Lecture 3

Question 1

What is the term for herb processing?

Answer 1

Pao Zhi

Question 2

What contaminants make herbs unfit for consumption?

Answer 2

mold, microbes, pesticides, heavy metals

Question 3

Why are herbs processed?

Answer 3

increase potency, direct its action to a certain place, minimize side effects, increase or alter properties of an herb

Question 4

How do we increase an herb?s surface area?

Answer 4

slice or pulverize

Question 5

What is aqueous trituration?

Answer 5

herb processing method in which minerals are ground with water until reduced to an extremely fine powder ? often used for opthalmological preparations

Question 6

Why is dry frying used?

Answer 6

dry herbs for storage and increase SP awakening, ST strengthening action

Question 7

Why is salt sometimes used in dry frying?

Answer 7

directs action down to the KD

Question 8

What does charring do?

Answer 8

increases herb?s hemostatic ability

Question 9

What happens to herb when dry frying with honey?

Answer 9

increases herb?s tonifying and moistening actions

Question 10

When dry frying with vinegar?

Answer 10

increases herb?s astringent, analgesic, blood-invigforating and detoxifying actions

Question 11

When dry frying with alcohol?

Answer 11

enhance herb?s ability to clear blockages from channels, expel wind and alleviate pain

Question 12

When dry frying with ginger juice?

Answer 12

enhance?s herbs ability to warm ST and stop vomiting, reduces tendency of bitter and cold herbs to upset ST

Question 13

What is calcining?

Answer 13

placing herbs directly/indirectly in flames and thoroughly heated and turns red

Question 14

What substances are generally calcined?

Answer 14

minerals and shells

Question 15

What is quick frying?

Answer 15

frying herb at extremely high temperature until brown/cracked

Question 16

Why is it used?

Answer 16

reduces toxicity or moderates its harsh characteristics

Question 17

What is dry curing/baking?

Answer 17

processing with slow, mild heat

Question 18

What substances are generally dry cured/baked?

Answer 18

flowers, insects - delicate

Question 19

What is roasting in ashes?

Answer 19

wrapping herb in moistened paper, paste or mud and heating until coating is charred or cracked and insides have reached high temperature

Question 20

What is steaming?

Answer 20

steaming and then drying in the sun

Question 21

What is boiling?

Answer 21

cooking in water or other liquid (e.g. vinegar) to alter its characteristics or toxicity

Question 22

What is quenching?

Answer 22

Herb heated and then immediately immersed in cold water/vinegar

Question 23

Why is it used?

Answer 23

facilitates pulverization and moderates herb?s properties

Question 24

What is simmering?

Answer 24

herb reduced to thickened liquid/syrup by boiling in several changes of water, collecting the supernatants, then condensing and solidifying it into a gel

Question 25

List Methods of Delivery in Descending order of Strength

Answer 25

Decoction, granules, pills, powders, syrups, plasters, wines

Question 26

What is a decoction?

Answer 26

literally a soup, solution and suspensions readily absorbed ths expediting their effect

Question 27

What are general guidelines for preparing a decoction?

Answer 27

avoid aluminum or cast iron cookin utensils. Ceramic, clay, porcelain and stainless steel are preferred. Generally cooked 20-30 minutes. Soak herbs with water, bring to a boil over high heat then reduce heat to simmer. Generally taken on an empty stomach

Question 28

What are 3 solvents used in a decoction?

Answer 28

water, wine, vinegar

Question 29

What functions do they enhance?

Answer 29

wine ? invigorate blod, vinegar ? astringent

Question 30

Describe pharmacokinetic interactions

Answer 30

herb ? drug interaction that altesr absorption, distribution, metabolism or elimination

Question 31

Describe pharmacodynamic interactions

Answer 31

herb-drug interactions that alter the way in which a drug or herb effects a tissue or organ system. Can be synergistic or antagonistic