Herb treatment A Flashcards
What method is used with da huang to retain its effect?
a) added with other herbs
b) decocted in cheese cloth
c) added near end of decotion
d) decocted separately
c) added near end of decoction
Which of the following herbs are added at the end of the decotion?
a) qing hao, bai dou kou, sha ren
b) che qian zi, qing hao, bai dou kou
c) bo he, che qian zi, qing hao
a) qing hao, bai dou kou, sha ren
Processing huang qin with a grain based liquor strengthens its ability to
a) detoxify
b) stop bleeding
c) clear heat
d) dry dampness
c) clear heat
Frying an herb with a liquid can alter the energetics of the herb. Which of the following is accurate?
a) frying with honey reduces the tendency of bitter cold herbs to upset the stomach
b) frying herbs with vinegar enhance the blood invigorating and detoxifying action of herbs
c) frying herbs with ginger juice increases the tonifying and moistening effect of herbs
d) frying herbs with wine enhances the moistening effect of herbs
frying herbs with vinegar enhance the blood invigorating and detoxifying action of herbs
Frying herbs with wine enhances what 3 herb functions?
1) clearing channel blockages
2) expel wind
3) alleviate pain
Frying herbs with ginger juice reduces the tendency of bitter cold herbs to upset the stomach. True or False
True
Frying herbs with honey reduces the tendency of bitter cold herbs to upset the stomach. True or False?
False. Frying herbs with honey increases the tonifying and moistening effect of herbs
Which of the following ingredients are taken first and then followed with the strained decoction?
a) chuan bei mu, san qi, niu huang
b) niu huang, san qi
c) niu huang, e jiao, san qi
d) e jiao, niu huang
a) chuan bei mu, san qi, niu huang
How is ma huang processed to moderate its dispersing qualities
a) cooked with honey
b) simmered in rice wine
c) dry fried
d) baked and powdered
a) cooked with honey
The ingredients e jiao and yi tang are
a) taken with a strained decoction
b) separately decocted
c) dissolved in strained decoction
d) added near the end of the decoction
c) dissolved in strained decoction
The purpose of quick frying an herb in very high temperature until it becomes dark, brown or cracked is to
a) make it enter the kidneys
b) make it a hot herb
c) make it absorb dampness
d) make it less toxic
d) make it less toxic
Which of the following herbs in a decoction are wrapped in gauze?
a) chi shi zhi, xuan fu hua, chuan bei mu
b) che qian zi, chi shi zhi
c) chuan bei mu, chi shi zhi
d) xuan fu hua, che qian zi, chi shi zhi
d) xuan fu hua, che qian zi, chi shi zhi
which ingredients are decocted first before adding them to other ingredients
a) minerals, toxic herbs
b) cloying herbs, minerals, toxic herbs
c) minerals, toxic herbs, downward draining herbs
d) minerals, toxic herbs, large doses of light herbs
d) minerals, toxic herbs, large doses of light herbs
toxic herbs are first cooked _____ minutes before adding them to the other ingredients. Minerals and shells are first cooked _____ minutes before adding them to the other ingredients
a) 60 / 5
b) 10 / 20
c) 30-45/ 30-45
c) 30-45/ 30-45
How is sheng di huang processed to make the herb warming and tonifying?
a) cooked in wine and then dried
b) cooked in salt and then dried
c) cooked in honey and then dried
d) cooked with ren shen and then dried
a) cooked in wine and then dried
the dried form of sheng di huang is cooling and its action is to clear heat. After being cooked in wine it becomes warming and tonifying
