[Pramāṇa](https://indike.org/pramana/) › [Studies](https://indike.org/pramana/ins) › [Science, technology and education](https://indike.org/pramana/ins.science) › [History of Chemistry in Ancient and Medieval India, Incorporating the History of Hindu Chemistry by Acharya Prafulla Chandra Ray](https://indike.org/pramana/ins.science.ray-1956) › c15.73 # History of Chemistry in Ancient and Medieval India, Incorporating the History of Hindu Chemistry by Acharya Prafulla Chandra Ray c15.73 History of Chemistry in Ancient and Medieval India, Incorporating the History of Hindu Chemistry by Acharya Prafulla Chandra Ray c15.73 - **Language:** English ### [c15.73](https://indike.org/pramana/ins.science.ray-1956.c15.73) \*Kinva\* or ferment is prepared from boiled or unboiled paste of \*masha\* (\*Phaseolus radiatus\*), rice and \*morata\* (\*Alangium salvifolium\*) and the like. - [Previous: c15.72](https://indike.org/pramana/ins.science.ray-1956.c15.72) - [Next: c15.74](https://indike.org/pramana/ins.science.ray-1956.c15.74) - [Up: c15](https://indike.org/pramana/ins.science.ray-1956.c15) --- Source: [https://indike.org/pramana/ins.science.ray-1956.c15.73](https://indike.org/pramana/ins.science.ray-1956.c15.73) · Pramāṇa