There are many Pranija Dravyas (drugs of animal origin) mentioned inAyurveda. Rasashastra mentioned some calcium rich Pranija Dravyas as Sudhavarga andShankha is one of them. Granthas metioned Marana of Shankha Nabhi by two methods i.e. Laghu Puta method and Gaja Puta method. As Ayurveda considers Agnimana ( heating pattern) is crucial in Bhasmikarana and specific Agnimana makes changes in Gunas of bhasma. Thus it is considered that laghu puta makes bhasma soumya( smooth) rather Gajaputa makes it Tikshna (Strong). This study is done to observe the differences between these two methods. It was observed that laghu Puta method takes more time but as per Pariksha and yield, it is better than that of the Gaja Puta method. In this study only Ayurveda Parikshas are applied to observe the differences in the two samples.

Keywords

Sudhavarga , Shankha Nabhi, Laghu Puta, Gaja Puta

Introduction

Ayurveda Granthas have mentioned many Pranija Dravyas ( animal origin materials/drugs) for the use of treatment internally as well as externally. Rasashastra Granthas have also mentioned about the Pranija Dravyas and there is a group of some Pranija Dravyas which are rich in calcium and mentioned under the term Sudha Varga. Shankha is one of the important Dravya amongst these Sudha Varga . Many Granthas mentioned the process of Marana for it. There are two methods observed in the Puta of Shankha ; one is Laghu Puta while another is Gajaputa. Though the processes of Shodhana and Marana are being same the Agnimana ( heating pattern) is different for these two methods. Therefore a study was carried out to observe the effect of two different Puta Mana i.e. Gaja Puta and Laghu Puta on Shankha.

Materials and Methods

Raw materials were procured form Ayurveda Rasayani , Pune and the processes were carried out in the Bhatti section of Ayurveda Rasayani.

Shankha Shodhana¹

Ashuddha Shankha Nabhi was purified in Nimbu Swarasa( Citrus limon) by Dolayantra method for 6 hours. Shankha Nabhi was then washed with lukewarm water and dried. After Shodhana, Shankha became clear and white due to removal of external impurities.

Shankha Marana

Two methods are being used for Marana. These are known as Gaja Puta and Laghu Puta methods.

In the study Gaja Puta method was used for batch A and Laghu Puta method was used for Batch B.

Batch A method²

1. 500 gm of Shodhita Shankha was kept in Sharava Samputa ( Earthen vessel)
2. Sharava Samputa was sealed with mud layer cloth for 7 times and dried properly.
3. First Puta of 100 cow dung cakes was given.
4. After Swangashaitya again mud layer cloth was done and introduced to second Puta of 100 cow dung cakes .

Batch B method³:                  

1. 500 gm of Shodhit Shankha was kept in Sharava Samputa
2. Sharava Samputa was sealed with mud layer cloth for 7 times and dried properly.
3. First Puta of 40 cow dung cakes was given.
4. After Swangashaitya again mud layer cloth was done and introduced to second Puta of 40 cow dung cakes .
5. Same procedure was followed for 3 more time( total 5 Laghu Puta were given in this process

For both the batches Organoleptic parameters were observed 

Observation and Results

The observations were recorded for both the batches. The changes during the process were observed and at the end the drug Pariksha as per Ayurveda was performed.  

Batch A : in process observations

Puta number	Number of cow dung cakes	Varna (Colour )	Sparsha	Rasa ( taste)	Weight
Before Puta	-	White , clean , shiny	Kathin ( hard)	-	500gm
After 1st Puta	100	Bright white	Brittle	kshariya +++	457gm
After 2nd   Puta	100	Bright white	Smooth	Ksharya+	394gm

The colour of Shankha Nabhi was changed to bright white after the first Puta and Shankha could be easily broken with minimum pressure. The colour of Shankha was very bright and when triturated in Khalwa Yantra it formed smooth powder very easily after second Puta

Batch B : in process observations

Puta number	Number of cow dung cakes	Varna (Colour )	Sparsha	Rasa	Weight
Before Puta	-	White , clean , shiny	Kathin ( hard)	-	500gm
After 1st Puta	40	Greyish white	Kathin	Kshariya +++	494gm
After 2nd Puta	40	Greyish white	Kathin	Kshariya ++	488gm
After 3rd   Puta	40	Dull white	Brittle	Kshariya +	483 gm
After 4th Puta	40	Dull white	Smooth	Tasteless	482 gm
After 5th   Puta	40	white	Very smooth	Tasteless (non corrosive )	470 gm

In batch B after first Puta the Shankha Nabhi was greyish white and it was very hard to break.

