Preparation of Tamra Bhasma by classical method

Abstract

Tamra Bhasma and Rasakalpas containing Tamra Bhasma are used in treatment of various diseases. In Rasagranthas especially in Tamra Bhasma Amritikarana Samskara is said to remove remaining Doshas of Tamra Bhasma. It is said to be Aim of this work is to prepare proper Tamra Bhasma by using classical method and to develop manufacturing procedure of Tamra Bhasma. For Samanya Shodhana Tamra was heated and after red hot it was quenched for 7 times in Tila Taila, Takra, Gomutra, Kanji and Kulattha Kwatha in order. During Shodhana color of Tamra became black. After Samanya Shodhana weight of Tamra was 390 gm. At the end of Samanya Shodhana there was 13.33% loss of weight in Tamra. Vishesha Shodhana was done by Swedana in Gomutra in ‘DolaYantra’. After Vishesha Shodhana 338 gm Tamra obtained. Tamra Bhasma is very harmful if it’s Shodhana and Marana is not done properly. At the end of Vishesha Shodhana total loss in weight of Tamra was 12 g (3.42%). pH of Gomutra was increased from 9 to 9.5. In this Tamra Bhasma was prepared by Kapota Puta. In this study after 9 Putas the Bhasma Lakshana’s were attained. Maximum temperature found during Tamra Bhasma preparation is 550°C. After 9th Puta 630 gm Tamra Bhasma was obtained. The average weight loss of Tamra after Marana was 13.59%. When Bhasma was properly formed it was black in color. In Amritikarana procedure the maximum temperature was 580°C. After Amritikarana weight of Tamra Bhasma was 608 gm. Total weight gain after Amritikarana was 1.33 %.