Kupi-pakva
Rasayana
Kupi-Pakva Rasayana
• Kupi – Kaacha Kupi
• Pakva – Agnina Pakva – specific heating pattern
• Rasayana – by which human being can retain Bala, Oja, Medha,
etc.
• साग्नि – सगंध / ग्निगंध मूर्च्छिा
• गंधक जारण
• Rasa Prakasha Sudhakar - first text to describe, in the context
of Rasa Bhasma; the Udayabhaskar Rasa.
• It is prepared through Sikta-yantra (Valuka Yantra) method.
• In Rasendra Chintamani , there is clear cut specific heating
pattern named as Kramagni i.e. increasing manner of heat
(Mrudu, Madhya and Tivragni), with intermediate heating for
a specific period has been mentioned.
Synonym
• Sindura Kalpana - By this process, the final product is Sindura
(red) in color and so, is also known as Sindura Kalpana.
• द्रव्याग्नण संस्कारग्निशेष प्रभािेण त्वररततया उदरीकरोग्नत इग्नत ग्नसन्दू रः।
Sindura means releases quickly and
Releases deeply seated doshas from different dhatu or
Quickly bring doshas in kostha due to special sanskara.
Importance
• Potency of these drugs remains for longer period.
• Easy for administration.
• More potent as compared to other herbal preparations.
• When mixed with other drugs, it reduces the dose of other drugs.
• Due to quicker action - minimal dose.
• Chemical bond become stronger.
Classification
Finished
Ingredients Method
product
• Sagandha • Bahirdhoom • Talastha
• Nirgandha • Antardhoom • Galastha
• Ubhayastha
Types
• As Per Ingredients
– Sagandh – Rasa Sindur, Malla Sindur
– Nirgandha – Rasa Karpura, Rasa Puspa
• Depending Upon The Place of Final Product
– Galastha – Rasa Sindur, Rasa Karpura, Malla Sindur
– Talastha – Samir Pannag Rasa, Rasa Sindura
– Ubhaystha – Rasa Sindura, Manikya Rasa
• Depending on The Process
– Bahi Dhum – Rasa Sindur, Rasa Karpura
– Antah Dhum – Rasa Sindur, Rasa Karpura
Instruments:
• Kharal yantra
• Kupi (beer glass bottle)
• Cloth
• Mulatani mitti
• Kupi stand
• Funnel
• Valuka yantra/EMF (bhatthi, coal, cow dung, match box,
blower)
• Iron rod – shit shalaka, ushan shalaka
• Coin
• Torch
• Knife
• Kerosene
• Thread
• Match box
Method of preparation
Pre-operative – Arrangement of equipments
Shodhana of ingredients
Preparation of Kajjali – Bhavana
Kapadamitty
Kupibharana (Filling of Kajjali in the Kupi)
• Operative – Application of heat
Maintain the heat – gradually increasing
Shalaka sanchalana
Observation of fumes and flames
Tests – Coin Test,
Shalaka Test,
Honey Comb App.
Mukhamudrana (corking of Kupi)
Swangsheetikarana
• Post-operative – Kupibhanga (Breaking of Kupi)
Advantages of Kachakupi:
Beer bottles of green or amber colored
• The outer surface of drug becomes smooth,
• The vapors do not escape out,
• It does not break suddenly during preparation,
• Final product can be separated easily and completely.
• Kapadmitty :
Aim: To enhance the heat stability of Kupi, so that it cannot be
broken even when the vapors inside increases the pressure.
Mritika: Multani, Khadiya or China clay + cotton – Trituration till
the mixture becomes homogenous and this mixture is used.
Cloth: Usually a cotton cloth is used.
• Kupibhrana – The Kupi should be filled up to 1/3rd part by
Kajjali so that there will be enough space inside the Kupi for
melting and boiling of Gandhaka. Such Kupi should be kept
exactly at the centre of Valuka Yantra.
Heat application
• Deepagni: Temperature required for heating of Valuka Yantra.
• Mrudu Agni - 1200C to 2500C : required for melting of Kajjali.
• Madhyamagni - 2500C to 4500C : for boiling of Kajjali and changes of
properties.
• Tivragni - 4500C to 6000C : required for sublimation.
• Swangasheeta: Temperature required for complete Paachana for forming
Sindura.
Initial stage:
• Sheeta Shalaka test shows blackish (or according to the nature of compound
going to be formed) powder coating on the Shalaka.
