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76 Cards in this Set
- Front
- Back
What are the four properties (aka characteristics)? |
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If an herb can clear heat, purging fire, remove toxins in heat syndromes, what property is this? |
Cold |
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If an herb can dispel cold, warm the interior, support yang and treat cold syndromes, what property is this? |
Hot |
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If an herb is slightly weaker than cold and clears heat, purges fire and removes toxins/heat syndromes, what property is this? |
Cool |
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If an herb is slightly weaker than hot for dispelling cold, warming interior and supporting yang, what property is this? |
Warm |
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What are the five tastes in Chinese herbal medicine? |
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If a herb disperses and moves qi, disperses external pathogens, removes blood stasis, what is the taste? |
Pungent |
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If an herb tonifies and harmonizes, nourishes, replenishes, and stops pain, what is the taste? |
Sweet |
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If an herb drains, dries, clears heat, purges fire, sends down rebellious qi, reduces vomiting and nausea, settles asthma, and relieves constipation, what is the taste? |
Bitter |
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If an herb is an astringent and prevents or reverses abnormal leakage of fluids, consolidates, arrests diarrhea and treats cough, what is the taste? |
Sour |
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If an herb purges, softens masses, and relieves constipation, what is the taste? |
Salty |
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If the herb has no taste, leaches out dampness and promotes urination, what is the taste? |
Bland/Flat |
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What are the chemical substances related to the five tastes of herbs? A. Pungent B. Sour C. Sweet D. Bitter E. Salty |
A. Pungent, Volatile oils B. Sour, Organic acids and tannins C. Sweet, Sugar and protein D. Bitter, Alkalines E. Salty, Non Organic Salt |
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T/F: One herb has more than one property (characteristic) and more than one taste. |
False. One herb has one property (characteristic) and more than one taste. |
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The dominant action of the herb is typically related to the: A. The property (characteristic) B. The dominant taste C. Both D. None |
B. The dominant taste |
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What are the 4 actions of herbs? |
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What tastes are associated with the lifting actions of herbs? |
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What properties are associated with the lifting action of herbs? |
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How would you describe the lifting action of herbs? |
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How would you describe the floating action of herbs? |
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How would you describe the descending action of herbs? |
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What are the tastes associated with the descending action of herbs? |
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What are the properties associated with the descending action of herbs? |
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What are the tastes associated with the sinking action of herbs? |
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What are the properties associated with the sinking action of herbs? |
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How would you describe the sinking action of herbs? |
Similar to descending but also pulls inward and consolidates. |
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The combination of two herbs with similar functions creates and overall greater effect than either single herb would. |
Mutual accentuation (Xiang XU) |
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The combination of two or more herbs with different actions, in which the effect of one herb is helped or enhanced by the other. |
Mutual Enhancement (Xiang Shi) |
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A combination in which the toxicity, or side effects, of one substance are reduced, or eliminated by the other substance. |
Mutual Counteraction (Xiang Wei) Mutual Suppression (Xiang Sha) |
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When the combination of two substances neutralized each other's positive side effects. |
Mutual Antagonism |
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The combination of two substances gives rise to side effects and toxicity which would not have been caused by each substance alone. |
Mutual Incompatibility |
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The use of only one medicinal herb to treat a patient. |
Single effect usage (not common) |
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What are the 10 methods of processing herbs? |
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If you dry fry an herb, what actions of herbs will increase? |
Increases spleen-awakening, stomach-strengthing actions of herbs. |
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If you stir-fry with salt, what actions of herbs will increase? |
Directs to kidneys, nourishes yin, reduces yin deficiency fire. |
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If you fry an herb with honey, what will be the effect? |
Increases the herb's tonifying and moistening action |
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If you fry an herb with vinegar, what will be the effect? |
Increases its astringent, analgesic, blood-invigorating and detoxifying actions |
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If you fry an herb with wine, what will be the effect? |
Increases its ability to clear blockage from the channels, expel wind and alleviate pain |
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If you fry an herb with ginger juice, what will be the effect? |
Reduction in the tendency of bitter and cool herbs to upset the stomach; enhances the ability of some herbs to warm the stomach and stop vomiting. |
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How would you calcin(ing) (Duan) herbs? |
Place the substance directly in the flames until thoroughly heated and turns red. |
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What is the result of calcining (Duan) herbs? |
Renders the substance brittle and easy to pulverize |
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How would you quick-fry (Pao) an herb? |
The herb is fried at an extremely high temperature until it becomes brown or cracked. |
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What is the result of quick-frying? |
Reduces its toxicity or moderates its harsh properties. |
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How would you describe Dry Curing or Baking (Hong or Bei)? |
Drying using slow, mild heat to avoid charring the herb. |
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Why would you use dry curing or baking an herb? |
To dry insects or flowers quickly without destroying them |
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How would you describe roasting in ashes (Wei)? |
Wrapping the herb in moistened paper, paste, mud and heating it in hot cinders until the coating is charred or cracked and its insides have reached a high temperature. |
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How would you describe steaming (Zheng)? |
Steaming herbs then drying in the sun. |
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Why would you use the steaming method? (Zheng) |
Used to alter the properties of some herbs |
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How would you describe boiling (Zhu) herbs? |
Boil either in water or another substance to alter the characteristics of an herb. |
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How would you describe quenching (Cui)? |
Minerals are heated and then immediately immersed in cold water or vinegar |
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What is the purpose of quenching (Cui)? |
Facilitates pulverization and moderates medicinal properties. |
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How would you describe the simmering (Dao) method? |
An herb is reduced to a thickened liquid or syrup by boiling in several changes of water, collecting the supernatants and then condensing and solidifying it into a gel. Sometimes other ingredients are added before making the gel. |
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Cao |
Whole herb |
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Chao |
Parching |
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Dou |
Bean |
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Duan |
Calcining |
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Gen |
Root, rhizoma |
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Geng |
Stalk of herbs (stem) |
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Gou (shi) |
Fruit |
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Hua |
Flower |
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Jiao |
Glue made of animal skin |
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Ke |
Shell, husk, pod or shell, as of an ear of corn, pea or hickory nut |
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Pi |
Skin, peel of fruit, bark of tree or seed capsule |
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Ren |
Kernel |
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Rou |
Flesh of fruit, seed capsule (it also means meat, muscle, flesh, pulp) |
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Ye |
Leaf |
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Zhi |
Twig |
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Zhu |
Boiling |
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Zi |
Seed, fruit |
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The purpose of processing an herb with wines is to strengthen the herbs action on what? |
Activating blood circulation |
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The purpose of processing an herb with vinegar is to strengthen the herb's action on what? |
Astringent , activating blood circulation, promoting the liver qi circulation and stopping pain.
Liver, reinforced blood circulation, stop pain. Direct action toward tendons and sinews. |
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The purpose of processing an herb with honey is to strengthen the herb's action on what? |
Townifying middle jiao qi and moisturizing the lung. (ephedra) |
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The neutral property of an herb refers to what quality and action? |
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Which book were the herbs classified into three categories: superior, moderate and inferior? |
Sheng Nong Ben Cao Jing (Husbandman's Classic of Materia Medica) |
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How many herbs were described in Sheng Nong Ben Cao Jing (Husbandman's Classic of Maeria Medica)? |
365 |
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The first official pharmacopeia of herbal medicine in China is? |
Xin Xiu Ben Cao (Newly Compiled Materia Medica) in 659 |