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.
2. Dr.AP.Shrilata
All the preparations that are resulting fron
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.
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 :
• Sandheeyate yaditi Sandhanam |
(sha.ka.dhru)
Sandhana means joining, uniting, healing,
distilling, the act of placing, joining
together, causing union or combination.
Dr.AP.Shrilata
6. • Kevalam dravadravyam va bheshaja
annadisamyutam |
• Chirakaaalaasthitam vaidyai hi sandhaanam
parikeertitam || (dra.gu.vi)
• Only dravadravya or dravadravya along with
other medicinal drugs is put in a selected
vessel for a perticular time period to carry out
the process of fermentation.
Dr.AP.Shrilata
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
Fermentation period is within
15 days
Sweetening agents are added
in all preparations (except in
sura)
Fermenting media is
carbohydrates
Dr.AP.Shrilata
11. Essential ingredients :
Dravadravya :
Kashaya, Swarasa,hima,phanta, Takra,
Gomutra, Jala etc., are the general liquid
medias used.
MADHURA DRAVYA :
Guda, Sarkara and Madhu are considered as
the main sweetening agents and they are
responsible for the production of
“madhya”.
Dr.AP.Shrilata
12. PRAKSHEPAKA DRAVYA :
The prakshepaka dravyas are coarsely
powdered and added to Sandhana patra
as per the formulation.
SANDHANA DRAVYA :
Dravyas which initiate fermentation.
Dhataki Pushpa
Madhuka Pushpa
Dr.AP.Shrilata
13. ANUKTA MAANA :
• When essential drugs drugs quantity is not
mentioned in the shloka follow the general
rule.
• I,e
Dravadravya – 1 drona (12.288kg)
Guda – 1 tula(4.8kg)
Madhu – ½ tula (2.4kg)
Prakshepaka dravya – (1/10 of guda)
Dr.AP.Shrilata
14. SANDHANA VIDHI :
Appropriate inert sandhana patra has to be taken.
Dhoopana of the patra.
Keep sandhaana patra in Dhaanya rashi to maintain
required heat and taken out while filling it.
mentioned dravadravya is taken and madhura dravya
is dissolved in it and filtered.
Paatra is placed in dhanya rashi again and filled with
the filtered dravadravya with madhura dravya and
prakshepaka dravyas, sandhana dravyas.
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 sandhana observed, sandhibandhana of
mouth is done.
Kept undisturbed for 15 – 30 days and later observed for the
completion of sandhana.
After confirming the completion of sandhana the patra is
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 ONSET OF FERMENTATION COMPLETION OF
FERMENTATION
1 PRAKSHEPAKA
DRAVYA
Floats Sunk to the bottom
2 EFFERVESCENCE Present Absent
3 HISSING SOUND Present 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 sandhan patra to the
container, which is filled with lime water. This
facilitates transformation of gas produced in the
Sandhana patra to the container.
• gas is nothing but CO2. White colour appears due to
the action of Calcium hydroxide with CO2.
• Ca(OH)2 + CO2 CaCO3 + H2O
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
20. PATRA SAMSKARA :
Dr.AP.Shrilata
Samanya Samskara Vishista Samskara
Lepana with Grutha Amlata virodi Samskara with
Choornodaka
Dhoopana with
Agaru,Chandana etc
.
Dhoopana Samskara with
Guggulu, Jatamamsi,
Karpoora, Agaru
Pralepa with Lodhra,
Dhataki pushpa kalka.Or
Sarjarasa Kalka Lepa.
21. • DOOPANA SAMSKARA :
The inner surface of Sandhana patra is
fumigated with Guggulu, Agaru,
Jatamamsi,Vacha, maricha,
Swetha Sarshapa, Chandana and
Karpura etc.,
• Specific Dhoopana dravyas are;
• Chandana and Agaru in Mrudvikasava.
• Jatamamsi and Maricha in Usheerasava.
• Sharkara and Agaru in Kanakarista.
Dr.AP.Shrilata
22. SEASON FOR SANDHANA :
Vasanta and Sharad rutus are considered
as Yogya rutus for the preparation of
Asava Aristas.
Dr.AP.Shrilata
23. PLACE FOR SANDHANA :
Variation in temperature affects the
fermentation process. To maintain a
uniform temperature the Sandhana patra
is placed inside the heap of husk, wheat,
paddy or underground etc.
