The Practice Which leads to Nibbana - A Buddhist Library

w 148Oja rèpa is present in all kalŒpas even the ones originated bykamma, citta, or utu. In those cases it is called kammaja ojŒ, cittajaojŒ, or utuja ojŒ respectively. In these notes in order not to createconfusion for the meditator it should be noted that only the ojŒ containedin the ojŒ aÊÊhamaka rèpa kalŒpas which are derived from ojŒin the food which has been swallowed is called ŒhŒraja ojŒ. Or to bemore precise, when one has swallowed new food and it is inside thestomach, but has not yet been absorbed and distributed through thebody then the ojŒ in that stage is still called utuja ojŒ.With the aid of the digestive fire of the j´vita navaka kalŒpas whichis tejo dhŒtu the new food is digested and this produces a new supplyof ojŒ aÊÊhamaka rèpa kalŒpas. These rèpas are called ŒhŒrajaojŒ aÊÊhamaka rèpas. The ojŒ in these ŒhŒraja ojŒ aÊÊhamaka rèpakalŒpas is called ŒhŒraja ojŒ.The above 18 types of rèpa dhammas are called sabhŒva rèpas(natural rèpas) because they each possess a natural characteristicsuch as hardness, etc. ( 1 )These 18 types of rèpa are also called salakkhaöa rèpas (generalcharacteristic rèpas) because they possess the general characteristicsof all nŒmas and rèpas: being impermanent because they ariseand pass away, being painful because they are oppressed by arisingand passing away, and being not-self because they are not possessedof any permanent, stable essence, soul, or self. ( 2 )Because these 18 types of rèpa arise with kamma, citta, utu, andŒhŒra as their causes they are also called nipphanna rèpas (producedrèpas). ( 3 )Because these 18 types of rèpa are constantly unstable and changein intensities from hot to cold, hard to soft, etc., they are called rèparèpa (concrete or real rèpa). ( 4 )