Description:Field of the invention
The primary objective of this invention is formulation of Rhododendron Arboreum flower Gulkand for health and flavour. It is a plant-based fermented food that undergoes fermentation and does not contain any preservatives. It perfectly caters to the increasing demand, for more convenient food options.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Gulkand, a sweet delicacy originating from traditional Indian Ayurvedic medicine, is created through combining rose petals with fine sugar. It has been known to effectively cater to various health issues such as skin disorders and gastric ulcers as well as help ease some conditions like bloating during pregnancy and childbirth, dysmenorrhea, hypertension, and nasal bleeding. In addition to these benefits though, indulging in Gulkand may be harmful by aggravating diabetes or heart problems and promoting obesity. Presently, more members of the younger generation alongside adults are increasingly afflicted by Diabetes - a chronic illness linked to elevated blood sugar levels caused mostly by insufficient insulin production from the pancreas. This increment in glucose levels can often be traced back to our dietary intake especially concerning white refined sugar obtained from sugarcane. Each year on average both India's states consume about 19 Kg of sugar per person while globally this figure rises to almost 23 kg. As we know excess consumption of anything isn't beneficial therefore it demands we focus on creating awareness regarding individual dietary choice that heavily incorporate products with high sugar content.
Deep within the majestic mountains of Uttarakhand and Himachal lies a treasure trove of nature's wonders, safe from the unassuming public! The Buransh tree- often referred to as Buras or Rhododendron arboreum—stands tall within this oasis, celebrated for its extraordinary blossoms that are rich in nutrients and provide an array of remedial benefits while being delectably flavored. This hidden jewel is treasured not only for its health advantages but also for medical purposes due to its similar properties to roses used in traditional recipes. With time, these vibrant blooms have made their mark as critical components in both Ayurvedic and Homeopathic medicinal formulations. They were thrust into the spotlight due to their potent antiviral capabilities which assisted scientists with creating a viable vaccine for SARS-CoV 2. It’s suggested through research that Burnash flowers lower sugar and cholesterol levels because they possess antioxidant properties which can impede glucose enzymes' effects. Plus, studies show taking Burnash promotes cardiovascular well-being. Acknowledged across holistic circles as a renewable herbal resource matched effortlessly with our bodily systems, consuming Burnash boosts hydration levels alongside hosting several other beneficial characteristics vital for maintaining good health.
Several patents have been issued for beverages but none of these are related to the present invention. For example, CN103609665B a method for the preservation of Colosacia esculenta has been provided. The devised method include rinsing, jet impaction and blanching of the Colocasia leaves followed by micro-drying and packaging. This comprehensive method claims that the freshness and original flavour of the Colocasia leaves is greatly maintained for longer period of time by reducing the rotting rate. This method is specified for red fargnant taro or Colocasia leaves.
Another patent, CN101496536A discloses a methodology for maintaining freshness of the taro cut leaves by cutting it into lumps and soaking it into 1.5 to 2.5 % phytic acid solution followed by a dip in the coating solution consisting of sodium alginate and chitosan. The soaked leaves are further packaged in the packaging bag under not less than 4-degree celcius temperature.
Another patent, FR2893485A specifies a process for preparing frozen clusters of leaf vegetables such as spinach by forming a layer of leaf, weighing the layer and separating the clusters for freezing followed by its storage. This gives the cluster a unique form and shape depriving it of its original shape of the leaf.
Another patent, CN105248820B provides the healthy product composition containing leaf of Moringa or moringa oleifera leaf extractive and brown sugar, wherein leaf of Moringa or moringa oleifera leaf extractive and brown sugar are with weight ratio for (0.1~10): 100 ratio combines, the healthy product composition, including drug, special medicine purposes formula food, health food or functional food, ordinary food, originally returns and bright provide the preparation method and applications of above-mentioned healthy product composition.