• Gandhaka starts to expel out in the form of yellowish fumes.
Middle stage: for Gandhaka Jarana
• From the complete melting of Gandhaka and lasts till the starting of
formation of Sindura compound.
• Sulphur fumes come out pungently.
• Care should be taken that heating should not be strong otherwise boiling
Kajjali may come out from the mouth of Kupi and may catch fire which may
leads to breaking of Kupi.
End stage: Honey comb like appearance
• When Kajjali is in boiling stage, chemical changes occurs and as
a result formation of new compound takes place.
• At this stage if heating persists, the newly formed compound
sublimate at the neck and mouth of Kupi due to temperature
variation.
• This stage is also called as Flaming Stage because at the end of
middle stage, sulphur catches fire and burnt in the form of
flame. In this end stage initially flame grows up and later
diminishes when the process of Gandhaka Jarana finishes
completely.
Temperature Measurement:
• Ancient Parameters
– Cotton, dried grass test – When cotton piece or dried grass is
kept on the valuka and if it catches fire and burns then it is
considered to be Tivragni.
– Rice test – When rice put on Valuka it blows up.
• Modern Parameters: Nowadays pyrometer, thermocouples,
thermometers are used for measuring the temperature.
Shalaka Chalana:
• Shita Shalaka is used especially to see the state of Kajjali
whether it is in powder form, melted or in boiling stage and also
to see the free sulphur during confirmative test, whether it is
present or not inside the Kupi for deciding the corking time of
the bottle.
• Ushna Shalaka is used for clearing the deposited sulphur inside
the neck of Kupi. The application of hot Shalaka is a must
otherwise the deposited materials may block the mouth of the
Kupi which may lead to increase in the pressure inside by fumes
or vapor of Gandhaka, Somala and Navasadara. So, there may be
chances of bursting of Kupi.
Confirmative Test
Shalaka Test at Various temp.
375 0C
425 0C
475 0C
525 0C
Copper Coin Test Bottom of Kupi
Observation of fume and flame:
• Fumes: Color, quantity, smell etc. are observed.
It differs according to ingredients,
Color may be - yellow, reddish yellow, white, orange;
Quantity may be - less, moderate, profuse;
Smell like - Sulphur, other odor may also be found.
• Flame: It indicates the burning of extra Gandhaka, which
depends on the quantity.
Time of starting of flame,
Height,
Color,
Duration.
Confirmative test: to decide the time of corking
• Flame disappearance
• Shita Shalaka test Positive
• Bottom of the Kupi red hot – honey comb appearance
• Copper coin test positive
Mukhamudrana (Corking):
Aims of corking:
• To obtain the final product in neck of the Kupi,
• To avoid the loss of finished product,
• To avoid the entrance of foreign material.
– Corking is done by Multani Mitti and cloth, where as
Acharya Yadavaji has given the opinion that cork should be
made up of Multani Mitti and should be applied with honey
or jaggery and lime.
Swangashitikarana (Self-cooling): As the heating is over after
corking and furnace left for self-cooling, formation of compound
starts. Whatever is the temperature obtained in this period is
necessary for enhancement of qualities of Sindura by its
complete Paaka.
Removal of Kupi: First of all the Kupi is removed then Kapadmitty
is to be removed by scrapping with Knife and Kupi should be
cleaned with wet cloth.
Kupibhanga (Breaking of Kupi):
• A thread soaked in Kerosene oil should be tied around the Kupi
just below (one inch) the sublimed compound and ignited.
• The Kupi should be kept horizontal and rotated so that whole
thread get fire and when it gets burnt up completely
• Then Kupi should be wrapped by a wet cloth. Thus the Kupi will
break from the middle at desired level.
• The final product whether Kanthastha or Talastha from the part
of the bottle may be collected.
• Sindura Bhasma Pariksha : When the Sindura Bhasma is
subjected to flame test, there should not be any emission of
fumes, discoloration or odor. The genuine Bhasma is Guru
(heavy) so that it sinks into water when spread as a thin layer
over it .
• Evidence of genuineness: The judgment about the color of
the Sindura can be made by the ingredients of the Kajjali also.
Similarly smell and color of flame are the basis for
determination of Sindura compound going to be form. At last
chemical analysis, crystallographic study is confirmatory
evidences of the Sindura.
Examples:
Rasa sindura
Malla sindura
Suvarna bang
Rasakarpura
Rasa puspa
