Week 3 Flashcards
What are raw herbs
uncut, dirty herbs
What are the 2 categories for herbs?
fresh/raw and prepared herbs
What are some contaminants of herbs?
mold, microbes, pesticides, heavy metals
What is pao zhi?
herb processing
Why are herbs processed?
increase potency, direct actions to certain place, minimize side effects, increase properties of herb
What are the basic wars to prepare the herb?
slice or pulverize, which increases its surface area
What is defatting?
remove oils from grains and seeds to reduce side effects/toxicity
What are some preparation methods with water?
washing - remove dirt
bleaching - removes salt or other substances
soaking in cold or boiling - softens for cutting
What is aqueous trituration (shui fei)?
mineral ground with water until reduced to extremely fine powder (often used in the eye)
What is dry frying (chao)?
browning herbs to prepare for storage, increases spleen and stomach awakening action
frying with salt makes it go to kidneys, frying until charred increases hemostatic ability (stop bleeding)
Name the effects with frying with liquids
frying with honey - increases tonifying and moistening
frying with vinegar - increases astringent, detoxifying, and blood invigorating effects
frying with wine - clears blockages, expel wind, alleviate pain
frying with ginger - reduce effects of bitter/cold herbs that upset stomach, stops vomiting, warms
What i calcining?
placing substance in flames until it is red, makes it easy to pulverize (used for minerals or substances)
What is quick frying?
fried at extremely hot temperatures, this reduces toxicity
What is dry curing or baking
slow or mild heat to avoid charring (used with flowers or insects)
What does roasting in ashes do?
wrapping herb in moistened paper, paste or mud until insides are hot
What does steaming do?
Chinese practitioners steam then dry the herbs 9 times
What does boiling do?
alters characteristics or toxicity
What is quenching?
usually minerals are heated and then immediately put in cold water or vinegar, helps with pulverization
What is simmering
herb reduced to a thick liquid or syrup by boiling and changing water, this is then cooled and solidified into a gel
What are the 3 common solvents
water
wine - invigorate blood
vinegar - astringent
What are the two types of heat
military fire - high heat
civilian fire - low heat
How long are decocting formulas cooked for?
30-60 min
formulas that release exterior or clear heat - 10-15 min
formulas with rich or cloying substances - 45-60 min
toxic substances - 45 min
What kind of herbs do you add near the end of decoctions?
aromatic herbs (da huang has strong purgative effect, but if you cook too long it will cool blood instead of purge)
What kind of herbs do you decoct in gauze?
herbs with cilia, small seeds, minerals, powdered substances