Another patent, CN104829743B belongs to field of natural product chemistry, and in particular to a kind of preparation method and its usage of Polysaccharides from Leaves of Moringa oleifera.Extracted the preparation method is that being cooperateed with using microwave ultrasonic wave, hydrochloric acid method takes off albumen, hydrogen peroxide method, which decolourizes to separate with the type large pore resin absorption columns of AB 8, is made Polysaccharides from Leaves of Moringa oleifera, the leaf of Moringa preparation method has extraction time short, Extracting temperature is low, power consumption is low, recovery rate height and the high advantage of purity. In addition; proved through animal experiment; the polysaccharide of obtained leaf of Moringa has significant therapeutic effect to high lithemia disease; the leaf of Moringa reduces uric acid generation by reducing the content of cholesterol, triacylglycerol, urea nitrogen, creatinine and xanthine oxidase so as to reach; it can also directly decompose uric acid simultaneously; improve renal function, promote the functions such as uric acid excretion, protection blood vessel, the rehabilitation of Patients with Hyperuricemia is more beneficial for, with wide medical application prospect.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
Rhododendron (Burash) flowers were collected from various regions in Uttarakhand and Himachal for gulkand preparation. Petals, free from dust and impurities, were boiled in a 1 ½ liter water beaker with salt for 5 minutes, cooled, and washed to remove excess salt. After sun-drying for two days, petals were divided into test and control samples, each weighing 6 grams. For test samples soaked for 10 days, three jars were prepared: Jar A with 6g date sugar and 63g honey, Jar B with 8g date sugar, 84g honey, and cardamom powder, and Jar C with 8g date sugar, 84g honey, and fennel powder. For 15-day samples, similar jars were prepared: Jar D with 6g date sugar and 63g honey, Jar E with 8g date sugar, 84g honey, and cardamom powder, and Jar F with 8g date sugar, 84g honey, and fennel powder. Additionally, a control jar contained 6g Rhododendron, 10g sugar, and 52g honey. All jars were placed in sunlight for 10 and 15 days, respectively. Changes were observed after the soaking periods, and the gulkand was stored in airtight containers, ready for immediate consumption or storage for up to six months.
Herein enclosed a Rhododendron Arboreum flower gulkand. A method for the preparation of the gulkand comprising the steps of:
collecting Burash (Rhododendron) flowers;
taking 48gms of Rhododendron (Burash) petals (dry or fresh) to produce test samples and the control;
cleaning all petals from dust, impurities, bugs pollen grains and discard all reproductive parts;
boiling all these petals in boiling beaker, using a beaker with capacity of 1 ½ liters of water;
preparing two sets of samples, soaked for ten days while another one soaked for fifteen days;
taking some salt in boiling water, boiled for 5 minutes at 100 degrees Celsius (212 Fahrenheit);
leaving it to the side to cool down for between 10 and 20 minutes;
taking out the water at the end of this period and washed three times with fresh water after every ten or twenty minutes;
drying under the sun light to remove off all excess of water during two days;
making two control samples: one kept for 10 days (~1 week & a half) and another kept for 15 days (~2 weeks);
preparing three jars for each test sample with equal weight (6 grams) of Rhododendron contents;
placing all the jars in sunlight for the period of ten and fifteen days;
checking changes in the test samples A, B, C after ten days;
checking changes in the test samples D, E, F after fifteen days; and
keeping jam into airtight container.
The jar A now put down 6 gram of date sugar then add honey’s weight that is equal to three teaspoons, which is exactly 63 grams.
The jar B which is a flavored version comprising of 6 grams Rhododendron supplemented with 8 grams date sugar and 84 grams honey (4 spoons) as well as a pinch cardamom powder.
The jar C: six grams Rhododendron, 8 grams date sugar, 84 grams honey (4 spoons), and some Fennel powder added for enough flavor.
The putted 6 grams of date sugar in jar D and add 63 grams (3 spoon) of honey.
The jar E, flavored one such added 6 grams of Rhododendron and then added 8 grams of date sugar 84 grams (4 spoon) of honey and at last a pinch of cardamom powder.
The jar F, make a different flavor by adding 6g Rhododendron and mixing it with 8 grams of date sugar and 84 grams (4 spoon) honey then sprinkling Fennel powder on top.
The control prepared, by adding 6-gram Rhododendron to it and put 10 grams sugar and 52 grams (2½ spoon) honey.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is Rhododendron Arboreum flower Gulkand for health and flavour.
Another object of the present invention is to prepare Rhododendron Arboreum flower Gulkand.
