Midterm Week 3

Question 0

what is pao zhi?

Answer 0

general term for any type of herb processing
to increase potency, to direct its actions to a certain place, to minimize side effects, to increase or alter the properties of an herb

Question 1

how are herbs prepared for ingestion?

Answer 1

cut & processed by standard size, cleaned, sorted and washed out

Question 2

how do we increase an herbs surface area? and why?

Answer 2

either to slice or pulverize the herb to get the most of its properties

Question 3

what is dry frying?

Answer 3

chao; browning to dry herbs for storage and increase the SP awakening, ST strengthening action of the herbs

Question 4

why is salt sometimes used with dry frying?

Answer 4

stir frying with salt directs their actions downward to the KI

Question 5

what does charring do?

Answer 5

stir frying until charred (tan) increases the herbs hemostatic ability

Question 6

what does frying with honey do?

Answer 6

increases an herb’s tonifying and moistening actions

Question 7

what does frying with vinegar do?

Answer 7

enhances its astringent, analgesic, blood-invigorating and detoxifying actions

Question 8

what does frying with wine do?

Answer 8

enhances its ability to clear blockages from the channels, expel wind and alleviate pain

Question 9

what does frying with ginger juice do?

Answer 9

reduces the tendency of bitter and cold herbs to upset the ST; enhances some herbs ability to warm the ST and stop vomiting

Question 10

what is calcining?

Answer 10

placing a substance directly or indirectly in the flames until it is thoroughly heated and turns red. makes the substance brittle and easy to pulverize
*used for minerals and shells

Question 11

the strongest method of delivery to the weakest

Answer 11

decoction- granules- pills

Question 12

how long do we generally cook a decoction?

Answer 12

usually cooked for 20-30 min, but depends on the ingredients

Question 13

in what situations do we cook for shorter period of time?

Answer 13

formulas that release the exterior, clear heat or contain herbs with volatile oils (aromatic) should be cooked over a high flame for a shorter period of time (10-15 min)

Question 14

in what situations do we cook for longer period of time?

Answer 14

tonics and other formulas with rich, cloying substances should be cooked over a relatively low flame for a longer period of time (45-60min) to extract as much as possible.
toxic substances should be cooked for at least 45 min to reduce their toxicity.

Question 15

what type of herbs are “decocted first”?

Answer 15

toxic herbs, minerals and shells, lightweight substances in a large dosage

Question 16

what type of herbs are added near the end?

Answer 16

aromatic herbs, Da Huang to have a strong purgative effect

Question 17

what kind of substances need to be bagged in guaze?

Answer 17

herbs with cilia, small seeds, some minerals, powdered substances

Question 18

what type of substances are decocted separately?

Answer 18

rare and expensive substances

Question 19

what type of substances are dissolved in a strained decoction?

Answer 19

highly viscous or sticky substances because they would stick to the pot or the other herbs and reduce the effect of decocting

Question 20

which are taken with a strained decoction?

Answer 20

some expensive, aromatic substances are ground into a powder and taken first, followed by the strained decoction.
also with precious horns, which are shaved or filed into a powder and ingested, followed by the decoction.

Question 21

what are the two types of herb / drug interactions to be cautious about?

Answer 21

pharmacokinetic interaction, pharmacodynamic reacion

Question 22

pharmacokinetic interaction?

Answer 22

change absorption, distribution, metabolism or elimination

Question 23

pharmacodynamic reaction?

Answer 23

alter the way in which a drug or herb effects a tissue or organ system. hard to predict. can be synergistic or antagonistic.