Sandhana kalpana by Dr.shrilata

Sandhana kalpana is the preparation of self generated alcohol. All the preparations that are resulting from FERMENTATION procedure come under SANDHANA KALPANA.

Sandhana kalpana is a special technique to prepare most effective medicines like Asava and Aristas. The medicines prepared through Sandhana kriya are quick in action, long shelf life, palatability and has nutritive value.The self-generated alcohol is the key factor behind the success of Sandhana kalpana.

1. SANDHANA KALPANA
Dr.AP.Shrilata
[email protected]
Sandhanakalpana

2. Dr.AP.Shrilata
All the preparations that are resulting fron
FERMENTATION procedure come under
SANDHANA KALPANA.
Sandhanakalpana is a special technique to
prepare most effective medicines like Asavaand
Aristas. The medicines prepared through
Sandhanakriyaare quick in action, long shelf
life, palatability and has nutritive value.Theself-
generated alcohol is the key factor behind the
success of Sandhanakalpana.

3. Literal meaning :
SANDHANA = union, combination, restoring
•This fermentation procedure facilitates the
chemical and biochemical reactions with
breakage and reunion of the bonds in the
preparation of a new compound.
Dr.AP.Shrilata

4. ETYMOLIGY :
•SandheeyateyaditiSandhanam |
(sha.ka.dhru)
Sandhanameansjoining,uniting,healing,
distilling,theactofplacing,joining
together,causingunionorcombination.
Dr.AP.Shrilata

5. DEFINITION:
Draveshuchirakaalasthamdravyamyatsandhitambhavet|
Aasavaarishtabhedaistuprochyatebheshajaadhikam||
(sha.ma.10/)
It is the process of fermentation where in the dravadravya
along with other medicinal drugs is put in a closed inert
vessel for a specified time period to carry
outfermentationunder favorable conditions.
Asava& Arishtaare the 2 major products of this process.
Dr.AP.Shrilata

6. •Kevalamdravadravyamvabheshaja
annadisamyutam|
•Chirakaaalaasthitamvaidyaihi sandhaanam
parikeertitam|| (dra.gu.vi)
•Only dravadravyaor dravadravyaalong with
other medicinal drugs is put in a selected
vessel for a perticulartime period to carry out
the process of fermentation.
Dr.AP.Shrilata

7. DEFINITION OF KALPANA:
•कल्प्यतेविधीयतेअसौवििवधिः॥
•श. क.दृ.
•प्रकल्पनंसंस्कृतम्इित॥
•चक्रपावि
•कल्पनायोजनमत्यव्थिः॥
•अरुव दत्त
Dr.AP.Shrilata

8. CLASSIFICATION OF
SANDHANA KALPANA
Dr.AP.Shrilata
Sandhana Kalpana is classified
MADYA KALPANA
(ALCOHOLIC PREPARATIONS)
SHUKTA KALPANA
(ACIDIC PREPARATIONS)
SURA
SIDHU
•PRASANNA
•KAADAMBARI
•JAGALA
•MEDAKA
•SURABEEJA
VAARUNI
ASAVA
ARISHTA
•APAKWA
SIDHU
•PAKWA
SIDHU
1.SHUKTA
2.TUSHAAMBU
3.SAUVEERA
4.KAANJIKA
5.SHANDAAKI

9. MADYA kalpana v/s SHUKTA kalpana
MADYA SHUKTA
Fermentation is carried out by
YEAST cells
Fermentation is carried out by
ACID BACILLI
Fermentation period 15 days
to 6 months
Fermentationperiod is within
15 days
Sweetening agentsare added
in all preparations (except in
sura)
Fermenting media is
carbohydrates
Dr.AP.Shrilata

10. GENERAL METHOD OF
PREPARATION
Essential ingredients
Anuktamaana
Sandhaanavidhi
observations
Dr.AP.Shrilata

11. Essential ingredients :
Dravadravya:
Kashaya, Swarasa,hima,phanta, Takra,
Gomutra, Jalaetc., are the general liquid
medias used.
MADHURA DRAVYA :
Guda, Sarkaraand Madhuare considered as
the main sweetening agents and they are
responsible for the production of
“madhya”.
Dr.AP.Shrilata

12. PRAKSHEPAKA DRAVYA :
The prakshepakadravyasare coarsely
powdered and added to Sandhanapatra
as per theformulation.
SANDHANA DRAVYA :
Dravyaswhich initiate fermentation.
DhatakiPushpa
MadhukaPushpa
Dr.AP.Shrilata

13. ANUKTA MAANA :
•When essential drugs drugsquantity is not
mentioned in the shlokafollow the general
rule.
•I,e
Dravadravya–1 drona(12.288kg)
Guda–1 tula(4.8kg)
Madhu–½ tula(2.4kg)
Prakshepakadravya –(1/10 of guda)
Dr.AP.Shrilata