After second Puta also the texture of Shankha Nabhi was unchanged. After 3^rd Puta it changed to dull white and it became brittle which could be broken with pressure. After 4^th Puta it became more dull in colour and when triturated in Khalwa it formed smooth powder. After 5^th Puta it became white (not bright white) and when triturate in Khala Yantra it formed very smooth powder.

Ayurvedic Bhasma Pariksha

Parameter	Batch A	Batch B
Sparsha	Shlakshnatwa + Mrudu +	Shlakshna +++( very smooth and delicate ) Mrudu +++
Rasa	Kshariya	Tasteless (non corrosive)
Rupa	Bright white	White
Gandha	Odourless	Odourless
Rekhapurna	Positive	Positive

 

Batch	Putamana	Total no of cow dung cakes	Number of Putas	Time duration for total process	Yield
Batch A	Gajaputa	200	2	3 days	78.8%
Batch B	Laghuputa	200	5	6 days	94%

 

Discussion

Shankha is calcium rich compound as mentioned under Sudhavarga Dravya. It is used in various diseases like Amlapitta , Shula , Udaramaya, Vishtambha, Adhman , Grahani , Atisar , Prameha , Tarunya Pidaka , Raktapitta , Vishadosha as per Rasagranthas.

Acharyas have mentioned two Marana methods for Shankha. These Marana methods are termed as Laghu puta while another is with Gajaputa.

Shankha Nabhi Shodhan was carried out in Limbu Swarasa by Dolayantra method. It was observed that after Shodhana, Shankha Nabhi turned into clean, white and shiny as its external impurities like dust, stones, earth were removed completely.

in process observations of batch A and Batch B, it was revealed that Shankha became brittle after first Puta in batch A while in batch B it became brittle after 3^rd Puta. Colour was changed to bright white in Bach A after 1^st Puta while it became white in batch B after 5^th Puta.

Thecomparative observations showed that batch A Shankha Bhasma was little Kshariya but smooth in texture while batch B Shankha Bhasma was tasteless and very smooth and delicate in texture.

After Marana of Shankha The yield of Bhasma was 78.8% by Gaja puta method ( Batch A ) and the yield of Bhasma was 94% by Laghu puta method ( Batch B)

Thus it was observed that both the batches required same number of cow dung cakes but the duration for Laghu puta method was twice as compared with the Gaja puta method by taking into consideration the methods adopted for both the batches. Further the study revealed that Shakha Bhasma yield was more in Laghu puta method than that of Gaja Puta method.Also the taste and texture of Laghu puta method was better than Gaja Puta method of Shankha Bhasma.However therapeutic efficacy needs to be studied prior to accept the process in an industrial environment.

 

Conclusion

In present study Shankha Bhasma was prepared by Laghu Puta and Gaja Puta method . The quantity and quality of both Bhasmas showed considerable differences. Laghu Puta method Bhasma was high in yield, tasteless (non corrosive) and very smooth and delicate in texture. As both the Bhasmas are prepared with the different Agnimana and Agnisanskar Kala is different in both the methods there will be changes in Guna of both Bhasmas so study should be conducted on its therapeutic efficacy. Also as Laghuputa bhasma is more smooth and delicate, particles size analysis should be done to analyse the differences between both the processes.

* PG (scholar)

** HOD, Rasashastra and Bhaishajya Kalpana department, Maharashtra Arogya Mandal’s Sumatibhai Shah Ayurved Mahavidyalaya,Pune

References

1. Rasa Tarangini Tarang 12 shloka 11^th
2. Rasa Tarangini Tarang 12 shloka 17^th to 19^th
3. Rasachandanshu , Ayurvediya Aushadhi Guna Dharma Shastra – Vaidyapanchanan Gangadgar Shastri Gune

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