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Tcm herbology
Question | Answer |
---|---|
1 li equals? | .03 grams |
1 fen equals | .3 grams |
1 Qian equals | 3 grams |
1 liang equals | 30 grams |
9.3 Qian equals | 28 grams |
What are the four administrations of herbs? | Grow/sow, collect, dry, storage |
What are the three main reasons to process herbs before use? | Increase storage, decrease toxicity, increased the effect |
What is the aim/goal for processing herbs? | To remove impurities (clean), decreased toxicity, increase effect (efficiency), change the function or characteristic of an herb (and increase storage |
What are some of the processing methods used? | Mechanical method, utilizing water, utilizing fire, utilizing fire and water, and other; germination fermentation frostation (freezing) |
Cleaning is a part of what kind of method, including sorting and sifting? | Mechanical method |
Pulverizing is a part of what kind of method? | Mechanical method |
Slicing is a part of what kind of method? | Mechanical method |
Washing is a part of what kind of method? | Utilizing water. Involves cleaning off earth soil and sand using water |
Moistening is part of what method | Utilizing water. Sprinkling repeatedly to soften the herb for cutting |
Rinsing is a part of what method? | Utilizing water: put in water (soaking or running water) |
Refining powder with water is a part of what method | Utilizing water: usually used for an insoluble mineral |
Dry frying, frying with liquids, and quick frying are all part of what method? | Utilizing fire: Using a high heat |
Calcining is part of what method? | Utilizing fire: usually means to burn |
Dry curing or baking is part of what method? | Utilizing fire: Usually at a low heat for war delicate herbs and flowers and insects. |
Roasting in ash is part of what method? | Utilizing fire: Herb is usually wrapped in clay or wet paper/cloth and placed in the embers till blackened |
Steaming is part of what method? | Utilizing water and fire: after process you dry in the sun to alter its property. |
Boiling is part of what method? | Utilizing water and fire |
Quenching is part of what method? | Utilizing fire and water: after the process you immerse it in cold water or vinegar. |
Simmering or condensing is part of what method? | Utilizing fire and water: reducing contents until it becomes like a gel or syrup |
Scalding is part of what method? | Using water and fire: dip in boiling water then quickly take out. |
What is germination? | Sprouting seeds then drying them. |
What is fermentation? | An agent reacts with an organic substance to break it down into a simpler substance, at a certain temperature |
What is frostation? | Freezing |
Describe dry frying. | Browning for storage. It strengthens (Tonifies) St/Sp, nourishies Yin,reduces fire and if done with salt it will direct downwards towards the kidneys |
What will frying with honey do? | Increase the tonifying and nourishing affects for St/Sp |
What does frying with vinegar do? | Increase the effect of estrangement construction, analgic (pain reliever), invigorates blood, and decreases toxicity |
What does frying with wine do? | It increases circulation, removes pain, and expels wind. |
What does frying with ginger juice do? | It warms the stomach, stops vomiting, redirects rebellious stomach Qi |
Describe calcining?. | To burn: placing Herb in fire until heated and turns red to make brittle and easy to pulverize. (Minerals/shells) |
Describe quick frying?. | Using extremely high temperatures to fry and herb until it is dark brown or cracked. It reduces toxicity or harsh characteristics |
Describe dry curing or baking?. | Utilizing a slow, mild heat for a quick dry without damaging the herbs. Flowers and/or insects (something fragrant) |
Describe roasting in ash?. | Herb is wrapped with mud paste or moistened paper, then heated in hot cinders/embers until the coating is charred or cracked |
What are the characteristics of sour | To contract, prevent leakage |
What color is sour? | Green |
What are the characteristics of liver/gallbladder? | Sour, green, wood, spring. |
What are the characteristics of bitter? | To cleanse, detoxify, and dry dampness |
What is the color of bitter? | Red |
What are the characteristics of heart/small intestines? | Bitter, red, fire, summer |
What is the characteristic of sweet/bland? | Tonify, nourish, drain dampness, promote urination. |
What is the color of sweet/Bland? | Yellow |
What are the characteristics of spleen/stomach | Sweet/bland, yellow, earth |
What is the characteristic of pungent? | To disperse, drain downward |
What is the color of pungent? | White |
What are the characteristics of lung/large intestine | Pungent, white, metal, autumn |
What is the characteristic of salty? | To soften, or purge |
What is the color of salty? | Black |
What are the characteristics of the kidney/urinary bladder | Salty, black, water, winter |
What is the action and direction of yang herbs? | Upwards/lifting Outwards/floating |
What are the action and direction of yin herbs | Downwards/lowering Inwards/sinking |
Release exterior syndromes is a property of what? | Yang herbs |
Dispel wind (exterior) and cold is a property of what? | Yang herbs |
To induce vomit is a property of what? | Yang Herbs |
Open the orifices is a property of what | Yang herbs |
Raise Yang is a property of what? | Yang herbs |
Clears heat and quench fire is a property of what? | Yin herbs |
Promote urination is a property of what? | Yin herbs |
Remove dampness is a property of what? | Yin herbs |
Calms the shen is a property of what? | Yin herbs |
