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Kupipakwa rasayana
Dr RaghuveerDept of Rasashastra
KVG Ayurvedic Medical College Sullia
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Rasavaidya shresthata
UTTAMO RASAVAIDYASTU MADHYAMO
MOOLIKADIBHI: SHASTRASTADHAMAHA..
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Chaturvidha rasayana
KHARALIYA RASAYANA
PARPATI RASAYANA
POTTALI RASAYANA
KUPIPAKWA RASAYANA
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KUPI PAKWA RASAYANA
ALPAMAATROPAYOGITWAT
ARUCHERAPRASANGATAH |
KSHIPRAMAAROGYADAAYITWATOUSHADHEBHYO ADHIKO RASA||
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HISTORY
12thcentury AD onwards
Sri DundukanathaRasendra chintamani
Best example of Murchana Agni- Kramaagni
Valuka Yantra
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Contd
Ancient Indian alchemists were expert in transforming lower metals to
higher metals. In this way ancient scholars were used to potentiate and transformmercury to certain higher level metals by different Jarana procedures. In Jarana
process, Gandhaka was commonly used for this purpose. Different proportion of
Gandhaka was used to mix with Parada and gradually potentiate the preparation
of Parada. In such experimentation of Jarana, the use of Kupipakva method was
adopted.
It is believed that the cause for the invention of Kupipakva method might be
certain special procedures done on Parada and Gandhaka and also the
temperature is particularly controlled to get the desired effect in the final product.
Such procedures of Gandhaka Jarana have firstly been mentioned by Acharya
Govinda Bhagvat Pada in his treatise.
In 8thcentury A.D. Govinda Bhagavatpada described Gandhaka Jarana vidhi
in Rasa Hridaya Tantra. Sri Dundukanatha, the author of Rasendra Chintamani
was the first person to introduce Kupipakwa Rasayana preparations in the
Ayurvedic therapeutics during 12thcentury A.D.
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Contd
In Rasendra Chintamani there is clear cut reference about specific
heating pattern named as Kramagni paka i.e. increasing manner ofheat (Mrudu, Madhya and Tivragni), with intermediate heating for
a specific period has been mentioned. The same method is used in
practice now a days with some modifications.
Kupipakva Rasayana was developed by Siddha Sampradaya i.e.from 13thcentury. Acharya Yoshodhara Bhat (13thcent.) in his text
Rasa Prakash Sudhakar quoted Sindhura Kalpana by the name of
Udayabhaskar Rasa.
Udaya Bhaskara rasa is nothing but the name of Rasasindura. Atthe same place, he has given the method of Rasakarpura
preparation by the name "Ghanasara-Rasa". He has used
Kachaghati (Kupi) Sikatayantra for the preparation of
Udayabhaskar Rasa (Rasa Prakash Sudhakar 3/10- 14).Kupipakwa Rasayana 7
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Contd In Anandakanda, Manthana Bhairava writes about the
same procedure under the heading of Rasa Murcchana
vidhi. In 13th
century A.D, Rasa Vagbhata, the author ofRasa Ratna Samucchaya mentioned some preparations bycombining Parada with Gandhaka such as AgnikumaraRasa.
The classics of 15th, 16th, 17th century explained
Kupipakwa Rasayana in the name of Sindhura Rasa orSindhura Sadrisha Rasa.
In 15th century, Anantdev Suri in his text RasaChintamani described Rasaparthiva Rasa".
Overall after critical study, one can come to conclusionthat process of Gandhaka Jarana mentioned in RasaHridaya Tantra, developed and came inlight as KupipakvaRasayana. Kupi Pakva Rasayana Kalpana is also known asSindhura Kalpana.
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Derivation
KUPI ITI KACHA KUPI
PAKWAM ITI AGNINA PAKWAM
RASASYA PARADASYA
AYANAM STHANAM ARTHAT
KUPYAM AGNINAM PAKWAM
YADRASAAYANAM TAT KUPI PAKWA
RASAYANAM
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SPECIFIC FEATURES
Specialized heating pattern
Valuka yantra
Indirect constant heat Dose
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Classification
256 kupi pakwa rasayanas mentioned by SriHarisharanananda in his grantha kupi-pakwa
vijnaniyam
Classified as follows- Mercury + sulphur
Mercury + sulphur + metals
Mercury + sulphur + non-metals Mercury + sulphur + metals + non-metals
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Kupipakwa Rasayana 12
Ingredients
Sagandha Prepared with the use of Gandhaka e.g. Vyadhiharana Rasa
Makaradhwaja, ManikyaRasa, Rasa sindhura.
Nirgandha Prepared without the use of Gandhak e.g. Rasakarpura, Rasa
Pushpa
Manufacturing
method
Antardhuma is applied in the beginning and the vapors are not allowed to
escape e.g. Rasasindhura.
