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This study examines the preparation of Rasasindura using the Antardhuma (inner) process versus the commonly used Bahirdhuma (outer) process. The Antardhuma method was used to prepare Rasasindura in a glass flask placed in a sand bath. Analytical tests confirmed the presence of cinnabar (HgS) and sulfur in the final red product. Sulfur content was higher compared to the Bahirdhuma method. Preparing Rasasindura using the Antardhuma method is simpler, more economical, higher yielding, and more environmenta

Author

Krasimir Georgiev

Language

EN