Formulation development in ISM: Aristas, Asawas, Ghutika, Churna, Lehya, Bhasma MCQs With Answer

Introduction

This quiz collection focuses on formulation development in Indian Systems of Medicine (ISM), covering Aristas, Asavas, Ghutika (Gutika), Churna, Lehya and Bhasma — dosage forms integral to classical therapeutics. Designed for M.Pharm students, the questions probe processing principles, classical preparation steps, excipient roles, modern quality control parameters and analytical techniques used for standardization. Emphasis is placed on bridging classical concepts (like fermentation in aristas/asavas or marana in bhasma preparation) with contemporary pharmaceutics and characterization methods used for safety, efficacy and regulatory compliance.

Q1. What is the main difference between an Asava and an Arista in classical ISM formulations?

• Arista is prepared using fresh plant juice while Asava uses decoction
• Asava is prepared using fresh plant juice while Arista uses decoction
• Arista is always sweetened with honey while Asava uses jaggery
• Asava is a solid tablet form while Arista is a liquid

Correct Answer: Asava is prepared using fresh plant juice while Arista uses decoction

Q2. Which ingredient is classically added to Aristas and Asavas to provide fermentable substrate for alcoholic fermentation?

• Talc
• Ghee
• Jaggery or sugar
• Calcium carbonate

Correct Answer: Jaggery or sugar

Q3. Which modern analytical technique is most appropriate to confirm the crystalline phase and chemical form of a metal Bhasma?

• UV-Visible spectroscopy
• X-ray diffraction (XRD)
• Thin layer chromatography (TLC)
• Loss on drying

Correct Answer: X-ray diffraction (XRD)

Q4. Which classical Bhasma quality test checks fineness by the ability of particles to enter the furrows of the finger?

• Varitaratva
• Rekhapurnatva
• Nitratability
• Apunarbhava

Correct Answer: Rekhapurnatva

Q5. In formulation development of Lehya, which functional role does jaggery/honey primarily provide?

• Oxidizing agent to calcine minerals
• Fermentable substrate for alcohol formation
• Sweetening, preservative and semisolid matrix-forming agent
• Tablet binding for compression

Correct Answer: Sweetening, preservative and semisolid matrix-forming agent

Q6. Which quality parameter is most critical for Churna formulations to ensure uniform dosing and improved bioavailability?

• Moisture content and particle size (sieve analysis)
• Apparent viscosity at 25°C
• Alcohol content by volume
• pH of aqueous extract

Correct Answer: Moisture content and particle size (sieve analysis)

Q7. Which modern test is commonly used to characterize particle morphology and size distribution of Bhasma at nanoscale?

• FTIR spectroscopy
• Scanning electron microscopy (SEM) and transmission electron microscopy (TEM)
• Colorimetric assay
• Loss on drying

Correct Answer: Scanning electron microscopy (SEM) and transmission electron microscopy (TEM)

Q8. During Arista/Asava fermentation, what is the main role of indigenous microflora or ‘natural inoculum’?

• To produce carbon dioxide and reduce total solids
• To synthesize alcohol and metabolites by fermenting sugars
• To precipitate heavy metals
• To act as binding excipient for tablets

Correct Answer: To synthesize alcohol and metabolites by fermenting sugars

Q9. Which of the following is a classical step unique to Bhasma preparation that involves repeated calcination cycles?

• Trituration (Bhavana)
• Marana (incineration)
• Swarasayana
• Kwatha (decoction)

Correct Answer: Marana (incineration)

Q10. For standardization of Arista/Asava, which parameter is essential from both safety and regulatory viewpoints?

• Friability
• Alcohol content (% v/v)
• Disintegration time in simulated gastric fluid
• Tablet hardness in Newtons

Correct Answer: Alcohol content (% v/v)

Q11. In traditional Gutika (Ghutika) preparation, what is the principal process used to convert raw herbs into small pill-like doses?

• Calcination at high temperature for metal conversion
• Trituration with liquid media followed by drying and shaping into pills
• Long fermentation to generate alcohol
• Sublimation to remove volatile oils

Correct Answer: Trituration with liquid media followed by drying and shaping into pills

Q12. Which modern microbial test is most relevant for semi-solid Lehya formulations to ensure safety?

• Loss on drying
• Total aerobic microbial count and absence of specified pathogens
• XRD phase analysis
• Fineness by sieve

Correct Answer: Total aerobic microbial count and absence of specified pathogens

Q13. Which classical test for Bhasma indicates that the product no longer shows metallic luster and thus transformation is complete?

• Nishchandratva
• Varitaratva
• Rekhapurnatva
• Lashtatva

Correct Answer: Nishchandratva

Q14. When developing a stability-indicating method for Churna, which stress conditions should be evaluated to mimic common degradation pathways?

• Only UV light exposure
• Thermal, humidity, light and oxidative stress
• Only acid hydrolysis
• Only freeze-thaw cycles

Correct Answer: Thermal, humidity, light and oxidative stress

Q15. Which excipient-classic adjuvant is frequently used in Gutika to improve palatability and aid binding?

• Honey or jaggery
• Magnesium stearate
• Talcum powder
• Synthetic binders like PVP only

Correct Answer: Honey or jaggery

Q16. For Bhasma safety evaluation, which modern elemental analysis technique is most suitable to quantify residual toxic metals and trace elements?

• HPTLC fingerprinting
• Inductively coupled plasma mass spectrometry (ICP-MS) or atomic absorption spectroscopy (AAS)
• pH meter measurement
• Microbial limit tests

Correct Answer: Inductively coupled plasma mass spectrometry (ICP-MS) or atomic absorption spectroscopy (AAS)

Q17. Which classical principle explains why Aristas and Asavas have self-generated alcohol that acts as preservative and extraction medium?

• Lehya formation principle
• Alcoholic fermentation of added sugars by natural microflora
• Calcination of herbs at high temperature
• Direct addition of ethanol from external distilled sources only

Correct Answer: Alcoholic fermentation of added sugars by natural microflora

Q18. Which packaging consideration is most important for Churna to maintain stability and prevent caking?

• Opaque glass to prevent fermentation
• Packaging with moisture barrier (airtight, low water vapor transmission rate) and desiccant if required
• Cardboard boxes without liners
• Uncovered open jars to allow aeration

Correct Answer: Packaging with moisture barrier (airtight, low water vapor transmission rate) and desiccant if required

Q19. In modernizing Lehya formulations for reproducible quality, which parameter is critical to control during production?

• Number of calcination cycles
• Final total solids, water activity and viscosity of the semisolid mass
• Particle size below 100 nm
• Fermentation by wild yeast exclusively

Correct Answer: Final total solids, water activity and viscosity of the semisolid mass

Q20. Which analytical approach best bridges classical organoleptic/physical Bhasma tests with modern characterization to assure quality?

• Relying solely on Rekhapurnatva and ignoring modern tests
• Combining classical Bhasma Pariksha (e.g., Rekhapurnatva, Varitaratva) with XRD, SEM/TEM and elemental analysis
• Only performing microbiological assays
• Using only HPLC for organic marker compounds

Correct Answer: Combining classical Bhasma Pariksha (e.g., Rekhapurnatva, Varitaratva) with XRD, SEM/TEM and elemental analysis

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