week 2 Flashcards
1
Q
what are the 4 Qi or Temperature Characteristics (5 designations)
A
- hot (re)
- cold (han)
- warm (wen)
- cool (liang)
- neutral (ping)
2
Q
Temperature sequence
A
Hot -> Warm -> Slightly Warm (wei wen) -> NEUTRAL -> Slightly Cold (wei han) -> Cool -> Cold
3
Q
acrid/pungent/spicy
- what is the pin yin?
- direction?
- which channel does it enter?
- what is it’s function?
A
- xin
- disperse and move (out & upward); moving & circulation
- enters LUNG
- release exterior
- can also be great qi regulator and help dampness or pain (stasis.stagnation)
4
Q
sweet
- what is the pin yin?
- which channel does it enter?
- what is it’s function?
- what should one be careful with sweet?
A
- gan
- enters SPLEEN
- tonify, harmonize and are sometimes thought to moisten
- relives tension (stomachache, spasm & pain) - can normalize fx of ST and SP, but caution with SP Qi def. and dampness
- richness, stickiness, thickness - blocks qi - creates stagnation leading to dampness
5
Q
bitter
- what is the pin yin?
- direction?
- which channel does it enter?
- what is it’s function?
A
- ku
- downward drain/purging (promote bowel; purge heat/fire; descend qi for vomiting, nausea, belching
- enters HEART
- dry dampness
- descend, so has sedating effect
6
Q
sour
- what is the pin yin?
- direction?
- which channel does it enter?
- what is it’s function?
- combined with sweet taste, what does it produce?
A
- suan
- astringe / hold/ contract
- stops movt and can move backwards - enters LIVER
- prevent or reverse the abnormal leakage of fluids & energy (contains fluid & liquid)
- can refresh and improve appetite as well, when used appropriately - stomach yin - preserve yin (with sweet can produce yin and body fluids)
7
Q
salty
- what is the pin yin?
- direction?
- which channel does it enter?
- what is it’s function?
- what are examples of salty substances?
A
- xian
- purge downwards for constipation
- tends to enter KIDNEY
- soften hardness
- heaviest substances besides minerals
- all seaweeds
- many animal products
8
Q
bland
- what is the pin yin?
- direction?
- what is it’s function?
A
- dan (no taste)
- has downward direction, but milder than bitter or salty
- leach out dampness and promote urination
- diuretic influence (edema)
9
Q
aromatic
- what is the pin yin?
- direction?
- what is it capable of doing?
- it is stronger than?
A
- xiang
- moves in all direction
- to penetrate through turbidity and revive a particular function (digestive system)
- penetrates through turbidity (if closed or blocked)
- eliminates damp (rheumatism) - stronger than acrid (which moves up and out)
10
Q
astringent
- what is the pin yin?
- it is capable of…?
- which tastes does it include?
- what herbs have astringent effect?
- what are cautions when using this taste?
A
- se
- has the ability to prevent the leakage of fluids
-retains & binds
(like a coat on tongue and sucking feeling) - includes sour & sweet
- charring herbs
- caution: could hold in pathology and trap it in - esp. with exterior invasion
11
Q
which taste combination produce YANG
A
acrid/pungent + Sweet
12
Q
which taste combination can produce YIN
A
sour + Sweet
13
Q
Li Dong Yuan wrote in “Discussion of Spleen and Stomach (Pi wei lun) that each herb tends to either:
A
rise, fall, float, or sink
14
Q
floating and ascending herb properties (name 7)
A
- expel superficial evils
- ascend yang
- expel wind and cold
- induce vomiting
- open orifices (coma-closed orifice)
- promote eruptions (measles)
- warming yang
15
Q
sink and lowering herb properties (name 9)
A
- clear heat
- purging
- promoting urination
- calming mind
- descending yang
- stop vomiting
- stop cough and asthma
- astringent
- promote digestion
16
Q
what is the functions of herbs
A
primary actions of herb
ex: clears heat
17
Q
what is indications?
A
symptoms such as fever, flushed face, etc.
18
Q
what are the 8 therapeutic methods (ba fa)
A
- promote sweating (han fa)
- clear heat (qing fa)
- purge (xia fa)
- harmonize (he fa)
- warm (wen fa)
- tonify (bu fa)
- reduce / sedate (xiao fa)
- induce vomiting (tu fa)
19
Q
how do pathogens enter the body
A
via skin or 9 orifices
20
Q
pathogens are eliminated via…
A
skin
mouth
bowels
urine
21
Q
to treat an indication one must choose an herb based on its (4)…
A
function
channels entered
temperature
taste
22
Q
how do you come up with your formula (5)?