Another object of the present invention is to prepare Gulkand for health and flavour.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Burash (Rhododendron) flowers
Figure 2: Date sugar a) 6 gms, b) 8 gms
Figure 3: Test samples in Jar A, Jar B with Cardamom flavor and Jar C with Sauf flavor
Figure 4: Test samples in Jar D, Jar E with Cardamom flavor and Jar F with Sauf flavor
Figure 5: control
Figure 6: Result after 10 days
Figure 7: Result after 15 days
Figure 8: Result of Control
Figure 9: FTIR analysis for sample A, B, C, D, E, F, G, H
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
Detailed Description
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, Burash (Rhododendron) flowers were collected from the different regions of Uttarakhand and Himachal. To produce test samples and the control, take 48gms of Rhododendron (Burash) petals (dry or fresh).
In some embodiments of the present invention, at the preliminary level ensure that all petals are cleaned away from dust, impurities, bugs pollen grains and discard all reproductive parts. Afterward, boil all these petals in boiling beaker. For this purpose, you need a beaker with capacity of 1 ½ liters of water.
In some embodiments of the present invention, for this, prepare two sets of samples where one must be soaked for ten days (ten days are slightly less than one and a half weeks) while another one should be soaked for fifteen days (fifteen days are about two weeks). Take some salt in boiling water. Boil for 5 minutes at 100 degrees Celsius (212 Fahrenheit).
In some embodiments of the present invention, after that, leave it to the side to cool down for between 10 and 20 minutes. At the end of this period take out the water and wash three times with fresh water after every ten or twenty minutes. By doing this, we get rid of the excess salt from the petals.
In some embodiments of the present invention, next sundry them to remove off all excess of water during two days. Following sun drying, we need to make two control samples; one kept for 10 days (~1 week & a half) and another kept for 15 days (~2 weeks). Each test sample will have three jars with equal weight (6 grams) of Rhododendron contents.
In some embodiments of the present invention, in jar A now put down 6 gram of date sugar then add honey’s weight that is equal to three teaspoons, which is exactly 63 grams. For jar B which is a flavored version comprising of 6 grams Rhododendron supplemented with 8 grams date sugar and 84 grams honey (4 spoons) as well as a pinch cardamom powder.
Herein enclosed a Rhododendron Arboreum flower gulkand. A method for the preparation of the gulkand comprising the steps of:
collecting Burash (Rhododendron) flowers;
taking 48gms of Rhododendron (Burash) petals (dry or fresh) to produce test samples and the control;
cleaning all petals from dust, impurities, bugs pollen grains and discard all reproductive parts;
boiling all these petals in boiling beaker, using a beaker with capacity of 1 ½ liters of water;
preparing two sets of samples, soaked for ten days while another one soaked for fifteen days;
taking some salt in boiling water, boiled for 5 minutes at 100 degrees Celsius (212 Fahrenheit);
leaving it to the side to cool down for between 10 and 20 minutes;
taking out the water at the end of this period and washed three times with fresh water after every ten or twenty minutes;
drying under the sun light to remove off all excess of water during two days;
making two control samples: one kept for 10 days (~1 week & a half) and another kept for 15 days (~2 weeks);
preparing three jars for each test sample with equal weight (6 grams) of Rhododendron contents;
placing all the jars in sunlight for the period of ten and fifteen days;
checking changes in the test samples A, B, C after ten days;
checking changes in the test samples D, E, F after fifteen days; and
keeping jam into airtight container.
The jar A now put down 6 gram of date sugar then add honey’s weight that is equal to three teaspoons, which is exactly 63 grams.
The jar B which is a flavored version comprising of 6 grams Rhododendron supplemented with 8 grams date sugar and 84 grams honey (4 spoons) as well as a pinch cardamom powder.
The jar C: six grams Rhododendron, 8 grams date sugar, 84 grams honey (4 spoons), and some Fennel powder added for enough flavor.
The putted 6 grams of date sugar in jar D and add 63 grams (3 spoon) of honey.
The jar E, flavored one such added 6 grams of Rhododendron and then added 8 grams of date sugar 84 grams (4 spoon) of honey and at last a pinch of cardamom powder.
The jar F, make a different flavor by adding 6g Rhododendron and mixing it with 8 grams of date sugar and 84 grams (4 spoon) honey then sprinkling Fennel powder on top.
