Introduction:

The basic purpose of this science is to keep the human beings free from disease, old age & death. Rasashastra is one of the branches of Ayurveda which has a rich knowledge of mineral and metallic preparations. The minerals and metals were used in the form of Rajah (mineral waste during the processing of the minerals and metals). During the 8-9^th century A.D, the Ayurvedics, Siddhas, Nath yogis and the Tantrikas developed the medicinal uses of metals and minerals which ultimately attained the name Rasashastra or Rasatantra.

Rasashastra is a subject which deals with metals and its therapeutic effect. It mentions the use of metals in a refined form as bhasma. Their use reduced the quantity of the dose administered and increased the palatability, tissue availability and shelf-life of the drugs.

Loha is used extensively in the Ayurvedic literature for the management of various diseases like Pandu (Anemia), Shotha (Oedema), Kamala (Jaundice) etc. It is very hard metal. In the samhitas it was mentioned to use it in the form of powder. But in the texts of Rasasastra loha is mentioned in the form of shodhita bhasma (Purified form of bhasma) for the medicinal uses. Administration of impure form of the Loha leads to many medical problems which may damage the kidneys, liver etc. This can be achieved by shodhana followed by Trivida paka (Sthali paka, Bhanu paka and Puta paka) to convert Loha into Bhasma. To know the changes that occur after shodhana, Trivida paka of loha & also to bring to the lime light the pharmaceutical & analytical changes that occur during preparation of Loha bhasma this study is intended.

Aims and objectives:

* To conduct shodhana of Loha

* To conduct Trivida Paka of Loha in order to prepare Lohabhasma

* Physical & chemical Analysis of Lohabhasma in different stages of shodhana and preparation of bhasma.

Materials and methods:

Selection of Raw Materials:-

Loha collected from Sri Venkatesha Engineering Works', Gandhi Square, Mysore, by identifying the Grahyalakshanas of Loha mentioned in the classics.

Methods:

Preparation of the Loha bhasma involves two stages.

1. Shodhana

2. Trividha paka

Shodhana: (RRS 5/29)

This is of two types. Samanya shodhana and Vishesha shodhana.

Samanya shodhana:

Materials: Loha - 1, 500 gm, Tila Taila - 7000 ml, Takra - 7000 ml, Gomutra - 7000 ml, Kanji - 7000 ml, Kulatha Kwatha - 7000 ml

Instruments: Steel Vessels, Cloth, Gas Stove, Big Iron pan, Stirrer

Method: 1500 gm of Loha is heated until it become red hot & immediately it is quenched into 1000 ml of Tila taila kept in a wide mouthed vessel & left for 5 min for self cooling. After self cooling of Loha, it is taken out and again heated till red hot and again quenched in taila. Each time the taila or the liquid used should be changed. This procedure is called as Nirvapa and it is repeated for 7 times each in Taila, takra, Gomutra, Kanji and Kulatha kwatha.

Vishesha shodhana: (R.R.S 5/102-103).

It is also similar in procedure to the samanya shodhana but the drava dravya should be Triphala kwatha. And the nirvapa is done in Triphala kwatha for 7 times.

Trivida Paka of Loha:

After the shodhana process, loha is subjected to trividha paka. This includes Banupaka, Sthalipaka and Putapaka.

Banupaka: (RSS 1/302-304)

Materials: Loha- 500 gm, Triphala Kashaya Curna

Instruments: Steel plate

Method: 500 grams of Shuddha Loha was taken in steel plate. 500 grams of Triphala kashaya Churna was taken in steel Vessel, to this 2 times water was added & kept on Mandagni. It was boiled until it reduces to 1/4th. After preparation of Triphala kwatha it was put into steel plate which contains Shuddha Loha. This was exposed to sunlight & left it until it dries completely. This procedure was repeated for 3 times.

Sthalipaka: (RSS1/309-310) This is done after banupaka.

Materials: Mula of Palasha, Eranda, Shatavari & Panchanga of Bringaraja – together 500 gm; Loha: 500 gm

Instruments: Steel Vessel

Method: In a vessel 500 grams of Loha was taken which has undergone Banupaka and the kwatha, prepared by Palasha, Eranda, Shatavari mula and Bringaraja, was added & boiled in sthali (dish), until kwatha was evaporated completely. This was repeated for 3 times.