A
symptoms -> diagnosis -> treatment principle -> prescription
23
Q
what are the cautions and contraindications regarding temperature?
A
- don’t use cooling herb when there is pathogenic cold
- don’t clear heat when there is a cold condition
24
Q
what are the pathogenic factors of cautions and contraindications
A
- don’t use herbs that drain damp, when there is dryness
- don’t use astringing & binding when a patient needs purging
- caution with using tonifying herbs or astringing herbs when there is an exterior pathogen present
25
what does dosage refer to?
the daily amount of each herb for an adult, and also relative amount of different herbs in formula
- refers to decoction
- refers to dry, prepared herbs
26
what is the classical measurement?
qian
27
what is the modern measurement?
grams
28
what is the most common dosage range?
3 - 12 grams
29
what herbs are typically higher dose? lower dose?
- hard, heavy, moderate and bland substances are prescribed in larger dosages
- minerals and shells are usually prescribed at higher dosages
- light, toxic, and strongly-flavored substances are used in smaller dosages
- flowers, leaves and aromatic herbs - usually small dosages are used
30
what other factors are involved in dosage?
- severity of problem
| - constitution of patient and patient's stomach qi
31
what are adulterants?
herbs that are commonly used interchangeably with the standard substance
32
the upper jiao is governed by... and refers to
LUNG
| heaven
33
middle jiao is governed by... and refers to
SPLEEN
| man
34
lower jiao is governed by... and refers to
KIDNEY
| earth
35
according to the WEN BING THEORY the 4 levels of diseases are
- wei: exterior/defense level
- qi: exterior heat disease
- ying: nutritive or construction - deeper
- xue: blood - deepest heat in the body
36
what are the 6 evils
```
wind
heat/fire
cold
damp
dryness
summerheat
```
37
what are the 7 emotions
```
sadness/grief/sorrow
pensiveness/brooding/over thinking
joy
anger
anxiety
fear
rright/shock
```
38
mutual accentuation
(xiang xu)
| combination of 2 substances with SIMILAR functions to accentuate their therapeutic actions
39
mutual enhancement
(xiang shi)
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
40
mutual counteractions
(xiang wei)
| combination in which the toxicity or side effects of one substance are reduced or eliminated by another substance
41
mutual suppression
(xiang sha)
| converse of mutual counteraction in that here one substance also reduces the undesirable side effects of another
42
mutual antagonism
(xiang wu)
| ability of 2 substances to minimize or neutralize each other's pos effects
43
mutual incompatibility
(xiang fan)
occurs when the combination of 2 substances gives rise to side effects or toxicity which would not be caused by either substance when used alone
44
single effect
(dan xing)
| used of one medicinal substance to treat a patient (i.e. Ren Shen)
45
CHIEF (King, Sovereign or Lord)
the substance that provides the main therapeutic thrust of the prescription
46
DEPUTIES (Ministers or Associates)
enhance or assist the therapeutic actions of the chief
47
ASSISTANTS (Adjutants)
provide one or more of the following functions:
- treat accompanying symptoms
- moderate the harshness or toxicity of the primary substances
- assist the chief and deputies in accomplishing their main objectivity
- provide assistance from another therapeutic direction
48
ENVOY (Messenger or Couriers)
either guide the other medicines to a specific channel or organ, or exert a harmonizing influence, as is often the case with Gan Cao
49
Gong bu
simultaneous attack and reinforcement, often seen in patterns of excess with underlying deficiency (ex. Zi Su Ye with Ren Shen)
50
hong
| hong hua
red
| red flower
51
chi
| chi shao
bright red
| bright red peony
52
zhu
| zhu sha
dull red
| dull red sand
53
huang
| da huang
yellow
| big yellow
54
jin
| jin yin hua
gold
| gold/silver flower
55
bai
| bai shao
white
| white peony
56
yin
| yin guo ye
silver
| silver fruit leaf
57
qing
| qing pi
blue-green
| blue green peel
58
lu
| lu dou
green
| green beans
59
hei
| hei zao
black
| black dates
60
wu
black
61
zi
| zi cao gen
purple
| purple herb root
