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  Indian J Med Microbiol
 

Figure 1:(a) Maricha added to Yashada Bhasma. (b) Freshly prepared butter. (c) Trituration after addition of Navaneeta for 6 h. (d and e) Butterfly matchless table top wet grinder with three conical roller stone. (f) Ten grams pellet kept over Whatman filter paper (no. 40) to assess fat content of mass by virtue of spreading

Figure 1:(a) <i>Maricha</i> added to <i>Yashada Bhasma</i>. (b) Freshly prepared butter. (c) Trituration after addition of <i>Navaneeta</i> for 6 h. (d and e) Butterfly matchless table top wet grinder with three conical roller stone. (f) Ten grams pellet kept over Whatman filter paper (no. 40) to assess fat content of mass by virtue of spreading