Standard manufacturing process of Lekhana Putapaka

Putapaka is one of the best local and effective applications for the treatment of eye disorders. Putapaka when used properly then it will treat burning sensation, inflammation, pain, feeling of friction, discharges, itching sensation, stickiness, muddy secretions and congestion of blood vessels. In classics there are three types of Putapaka are described Snehana Putapaka, Lekhana Putapaka and Ropana Putapaka. Lekhana Putapaka is prepared mainly with the help of Lekhana Dravyas. It is used for scrapping of the Doshas. Lekhana Putapaka is composed of the liver and flesh of wild animals with the drugs of Lekhana group and Lauha Bhasma, Tamra Bhasma, Shankha Bhasma, Saindhava, Samudrafena, Kasisa, Srotanjana and Dadhi Mastu. In this study, the ingredients for Lekhana Putapaka has been taken as per the reference of Sushruta Samhita but prepared by some modification (in pressure cooker). The yield of three batches of Putapaka was 85ml, 90ml and 100 ml respectively. The physico-chemical parameters like pH, specific gravity and solid content and phytochemical parameters like glycocides, saponin, tannin, steroids, amino acids, proteins etc has been carried out.

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Synthesis and characteristics of ethylenediamine-N,N'-di-S-α-isovalerate and isomers of its cobalt(III) complexes

Collection of Czechoslovak Chemical Communications ◽

10.1135/cccc19820210 ◽

1982 ◽

Vol 47 (1) ◽

pp. 210-216 ◽

Cited By ~ 11

Author(s):

Milan Strašák ◽

František Bachratý ◽

Jaroslav Majer

Keyword(s):

Amino Acids ◽

Absolute Configuration ◽

Electronic Absorption ◽

Electronic Absorption Spectra ◽

Chemical Parameters ◽

Methyl Group ◽

Nmr Data ◽

Physico Chemical ◽

Natural Amino Acids ◽

C Nmr

The synthesis and physico-chemical parameters are described of a new complexone based on natural amino acids, viz. ethylenediamine-N,N'-di-S-α-isovalerate (SS-EDDIV). 1H- and 13C-NMR data revealed that the methyl group in the substance are not equivalent. The isomers of the cobalt(III) complex with the asymmetric tetradentate SS-EDDIV ligand were prepared and separated; their characteristics are given. The absolute configuration of two of the five theoretically feasible isomers was determined based on their electronic absorption spectra and circular dichroism data.

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Nanofiltration of amino acids through organic membranes: influence of physico-chemical parameters and transmembrane pressure on selectivity

Dairy Science & Technology ◽

10.1051/lait:1996322 ◽

1996 ◽

Vol 76 (3) ◽

pp. 267-281 ◽

Cited By ~ 20

Author(s):

A. Garem ◽

J. Léonil ◽

G. Daufin ◽

J. L. Maubois

Keyword(s):

Amino Acids ◽

Transmembrane Pressure ◽

Chemical Parameters ◽

Physico Chemical

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Effect of Physico-Chemical Characteristics of Developed Mixed Fruits Wine during Fermentation Process

Journal of Experimental Agriculture International ◽

10.9734/jeai/2021/v43i630702 ◽

2021 ◽

pp. 53-60

Author(s):

Vikrant Kumar ◽

Jaivir Singh ◽

B. R. Singh ◽

Neelash Chauhan ◽

Suresh Chandra ◽

...

Keyword(s):

Specific Gravity ◽

Sugar Solution ◽

Chemical Parameters ◽

Alcohol Content ◽

Physico Chemical ◽

Increasing Trend ◽

Fermentation Period ◽

Yeast Concentration ◽

Ph Level ◽

Main Substrate

The mixture of fruits pulp containing low sugar and thus sugar level was adjust from 25 oBrix by using sugar solution. The pH level of mixture was adjusted at 4. The juice was yeast by Saccharomyces cerevisiae with 1%. The Specific gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The TSS largely affects the various physic-chemical parameters of fermented wine. Sugar is the main substrate for fermentation of fruits juice into alcohol. The specific gravity of the wine was found to be decreased with increase in sugar percent. The highest value of alcohol content was found 17.43% (v/v) in T6 sample after last day of fermentation period with 1% of yeast concentration. It has been observed that the sample show the high alcoholic wine.

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ESTADO DE DETERIORAÇÃO DOS MÉIS DE ABELHA (APIS MELLIFERA) COMERCIALIZADOS EM SÃO LUÍS DO MARANHÃO

Cadernos de Pesquisa ◽

10.18764/2178-2229.v20.n1.p.64-68 ◽

2013 ◽

Vol 20 (1) ◽

pp. 64

Author(s):

Marly Azevedo Saraiva ◽

Gilberth Silva Nunes ◽

Ivone Garros Rosa ◽

José Malheiros Silva ◽

Carlene Reis Peixoto ◽

...

