Research Article International Ayurvedic Medical Journal ISSN:

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1 Research Article International Ayurvedic Medical Journal ISSN: A STUDY OF TASTE PERCEPTION OF MADHURA RASA IN KAPHAD- HIKYA PRAKRTI WITH SPECIAL REFERENCE TO BODHAKAKAPHA 1 Chougule Sharad D 2 Chougule Nilesh Vasant 1 Assocciate Professor, Kriya Shareer Department, Gramin Ayurvedic Medical College, Terdal, Tal.Jamakhandi, Dt.Vijapur, Karnataka, India 2 Associate Professor, Shalakya Department, Acharya Deshbhushan Ayurvedic College, Bedkihal- Shamnewadi, Tal.Chikodi, Dt.Belgaum, Karnataka. India ABSTRACT Introduction: In the assessment of taste Jihwa (Tongue) the main Organ. Prakruti of a person depend upon majority of dosha constitution. Here th study undertaken to assess the taste perception methodology practically. Th subject was selected to study. What the exact role of Bodhaka Kapha in taste perception Aims and objectives-to study time required for secretion of Bodhaka Kapha, to study the Threshold (sensitivity) of Madhura Rasa in, to confirm the location of Madhura Rasa according to modern texts. Materials and Methods: Granulated sugar, Dtilled water, Plastic cups, Measuring cylinder, Spoon, Blotting paper, Cotton, Dropper, Stop watch, Stirrer etc. Th research was done in three ways for determination of 1.Bodhaka Kapha secretion time.2.threshold of Madhura Rasa.3.Location of Madhura Rasa on Tongue.Dcussion:Here in th study average Bodhaka Kapha secretion time in found to be 39.75second..Average threshold of Madhura Rasa in found to be 0.054M and 0.1%. Due to th taste perception of Madhura Rasa felt mainly at the tip of tongue. Conclusion: Bodhaka Kapha secretion time found to be less in compared to The formed by Jalamahabhutadhikya and having. The also having. So due to th similar quality of Kapha and,.e. Bodhaka Kapha increased by Samanya vesa siddhant. KEYWORDS:, Granulated sugar, Dtilled water. INTRODUCTION Health essential for enjoyment of all the worldly pleasures in a righteous manner. Promotion of positive mental health essential for acquiring state of eternal and supreme happiness, i.e. Moksha. It defines a useful and harmful, happy and unhappy life and gives guidelines on what beneficial and harmful to life. It also describes all the methods and means for constantly maintaining a balanced state of (Basic three elements of body). When (Digestive enzymes), dhatu (Seven body tsues) and mala (Three waste excretal materials of body) of a person are in samyavastha (Balanced state) and atma (Soul), indriya (Sense organs) and mana (Mind) are in good state, then that person said to be swastha (Healthy) person. For the maintenances of samyavastha of these factors (Body tsue constitution/proportion) helpful. nothing but the own nature of a person 1,2. i formed at the time of conception according to predominance of and it remains unchanged till death. So for the development of particular are very much important. There are three types of which are situated in Śharir (Body) i.e. and these are called as pillars of body. Out of responsible for integrity and

2 attachment for the (Growth and stability) of sarir 3,4. In the assessment of taste Jihwa (Tongue) the main Organ. Prakruti of a person depending upon majority of dosha constitution. Here th study undertaken to assess the taste perception methodology practically.th type of procedure and findings supports the Ayurvedic concept of knowledge of Rasa (taste) at the sight Jihwa (tongue). At th sight Bodhak kapha (one of the type of kapha Dosha) present which taken for assessment criteria for the study.bodhaka Kapha responsible for taste perception 5. Th subject was selected to study.what the exact role of Bodhaka Kapha in taste perception? What are the Threshold of MadhuraRasa and its effect on BodhakaKapha in Kaphadhikya? AIMS & OBJECTIVES 1. To study time required for secretion of Bodhaka Kapha. 2. To study the Threshold (sensitivity) of Madhura Rasa in Kapha 3. To confirm the location of Madhura Rasa according to modern texts. MATERIALS&METHODS Selection of Kapha :- 40 students of were selected considering following criteria. a) INCLUSION CRITERIA: Healthy male students. 2. Students having 3. Students having age between 18 to 24 yrs. B) EXCLUSION CRITERIA: 1. Students who are suffering from deases of oral cavity and any other deases. 2. Students below 17 yrs. and above 24yrs. of age. 3. Students who are not having Kaphadhikya prakruti. 4. Female students. MATERIALS 1. Granulated sugar, Dtilled water 2. Plastic cups, Measuring cylinder, Spoon, Blotting paper, Cotton, Dropper, Stop watch, Stirrer etc. o. 1) Bodhaka Kapha secretion time:- METHODOLOGY 1. Assessment of : - Two methods were used a] Percentage method b] Gradation method ti of 130 students was done with the help of Proforma and in that 40 Kaphadhikya P students were selected. Granulated sugar used in th research was standardized from laboratory. - a] Kaphapitta - 27 students b] - 13 students Th research was done in three ways for determination of o Bodhaka Kapha secretion time. o Threshold of Madhura Rasa. o Location of Madhura Rasa on Tongue. 253

