Scientific Contents in Prakrta Canons

SR No.: 001670
Original Sutra Author: N/A
Author: N L Jain
Publisher: Parshwanath Vidyapith
Publication Year: 1996
Total Pages: 608
Language: English
Classification: Book_English, Science, & Religion
File Size: 9 MB

Page 189

Reality and Matter: Definition, Properties and Classification : 167
physical or mechanical strength of matter. They have become important in modern world as they decide the utility of materials for specific purposes. The scriptures have little mention about them. The Vaiseṣikas seem to face little better in this regard as they have at least defined viscosity, liquidity, elasticity, velocity and other attributes of differring character though added later to the original 17 qualities.
It is observed, however, that the Jainas have shown sufficient observational capacity in their touch effects in comparision to other philosophies. They pointed out their electrical nature in fifth century62.
Taste Attributes
Taste is a property perceivable by tongue or sense organ of taste. It is found in bodies having tactile attributes. This is different from the nine literary ones. This could also be taken as different from the six food tastes. Table 12 shows that the Jainas agree to five tastes in comparision to the six by Buddhas and Vaiseṣikas. They have overlooked the salty taste though Haribhadra's commentator63 has suggested its inclusion in sweet taste. The salt is called sweet in western part of India and it seems that five taste philosophers belonged to this part. In contrast, the scientists agree to only four basic tastes and two complex ( astringent and metallic) tastes. They assume that tastes due to corriander etc. are complex sensations and they are not basic tastes. They have included some tastes in their bitter category.
The scriptures have no mention of any mechanism of tasting. The scientists, however, point out that the taste is experienced by nearly 10,000 taste buds in various parts of the tongue. They could also explain why the same substance might seem to have different tastes. It has been found that the tongue is 10-20 thousand times more sensitive towards non-sweet tastes than the sweet ones. They presume that the normal taste sensation is a combined effect of taste and smell