14. SANDHANA VIDHI :
Appropriate inert sandhanapatrahas to be taken.
Dhoopanaof the patra.
Keep sandhaanapatrain Dhaanyarashito maintain
required heat and taken out while filling it.
mentioned dravadravyais taken and madhuradravya
is dissolved in it and filtered.
Paatrais placed in dhanyarashiagain and filled with
the filtered dravadravyawith madhuradravya and
prakshepakadravyas, sandhanadravyas.
Dr.AP.Shrilata

15. Mouth is closed using cloth, lid and kept pot undisturbed.
Daily observe for onset of Sandhana(usually takes place in
3-5 days)
Once onset of sandhanaobserved, sandhibandhanaof
mouth is done.
Kept undisturbed for 15 –30 days and later observed for the
completion of sandhana.
After confirming the completion of sandhanathe patrais
opened and utilized.
And the remaining is stored in airtight container and
checked for continues fermentation(sandhana) in the liquid
for every 15 –30 days.
Dr.AP.Shrilata

16. OBSERVATIONS :
Dr.AP.Shrilata
TESTS ONSETOF FERMENTATIONCOMPLETION OF
FERMENTATION
1 PRAKSHEPAKA
DRAVYA
Floats Sunk to the bottom
2 EFFERVESCENCEPresent Absent
3 HISSING SOUNDPresent Absent
4 ALCOHOLIC
ODOUR & TASTE
Mild Strong
5 BURNING
CANDLE
put off Continues to burn
6 LIME WATER Turns milky white Remains the same

17. LIME WATER TEST :
•A rubber tube is connected from sandhanpatrato the
container, which is filled with lime water. This
facilitates transformation of gas produced in the
Sandhanapatrato thecontainer.
•gas is nothing but CO
2. White colourappears due to
the action of Calcium hydroxide withCO
2.
•Ca(OH)
2+CO
2 CaCO
3 + H
2O
Dr.AP.Shrilata

18. BURNING CANDLE TEST :
•During the onset of fermentation burning
candle gets put off if taken near the
fermentation liquid surface because of the
production of CO2 in it.
•After the completion of fermentation candle
continues to light as there is
no CO2 releasing.
Dr.AP.Shrilata

19. SANDHANA PATRA
•Mrutpatra
•Rajathapatra
•Kachapatra
•SuvarnaKumba
•PashanamruthPatra
•AyasBhanda
•Wooden drums
•Cement tanks
•Synthetic tanks
•Glass jars
•Stainless steel drums
Dr.AP.Shrilata

20. PATRA SAMSKARA :
Dr.AP.Shrilata
SamanyaSamskara VishistaSamskara
Lepana withGrutha Amlata virodi Samskarawith
Choornodaka
Dhoopana with
Agaru,Chandana etc
.
Dhoopana Samskara with
Guggulu, Jatamamsi,
Karpoora,Agaru
Pralepa with Lodhra,
Dhataki pushpakalka.Or
Sarjarasa KalkaLepa.

21. •DOOPANA SAMSKARA :
The inner surface of Sandhanapatrais
fumigated with Guggulu, Agaru,
Jatamamsi,Vacha, maricha,
SwethaSarshapa, Chandanaand
Karpuraetc.,
•Specific Dhoopanadravyasare;
•Chandanaand AgaruinMrudvikasava.
•Jatamamsiand MarichainUsheerasava.
•Sharkaraand AgaruinKanakarista.
Dr.AP.Shrilata

22. SEASON FOR SANDHANA :
Vasantaand Sharadrutusare considered
as Yogyarutusfor the preparation of
AsavaAristas.
Dr.AP.Shrilata

23. PLACE FOR SANDHANA :
Variation in temperature affects the
fermentation process. To maintain a
uniform temperature the Sandhanapatra
is placed inside the heap of husk, wheat,
paddy or undergroundetc.
•Temperature required 30 –35 degree C
Dr.AP.Shrilata

24. 1.SURA
2.SIDHU
3.VARUNI
4.ASAVA ARISHTA
Dr.AP.Shrilata

25. MADYA KALPANA
Peyamyatmaadakamlokaihitan madyam
abhideeyate|
GUNAS of MADYA : laghu, ushna, tikshna,
sukshma, vishada, amla, vyavayi, aashu,
vikasi, rooksha
Dr.AP.Shrilata

26. SURA :
Paripakwaannasandhaanasamutpannamsuraam
jagu: || (sha.ma 10/)
Surais the liquid preparation obtained after
fermentation of properly cooked rice.
•It has 5 layers
Prasanna
Kadambari
Jagala
Medaka
Surabeeja
Dr.AP.Shrilata

27. PROPERTIES OF SURA :
–Kaphavatashamaka,
–Useful in vibandha, aanaaha, aruchi, vamana,
hritshoola, kukshishula, kaasa, arsha, grahani,
mootrghaata, deepana, brihmana
–It does sthanyakshaya, raktakshaya
Dr.AP.Shrilata

