NEW
Font size
Worksheets30 MCQs on Unani Formulations
Total questions: 30
Worksheet time: 30mins
The Unani term Qarābādhīn is derived from the Greek word graphidion, which primarily means:
A list of single drugs
A small book or writing of Murakkabat
A book of medical theories
The history of medicine
A synonym for Qarābādhīn, meaning "book of compound formulations," is:
Kitāb al-Nabat
Kitāb al-Adviā Al-Mūrākkābā
Kitāb al-Mufradāt
Kitāb al-Tibb
The Unani preparation known as Sharbat (Syrup) is a sweet liquid drink prepared with a Qiwam (base) of:
Juice
Honey /Sugar
Milk
Ghee
Who is traditionally considered the inventor of Sharbat and Sikanjabīn formulations?
Avicenna
Hippocrates
Galen
Pythagoras
As per the AYUSH notification of 2016, the shelf life (duration of use) for Sharbat/Sikanjabīn is officially set at:
One year
Two years
Three years
Six months
The term Ḥalwā is an Arabic word that means:
Oil or Fat
Sweetness or Sweetmeat
Linctus
Distilled Water
The preparation La'ūq (Linctus) has a consistency that is thicker than Sharbat and thinner than:
Rubb
Ḥalwā
Ma'jūn (Electuary)
Arq
The literal meaning of the term La'ūq is a compound that is:
Swallowed whole
Mixed with water
Licked/sipped slowly
Applied to the skin
Who is recorded as the inventor (Mawjid) of the Unani formulation La'ūq?
Avicenna
Razi
Galen
Al-Zahrawi
The Persian origin of Sikanjabīn is a compound of Sirkah (Vinegar) and:
Shakar (Sugar)
Angubīn (Honey)
Āb (Water)
Namak (Salt)
Which essential ingredient must be included in the preparation of any Sikanjabīn formulation?
Milk
Vinegar (Sirkah)
Egg Yolk
Honey
The specific Sikanjabīn prepared only with Vinegar (Sirkah) and Sugar (Shakar) is known as:
Sikanjabīn Limūnī
Sikanjabīn Na'na'ī
Sikanjabīn Sādah
Sikanjabīn Buzūrī
The key ingredient (Juz' Khās) in Sikanjabīn Na'na'ī is:
Lemon Juice
Dried Mint (Pūdinah Khushk)
Chicory Seed
Rose Flower
The primary use (Nafa' Khās) of Sharbat Nīlōfar is for:
Strengthening the liver
Reducing Ṣafrā (biliousness), relieving palpitation, and quenching thirst
Treating cough
Improving digestion
'Arq-i-Gāvzabān is a liquid distillate that is recommended for diseases of the brain and also acts to revitalize the:
Liver
Heart
Stomach
Spleen
The La'ūq preparation is primarily designed for the rectification of which system of the body?
Digestive System
Urinary Tract
Nervous System
Respiratory Tract (Ālāt-e-Tanaffus)
La'ūq formulations are generally not used with a Badraqah (vehicle) because:
It reduces the sweet taste.
It prevents the medicine from going to the stomach quickly.
It makes the medicine less effective.
It is difficult to dissolve.
The specific therapeutic action (Nafa' Khās) of Sharbat Tamar-Hindī is to strengthen the stomach (Muqawwī Ma'idah), act as a laxative (Mulayyin Shakam), and prevent:
Fever
Vomiting and Nausea
Cough
Joint pain
Ḥalwā-i-Ghīgawār is primarily used for the general strengthening of the body and:
Improving eyesight
Strengthening Bāh
Treating skin diseases
Reducing blood pressure
The key ingredient (Juz' Khās) in Ḥalwā-i-Ghīgwār is:
Almonds
Carrot
Aloe vera pulp
Coconut
The key ingredient (Juz' Khās) in the preparation Ḥalwā-i-Baiẓah-i-Murgh is:
Chicken Meat
Egg Yolk
Cow's Milk
Wheat Flour
Sikanjabīn Limūnī is beneficial for:
Jaundice and liver problems
Phlegmatic (Balghamī) fevers
Ṣafrāwī (Bilious) fevers, stopping nausea and vomiting
Chronic cough
The key ingredient (Juz' Khās) in Sharbat Ahmad Shāhī is indicated for the treatment of:
Mālīkhūliyā (Melancholia/Mental disorders)
Scurvy
Diarrhea
Eye problems
Qarābādhīn also serves as a Qanūn al-Adviā, which in English is commonly known as a:
Dictionary of Medicine
Book of Surgery
Pharmacopoeia or Dispensatory
Book of Human Anatomy
The formulation Sharbat Buzurī is specifically mentioned to be beneficial in treating:
General weakness
Skin issues
Kidney and Liver diseases
Cold and fever
The term Sayyāl is a general term in Unani that refers to what type of preparations?
Solid
Semi-solid
Liquid
Gaseous
The typical dose (Miqdār Khurāk) for La'ūq Sapistān is mentioned as:
1-2 grams
5-10 grams
20-30 grams
50 milliliters
What is the literal meaning of the Unani term Rubb?
A sweet liquid made with sugar.
A distilled liquid extract.
Thickened, inspissated, or condensed juice.
A paste made from ground herbs.
A Rubb formulation is prepared by taking the fresh juice of a fruit or herb and then boiling it until it reaches a consistency similar to:
Arq (Distillate)
Sharbat (Syrup)
Honey ('Asal)
Ḥalwā (Sweetmeat)
The main purpose of concentrating the fresh juice into a Rubb is to:
Make it easier to dissolve in water.
Increase its therapeutic temperature (Mizāj).
Preserve the medicinal properties of the juice for a longer period.
Change its taste from sour to sweet.