Putapaka: (RSS 1/343)

Materials: - Loha which was undergone Shodhana, Banupaka & Sthalipaka - 200 grams (coarse powder)

Shudha Hingula, Kumari

Instruments: - Khalva yantra, Earthen sharavas, Multani soil, Cow dung cakes - 1,000

Method: Shuddha Hingula was taken in Khalwa & made into fine powder. To these 12 parts of Shudha Loha curna was added & mardana was done to mix properly. After that this was given bhavana with Kumari & chakrikas were prepared and dried. These dried chakrikas are kept in Sharava & Sandhibandhana was done properly using multani soil. Then again the sharava was kept for drying. After drying, 700 cowdung cakes was arranged in pit and the Sharava was kept on it. Then it is covered by 300 more cowdung cakes. Then the cowdung cakes are ignited. After the complete burning and self cooling of the kiln the sharava samputa is taken out and opened. The charred chakrikas are collected, ground and again the same procedure is repeated for 7 times to get Loha bhasma. After completion of puta paka process, Loha bhasma was collected & made into fine & smooth by grinding.

Assessment criteria:

The proper formation of the Loha bhasma is assessed both in Ayurvedic and analytical ways. Ayurvedic tests for the bhasma are Apunarbhava and Nirutta bhasma. Analytical tests conducted are Namburi Phased Spot.

Table 1: Nirvapa with Taila

Nirvapa	Dravya	Duration of heat (in min)	Colour after nirvapa	Quantity of Loha reduced (in gm)
1	Tila Taila	50 min	Ad. Grey	Nil
2	Tila Taila	45 min	Ad. Grey	Nil
3	Tila Taila	45 min	Ad. Grey	Nil
4	Tila Taila	45 min	Ad. Grey	2
5	Tila Taila	40 min	Ad. Grey	2
6	Tila Taila	40 min	Ad. Grey	2
7	Tila Taila	40 min	Ad. Grey	4 gms

Table 2: Nirvapa with Takra

Nirvapa	Dravya	Duration of heat (in min)	Colour after nirvapa	Quantity of Loha reduced (in gm)
1	Takra	50 min	Ad Grey	Nil
2	Takra	45 min	Ad Grey	Nil
3	Takra	45 min	Ad Grey	Nil
4	Takra	40 min	Ad Grey	Nil
5	Takra	40 min	Ad Grey	2
6	Takra	40 min	Ad Grey	4
7	Takra	40 min	Ad Grey	4

Table 3: Nirvapa with Gomutra

Nirvapa	Dravya	Duration of heat (in min)	Colour after nirvapa	Quantity of Loha reduced (in gm)
1	Gomutra	50 min	Ad. Grey	Nil
2	Gomutra	45	Ad. Grey	Nil
3	Gomutra	45	Ad. Grey	Nil
4	Gomutra	40	Ad. Grey	2
5	Gomutra	40	Ad. Grey	2
6	Gomutra	40	Ad. Grey	2
7	Gomutra	40	Ad. Grey	4

Table 4: Nirvapa with Kanji

Nirvapa	Dravya	Duration of heat (in min)	Colour after nirvapa	Quantity of Loha reduced (in gm)
1	Kanji	50 min	Ad. Grey	Nil
2	Kanji	45	Ad. Grey	Nil
3	Kanji	40	Ad. Grey	Nil
4	Kanji	40	Ad. Grey	4
5	Kanji	40	Ad. Grey	2
6	Kanji	40	Ad. Grey	2
7	Kanji	40	Ad. Grey	2

Table 5: Nirvapa with Kulatha Kwatha

Nirvapa	Dravya	Duration of heat (in min)	Colour after nirvapa	Quantity of Loha reduced (in gm)
1	Kulatha Kwatha	50 min	Ad. Grey	Nil
2	Kulatha Kwatha	45	Ad. Grey	Nil
3	Kulatha Kwatha	45	Ad. Grey	Nil
4	Kulatha Kwatha	40	Ad. Grey	4
5	Kulatha Kwatha	40	Ad. Grey	2
6	Kulatha Kwatha	40	Ad. Grey	2
7	Kulatha Kwatha	40	Ad. Grey	2

Table 6: Banupaka of Loha

Nirvapa

Dravya

Duration of heat (in min)

Colour after nirvapa

Quantity of Loha reduced (in gm)

Triphala Kwatha

5 hrs.