28. SIDHU :
•Fermentation of Sugarcane juice or any
Madhuradravya is called SIDHU.
•2 TYPES
Apakwarasa sidhu
Pakwarasa sidhu
Dr.AP.Shrilata

29. 1.APAKWA RASA SIDHU -fermented without
boiling.
Properties :pachana, vibandhaghna, swaravarna
vishodhana, lekhana, sheetarasa, shopha, arsha,
udararogahara.
2. PAKWA RASA SIDHU –fermented after boiling.
Properties : balavarnaswarakara, shophahara,
deepanahridya, ruchya, kaphahara,
arsharogahara
Dr.AP.Shrilata

30. VARUNI :
Yattaamakarjoorarasaihisandhitaasaahi
vaaruni|| (sha. Ma 10/)
If taalaor karjoorarasa is kept in a vessel for 2 –
3 days it undergoes fermentation. That liquid is
called varuni.
Dr.AP.Shrilata

31. ASAVA-ARISHTA :
•Yatapakwaaushadaambubyaamsiddhammadyam
aasavaha|
Arishtahakwathasaadyahasyaattayormaanampalonmitam||
(sha.ma 10/)
Madyaprepared using unboiledliquid preparation is called
ASAVA.
Eg: aravindasava
Madyaprepared using kwathaor boiled liquid is called
ARISHTA.
Eg: amritarishta
Matra:1 pala
Anupana: jala
Dr.AP.Shrilata

32. ASAVA V/S ARISHTA
ASAVA ARISHTA
Prepared using unboiledliquid Prepared using kwathaor boiled
liquid
Sheetaveeryadravyasare used to
prepare
Ushnaveeryadravyasare used
Drava pradhana Dravya pradhana
Potency is comparatively lessMore because of agnisamskara
Indicated mainly in PITTAJA vyadhisIndicated mainly in VATA-KAPHAJA
vyadhis
Less viscosity and specific gravityComparativelymore viscosity and
specific gravity
Indicated in comparatively in lesser
range of diseases
Indiatedin wider range if diseases.
Preferred in pediatric cases Adult and old age cases
Dr.AP.Shrilata

33. 1.SHUKTA
2.TUSHAAMBU
3.SAUVEERA
4.KAANJIKA
5.SANDAAKI
Dr.AP.Shrilata

34. SHUKTA :
Kanda moolaphaladeenisasnehalavananicha |
Yatradraveabhishooyantetat shuktam
abhideeyate||
(sha.ma 10/)
If tubers, roots, fruits, snehaand lavanaare
fermented along with water than it is called
SHUKTA.
Dr.AP.Shrilata

35. TUSHAMBU/TUSHODAKA :
Tushambusandhitamjneyamaamaihividalitaihi
yavaihi|
(sha.ma 10/)
Fermented liquid prepared by using raw (aama)
husk of barley (yava)
Dr.AP.Shrilata

36. SAUVIRA :
Yavaistunistushaipakwaihisauviram
sandhitambhavet|
(sha.ma 10/)
Dehuskedyava(barley) boiled & cooled and
kept for fermentation is called SAUVIRA.
Dr.AP.Shrilata

37. KANJI :
Kulmaashadhaanyamandaadisandhitam
kanjikamvidhuhu|
(sha.ma10/)
The liquid obtained by fermenting kulmaasha,
dhanya, mandais called KANJI.
Dr.AP.Shrilata

38. •Acc. To vaidyakaparibhashaprakarana
Shashtikashaali–1 prastha
Baalamoola(tender roots) –1 prastha
Jala–(1 aadaka)
*Rice is coarsely pounded and boiled with
mentioned quantity of water and cooled.
*Later added with other drugs like different tender
roots, kulattha, moolika, jeeraka, shunti, mudga,
maashaetc
*All these has to be taken in a vessel keeping 1/3
rd
of the vessel vacant and keftfor Sandhana
(fermentation) for a week.
Dr.AP.Shrilata

39. SANDAAKI :
Sandaakisandhitajneyamoolakaihi
saarshapadibhihi|
(sha,ma10/)
Fermentation carried out by using
moolaka(raddish), twigs of sarshapaand other
plants along with 8 parts of water.
Dr.AP.Shrilata

40. MAIREYA :
Liquid obtained by keeping equal parts of Asava
and Suraagain for fermentation is called
MAIREYA.
Dr.AP.Shrilata
ASAVA SURA MAIREYA

41. SURASAVA :
The fermentation procedure where surais used
as liquid media instead of water is called as
SURASAVA.
Dr.AP.Shrilata

42. MADHWASAVA :
The fermentation carried out using madhuka
pushpaas fermentation initiator (sandhana
dravya) is called MADWASAVA.
Dr.AP.Shrilata

43. FORMULATIONS:
•Takrarishta
•Draksharishta
•Dashamoolarishta
•Ashokarishta
•Kumaryasava
•Chandanasava
Dr.AP.Shrilata

44. Dr.AP.Shrilata
THANK
YOU