3 Procedure of Bodhaka Kapha secretion Time Bodhaka Kapha secretion time 2) Threshold of Madhura Rasa 6,7 -Taste threshold means minimum concentration of solution where one cannot identify the taste of solution. For Threshold of Madhur Rasa two methods were selected. a) Dilution method: - Told by Shivcharan Dhyani in h book b) Percentage method:-told by Essa J. Tawasha.(California) Procedure of measuring Threshold 3. Location of Madhura Rasa on Tongue:- For th 1 st dilution in the dilution method i.e. solution of 100ml of water and 5gm of sugar has used for tasting. OBSERVATION AND ANALYSIS After completing the practical research, following readings are observed and analyzed stattically using 3 σ limit method. - a. Kaphapitta - 27 students i.e. 67.5% b. Kaphavata - 13 students i.e. 32.5% 1) Bodhaka Kapha secretion time Table no.1 Bodhaka Kapha Secretion time Total 30sec 40sec 50sec Kaphapitta Kaphavata Kaphadhikya As shown in above chart mode of Bodhaka Kapha secretion time in found to be 40second.Average Bodhaka Kapha secretion time in found to be 39.75second.Average Bodhaka Kapha secretion time in found to be38.88second.average Bodhaka Kapha secretion time in found to be 41.53second. 2) Threshold of Madhura Rasa:- Table no.2 Threshold by Dilution method Total Threshold by Percentage method Total 8 th dilutiotiolution 9 th dilu- 10 th di- 1% 0.1% 0.01% Kaphapitta Kaphavata By Dilution method The average threshold of Madhura Rasa in Kaphadhikya found to be 0.054M. By Percentage method Here threshold has calculated in mole. So for calculating threshold following formula used e.g. For 9 th dilution i.e., 5gm sugar + 260ml of water. 260ml gm 1000 ml ? = 5000/260 =

4 The molecular weight of sugar 342gm /342 = 0.056M In th study threshold of Madhura Rasa in By 1 st method ranges from 8 th dilution to10 th dilution andby 2 nd methodranges from 1% to 0.01%, which similar to the threshold told by Shivcharan Dhyani and Essa J. Tawasha. i.e. By Shivcharan Dhyani threshold of Madhura Rasa ranges from ml.by Essa J. Tawasha threshold ranges from 1% %. 3) Location of Madhura Rasa on Tongue- Table no.3 Location ti TIP POSTERIOR Total Kaphapitta Kaphavata of Kaphadhikya the sweet taste at tip of tongue i.e. 72.5% - 11 students felt the sweet taste at posterior partof tongue i.e. 27.5% :-Out of 27 students of Kaphapitta, -19 students felt the sweet taste at tip of tongue i.e % -8 students felt the sweet taste at posterior part of tongue i.e % :-As shown in chart out of 13 students of Kaphavata, -10 students felt the sweet taste at tip of tongue i.e., 76.93%, -3 students felt the sweet taste at posterior part of tongue i.e., 23.07% DISCUSSION Here in th study average Bodhaka Kapha secretion time in Kaphadhikya found to be 39.75second. Bodhaka Kapha secretion time found to be less in compared to Kaphavata. The formed by Jalamahabhutadhikya and having snigdha-. The also having. So due to th similar quality of Kapha and, i.e. Bodhaka Kapha increased by Samanya vesa siddhant. Average threshold of Madhura Rasa in found to be 0.054M and 0.1%. By both these methods threshold of Madhura Rasa found to be higher in kaphavata than the. Here more sensitive to Madhura Rasa than.acc. To modern science threshold of sweet taste 0.01M. Due to th taste :-Out of 40 students -29 students felt perception of Madhura Rasa felt mainly at the tip of tongue. In some cases it felt at posterior part of tongue. CONCLUSION: According to Modern science, the organs for taste or gustatory are taste buds. Taste bud a bundle of taste receptor cells. There are different taste receptor cells present for different taste i.e. Sweet receptor cells, Salt receptor cells, Sour receptor cells, and Bitter receptor cells. The Sweet receptor cells are majorly found at the tip of tongue and also found in other part of tongue but in less number. So due to th taste perception of Madhura Rasa felt mainly at the tip of tongue. In some cases it felt at posterior part of tongue. REFERENCES 1. Charak Samhita,Agniveshakrit,Part I, 2015,Sutrastrasthan 1 st chapter,p.no Charak Samhita,Agniveshakrit,Part I, 2015,Vimansthan 8 th chapter,p.no Sushrut Samhita,Shri Dalhanarachit, P.V.Sharma, Choukhambha orientalia Varanasi,reprint 2009,Sutrasthan 15 th chapter,p.no Charak Samhita,Agniveshakrit,Part I, 2015,Sutrastrasthan 17 th chapter,p.no Shareer kriya vignyana, Vd.Shivcharan Dhyani,Choukhakhamba Orien- 255

5 talia,varasi,i Part,2 nd edition,1998,p.no Shareer kriya vignyana, Vd.Shivcharan Dhyani,Choukhakhamba Orientalia,Varasi,I Part,2 nd edition,1998,p.no Dravyaguna Sidhanta, Vd.Shivcharan Dhyani,Krhnadas Academy,Varasi,I edition, 1986,p.no CORRESPONDING AUTHOR Dr. Sharad D Chougule Associate Professor, Kriya Shareer Department, Gramin Ayurvedic Medical College, Terdal, Tal.Jamakhandi, Dt. Vijapur, Karnataka, India drsharadchougule1008@gmail.com Source of support: Nil Conflict of interest: None Declared 256

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