Keyword(s):

Amino Acids ◽

Apis Mellifera ◽

Physicochemical Properties ◽

Nutritional Value ◽

Chemical Analyses ◽

Chemical Parameters ◽

Physico Chemical ◽

Intense Light ◽

Complex Carbohydrates

O mel é um alimento muito apreciado e de excelente valor nutritivo, constituído por uma mistura complexa de carboidratos, enzimas, aminoácidos, ácidos, minerais, substâncias aromáticas, vitaminas, pigmentos, cera e grãos de pólen. O produto pode apresentar alterações devido a formas inadequadas de armazenamento e conservação. Tais procedimentos ocasionam sua deterioração, comprometendo seriamente o alimento. Quando os méis de abelha são submetidos a condições de temperatura e luminosidade intensa podem sofrer algumas modificações nas suas propriedades físico-químicas. A proposta deste trabalho é verificar a presença e o grau de deterioração dos méis de abelha comercializados em São Luís do Maranhão. Foram realizadas as análises físico-químicas: umidade, acidez, atividade diastásica e hidroximetilfurfural em 30 amostras de méis de Apis mellifera e os valores foram analisados segundo a Instrução Normativa n.º 11 de 2000 do MAPA. As amostras em estudo apresentaram valores fora dos padrões estabelecidos pela legislação, em relação à determinação de atividade diastásica e teor de hidroximetilfurfural, parâmetros físico-químicos que fornecem indicações sobre o grau de conservação e superaquecimento, o que indica que as amostras apresentaram deterioração.Palavras-chave: Mel. Apis mellifera. Deterioração.STATE OF DETERIORATION OF BEE'S HONEYS (APIS MELLIFERA) COMMERCIALIZED IN SÃO LUIS- MARANHÃOAbstract: Honey is a very appreciated food and has excellent nutritional value, constituted by a mixture of a complex carbohydrates, enzymes, amino acids, minerals, flavorings, vitamins, pigments, waxes and pollen. The product may undergo changes due to inadequate forms of storage and conservation. These procedures may cause their deterioration, severely compromising the food. When the honeys of bee are submitted to conditions of temperature and intense light may undergo some modifications in their physicochemical properties. The purpose of this study is to verify the presence and degree of deterioration of honeys of bee commercialized in São Luis do Maranhão. Physico-chemical analyses were done: moisture, acidity, diastase activity and hydroxymethylfurfural in 30 honey samples of Apis mellifera and the values were analyzed according to Normative Instruction No. 11 of 2000 of MAPA. The samples studied showed values outside the standards established by legislation in relation to the determination of diastase activity and hydroxymethylfurfural content, physico-chemical parameters that provide indications about the degree of conservation and overheating, which indicates that the samples showed deterioration.Keywords: Honey. Apis mellifera. Deterioration.ESTADO DE DETERIORO DEL MIEL DE ABEJA (APIS MELLIFERA) SE COMERCIALICEN EN SAO LUIS DO MARANHÃOResumen: La miel es un alimento muy popular y el valor nutritivo excelente, compuesto de una mezcla de hidratos de carbono complejos, enzimas, aminoácidos, minerales, vitaminas, aromatizantes, colorantes, ceras y polen. El producto puede sufrir cambios debido a métodos inadecuados de almacenamiento y conservación. Estos procedimientos causan su deterioro, comprometiendo severamente los alimentos Cuando las abejas están sujetas a condiciones de temperatura y luz intensa pueden sufrir algunas modificaciones en sus propiedades fisicoquímicas. El objetivo de el presente estudio es verificar la presencia y el grado de deterioro de la miel de abeja negocian en São Luís do Maranhão. Los análisis se realizaron con propiedades físicoquímicas: La humedad, acidez, actividad de la diastasa y el hidroximetilfurfural en 30 muestras de miel de Apis mellifera y los valores fueron analizados de acuerdo a la Instrucción Normativa N º 11 de 2000 MAPA. Las muestras estudiadas mostraron valores fuera de los estándares establecidos por la legislación en relación con la determinación de la actividad de la diastasa y el contenido de hidroximetilfurfural, parámetros físico-químicos que proporcionan información sobre el grado de conservación y el sobrecalentamiento, lo que indica que las muestras mostraron deterioro.Palabras clave: Mel. Apis mellifera. Deterioro.

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