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Herbs 1 > Week 2 > Flashcards

Week 2 Flashcards

1
Q

what are the four qi or temperature characteristics (5 designations)

A
  1. hot 2. cold 3. warm 4. cool 5. neutral
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2
Q

what are the additional qi or temperature designations

A

hot, warm, slightly warm, neutral, slightly cold, cool, cold

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3
Q

what are the five tastes and cooresponding functions

A

acrid: disperses and moves; sweet: tonify, harmonize and are sometimes thought to moisten; bitter: drain and dry; sour: atringent and prevent or reverse the abnormal leakage of fluids and energy; salty: purge and soften

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4
Q

what are the three additional tastes and their cooresponding functions

A

bland: (no taste), leach out dampness and promote urination; aromatic: ability to penetrate through turbidity and revive a particular function; astringent: has the ability to prevent the leakage of fluids

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5
Q

ascription of actions to taste

A

sourness enters the liver, bittnerness enters the ehart, sweetness enters the spleen, acridity (spicy/pungent) enters the lungs, saltiness enters the kidneys

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6
Q

what is the direction of acrid herbs

A

upward and out

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7
Q

what flavor herb involves moving and circulating

A

acrid/pungent/spicy

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8
Q

which flavor herb has a diuretic influence

A

bland

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9
Q

what flavor herb can normalize the function of ST and SP

A

sweet

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10
Q

what flavor herb dries damp

A

bitter

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11
Q

what flavor herb enters at the lung

A

acrid/pungent/spicy

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12
Q

which flavor herb can be used to promote urination

A

bland

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13
Q

what flavor herb can be a great qi regulator and helps with dampness or pain?

A

acrid/pungent/spicy

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14
Q

what flavor herb softens hardness

A

salty

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15
Q

which flavor her can astringe, hold and contract

A

sour

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16
Q

what flavor herb tonifies, nourishes and strengthens

A

sweet

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17
Q

which flavor herb purges downwards for constipation

A

salty

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18
Q

what flavor herb enters at the kidney

A

salty

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19
Q

what flavor herb may have a sedating effect

A

bitter

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20
Q

which flavor herb can be used to leech out dampness

A

bland

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21
Q

which flavor herb can stop movement and can move backwards

A

sour

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22
Q

which flavor herb includes both sour and sweet

A

astringent

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23
Q

what flavor herb is harmonizing and moderating (not strong and intense)

A

sweet

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24
Q

all sea weeds and animal products from from this flavor herb

A

salty

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25
Q

what flavor herb relieves tension (stomachache, spasms, and pain)

A

sweet

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26
Q

which flavor herb retains and binds

A

astringent

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27
Q

which flavor herb has a downward direction, but milder than bitter or salty

A

bland

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28
Q

which flavor herb contains fluids and qi

A

sour

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29
Q

which flavor herb awakens and revives (digestive system)

A

aromatic

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30
Q

what flavor herb enters the spleen

A

sweet

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31
Q

which flavor herb enters at the liver

A

sour

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32
Q

which flavor herb is the heaviest substance aside from minerals

A

salty

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33
Q

which flavor herb is represented in a non-ripe persimmon, inner lining of a pomegranate or some red wines

A

astringent

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34
Q

which flavor herb is rich, sticky, and thick

A

sweet

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35
Q

which flavor herb moves in all directions

A

aromatic

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36
Q

which flavor herb may block qi and create stagnation leading to dampness

A

sweet

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37
Q

which flavor herb feels like a coat on the tongue and sucking feeling

A

astringent

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38
Q

which flavor herb heads downwards and involves draining and purging (promote bowel movement; heat fire; descend qi for vomiting, nausea, belching)

A

bitter

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39
Q

which flavor herb is stronger than acrid (which moves up and out

A

aromatic

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40
Q

which herb can be used to improve appetite

A

sour

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41
Q

the charring of herbs is related to which flabor

A

astringent

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42
Q

which flavor herb enters the heart

A

bitter

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43
Q

which flavor herb penetrates through turbidity (if closed or blocked)

A

aromatic

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44
Q

which flavor herb stabilize and bind

A

sour

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45
Q

which flavor herb should we caution the holding of a trapped pathogen

A

astringent

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46
Q

which flavor herb eliminates damp (rheumatism)

A

aromatic

47
Q

what two taste combinations can produce yang

A

acrid/pungent & sweet

48
Q

what two taste combinations can produce yin

A

sour and sweet

49
Q

what are the 8 parameters of diagnosis

A

yin yang, cold hot, interior exterior, deficiency excess

50
Q

what are the hand and foot tai yang channels

A

hand tai yang SI; foot tai yang UB

51
Q

what are the hand and foot shao yang channels

A

hand shao yang SJ; foot shao yang GB

52
Q

what are the hand and foot yang ming channels

A

hand yang ming LI; foot yang ming ST

53
Q

what are the hand and foot tai yin channels

A

hand tai yin LU; foot tai yin SP

54
Q

what are the hand and foot shao yin channels

A

hand shao yin HT; foot shao yin KD

55
Q

what are the hand and foot jue yin channels

A

hand jue yin PC; foot jue yin LV

56
Q

what are the four levels of disease (exterior to interior)

