History of Chemistry in Ancient and Medieval India, Incorporating the History of Hindu Chemistry by Acharya Prafulla Chandra Ray c39.s6.7

c39.s6.7

Pure *ap* (*mahabhuta*) is tasteless, and the six tastes are developed when the *mahabhuta ap* enters into combination, mechanical or chemical, with other *mahabhutas*. Susruta notes that various kinds of *kshiti* are dissolved in the waters of different localities, and where the particles so dissolved consist predominantly of *kskiti*, the water tastes acid or salt,—where predominantly watery, the resulting taste is sweet,—where the *kshiti* particles are mixed up with *tejas*, the water tastes pungent or bitter, etc. Such is the case with mechanical mixtures. In the case of *bi-bhautic* or *tri bhautic* compounds Charaka mentions that substances with *mahabhuta ap* predominating in their composition taste sweet; with *mahabhutas kshiti* and *tejas* predominating, acid; with *mahabhutas ap* and *tejas* predominating, salt; with *mahabhutas vayu* and *tejas* predominating, pungent; with *mahabhutas vayu* and *akasa* predominating, bitter; and with *mahabhutas vayu* and *kshiti* predominating, astringent (Charaka, Sutrasthana, Chap. 26; *cf.* Susruta, Sutrasthana, Chap. 42).