Herb Properties and Preparation

Question 1

5 Flavours

Answer 1

sweet, sour, salty, bitter, acrid

Question 2

5 Temperatures

Answer 2

Hot Warm Neutral Cool Cold

Question 3

Action of Sour

Answer 3

induce astringency and prevent leakage

Question 4

Actions of Bitter

Answer 4

Clear Heat and Drain Fire

Question 5

Actions of Sweet

Answer 5

Tonify and Moisten

Question 6

Actions of Acrid/Pungent

Answer 6

Disperse and Move

Question 7

Actions of Salty

Answer 7

Soften and Purge

Question 8

Actions of Bland

Answer 8

Promote Urination to drain dampness

Question 9

Actions of Aromatic

Answer 9

Open Orifices and awaken the Spleen and Transform Dampness

Question 10

Actions of Astringent

Answer 10

Stop Leakage like Sour

Question 11

5 Phase element and organ for Sour

Answer 11

Wood and LV

Question 12

5 Phase element and organ for Sweet

Answer 12

Earth and SP

Question 13

5 Phase element and organ for Acrid

Answer 13

Metal and LU

Question 14

5 Phase element and organ for Salty

Answer 14

Water and KI

Question 15

5 Phase element and organ for Bitter

Answer 15

Fire and HT

Question 16

Dosage Levels/Amounts

Answer 16

Heavy herbs large dose

Lighter herbs smaller dose

Toxic herbs smaller dose

Question 17

Don’t use __________ for hot syndromes

Answer 17

Hot herbs

Question 18

Don’t use __________ for cold syndromes

Answer 18

Cold herbs

Question 19

Don’t use __________ for exterior syndromes

Answer 19

astringent and sour herbs

Question 20

Don’t use __________ for spleen deficiency

Answer 20

Cold herbs

Question 21

Cold herbs damage which organ?

Answer 21

Spleen

Question 22

Bitter or acrid herb are bad for ….

Answer 22

yin or blood deficiency

Question 23

5 Methods of preparation are….

Answer 23

stir frying, dry frying, charring, calcining, roasting in ashes

Question 24

Substances for stir frying are….

Answer 24

honey, ginger, vinegar, wine, salt

Question 25

Stir frying in honey helps increases..

Answer 25

tonifying and moistening

Question 26

Stir frying in ginger helps....

Answer 26

Reduce cold herbs effect of the ST, enhances the ability to warm ST, Stop vomiting and reduces toxicity

Question 27

Stir frying in vinegar helps..

Answer 27

Entry into the LV, astringency, analgesic and invigorating blood

Question 28

Stir frying in wine helps..

Answer 28

Invigorate blood and Qi, unblock channels, expel wind and alleviate pain

Question 29

Stir frying in salt helps ....

Answer 29

Direct to the KI, nourish yin and reduces heat

Question 30

Mutual accentuation

Answer 30

similar function, enhance effect

Question 31

Mutual enhancement

Answer 31

different function, enhance effect

Question 32

Mutual Counteraction

Answer 32

One herb reduces toxicity of another

Question 33

mutual suppression

Answer 33

One herb reduces the side effects of another

Question 33

mutual suppression

Answer 33

One herb reduces the side effects of another

Question 34

mutual antagonism

Answer 34

both herbs neutralize the positive effects of each other

Question 35

mutual incompatibility

Answer 35

they bring out side effects or toxicity in each other but not in single use

Question 36

single effect

Answer 36

able to use as a single herb

Question 37

gan sui, da ji, yuan hua, hai zao

Answer 37

incompatible with gan cao

Question 38

bei mu, gua lou, zhi ban xia, bai lian , bai ji

Answer 38

incompatible with fu zi

Question 39

ren shen, dan shen, ku shen, xi xin, bai shao

Answer 39

incompatible with li lu

Question 40

pi

Answer 40

skin, peel or bark

Question 41

zhi

Answer 41

twig

Question 42

teng

Answer 42

vine

Question 43

hua

Answer 43

flower

Question 44

zi (botony)

Answer 44

seed

Question 45

ren

Answer 45

seed or kernel

Question 46

shi

Answer 46

stone

Question 47

gen

Answer 47

root

Question 48

ye

Answer 48

leaf

Question 49

cao

Answer 49

herb or grass

Question 50

dou

Answer 50

bean

Question 51

qing

Answer 51

green or blue

Question 52

lu

Answer 52

green

Question 53

hong

Answer 53

red

Question 54

chi

Answer 54

bright red

Question 55

huang

Answer 55

yellow

Question 56

bai

Answer 56

white

Question 57

hei

Answer 57

black

Question 58

jin

Answer 58

gold

Question 59

zi (colour)

Answer 59

purple