Royal Blue

Nil

Observations:

Time taken for complete burning of cowdung cakes was 8 hrs. Loss of weight was 50 grams in 200 grams [25%]. After 1st Puta Lohabhasma turned to brown colour. After 7th Puta Loha bhasma turned to Pakwa Jambu pala varna.

No. of

Times

Drava

Dravya

Duration

of Grinding

(hr)

No. of Cowdung cakes used

Weight reduced of Lohabhasma

(gm)

Colour change of Lohabhasma

Kumari

Kumari Kumari

Kumari

1000

20 gms

Brown

Wild Purple

Pakwa Jambu Pala varna

TEMPERATURE RECORDED OF GAJA PUTA IN LOHA BHASMA PREPARATION SHOWING IN GRAPH

Graph

ANALYTICAL STUDY:-

Table 8: Physical Analysis of Lohabhasma

Sl. No.	No. of Puta	Colour	Taste	Touch	Odour	Lustre
1	After 1 Puta	Brown	Metallic & Sour	Slight Rough	Pungent	More
2	After 2 Puta	Brown	Metallic & Sour	Slight Rough	Pungent	More
3	After 3 Puta	Brown	Slight Metallic & Sour	Little Smooth	Pungent	Less
4	After 4 Puta	Brown	Slight Metallic & Sour	Smooth	Pungent	Less
5	After 5 Puta	Wild Purple	Slight Metallic & Sour	Smooth	Pungent	No
6	After 6 Puta	Wild Purple	No. Taste	Smooth	Odour less	No
7	After 7 Puta	Pakwa Jambu Pala varna	No. Taste	Very Smooth	Odour less	No

Table 9: Analysis of Physical tests of Lohabhasma

Sl. No.	No. of Puta	Varitaratwa	Uttama	Rekhapurnatwa
1.	After 1 Puta	Not present	Not present	Not present
2.	After 2 Puta	Not present	Not present	Not present
3.	After 3 Puta	Not present	Not present	Not present
4.	After 4 Puta	Some particles are floating	Not present	Bhasma filled the lines of the fingers but felldown after sometime
5.	After 5 Puta	Increased floating particles	Not present	Bhasma filled the lines of the fingers but felldown after sometime
6.	After 6 Puta	Increased floating particles	Grain did not sink	Bhasma filled the lines of the fingers but felldown after shaking
7.	After 7 Puta	Most of the bhasma was floating	Grain was floating but fell down after shaking	Bhasma filled the lines of the fingers but felldown after shaking

QUANTITATIVE ANALYSIS

Raw sample of Iron	Iron After Shodhana

After Banupaka & Sthalipaka	After Puta Paka

QUALITATIVE ANALYSIS: - 1. Apunarbhava Test, 2. Nirutta Test, 3. Namburi Phased Spot Test

I. APUNARBHAVA TEST OF LOHA BHASMA

5 grams of loha bhasma was mixed with 5 grams of Mitrapanchaka and kept in sharava and sandhibandana was done. This was subjected to gajaputa. After Swangasheeta it was colleted.

Observation:- Absence of shining particles, this indicates there was no free metal & hence passed Apunarbhava test

I. NIRUTTA TEST OF LOHA BHASMA: - 1 gram of loha bhasma was mixed with 1 gram of Shudda Rajata individually, kept in sharava and sandibandana was done and subjected to gajaputa. After Swangasheeta it was collected.

OBSERVATION: - Weight of Shudda Rajata was same after puta. This indicates loha bhasma not mixed with rajata and hence passed nirutta bhasma pareeksha.

III. NAMBURI PHASED SPOT TEST (N.P.S.T)

Chromotography is relatively a new technique which was first invented by M. Tswett, a botonist in 1906, for the sepration of coloured substances into individual components. Since then, the technique has undergone tremendous modifications so that now a days various types of chromotographies are in use to separate almost any given mixture, whether coloured (or) colour less, into its constituents and to test the purity of these constituents. Paper chromatography one of the varieties of chromotographies in a special case of partition chrmotography in which the absorbent column in a paper strip. Namburi phased spot test (N.P.S.T.) is known as circular paper chromatography (variety of paper chromatography) which is called also radial paper chromatography. N.P.S.T. was introduced by Dr. Namburi Hanumantha Ro in the year 1970. The author has taken up the project of quality control of bhasmas and sinduras along with other projects to meet the challenges thrown both by the public and press about 32 years back.