The control prepared, by adding 6-gram Rhododendron to it and put 10 grams sugar and 52 grams (2½ spoon) honey.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Burash (Rhododendron) flowers were collected from the different regions of Uttarakhand and Himachal. To produce test samples and the control, take 48gms of Rhododendron (Burash) petals (dry or fresh). At the preliminary level ensure that all petals are cleaned away from dust, impurities, bugs pollen grains and discard all reproductive parts. Afterward, boil all these petals in boiling beaker. For this purpose, you need a beaker with capacity of 1½ liters of water. For this, prepare two sets of samples where one must be soaked for ten days (ten days are slightly less than one and a half weeks) while another one should be soaked for fifteen days (fifteen days are about two weeks). Take some salt in boiling water. Boil for 5 minutes at 100 degrees Celsius (212 Fahrenheit). After that, leave it to the side to cool down for between 10 and 20 minutes. At the end of this period take out the water and wash three times with fresh water after every ten or twenty minutes. By doing this, we get rid of the excess salt from the petals. Next sundry them to remove off all excess of water during two days. Following sun drying, we need to make two control samples; one kept for 10 days (~1 week & a half) and another kept for 15 days (~2 weeks). Each test sample will have three jars with equal weight (6 grams) of Rhododendron contents. In jar A now put down 6 gram of date sugar then add honey’s weight that is equal to three teaspoons, which is exactly 63 grams. For jar B which is a flavored version comprising of 6 grams Rhododendron supplemented with 8 grams date sugar and 84 grams honey (4 spoons) as well as a pinch cardamom powder.
The following instructions show how to prepare jar C: six grams Rhododendron, 8 grams date sugar, 84 grams honey (4 spoons), and some Fennel powder will be enough flavor here. Now prepare for a batch of tests that will last for only 15 days. We shall add 6 grams of Rhododendron in each of the three jars. Thereafter, we should put 6 grams of date sugar in jar D and add 63 grams (3 spoon) of honey. In jar E, we are preparing flavored one such that we must add 6 grams of Rhododendron and then add 8 grams of date sugar 84 grams (4 spoon) of honey and at last a pinch of cardamom powder. In jar F we are making a different flavor by adding 6g Rhododendron and mixing it with 8 grams of date sugar and 84 grams (4 spoon) honey then sprinkling Fennel powder on top. In addition to those test samples, a control must be prepared. Add 6-gram Rhododendron to it and put 10 grams sugar and 52 grams (2½ spoon) honey. Place all the jars in sunlight for the period of ten and fifteen days. After ten days see if there are any changes in the test samples A, B, C or not. After fifteen days check how D, E and F are made as the test sample was prepared correctly or not. Keep jam into airtight container. Now you can consume it instantly or store it for six months.
EXAMPLE 2
RESULT:
FTIR analysis for sample A shows the sample contains more than five peaks indicating that it is a complex chemical. In the single bond area (2500 -4000 cm-1), a broad absorption peak was observed between 3000-3500 cm-1 indicating hydrogen bond. This band confirms the existence of hydrate (H2O), hydroxyl (-OH), ammonium, or amino group. A narrow band below 3000 cm-1 at 2940 cm-1 confirms the presence of long chain linear aliphatic compounds or C-H stretch. Between 2500-2000 cm-1 a broad absorption peak is obtained showing the presence of C=C. The peak is usually followed by the presence of additional spectra at frequencies of 1600– 1300, 1200–1000 and 800–500 cm-1. FTIR analysis of the sample showed a sharp peak of the sample at 1636 cm-1 indicating Typical conjugations with other double bond structures such as C = C, C = O or aromatic rings. Strong intensity at between 1650 and 1600 cm-1, informing double bonds or aromatic compounds. In the fingerprint region (500-1500 cm-1), strong signal was found at about 1000 cm-1 that corresponds to primary alcohol related compounds. Based on the above analysis, the chemical compound has a functional group (methyl), with the presence of an alkyne group along with the presence of a primary alcohol. The sample is infused with date palm sugar, which has sucrose, glucose, and fructose, hence the above said intensities are observed.
Analysis for sample B shows it contains more than five peaks indicating that it is a complex chemical. In the single bond area (2500-4000 cm-1), a broad absorption peak was observed between 3000-3500 cm-1 indicating hydrogen bond. This band confirms the existence of hydrate (H2O), hydroxyl (-OH), ammonium, or amino group. A narrow band below 3000 cm-1 at 2939 cm-1 confirms the presence of long chain linear aliphatic compounds or C-H stretch. Between 2500-2000 cm-1 a broad absorption peak is obtained showing the presence of C=C. The peak is usually followed by the presence of additional spectra at frequencies of 1600– 1300, 1200–1000 and 800–500 cm-1. FTIR analysis of the sample showed a sharp peak of the sample at 1636 cm-1 indicating Typical conjugations with other double bond structures such as C = C, C = O or aromatic rings. Strong intensity at between 1650 and 1600 cm-1, informing double bonds or aromatic compounds. In the fingerprint region (500-1500 cm-1), strong signal was found at about 1000 cm-1 that corresponds to primary alcohol related compounds. Based on the above analysis, the chemical compound has a functional group (methyl), with the presence of an alkyne group along with the presence of a primary alcohol. This compound is similar to compound a and has added flavour, which has no impact on the functional groups of the compound.