• Temperature required 30 – 35 degree C
Dr.AP.Shrilata
26. SURA :
Paripakwa anna sandhaana samutpannam suraam
jagu: || (sha.ma 10/)
Sura is 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 :
– Kapha vata shamaka,
– Useful in vibandha, aanaaha, aruchi, vamana,
hritshoola, kukshishula, kaasa, arsha, grahani,
mootrghaata, deepana, brihmana
– It does sthanya kshaya, rakta kshaya
Dr.AP.Shrilata
28. SIDHU :
• Fermentation of Sugarcane juice or any
Madhura dravya is called SIDHU.
• 2 TYPES
Apakwa rasa sidhu
Pakwa rasa sidhu
Dr.AP.Shrilata
29. 1. APAKWA RASA SIDHU - fermented without
boiling.
Properties :pachana, vibandhaghna, swaravarna
vishodhana, lekhana, sheeta rasa, shopha, arsha,
udara rogahara.
2. PAKWA RASA SIDHU – fermented after boiling.
Properties : bala varna swarakara, shophahara,
deepana hridya, ruchya, kaphahara,
arsharogahara
Dr.AP.Shrilata
30. VARUNI :
Yat taama karjoora rasaihi sandhitaa saa hi
vaaruni || (sha. Ma 10/)
If taala or karjoora rasa is kept in a vessel for 2 –
3 days it undergoes fermentation. That liquid is
called varuni.
Dr.AP.Shrilata
31. ASAVA-ARISHTA :
• Yat apakwa aushada ambubyaam siddham madyam
aasavaha |
Arishtaha kwatha saadyaha syaat tayormaanam palonmitam ||
(sha.ma 10/)
Madya prepared using unboiled liquid preparation is called
ASAVA.
Eg: aravindasava
Madya prepared using kwatha or boiled liquid is called
ARISHTA.
Eg: amritarishta
Matra :1 pala
Anupana : jala
Dr.AP.Shrilata
32. ASAVA V/S ARISHTA
ASAVA ARISHTA
Prepared using unboiled liquid Prepared using kwatha or boiled
liquid
Sheeta veerya dravyas are used to
prepare
Ushna veerya dravyas are used
Drava pradhana Dravya pradhana
Potency is comparatively less More because of agni samskara
Indicated mainly in PITTAJA vyadhis Indicated mainly in VATA-KAPHAJA
vyadhis
Less viscosity and specific gravity Comparatively more viscosity and
specific gravity
Indicated in comparatively in lesser
range of diseases
Indiated in wider range if diseases.
Preferred in pediatric cases Adult and old age cases
Dr.AP.Shrilata
34. SHUKTA :
Kanda moola phaladeeni sa sneha lavanani cha |
Yatra drave abhishooyante tat shuktam
abhideeyate ||
(sha.ma 10/)
If tubers, roots, fruits, sneha and lavana are
fermented along with water than it is called
SHUKTA.
Dr.AP.Shrilata
35. TUSHAMBU/TUSHODAKA :
Tushambu sandhitam jneyam aamaihi vidalitaihi
yavaihi |
(sha.ma 10/)
Fermented liquid prepared by using raw (aama)
husk of barley (yava)
Dr.AP.Shrilata
36. SAUVIRA :
Yavaistu nistushai pakwaihi sauviram
sandhitam bhavet |
(sha.ma 10/)
Dehusked yava (barley) boiled & cooled and
kept for fermentation is called SAUVIRA.
Dr.AP.Shrilata
37. KANJI :
Kulmaasha dhaanya mandaadi sandhitam
kanjikam vidhuhu |
(sha.ma10/)
The liquid obtained by fermenting kulmaasha,
dhanya, manda is called KANJI.
Dr.AP.Shrilata
38. • Acc. To vaidyaka paribhasha prakarana
Shashtika shaali – 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,
maasha etc
* All these has to be taken in a vessel keeping 1/3rd
of the vessel vacant and keft for Sandhana
(fermentation) for a week.
Dr.AP.Shrilata
39. SANDAAKI :
Sandaaki sandhita jneya moolakaihi
saarshapadibhihi |
(sha,ma 10/)
Fermentation carried out by using
moolaka(raddish), twigs of sarshapa and other
plants along with 8 parts of water.
Dr.AP.Shrilata
40. MAIREYA :
Liquid obtained by keeping equal parts of Asava
and Sura again for fermentation is called
MAIREYA.
Dr.AP.Shrilata
ASAVA SURA MAIREYA
41. SURASAVA :
The fermentation procedure where sura is used
as liquid media instead of water is called as
SURASAVA.
Dr.AP.Shrilata
42. MADHWASAVA :
The fermentation carried out using madhuka
pushpa as fermentation initiator (sandhana
dravya) is called MADWASAVA.
Dr.AP.Shrilata
