swarnavanga, etc. along with modification like if such metals minerals used in Ashodhita form , hence use of sulphuric acid in p reparation of Rasa to minimize or remove their toxic effects shodhana, karpoora. marana, Amritikarana procedures should be done. Swami Harisharanand Vaidya has described 258 Kupipakva method is developed mainly for kupipakwarasayana in his text Kupiakava Rasa gandhakajarana in which Sulphur is added with NirmanaVigyana mercury in different proportions and bburns it with the help of fire in glass bottle (kupi). The aim was to Kupi - The term kupi indicates suitale glass bottle; produce strong bond structure between the molecules pakwa means paka in agni; rasa terms stands for of mercury and the Sulphur. parada and ayana means sthana .6 Pakva - which mean ‘coocked in’ “cooked by” @ IJTSRD | Available Online @ www.ijtsrd.com | Volume – 3 | Issue – 1 | Nov-Dec 2018 Page: 93 International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 -6470 Rasayana - The one which destroys the smile D. Paka-pariksha symptoms & signs also the senile diseases, other E. Precautions diseases& rejuvenates the person. F. Mudrana (Sealing ) Procedure. KupipakvaRasayana -The rasayana which is made 3. Paschatkarma: It includes - by cooking over fire in a kupi is known as A. Breaking of bottle kupipakvarasayana. B. Test of prepared medicine C. Storage Classification Kupipakvakalpanas can be classified as follows - Place for preparation of Kupipakva Rasayana:- 1. According to ingredients : The room in which the furnace (Bhatti) is to be bu A. Sagandha - Those which contain gandhaka as an ilt should be enough high & must have proper ven ingredient. 7 tilation i.e should have enough number of window 1. Parada + Gandhak → RasSindura s & gate. So that the smoke & heat of the furnace 2. Parada + Gandhaka + Dhatu → Naga sindura does not cause any trouble to the Worker/Maker o 3. Parada + Gandhaka + Adhatu → Mallasindura r Observer. 4. Parada + Gandhaka + Adhatu + Swarna → Furnance is not to be built in open space, Poornachandrodaya rasa otherwise rain in rainy season and scorching B. Nirgandha- where gandhak is not used eg. - sunlight in summer will cause trouble during the Rasapuspa, Rasakarpura preparation & with winds flowing, the heat will not be provided sufficiently. 2. According to manufacturing method : The room should be sufficient roomy or should ha A. Antardhuma – Cork is applied in the ve sufficient place to store fire material like wood, beginning, the fumes are not allowed to escape eg. coal etc & extra bags of sand. Sameerpanaga rasa, Sarvangasundar rasa. B. Bahirdhoomavidhi- Cork is applied after burning Appropriate Materials & Equipment’s - of sulphur. e.g. Rasa sindoora. 1. Kupi 2. ValukaYantra 3. Dependin g upon the deposition site of finished 3. Bhrastri, Chulika product- 4. KhalvaYantra (mortar and pestle) A. Galastha or Kantastha - Final produc t is 5. Shalaka (Shitashalaka&Ushanashalaka) accumulated at the neck of bottle eg. Rasa 6. Copper coin or plate sindoora 7. Cork or sealing material B. Talastha or Adhastha -The product is obtained at the base of bottle A. Kupi – eg. SameerapannagaRasa, Rasa Sindoora The glass bottle which is most convenient and quite C. Ubhayastha- Medicine accumulated both at neck regularly selected for this purpose is the beer bottle of and the base of the b ottle. e.g. 650 ml. capacity. It will be lengthy round and firm Poornachandrodaya, rasamanikya, et c. based with elongated neck and usually umber colour . synonyms of kupi are Kupika, Siddha, girindika etc.8 Procedure ( Method of Preparation): Kupipakva – rasayana procedure can divide into three History of kupi : phases: Vaidya Harisharnanda stated in his text 1. Purva karma : It includes - Kupiakvarasayana that the use of kanchkupi began A. Kajjali Preparation and Trituration from 10 th century A.D. when the science of B. Coating of bottle (Kapadmitti) preparing glass began in India.. Kupis made up of C. Filling of raw material in bottle. iron, silver, mud, gold were in use. Rasendramangala has described shadguna (six time) Balijarana in 2. Pradhan karma : It includes - mercury by the help of Loha-crucible. Harisharnanda A. Heating procedure and temperature pattern. Vaidya had stated that a kanchkupi should have thin B. Observations bottom and should not have a very long neck as the C. Cleaning of mouth of bottle fumes of sulphur would block the neck and break the @ IJTSRD | Available Online @ www.ijtsrd.com | Volume – 3 | Issue – 1 | Nov-Dec 2018 Page: 94 International Journal of Trend in Scientific Research and Development (IJTSRD) ISSN: 2456 -6470 kupi. Now a days green colour or Amber colour beer which is constricted a little is taken and covered 7 bottles are used in practice. layers of a cloth well soaked in homogenous paste of Multanimitti on it. Advantages of kanchkupi: A. The most important advantage of glass bottle is Baluka – the rasas which prepared in glass bottle the The Blukayantra should have capacity to get very beautiful and smooth, slippery surface. accommodate 5 aadhaka of sand . Acharya Sadanand This is not possible in any another material bottle. Sharma has mentioned that the sand should be fill up B. It does not break suddenly during preparation. to the neck of the Kupi. 11 C. During whole process Vapours do not escape out. D. Breaking of glass bottle to collect the m edicinr is History OfValukayantra also very easy & convenient. The usage of this yantra seem to be started from 9 th century Kapadamitti: Overlapping of kupi by the paste of Mritika (multani, Rasratnasamucchya:A bhanda of 1 Vitasti filled with khadiya or china clay) and cotton cloth are termed as 5 adhaka of sand is taken for valukayantra, in which a Kapadmitti. Kachkupiwraped with 1 angula thick kapadmitti filled with 3 parts of it with kajjali,Thebhanda is then Aim : To enhance the heat tolerance capacity of Kupi covered with another sharava&sandhibandhana is and also to strengthen the glass bottle done. 12 Rasaratnasamucchaya describes the method of coating of Kupi with clay and cloth in detail. RasendraChintamani 13 2/7: The centre of the base of (R.R.S. 9/33-35). 9 bhanda should have the hole of Tarjinianguli, which is The bottle should be placed upside down in a rod closed with Abhrakapatra while filling it.It is then stand keep a thin layer of clay at the bottom of subjected to Kramagni of 3,4,5 days. Kupi and then a single piece of cot ton strip, smeared with clay, should be placed downward Rasendrachudamani 14: Vessel contain 5 adhaka sand . from its bottom. The cloth piece/the strip should be lengthy enough Rasa Tarangani 4/29-30 : Depth of Handi is to cover both sides upto bottles mouth. mentioned as 12 Angulas, along with the indication After proper drying of the first layer, should be of kapadmitti over handi too, before subjecting it to put second layer. Another cotton strip sme ared agni. with clay should be placed in cross direction to previous strip from the bottom to the mouth of the Acharya Yadavji : Acharya Yadav ji has mentioned bottle. the depth of vessel as 1 Vasthi. After coating it should be Press by hand to made it plane, smooth and so also to make sure that no Shalaka – The shalaka or Iron rod is usually used free space or air bubble is present in betwe en the which is preferred to have more length or height than bottle and strips, then it should be dried in sun.
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