Anchor the Yang is a property of what? | Yin herbs |
Extinguish wind internally is a property of what | Yin herbs |
Redirect rebellious Qi , improve digestion is a property of what? | Yin herbs |
Remove food stagnation is a property of what? | Yin herbs |
What would you use to rectify an excess condition? | Sedating |
What would you use to rectify A deficient condition? | Tonifying |
What would you use for heat condition | Cooling |
What would you use for a cold condition? | Warming |
What would you use to rectify a rebellious condition? | Redirecting |
What would you use to rectify a prolapsed condition | Raising/lifting |
What would you use to rectify a stagnated condition | Dispersing/moving |
Hua | Flos/flower |
Teng | Caulis/stem, stalk |
Keng | Ramulus/ small branched |
Gen | Radix/ root like (straight down) |
Ben | Radix/ root like (horizontal) |
Zi | Semen/ small seed |
Tsu | Fructus/ fruit |
Ren | Semen/ oily seed, nut |
Dou | Semen/ bean |
Pi | Pericarpium/fruit peel rind |
Pi (second meaning) | Cortex/ bark |
Ye | Folium/ leaf |
Cao | Herba/ whole plant above ground |
Bulbus | Bulb-like |
Cacumen | Top |
Calyx | Cap |
Spina | Thorn |
Spica | Pointy tip or spiked leaves |
Lignum | Hard wood |
Periostracum | Shed larvae skin |
Sha | Excrementum/ feces |
Gu | Os/bone |
Calculus | Animal stone |
Carapax | Animal shell |
Concha | Mollusk shell |
Jiao (\/) | Cornu/ antler horn |
Jiao (--) | Gelatinum/ gel |
Plastrum | Bottomof shell |
She (/) | Snake |
Shi (/) | Stone |
Squama | Scale like |
Hong(/) | Red |
Chi(\) | Red |
Bai(/) | White |
Zi(\/) | Purple |
Qing (--) | Green |
Huang (/) | Yellow |
Jin(--) | Gold |
Yin (--) | Silver |
Hei (--) | Black |
Fei (\) | Lungs |
Pi(/) | Spleen |
Gan(--) | Liver |
Xin | Heart |
Da chang | Large intestine |
Wei | Stomach |
Dan | Gallbladder |
Xiao chang | Small intestines |
San jiao | Triple heater(burner) |
Jin | Metal |
Shui | Water |
Mu | Wood |
Huo | Fire |
Tu | Earth |
Fen | Powder |
San | Powder |
Tang | Soup, tea, decoction |
Jian | Decoction/ soups |
Yin | Drink/ tea |
Wan | Pill |
Pian | Tablet |
Gao | Soft extract, paste, plaster, syrup |
Chong | Granules |
Dan(--) | Mineral coated pill |
Shu | Cooked |
Sheng | Raw |
Tan | Charred |
Zhi | Specially prepared |
Tendency of diseases; upwards | Vomiting and coughing asthma |
Tendency of diseases; Downwards | Diarrhea, uterine bleeding, anal/uterine prolapse |
Tendency of diseases; Outwards | Sweating (spontaneous, night) |
Tendency of diseases; Inwards | Internal transmission of exterior syndrome |
What application of herbs would you use for upward and interior conditions? | Lifting and floating herbs (yang) |
What application of herbs would you use for an exterior syndrome | Lifting and floating herbs (yang) |
What application of herbs would you use for lower and interior conditions | Lower and sinking herbs (yin) |
What application of herbs would you use for interior syndrome | Lower and sinking herbs (yin) |
Pungent or sweet | Lifting and floating action |
What temperature would give you a lifting and floating action? | Hot or warm |
Bitter, sour or salty (action) | Lowering and sinking action |
Which temperatures would give you a Loring and sinking action | Cold or cool |
Leaves and flowers will give you what sort of action? | Lifting and/or floating action |
Roots, seeds, fruit, animal, mineral will give you what sort of action? | Lowering and/or sinking action |
We use wine to process herbs for what symptoms, looking for what results? | Lowering and sinking symptoms, with lifting and floating results |
We use a salt solution to process herbs for what symptoms, looking for what results? | Lifting and floating symptoms, with lowering and sinking results |
What are some cooking utensils we use for preparing Chinese herbs? | Nonmetallic pots soil pots,glass pots no aluminum |
What are some solvents we use for cooking Chinese herbs? | Water, wine, vinegar, milk, and Infant urine |
The cooking fire for preparing Chinese herbs should be? | First High heat bring to boil, then continue low heat, and simmer for a long periods (an hour or more) |
Preparing the decoction for the same daily dose? | Cook 2 or 3 times, first cook fill 3/4 full boil to 1/2 drain, reuse ingredients for 2* cook fill 2/3 to a half, drain, combine together drink 1/2 morning 1/2 night |
Drinking cold decoctions will treat what? | Heat disorders |
Drinking hot decoctions will treat what? | Cold disorders |
What are the six cooking procedures? | Prolonged cooking, add near end short Cooking, decoced in gauze, decocted separately, dissolved in decoction, Taken w/strained decoction |
Treaties on injury by cold written by? | Zhang zhong-jing |
According to the treaties on injury by cold, fevers are classified according to their progression through the 6 channels in what order | Taiyang, yangming, shaoyang, taiyin, shaoyin and jueyin |
What is the wen bing | Warm diseases. Several diseases due to injury by heat, enter the body through nose and mouth, four level classification of fevers: wei, qi, ying, xue |
1 jin = (in Chinese measurements) | 16 liang |
1 liang = (in Chinese measurements) | 10 qian |
1 qian = | 10 fen |
1 fen= | 10 li |
1 liang = x grams | 30 grams |
1qian=x grams | 3 grams |
1 fen= x grams | 0.3 gram |
1 li= x grams | .03 grams |
Shang han lun or shang han za bing lun | Formulas Cold damage |
Invasion of yang ming channel will have what symptoms | 4 bigs. Big thirst. Big fever. Big sweat. Big pulse. |
Huang di nei jing | Yellow emperor's inner classic. 2nd century. Theory&acupunture. |
Invasion of yang ming organs will have what symptoms | 4 signs plus constipation. Hardness dryness heaviness distension. |