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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. |
Created by:
Jkellycal
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