A

wei, qi, ying, xue

57
Q

what are the directional properties of herbs

A

floating and ascending / sinking and lowering

58
Q

how are floating and ascending herbs used to treat

A

expel superficial evils, ascend yang, expel wind and cold, induce vomiting, open the orfices, promote eruptions, warm yang

59
Q

how are sinking and lowering herbs used to treat

A

clear heat, purging, promoting urination, calming the mind, descending yang, stop vomiting, stop cough and asthma, astringent, promote digestion

60
Q

functions vs indications

A

fxn: promote sweat, ind: flushed face, fever. Fxn: downbear rebellious qi (counterflow), ind: vomiting, cough

61
Q

what are the 8 therapeutic methods

A
  1. promote sweating 2. induce vomiting 3. purge 4. harmonize 5. warm 6. clear 7. tonify 8. reduce
62
Q

how can pathogens enter the body

A

via skin and 9 orfices

63
Q

how can pathogens be eliminated from the body

A

via skin, mouth, bowels, urine

64
Q

what is the correct way to determine a herbal formula

A

symptom, diagnosis, treatment principle, prescription

65
Q

when should one not use cooling herbs

A

when there is a pathogenic cold

66
Q

when should one not clear heat

A

when there is a cold condition

67
Q

when should one not use herbs that drain damp

A

when there is dryness

68
Q

when should one not use herbs that are astringing and binding

A

when a patient needs purging

69
Q

when should one use caution when dealing with tonifying herbs or astringing herbs

A

when there is an exterior pathogen present

70
Q

dosage

A

the amount of drugs/herbs to be used; the daily amount of each drug/herb for an adult; the relative amount of different drugs/herbs in a recipe/formula; refers to use in a decoction; refers to dry, prepared herbs

71
Q

what is the classical measurement for herbal dosages

A

Qian

72
Q

what is the modern measurement for herbal dosages

A

grams

73
Q

what is the most common dosage range

A

3-12 grams

74
Q

Qian to grams

A

1 Qian equals ~3 grams

75
Q

what kind of substances can be prescribed in larger doses

A

hard, heavy, moderate and bland substances; like minerals and shells

76
Q

what kind of substances can be prescribed in smaller doses

A

light, toxic and strongly-flavored substances; flowers, leaves and aromatic herbs

77
Q

dosage according to severity

A

the more severe, the higher the dosage

78
Q

what are some other things to consider when thinking about herbal dosage

A

constitution of the patient and the patient’s stomach qi

79
Q

mutual accentuation

A

comination of 2 substances with similar functions to accentuate their therapeutic actions

80
Q

mutual enhancement

A

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

81
Q

mutual counteraction

A

a combination in which the toxicity or side efefcts of one substance are reduced or eliminated by another substance

82
Q

mutual suppression

A

converse of mutual counteraction in that here one substance also reduces the undesireable side effects of another

83
Q

mutual antagonism

A

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

84
Q

mutual incompatibility

A

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

85
Q

single effect

A

the use of one medicinal substance to treat a patient

86
Q

chief

A

king, sovereign, or lord; the substance that provides the main therapeutic thrust of the prescription

87
Q

deputies

A

ministers or associates; enhance or assist the therapeutic actions of the cheifs

88
Q

assistants

A

adjutants; provide one or more of the following functions: treat accompanying symptoms; moderate harshness or toxicity of the primary substances; assist the chief and deputies in accomplishing their main objective; or provide assistance from another therapeutic direction

89
Q

envoy

A

messenger, couriers; either guide the other medicines to a specific channel or organ, or exert a harmonizing influence

90
Q

gong bu

A

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

91
Q

hong

A

red

92
Q

da huang

A

big yellow

93
Q

chi shao

A

bright red peony

94
Q

bai shao

A

white peony

95
Q

qing pi

A

blue green peel

96
Q

zhu

A

dull red

97
Q

jin

A

gold

98
Q

yin

A

silver

99
Q

hong hua

A

red flower

100
Q

chi

A

bright red

101
Q

lu dou

A

green beans

102
Q

jin yin hua

A

gold/silver flower

103
Q

zhu sha

A

dull red sand

104
Q

zi cao gen

A

purple herb root

105
Q

yin guo ye

A

silver friut leaf

106
Q

huang

A

yellow

107
Q

hei zao

A

black dates

108
Q

bai

A

white

109
Q

qing

A

blue-green

110
Q

wu

A

black

111
Q

lu

A

green

112
Q

zi

A

purple

113
Q

hei

A

black

Herbs 1 (3 decks)

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