Physicochemical Analysis of Kushtae Sadaf Prepared by Modern Furnace Method

Abstract

Traditionally in the Unani System of Medicine, Kushtajat are recommended to be prepared by using pit with cow dung cakes. This procedure of preparation is an old age method. Now in modern world, cow dung cakes are not easily available in the market, especially in the metro cities. Moreover this procedure is tedious. Therefore, it feels that modern procedure may be adopted in the preparation of Kushtajat. Hence instead of using cow dung cakes for heating, furnace is used. Thereafter preparation of Kushta by using furnace was evaluated physicochemically on its organoleptic characters, pH value, bulk density, tapped density, Hausner’s ratio, Carr’s index, loss of weight on drying and solubility. Adopted preparation methodology may be used in the preparation of various Kushtajat, but the heat quantification chart likely to be changed in specific case. Evaluation may be done on the above mentioned parameters.