http://localhost:8080/xmlui/handle/123456789/8027 Fri, 10 Apr 2026 21:12:20 GMT 2026-04-10T21:12:20Z http://localhost:8080/xmlui/handle/123456789/8031 Determination of “RASA” selected from Mishrakadi gana dravyas by the Taste Threshold Methodology. Raval, Hardik Aims and objectives To evaluate Intensity of RASA in a Mishrakadi gana Dravyas by Taste Threshold. To prescribe suitable ausadhi to individual volunteers according to tar tam bhav of particular rasa as: Use of intensity of particular rasa in volunteers To fulfill this objectives study was divided out into five main sections, 1) Literary study a. Review of Rasa b. Review of taste c. Review of Mishrakadi Gana d. Drugs review I. Madhura Triphala II. Amla Panchaka III. Panch Lavana IV. Trikatu V. Panch Tikta VI. Panch Valkala 2) Experimental study a. Determination of taste of Dravyas Selected From Mishrakadi Gana VII. Madhura Triphala VIII. Amla Panchaka IX. Panch Lavana X. Trikatu XI. Panch Tikta XII. Panch Valkala 3) Discussion 4) Summary & conclusion CONCEPTUAL STUDY To obtain an absolute knowledge of the subject and to view the opinions of Acharyas in this perspective, conceptual study was with the phrases like; Ayurvedic concept of Rasa, modern aspect of taste, review of Mishrakadi Gana, Taste Threshold Of Dravyas Selected From Mishrakadi Gana Review on Rasa: Review comprises etymology, definition, characteristics of Rasa and its number, evolution and Panchamahabhautikatva, Rasa formation according to season, difference with Anurasa, characteristics, Rasopalabdhi (Mechanism of taste according to Ayurveda), classification, properties with its intensity, relation with Guna-Veerya-Vipaka, relation with Dosha-Desha, Rasa as Ahara and Aushadha, and general classification of Rasa are described under Ayurvedic view of Rasa. In the context of Dravyaguna, Rasa is an important quality manifested by substances (compound substances) which makes a gustatory appeal. Rasa is mentioned as one among the seven Padarthas. According to all texts of Brihatrayee the genesis of different Rasa are same and the composition of Mahabhutas in each Rasa is also stated in a similar manner. Properties of Katu Rasa are Ruksha, Ushna, Tikshna and Laghu; these Gunas are due to Vayu and Agni Mahabhoota which are the basic constituents of Katu Rasa.Modern review on taste: Modern review comprises with primary sensations of taste, anatomy and physiology of taste, taste buds and taste papillae, taste transduction, and piquance perceptions correlated with Katu Rasa. Total six numbers of the Rasas have been mentioned in the classical text of Ayurveda, but modern science accept only five as basic tastes, spiciness and astringency are chemesthesis, so not accepted as tastes by modern pharmacology. Umami is qualitatively different from sour, salty, sweet, or bitter and some physiologists consider it to be a separate, fifth category of primary taste stimuli. Latest research methods have been developed to measure the pungency of chilli pepper and which is measured by souville units. EXPERIMENTAL STUDY Determination of taste: In the experimentation, Rasa of Dravyas selected from Misrakadi Gana were reassessed with the help of volunteers by using classical method. Taste threshold of b plants were also determined by using dilution method. CONCLUSION Ayurvedic classical texts have reported 6 tastes such as Madhura, Amla, Lavana, Katu, Tikta, Kashaya. whereas modern science does not accept Katu (pungent) and Kashaya Astrigent) as taste, but considered as chemesthesis. Though they have increased number of tastes as five by including Umami taste. For Full Thesis Kindly contact to respective Library Thu, 01 Mar 2018 00:00:00 GMT http://localhost:8080/xmlui/handle/123456789/8031 2018-03-01T00:00:00Z http://localhost:8080/xmlui/handle/123456789/8030 To compare the effect of vrikshayurveda and modern techniques on germination of ashoka and gambhari VASHIST, ANKITA Background: The germination response pattern of seeds is also regarded as a prime feature in plant life history strategy. The common means of regeneration and propagation of medicinal plants include seed-based, clonal and micropropagation method. Seed-based multiplication is the most effective, realistic and convenient means for most species. Destructive and non-sustainable collection methods coupled with low regeneration and habitat destruction have posed serious threats to the survival and availability of ASHOKA AND GAMBHARI. ASHOKA in traditional medicine and in ayurveda is used to treat rakta pradara. Gambhari is a tridosh shamaka and it is an important constituent of dashmoola and mainly of bruhat panchmoola. The species is generally propagated by seeds but its germination rate and viability is very low due to seed abortion which limits its natural propagation. the seed set is poor and seed viability is low. Problems related with natural propagation and indiscriminate exploitation for medicinal purpose have pushed ASHOKA AND GAMBHARI to the list of endangered plant species of india. These various seed priming processes have been carefully designed in Vrikshayurveda to allow early germination, to obtain good quality of seedlings by following the classical techniques explained. Hence the present study is intended to compare the effects of Vrikshayurveda and Modern cultivation techniques on germination of ASHOKA AND GAMBHARI. Aims and Objectives: 1. To compare the effect of vrikshayurveda and modern techniques on germinations of ASHOKA (Saraca asoca) 2. To compare the effect of vrikshayurveda and modern techniques on germinations of Gambhari (Gmelina arborea) Seeds. Methodology: Following are the Groups: Group 1 (Control group) was without any seed treatment, Group 2 i.e. standard treatment was treated with 1% conc H2SO4 for about 50 minutes, Group 3 procedure explained in Vrikshayurved was followed i.e. sprinkled with Milk and dried for 5 days. It is then smoked with Mustard (Brassica campestris) and Vidanga (Emblica ribes Burm), group 4 seeds were soaked in milk Milk, rubbed with cow dung, dried and profusely smeared with Honey and Vidanga (Emblica ribes Burm). Germinability, emerging index and relative seed germination will be calculated. Results were calculated statistically considering ANNOVA test and unpaired t-test. Results: Overall results indicates that Group 4 treatment i.e. seeds were soaked in milk Milk, rubbed with cow dung, dried and profusely smeared with Honey and Vidanga (Emblica ribes Burm) showed maximum germination percentage compared to all other groups. And it is statistically significant in comparison with group 3 and group 4. Conclusion: Maximum germination percentage was observed in group 4. Estimation of ASHOKA AND GAMBHARI contents in the seeds from the plants grown by various treated seeds reveled that, group 4 is qualitatively better than standard and has the added advantage of safety over the standard (Acid treated) group. Present study revalidates the germination behavior of dormant seeds of ASHOKA AND GAMBHARI. However further studies need to be carried to standardize the treatment procedures in terms of the proportion, duration of soaking or fumigation to get better results. Other methods suggested in vrikshayurveda also need to be studied. For Full Thesis Kindly contact to respective Library Thu, 01 Mar 2018 00:00:00 GMT http://localhost:8080/xmlui/handle/123456789/8030 2018-03-01T00:00:00Z