Sample C contains more than five peaks indicating that it is a complex chemical. In the single bond area (2500-4000 cm-1), a broad absorption peak was observed between 3000-3500 cm-1 indicating hydrogen bond. This band confirms the existence of hydrate (H2O), hydroxyl (-OH), ammonium, or amino group. A narrow band below 3000 cm-1 at 2939 cm-1 confirms the presence of long chain linear aliphatic compounds, C-H stretch. Between 2500-2000 cm-1 a broad absorption peak is obtained showing the presence of C=C. The peak is usually followed by the presence of additional spectra at frequencies of 1600– 1300, 1200–1000 and 800–500 cm-1. FTIR analysis of the sample showed a sharp peak of the sample at 1636 cm-1 indicating Typical conjugations with other double bond structures such as C = C, C = O or aromatic rings. Strong intensity at between 1650 and 1600 cm-1, informing double bonds or aromatic compounds. In the fingerprint region (500-1500 cm-1), strong signal was found at about 1000 cm-1 that corresponds to primary alcohol related compounds. Based on the above analysis, the chemical compound has a functional group (methyl), with the presence of an alkyne group along with the presence of a primary alcohol. This compound is similar to compound a and b.
In sample D, a 15-day control sample infused with common sugar, showed a strong peak intensity was observed at the single bond region (2500-4000 cm-1) indicating a strong presence of O-H, N-H or C-H groups. At the triple bond region (2000-2500 cm-1) at 2104 cm-1 indicating the presence of C=C. Another sharp peak observed between 1500-2000 cm-1 confirms the presence of double bound can be as carbonyl (C = C), imino (C = N), and azo (N = N) groups. The peak at 1641 cm-1 shows the presence of carbonyl compounds. The peak between the fingerprint region (600-1500 cm-1) at 919 cm-1 is for vinyl-related compound, about 900 and 990 cm-1 identify vinyl terminals (-CH=CH2). Hence, the above compound might contain a carbonyl, imino or azo group followed by a C=C and a vinyl-containing compound.
In sample E, the observed sample contains more than five peaks indicating that it is a complex chemical. In the single bond area (2500-4000 cm-1), sharp absorption peak was observed at 2937.816 cm-1 indicating presence of O-H, N-H, C-H bonds. In the triple bond area (2000-2500 cm-1) no sharp peak was identified. A peak at 1638.406 cm-1 in the double bond area (1500-2000 cm-1) is positive for C = C, C = N, and N = N groups. The fingerprint region (500-1500cm-1) has multiple peaks at 1416.289 cm-1, 1342.251 cm-1, 1251.747 cm-1 indicating the presence of aromatic hydrocarbons, NO2 stretch, C-OH stretch respectively. The peak at 1054.602 cm-1, confirms primary alcohol existence, whereas the peaks between 700-900 cm-1 confirms the presence of aliphatic chloro/fluro compounds.
In sample, F the observed sample contains more than five peaks indicating that it is a complex chemical. In the single bond area (2500-4000 cm-1), broad absorption peak was observed at 3397.159 cm-1, 2937.176 cm-1 indicating presence of O-H, N-H, C-H bonds. In the triple bond area (2000-2500 cm-1) peaks at 2108.552 cm-1, positive for C=C , C=N stretch. Absorption at 1637.279 cm-1 in the double bond area (1500-2000 cm-1) is positive for C = C, C = N, and N = N groups. The fingerprint region (500-1500cm-1) has multiple peaks at 1413.318 cm-1, 1342.018 cm-1, 1251.747 cm-1 indicating the presence of aromatic hydrocarbons, NO2 stretch, C-OH stretch respectively. The peak at 1054.619 cm-1, confirms primary alcohol existence, whereas the peaks between 700-900 cm-1 confirms the presence of aliphatic chloro/fluro compounds.
