Abstract

Parlakoti Akshaya Kumar* and Shrinath M. Vaidya

ABSTRACT

Introduction: The present day life style is majorly depending on preservative foods with or without our conscious that will damage our health slowly. Many people have tendency to store by adding preservative rather they need to be consumed freshly. The use of preservative may cause allergy, nausea, headache, weakness, heart disease, Cancer etc… Changes in the health is observed clinically after using preservative for long time, present study focuses on observation of pH of mulaka swarasa with OR without preservative on hourly and daily basis. This study gives an evident to the clinician for its use in a proper manner. Methodology: Mulaka is (Radish - Raphanus Sativus) is purchased from local market and then its juice is extracted and observed hourly and daily basis for change in pH. Discussion and Results: Decrease in the pH value in both preservative and no preservative added sample, on hourly and daily basis is observed it suggests increase of acidic nature in swarasa kept for longer time, which has its ill effect on body.