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Bhasma Quality Tests in Ayurveda

This document describes 4 classical tests used to determine the quality of bhasma, a type of Ayurvedic medicine. The tests are: 1) Nischandraica checks for lusterless particles by rubbing bhasma and observing under sunlight. 2) Rekhna Purnatva checks if bhasma settles in finger ridges. 3) Varitara checks if bhasma floats on water for 1-2 minutes. 4) Niswadu checks if bhasma is tasteless. Passing these tests indicates proper preparation of bhasma.

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76 views1 page

Bhasma Quality Tests in Ayurveda

This document describes 4 classical tests used to determine the quality of bhasma, a type of Ayurvedic medicine. The tests are: 1) Nischandraica checks for lusterless particles by rubbing bhasma and observing under sunlight. 2) Rekhna Purnatva checks if bhasma settles in finger ridges. 3) Varitara checks if bhasma floats on water for 1-2 minutes. 4) Niswadu checks if bhasma is tasteless. Passing these tests indicates proper preparation of bhasma.

Uploaded by

reflectprakash3610
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© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CLASSICAL TESTS FOR BHASMA

Nischandraica (Lusterless)
 Take a small amount of bhasma between index finger and
thumb.
 Rub it for a few seconds.
 Observe the material on the finger under sunlight.
 If particles are found shining, it indicates that the bhasma is
incompletely prepared.

Rekhna Purnatva (Fine enough to enter within lines of finger)


 Take a small amount of bhasma between the index finger and
thumb.
 Rub it between the fingers.
 If the bhasma settles in the rete ridges of the fingers, it
indicates that the bhasma is properly prepared.

Varitara (Floats on water)


 Take a glass of water and sprinkle a pinch of bhasma on the
water surface, very gently.
 If the bhasma remains floating on the surface of the water for
one or two minutes, indicates that the bhasma is properly
prepared.
 If the bhasma sinks down immediately in the bottom of the
glass, it indicates that the bhasma is not acceptable.

Niswadu
 Bhasma should be tasteless.

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