The observed sample G, contains more than five peaks indicating that it is a complex chemical. In the single bond area (2500-4000 cm-1), broad absorption peaks observed signify presence of O-H, N-H, C-H bonds. In the triple bond area (2000-2500 cm-1) no peak were observed. Absorption at 1636.137cm-1 in the double bond area (1500-2000 cm-1) is positive for C = C, C = N, and N = N groups. The fingerprint region (500-1500 cm-1) has multiple peaks at indicating the presence of aromatic hydrocarbons, NO2 stretch, C-OH stretch respectively. The peak at 1252.478 cm-1 is positive for primary alcohol. Absorption between 700-800 cm-1 confirms for aliphatic organohalogen compounds.
In sample H, in the single bond area (2500-4000 cm-1), broad absorption peaks observed signify presence of O-H, N-H, C-H bonds at 3837.702 cm-1, 3822.114 cm-1, 3447.140 cm-1. C-H stretch, -C-H aldehydic conformation is given by the peak at 2948.093 cm-1, 2886.082 cm-1 and 2836.082 cm-1. In the triple bond area (2000-2500 cm-1) peaks observed shows the existence of C=C and C=N. Absorption at 1636.137 cm-1 and 1718.085 cm-1 in the double bond area (1500-2000 cm-1) is positive for C = C, C = N, and N = N groups. The fingerprint region (500-1500 cm-1) has multiple peaks at indicating the presence of aromatic hydrocarbons, NO2 stretch, C-OH stretch respectively. The peak at 1252.478 cm-1 is positive for primary alcohol. Absorption between 700-800 cm-1 confirms for aliphatic organohalogen compounds.
, Claims:1) A Rhododendron Arboreum flower gulkand.
2) A method for the preparation of the gulkand as claimed in claim 1, wherein said preparation of Rhododendron Arboreum flower gulkand comprising the steps of:
a. collecting Burash (Rhododendron) flowers;
b. taking 48gms of Rhododendron (Burash) petals (dry or fresh) to produce test samples and the control;
c. cleaning all petals from dust, impurities, bugs pollen grains and discard all reproductive parts;
d. boiling all these petals in boiling beaker, using a beaker with capacity of 1 ½ liters of water;
e. preparing two sets of samples, soaked for ten days while another one soaked for fifteen days;
f. taking some salt in boiling water, boiled for 5 minutes at 100 degrees Celsius (212 Fahrenheit);
g. leaving it to the side to cool down for between 10 and 20 minutes;
h. taking out the water at the end of this period and washed three times with fresh water after every ten or twenty minutes;
i. drying under the sun light to remove off all excess of water during two days;
j. making two control samples: one kept for 10 days (~1 week & a half) and another kept for 15 days (~2 weeks);
k. preparing three jars for each test sample with equal weight (6 grams) of Rhododendron contents;
l. placing all the jars in sunlight for the period of ten and fifteen days;
m. checking changes in the test samples A, B, C after ten days;
n. checking changes in the test samples D, E, F after fifteen days; and
o. keeping jam into airtight container.
3) The method as claimed in claim 2, wherein in jar A now put down 6 gram of date sugar then add honey’s weight that is equal to three teaspoons, which is exactly 63 grams.
4) The method as claimed in claim 2, wherein for jar B which is a flavored version comprising of 6 grams Rhododendron supplemented with 8 grams date sugar and 84 grams honey (4 spoons) as well as a pinch cardamom powder.
5) The method as claimed in claim 2, wherein for jar C: six grams Rhododendron, 8 grams date sugar, 84 grams honey (4 spoons), and some Fennel powder added for enough flavor.
6) The method as claimed in claim 2, wherein putted 6 grams of date sugar in jar D and add 63 grams (3 spoon) of honey.
7) The method as claimed in claim 2, wherein in jar E, flavored one such added 6 grams of Rhododendron and then added 8 grams of date sugar 84 grams (4 spoon) of honey and at last a pinch of cardamom powder.
8) The method as claimed in claim 2, wherein in jar F, make a different flavor by adding 6g Rhododendron and mixing it with 8 grams of date sugar and 84 grams (4 spoon) honey then sprinkling Fennel powder on top.

9) The method as claimed in claim 2, wherein a control prepared, by adding 6-gram Rhododendron to it and put 10 grams sugar and 52 grams (2½ spoon) honey.