Bahirdhuma is applied after burning of sulphur e.g. Vyadhiharana Rasa,
Hinguliya Manikya Rasa, Sila sindhura.
Place of finished
product
Kanthastha The finished product is deposited at the neck e.g.
Makaradhwaja, Rasa sindhura
Talastha The product is obtained from the bottom of the Kupi e.g.Sameerapannaga-Rasa, Swarna Vanga.
Ubhayastha Final products obtained from both the sites e.g.
Sameerapannaga Rasa, Hinguliya Manikya Rasa.
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Kanthastha/galastha
Talastha
Ubhayastha
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Method
1 Poorva karma
2 Pradhana karma
3 Paschat karma
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Poorva karma
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Collection of necessary instruments Shodhana
Kajjali
Preparation of kupi
Filling of kajjali to kupi
Placing kupi in valuka yantra
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Collection of necessary instruments
Musha / kupi
Vastra (cotton cloth)
Multani mrittika Valuka yantra/EMF
Valuka
Shalaka Copper coin
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Shodhana
Raw materials identified first and then
subjected to shodhana as per the ref.
Samyak shuddhi lakshanas obseved
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Preparation of Kajjali
Slakshnatwa
Kajjalabhasa
Nishchandratwa
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Preparation of Kupi
Selection of bottle
Wrapping glass bottle with mud smeared cloth
As per classic 7 layers
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Filling of kajjali to kupi
Fill 1/3rdpart so that there should be free space
inside kupi for melting and boiling of kajjali
Also for sublimation of compound which is
going to condensed and deposited in neck part
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Placing kupi
Placed at the centre part of the valuka yantra
so that to get uniform temperature
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Pradhana karma
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Heating schedule
Temperature recording
Shalaka sanchalana
Observation of fumes and flame
Corking of kupi mouth
Swangasheeta
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BMK Ayurveda Mahavidyalaya Belgaum
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Valuka yantra
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Baidyanath Pharma Alahabad
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Ipgtra jamnagar
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EMF (Electric Muffle Furnace)
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Heating schedule
Kramagni
Mrudu agni
Madhyama agni
Teevra agni
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Temperature
Ancient method- cotton/dried husk test
Modern method:Thermometer/Pyrometer/Thermocouple
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Shalaka sanchalana
Tapta shalaka- to burn extra sulphur deposited
as neck part of kupi
Sheeta shalaka- to know the state of kajjali i.e.
powder form / melted / boiling / sublimation
stage of product
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Shalaka sanchalana
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Observation of fumes and flame
Fumescolour, odour,
Differs acc to ingredients
Yellow / orrange / bluish / whiteOdour like sulphur / arsenic
Flamestiming of appearance of flame, itscolour and duration noted
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Observation of fumes/flames
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Corking of kupi
Before corking Observe for-
Absence of fumes and flames
Copper coin test Sheeta shalaka test
Appearance of redness at the bottom of kupi
Adherence of golden particles
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Copper coin test
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Paschat karma
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Removal of kupi from valuka yantra
Breaking of kupi
Collection of product
Examination of product
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Removal of kupi
Care should be takensometimes kupi may
break
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Breaking of kupi
Traditional method
Scrap and remove the layers of kupi
A thread soaked in spirit should be tied aroundthe middle of kupi and ignited
Kept horizontally, rotate the kupi to burn
thread
Then wrap with wet cloth
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Breaking of Kupi
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Collection of product
Kanthasta / Talastha/ Ubhayastha
Rasasindhur, Malla sindhurkanthastha
Swarna vangatalasta
Makaradhwaja, hinguliya manikya rasa-Ubhayastha
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Collection of Swarna vanga
(Talastha)
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Collection of Kanthasta material
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Examination of product
Physical / organoleptic examination:
Colour, odour, consistancy, shiny, soft,crystalline, amorphous etc
Chemical examination: Qualitative / Quantitative
Instrumental examination:
XRD/XRF/IR/UV/ ICPMS/ TEM/ AAS/flamephotomter etc
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IMPORTANCE OF KUPIPAKWA RASAYANA
Kupipakva Rasayana Kalpana is having importance among otherKalpanas because of having following properties:
(1) Potency of these drugs remains for longer period.
(2) It requires minimal dose.
(3) Easy for administration.(4) More potent as compared to other pure herbal preparations.
(5) When mixed with other drugs, it reduces the dose of other drugs.
(6) Due to its quicker action.
(7) Chemical bond becomes stronger in the following order; Kajjali,
Parpati, Pottali and Kupipakva Rasayana.
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SIDDHE RASE KARISHYAMI
NIRDARIDYAMAYAM JAGAT