[Pramāṇa](https://indike.org/pramana/) › [Studies](https://indike.org/pramana/ins) › [Science, technology and education](https://indike.org/pramana/ins.science) › [History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D.](https://indike.org/pramana/ins.science.bag-1997) › v1.c25.s2.4 # History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.4 History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.4 - **Language:** English ### [v1.c25.s2.4](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.4) II. (i) Ferment (Kiṇva, bījabandha, surā-bīja): Composition consisted of one droṇa (about 12 litres) pulp of māṣa bean, raw or boiled, rice flour, one-third of a droṇa admixed with one karṣa (about 23 gms.) each of moraṭa (roots of sugar-cane) and other substances. Substances and ratio of preparation occur in Kauṭilya’s Arthaśāstra and thus liquor with high percentage of ferment was called bījottara (AŚ.II.25) - [Previous: v1.c25.s2.3](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.3) - [Next: v1.c25.s2.5](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.5) - [Up: v1.c25.s2](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2) ## Cites (1) - [Kauṭilīya Arthaśāstra](https://indike.org/pramana/in.niti.artha.kautilya.2.25) — Kauṭilya, Sanskrit --- Source: [https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.4](https://indike.org/pramana/ins.science.bag-1997.v1.c25.s2.4) · Pramāṇa