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Classification of Matter
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are surabhigandhaparinata and durabhigandhaparinata (pudgala) from that of smell; tiktarasapariņata, kațukarasarariñata, kasāyarasapariņata, amlarasapariņata and madhurarasaparinata from that of taste, karkaśasparśapariņata, mặdusparsapariņata, gurus parsapariņata, laghusparsapariņata, šstasparšapariņata, uşnasparsapariņata, snigdhasparsaparinata and rūkşasparśapariņata from that of touch; parimandalasamsthānaparinata, vịttasamsthānaparinata, tasrasamsthānaparinata, caturasrasamsthānaparinata and āyatasarısthānapariņata from that of shape (20). Those matters which are śuklavarnaparinata (white colour-transformed) from the aspect of colour are surabhigandhapariņata and durabhigandhaparinata from that of smell, tiktarasa parinata, katukarasapariņata, kasāyarasapariņata, amlarasapariņata and madhurarasapariņata from that of taste; karkasasparśapariņata, mrdusparsapariņata, gurusparśapariñata, laghusparśapariņata, śitasparśapariņata, usnasparśapariņata, snigdhasparśaparinata and rūksasparsaparinata from that of touch; parimandalasaṁsthānapariņata, vșttasamsthānapariņata, tasrasamsthānapariņata, caturasrasamsthānapariņata and āyatasamsthānaparinata from that of shape (20). Thus there are stated to be one hundred groups of matter in this classification from the stand-point of predominance of colour as primary quality and non-predominance of other qualities as secondary.
In this way Matter has been classified into the remaining four hundred thirty groups from the points of view of predominance of smell, touch and shape respectively. It is to be analysed whether the quality of primary as well as secondary importance in the transformed piece of matter is inherent in the component parts of it or emergent from the aggregation due to some chemical behaviour in it.
According to the physical sciences, it can be said in regard to colour, taste and odour that colour is the important physical property and the apparent colour of a material substance is conditional upon its state of sub-division; it becomes lighter as large particles are grouped up into smaller ones. Taste and
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