ABSTRACT
Background: Kshara is an important dosage form mentioned in Ayurveda which is derived from plant ash. The Kshara have some similar properties like alkaline nature, water solubility, whitish color etc. Kshara are given advantage over all surgical and parasurgical measures as it can be used in thin, weak and patients who fears for surgery. Different herbs like Apamarga, Snuhi, Kadalipalasha are used to prepare Kshara either single or collectively in classical texts. Therapeutic use of Kshara of different herbs differs from each other hence analytical study of each Kshara is necessary. Aims & Objectives: In the present study preparation of Palash (Butea monosperma) kshara and analytical study is done to understand the characteristics of Palashkshara. Material & methods: The preparation of Kshara is a multistep procedure. In the present study preparation of Palasha Kshara is done according general method of preparation of Kshara mentioned in Sharangadhara Sanhita. Prepared Kshara is subjected to various Physico chemical analyses and results are concluded. Results: The Palash Kshara shows physical properties like whitish in color, pungent odor and soft in touch. Chemically it shows combination of Potassium, Phosphate and Sulphate along with other elements in traces. The present study gives the details of methodology and results of the pharmaceutical and analytical study of Palash Kshara.
ABSTRACT
Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo
The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness