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Herbs 1 > SK Week 2 > Flashcards

SK Week 2 Flashcards

0
Q

TEMPERATURE CHARACTERISTIC

re

A

hot

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1
Q

What are the 4 Qi/Temperature characteristics (5 designations)?

A

Hot, Cold, Warm, Cool, Neutral

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2
Q

TEMPERATURE CHARACTERISTIC

han

A

cold

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3
Q

TEMPERATURE CHARACTERISTIC

wen

A

warm

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4
Q

TEMPERATURE CHARACTERISTIC

liang

A

cool

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5
Q

TEMPERATURE CHARACTERISTIC

ping

A

neutral

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6
Q

What are the 5 Tastes (wei)?

A

Acrid, Sweet, Bitter, Sour, Salty

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7
Q

5 TASTES (WEI)

xin

A

acrid

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8
Q

5 TASTES (WEI)

gan

A

sweet

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9
Q

5 TASTES (WEI)

ku

A

bitter

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10
Q

5 TASTES (WEI)

suan

A

sour

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11
Q

5 TASTES (WEI)

xian

A

salty

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12
Q

5 TASTES (WEI)

disperse and move

A

acrid

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13
Q

5 TASTES (WEI)

tonify, harmonize and are sometimes thought to moisten

A

sweet

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14
Q

5 TASTES (WEI)

drain and dry

A

bitter

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15
Q

5 TASTES (WEI)

astringent and ________ prevent or reverse the abnormal leakage of fluids and energy

A

sour

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16
Q

5 TASTES (WEI)

purge and soften

A

salty

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17
Q

What are the 3 additional tastes?

A

Bland, Aromatic, Astringent

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18
Q

5 TASTES (WEI) + ADDITIONAL

dan

A

bland

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19
Q

5 TASTES (WEI) + ADDITIONAL

xiang

A

aromatic

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20
Q

5 TASTES (WEI) + ADDITIONAL

se

A

astringent

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21
Q

5 TASTES (WEI) + ADDITIONAL

leech out dampness and promote urination

A

bland

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22
Q

5 TASTES (WEI) + ADDITIONAL

ability to penetrate through turbidity and revive a particular function

A

aromatic

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23
Q

5 TASTES (WEI) + ADDITIONAL

has the ability to prevent the leakage of fluids

A

astringent

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24
Q

5 TASTES (WEI) + ADDITIONAL

Sourness enters the _______

A

Liver

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25
Q

5 TASTES (WEI) + ADDITIONAL

Acridity enters the _______

A

Lungs

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26
Q

5 TASTES (WEI) + ADDITIONAL

Bitterness enters the _______

A

Heart

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27
Q

5 TASTES (WEI) + ADDITIONAL

Saltiness enters the ________

A

Kidneys

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28
Q

5 TASTES (WEI) + ADDITIONAL

Sweetness enters the _________

A

Spleen

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29
Q

SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)

What are the 4 levels?

A

Wei
Qi
Ying
Xue (blood)

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30
Q

What are the directional properties of herbs?

A

rise
fall
float (outward)
sink (inward)

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31
Q

What are the 8 therapeutic methods?

A

EXPEL: 1) promote sweating, 2) induce vomiting, 3) purge,
DISPEL: 4) reduce/sedate, 5) clear (heat)
BALANCE: 6) warm, 7) harmonize, 8) tonify,

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32
Q

TECHNIQUES FOR COMBINING HERBS

What are the 7 techniques of combining herbs?

A

Mutual Accentuation, Mutual Enhancement,
Mutual Counteraction, Mutual Suppression,
Mutual Antagonism, Mutual Incompatibility,
Single Effect

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33
Q

TECHNIQUES FOR COMBINING HERBS

combination of 2 substances with SIMILAR functions to accentuate their therapeutic function

A

mutual accentuation

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34
Q

TECHNIQUES FOR COMBINING HERBS

combination of 2 or more substances with DIFFERENT actions in which one of the substances enhances the effects of the other in a specific clinical situation

A

mutual enhancement

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35
Q

TECHNIQUES FOR COMBINING HERBS

combination in which the toxicity or side effects of one substance is (are) reduced or eliminated by another substance

A

mutual counteraction

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36
Q

TECHNIQUES FOR COMBINING HERBS

converse of mutual counteraction is that here one substance also reduces the undesirable effects of another

A

mutual suppression

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37
Q

TECHNIQUES FOR COMBINING HERBS

the ability of 2 substances to minimize or neutralize each other’s positive effects

A

mutual antagonism

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38
Q

TECHNIQUES FOR COMBINING HERBS

combination of 2 substances gives rise to side effects or toxicity, which would not be caused by either substance when used alone

A

mutual incompatibility

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39
Q

TECHNIQUES FOR COMBINING HERBS

the use of one medicinal substance to treat a patient

A

singe effect

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40
Q

COMPOSITION OF FORMULAS

The substance that provides the main therapeutic thrust of the prescription

A

Chief (King, Sovereign, Lord)

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41
Q

COMPOSITION OF FORMULAS

Enhance or assist the therapeutic actions of the chief. Can also assist in 2ndary complaints

A

Deputy (Minister, Associates)

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42
Q

COMPOSITION OF FORMULAS

Treats accompanying symptoms; moderates the harshness or toxicity of the primary substances;

A

Assistants (Adjutants)

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43
Q

COMPOSITION OF FORMULAS

Either guides the other medicine to a specific channel or organ, or exerts a harmonizing influence, as is often the case with Gan Cao.

A

Envoy (Messenger, Courier)

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44
Q

COMPOSITION OF FORMULAS

Simultaneous attack and reinforcement. Often seen in patterns of excess with underlying deficiency

A

Gong Bu

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45
Q

What 3 factors are the names of herbs based on?

A

Color, Smell, Direction

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46
Q

A form of tuberculosis affecting the lymph nodes, especially of the neck, that is most common in children and is usually spread by unpasteurized milk from infected cows

A

scrofula

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47
Q

A simple ________ can occur for no known reason, or when the thyroid gland is not able to produce enough thyroid hormone to meet the body’s needs. The thyroid gland makes up for this by becoming larger. (lack of iodine)

A

goiter

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48
Q

A toxic nodular _________ involves an enlarged thyroid gland that contains a small, rounded growth or growths called nodules. These nodules produce too much thyroid hormone. Iodine is needed to produce thyroid hormone.

A

goiter

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49
Q

A syndrome of sharp flexion of the wrist and ankle joints (carpopedal spasm), muscle twitching, cramps, and convulsions, sometimes with attacks of stridor; due to hyperexcitability of nerves and muscles caused by decreased extracellular ionized calcium in parathyroid hypo-fx, vit D deficieny, or alkalosis, or following ingestion of alkaline salts.

A

tetany

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50
Q

A deep-seated pyogenic infection of several contiguous hair follicles, with formation of connecting sinuses, often preceded or accompanied by fever, malaise, and prostration.

A

carbuncle

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51
Q

A boil; a painfule nodule formed in the skin by circumscribed inflammation of the dermis and subcutaneous tissue, enclosing a central slough or “core”; due to staphylococci entering the skin through hair follicles.

A

furuncle

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52
Q

What 6 factors do we need to know about herbs?

A

Category Name,
Properties, Functions,
Indications, Contra-Indications,
Dosage Range

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53
Q

What 3 properties do we need to know about herbs?

A

Taste
Temperature
Channels Entered

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54
Q

TASTE (WEI)

Releasing the exterior is the result of the function and movement of __________ tasting substances.

A

acrid

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55
Q

TASTE (WEI)

Can also be a great Qi regulator and help dampness or pain (stasis/stagnation).

A

Acrid/Pungent/Spicy

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56
Q

TASTE (WEI)

tonify, nourish and strengthen

A

sweet

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57
Q

TASTE (WEI)

downward draining/purging, purge heat/fire, descend Qi for vomiting, nausea, belching

A

bitter

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58
Q

TASTE (WEI)

Relieves tension (stomachache, spasms and pain)

A

sweet

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59
Q

TASTE (WEI)

Can normalize fx of ST & SP

A

sweet

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60
Q

TASTE (WEI)

Harmonizing and moderating (not strong and intense)

A

sweet

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61
Q

TASTE (WEI)

T/F: Because Bitter has a descending tendency, it can also have a sedating effect.

A

true

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62
Q

TASTE (WEI)

Purges downward for constipation. Softens hardness.

A

salty

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63
Q

TASTE (WEI)

stabilizes, binds,
astringes, holds, contracts

A

sour

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64
Q

TASTE (WEI)

dries dampness

A

bitter

65
Q

TASTE (WEI)

contains fluids and Qi
can refresh and improve appetite

A

sour

66
Q

TASTE (WEI)

similar to sour
retains and binds

A

astringent

67
Q

TASTE (WEI)

diuretic influence (edema)

A

bland

68
Q

TASTE (WEI)

stops movement and can move backwards

A

sour

69
Q

TASTE (WEI)

leech out dampness (through urine)

A

bland

70
Q

TASTE (WEI)

has a downward direction, but milder than bitter or salty

A

bland

71
Q

TASTE (WEI)

awakens and revives (digestive system)

A

aromatic

72
Q

TASTE (WEI)

moves in ALL directions

A

aromatic

73
Q

TASTE (WEI)

promotes urination

A

bland

74
Q

TASTE (WEI)

stronger than acrid
penetrates turbidity (if closed or blocked)
eliminates damp (rheumatism)
A

aromatic

75
Q

TASTE (WEI)

What tastes can produce Yang?

A

Sweet (Earth)

Acrid/Pungent (Metal)

76
Q

TASTE (WEI)

What tastes can produce Yin?

A

Sweet (Earth)

Sour (Wood)

77
Q

________ and ________ qualities can be used to treat specific conditions

A

taste, temperature

78
Q

DIRECTIONAL PROPERTIES

stop cough and asthma

A

sinking & lowering

79
Q

DIRECTIONAL PROPERTIES

ascend Yang

A

floating & ascending

80
Q

DIRECTIONAL PROPERTIES

expel superficial evils

A

floating & ascending

81
Q

DIRECTIONAL PROPERTIES

induce vomiting

A

floating & ascending

82
Q

DIRECTIONAL PROPERTIES

open the orifices (coma: closed orifice)

A

floating & ascending

83
Q

DIRECTIONAL PROPERTIES

expel Wind and Cold

A

floating & ascending

84
Q

DIRECTIONAL PROPERTIES

warming Yang

A

floating & ascending

85
Q

DIRECTIONAL PROPERTIES

clear heat

A

sinking & lowering

86
Q

DIRECTIONAL PROPERTIES

purging

A

sinking & lowering

87
Q

DIRECTIONAL PROPERTIES

promoting urination

A

sinking & lowering

88
Q

DIRECTIONAL PROPERTIES

calming mind

A

sinking & lowering

89
Q

DIRECTIONAL PROPERTIES

descending Yang

A

sinking & lowering

90
Q

DIRECTIONAL PROPERTIES

promoting eruptions (measles)

A

floating & ascending

91
Q

DIRECTIONAL PROPERTIES

stop vomiting

A

sinking & lowering

92
Q

DIRECTIONAL PROPERTIES

astringent

A

sinking & lowering

93
Q

DIRECTIONAL PROPERTIES

promote digestion

A

sinking & lowering

94
Q

Often knowing what __________ the herb is in will give you the first and most important function.

A

category

95
Q

Pathogens enter the body via

A

skin

9 orifices

96
Q

Pathogens are eliminated via

A

skin, mouth, bowels, urine

97
Q

To treat an indication, one must choose an herb based on its

A

function
channels entered
temperature
taste

98
Q

What are the 4 steps for choosing an herbal formula?

A

Sx -> Dx -> TP -> Rx

Symptom, Diagnosis, Treatment Principle, Prescription (herbal formula)

99
Q

CAUTIONS & CONTRAINDICATIONS

Don’t use a cooling formula when there is pathogenic _______.

A

cold

100
Q

CAUTIONS & CONTRAINDICATIONS

Don’t use herbs that drain damp if there is _______.

A

dryness

101
Q

CAUTIONS & CONTRAINDICATIONS

Don’t use __________ & _________ when a patient needs purging

A

astringent

binding

102
Q

CAUTIONS & CONTRAINDICATIONS

Caution with using ________ or ________ herbs when there is an exterior pathogen present

A

tonifying

astringing

103
Q

CAUTIONS & CONTRAINDICATIONS

Don’t clear heat when there is a ________ condition.

A

cold

104
Q

The amount of drug/herb to be used

A

dosage

105
Q

Mainly refers to the daily amount of each drug/herb for an adult, and also the relative amount of different drugs/herbs in a recipe/formula.

A

dosage

106
Q

DOSAGE

Classical measurement

A

qian

107
Q

DOSAGE

modern measurement

A

grams

108
Q

DOSAGE

normal dosage range

A

3-12 grams

109
Q

DOSAGE

How many grams is 1 qian?

A

approximately 3 grams

110
Q

DOSAGE

1/10th of 1 qian

A

1 fen (.3g)

111
Q

DOSAGE

10 x 1 qian

A

1 liang (30g)

112
Q

__________ or __________ drugs/herbs should be given in small dosages or gradually increased from small dosage to larger

A

drastic

poisonous

113
Q

________, ________, ________, and _________ substances are prescribed in larger dosages

A

hard
heavy
moderate
bland

114
Q

Minerals and shells are usually prescribed at _________ dosages.

A

higher

115
Q

________, ________, and ________-________ substances are used in smaller dosages.

A

light
toxic
strongly-flavored

116
Q

Flowers, leaves and aromatic herbs are usually used in _________ dosages.

A

small

117
Q

__________ of the patient and the patient’s __________ qi are also considerations in dosage.

A

constitution

ST

118
Q

Toxicity - Some are ________ related and some are general to the properties of the medicinal substance itself.

A

dosage

119
Q

Herbs that are commonly used interchangeably with the standard substance.

A

adulterants

120
Q

SYSTEMS OF DX

Upper Jiao is governed by

A

lungs

121
Q

SYSTEMS OF DX

Middle Jiao is governed by

A

spleen

122
Q

SYSTEMS OF DX

Lower Jiao is governed by

A

kidneys

123
Q

SYSTEMS OF DX

Which Jiao is related to man?

A

middle

124
Q

SYSTEMS OF DX

Which Jiao is related to Heaven?

A

upper

125
Q

SYSTEMS OF DX

Which Jiao is related to Earth?

A

lower

126
Q

SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)

exterior heat disease

A

Qi

127
Q

SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)

exterior/defensive level

A

wei

128
Q

SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)

blood - deepest heat in the body

A

xue

129
Q

SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)

nutritive or construction

A

ying

130
Q

What are the 6 Channels (Shang Han Lun Theory)

A

Tai Yang, Shao Yang, Yang Ming

Tai Yin, Shao Yin, Jue Yin

131
Q

SYSTEMS OF DX - 6 CHANNELS

What channel is related to exterior cold disease?

A

Tai Yang (UB/SI)

132
Q

SYSTEMS OF DX - 6 CHANNELS

What channel is related to 1/2 interior and exterior?

A

Shao Yang (GB/SJ)

133
Q

SYSTEMS OF DX - 6 CHANNELS

Which channel is related to interior excess disease?

A

Yang Ming (ST/LI)

134
Q

SYSTEMS OF DX - 6 CHANNELS

Which channel is related to Lu & Sp pathologies?

A

Tai Yin

135
Q

SYSTEMS OF DX - 6 CHANNELS

Which channel is related to Ht & Kd patholgies?

A

Shao Yin

136
Q

SYSTEMS OF DX - 6 CHANNELS

Which channel is related to reverting?

A

Jue Yin

137
Q

What are the 6 evils?

A

Wind
Heat, Cold
Damp, Dry
Summer Heat

138
Q

SYSTEMS OF DX - 7 EMOTIONS

What are the 7 emotions?

A

Joy, Worry, Grief, Fear, Anger,
Anxiety,
Fright/Shock

139
Q

A ________ is a combination of herbs used together to treat a syndrome or pattern.

A

formula

140
Q

COMPOSITION OF FORMULAS

assists the chief and deputies in accomplishing their main objectives; or provides assistance from another therapeutic direction

A

Assistant (Adjutants)

141
Q

NOMENCLATURE BASED ON COLOR

hong
hong hua

A

red

red flower

142
Q

NOMENCLATURE BASED ON COLOR

chi
chi shao

A

bright red

bright red peony

143
Q

NOMENCLATURE BASED ON COLOR

zhu
zhu sha

A

dull red

dull red sand

144
Q

NOMENCLATURE BASED ON COLOR

huang
da huang

A

yellow

big yellow

145
Q

NOMENCLATURE BASED ON COLOR

jin
jin yin hua

A

gold

gold/silver flower

146
Q

NOMENCLATURE BASED ON COLOR

yin
yin guo ye

A

silver

silver fruit leaf

147
Q

NOMENCLATURE BASED ON COLOR

qing
qing pi

A

blue-green

blue green peel

148
Q

NOMENCLATURE BASED ON COLOR

lu
lu dou

A

green

green beans

149
Q

NOMENCLATURE BASED ON COLOR

hei
hei zao

A

black

black dates

150
Q

NOMENCLATURE BASED ON COLOR

wu
wu yao

A

black

black dates

151
Q

NOMENCLATURE BASED ON COLOR

zi
zi cao gen

A

purple

purple herb root

152
Q

NOMENCLATURE BASED ON GEOGRAPHY

bei, nan, dong, xi

A

north, south, east, west

153
Q

Name the 8 Parameters of Dx

A

Yang, Yin
Exterior, Interior
Hot, Cold
Excess, Deficiency

154
Q

NOMENCLATURE BASED ON SMELL & TASTE

xiang
mu xiang

A

fragrant - not always pleasant

fragrant wood

155
Q

NOMENCLATURE BASED ON SMELL & TASTE

gan
gan cao

A

sweet

sweet herb

156
Q

NOMENCLATURE BASED ON COLOR

bai
bai shao

A

white

white peony

157
Q

NOMENCLATURE BASED ON SMELL & TASTE

ku
ku shen

A

bitter

bitter herb root

158
Q

NOMENCLATURE BASED ON SMELL & TASTE

suan
suan zao ren

A

sour

sour date seed

159
Q

NOMENCLATURE BASED ON SMELL & TASTE

xin
xi xin

A

acrid

thin acrid

160
Q

NOMENCLATURE BASED ON SMELL & TASTE

dan
dan zhu ye

A

bland

bland bamboo leaf

Herbs 1 (19 decks)

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