Definition of N.P.S.T.:- When a drop of clear solution of a substance that is under examination is put on one of the chemical reacting papers, a spot with a series of changes in colour and pattern will appear. It is the sludy of this spot and colour at three successive phases spreading over three different time intervals in known as the "phased spot test".

Advantages of N.P.S.T.:- This technique is very helpful for quality assessment of bhasmas as per the standards of Rasasasthra. The study of differential identification of various bhasmas is made possible by N.P.S.T. This test has an advantage of measuring the sensitivity of reactions at different time intervals. This is a method to study or detect continual chemical changes (reaction) that take place gradually between two chemical substances on static media at very second or even at a fraction of a second. Some initial (or) intermediate reactions (or) changes which occur before culminating it to a major chemical reaction can be detected by the present technique.

N.P.S.T. OF LOHA BHASMA:-

Sample used for Present study: 0.25 gms (Loha Bhasma)

Chemical used in the study: 5% HCl V/c, 2.5% potassium ferrocynide paper.

Equipments: Test tube holder, Test tube stand, three test tubes, 5 ml Graduated pipette, Bunsen burner, Dropper.

Procedure: - 0.25 gms of sample was taken into test tubes. Test tube was heated till the bottom appears and with the help of Bunsen burner & it was allowed to self cool for some time 0.5 ml of 5% HCl was taken in a graduated pipette and slowly dropped in the test tube. Now again test tube was heated for a while. The sample was allowed to stay for 24 hours without shaking. Two hours before treating with a chemical reaction paper, the test tube was shaken and kept as it. Then a drop of supernatant (clear) solution of sample was dropped on the 2.5% potassium ferrocyanide paper with the help of dropper carefully. No sooner the drop came in contact with the 2.5% potassium ferro cyanide paper an instantaneous characteristic spot began to form & changes rapidly & continually for some time.

Observations: - I Phase: The first phase of reaction extends from the very movement of formation of spot till the end of 5th minute. This phase is called "Immediate reaction". II Phase: The second phase of reaction extends there after upto 20th minute. This phase is called "Delayed reaction". III Phase: The third phase extends from end of 20th minute to 24th hour or above. This phase is called as "Late reaction".

Sl.no	I Phase	II phase	III phase
1	Central Deep Blue spot with light blue, white colour and brown thin circles in periphery	Expanded blue spot	No other changes

DISCUSSION: -

The iron fillings used in the study can be compared with the teekshna loha. This metal is used for to make sharp instruments, bolts etc. As the metal is very hard it is made into powder form by making it into the bhasma. This can be achieved by subjecting iron to samanya and vishesha shodhana procedures. The two procedures were done according to the classical literature available.

Physical and chemical analysis was carried out at various stages of preparation of the drug purification, such as Analysis of the raw material (Iron), Analysis of Iron after samanaya and vishesha shodhana and Analysis of completely formed loha bhasma was analyzed chemically for percentage of Iron & other metals. Iron was 96.82% in steel chip. After samanya & vishesha shodhana, only 0.2% of Iron was reduced. There were no much changes in chemical analysis. After Banupaka & sthali paka 2% of Iron was reduced. It was in Fe form only. After puta paka, Iron was 89.48% there was absence of other metals like chromium, Nickel, Manganese, Molybdenum & phosphorus. Ash value was 98.24%, Acid insoluble ash - 1.56% & water insoluble ash - 98.44%.

In Loha bhasma formed contains Iron in the form of Ferrous or in oxide form which are considered to be the most compatible forms of iron supplementation in the body. The rate of the absorption of the iron depends on the fineness of the powder. Bhasma process makes the metal into very minute particles which are easy to absorb. NPST done on the bhasma prepared proved the fineness of the powder by developing the single expanded blue spot.

CONCLUSION

From the above pharmaceutical and analytical study on the loha bhasma it can be concluded that Loha should undergo samanya shodhana and vishesha shodhana for the proper formation of the bhasma. They help for the purification of iron and make the metal brittle.

Trividha paka process for Loha bhasma enhances the guna of it and reduces the size of the particles facilitating easy absorbtion into the body.

Tests of the ayurvedic parameters of bhasma like Apunarbhava, Nirutta and the Namburi Phased Spot Test proved the fineness of Lohabhasma and also help for the quality standardization of the Loha Bhasma.

Acknowledgements:

The author is thankful to Sri Venkatesha Engineering Works', Gandhi Square, Mysore for providing the raw material (Iron fillings) and also for the analysis of the Bhasma at different stages.

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