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Dashang Lepa

The document outlines the practical preparation of Dashanga Lepa at the Government Ayurved College, detailing the ingredients, method of preparation, observations, and results. It emphasizes the importance of careful powdering and sieving to minimize material loss and describes the therapeutic uses of the final product for conditions like Visarpa and Kushtha. The final mixture is a brownish yellow powder with an aromatic smell, intended for external application mixed with Ghee.

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292 views2 pages

Dashang Lepa

The document outlines the practical preparation of Dashanga Lepa at the Government Ayurved College, detailing the ingredients, method of preparation, observations, and results. It emphasizes the importance of careful powdering and sieving to minimize material loss and describes the therapeutic uses of the final product for conditions like Visarpa and Kushtha. The final mixture is a brownish yellow powder with an aromatic smell, intended for external application mixed with Ghee.

Uploaded by

kuldipsinhrajput218
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Rasashastra Evam Bhaishajyakalpana

Government Ayurved College, Vadodara


Gujarat Ayurved University, Jamnagar

Serial No: Date of Starting:


Name of Practical: Dashanga Lepa Date of completion:
Reference: A.F.I.-1,Lepa, 11:6,(B.R. Visarpa)
Verse: `

Principle: Powdering
Aim of the Practical: For Practical demonstration
Equipment: Electric Balance, Ulukhala Yantra, Mixer and Sieve
Ingredients:
Sr. Name of Part used Quantity Sr. Name of Part used Quantity
No ingredients No ingredients
1 Shirisha Stem bark 6 Jatamamsi Root/Rhizome

2 Yastimadhu Root 7 Haridra Rhizome

3 Nata Root/Rhizome 8 Daruharidra Stem


( Tagara)
4 Chandana Heartwood 9 Kushtha Root

5 Ela Seed 10 Vala Root


(hrivera)
Media Used: (Bhavana Dravya)-------
Method of Preparation:

• All ingredients were taken and prepared coarse powder individually by Udukhala
Yantra.
• Then it was grinded by mixer to the fine powder form.
• Then Powders were passed through sieve no 80.
• Each one of them (powder) is weighed separately as per above quantity and
mixed well together.

Observations:
- powdering of Jatamamsi and Valak were found difficult.
- At the time of pounding and grinding, aromatic smell of ingredients was felt.
- brownish yellow coloured powder mixture was obtained.
Confirmative Test (Chief Desired Characteristic): brownish yellow coloured powder
with aromatic smell.
Precautions:
- Pounding and sieving should be done carefully to check the loss of material.
Results:
Organoleptic test: Total duration required:
Shabda : -- Initial weight:
Sparsha : , smooth Final weight:
Rupa : Brownish yellow powder Loss/Gain in weight:
Rasa : ----- Reason for loss/gain in weight: due to
Gandha : Aromatic smell powdering & sieving
Rasa : Madhura, Katu Therapeutic dose: for external
Guna : application
Veerya :
Vipaka : Anupana / Sahapana : ghrita
Karma : Shothahara Shelf Life: 2 months ( sha.sa.)
2 year ( as per gazette notification)
Uses:
Therapeutic: Pharmaceutical:----
Visarpa, Kushtha, Jvara, Shotha

Discussion:

• Dashanga Lepa should be applied after mixing it with Ghee . Ghee should be
added in 1/5th quantity of Lepa churna.( Sha.sa.U.11/4-6)

(Signature of Student) (Signature of Teacher)

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