Mcom - Herbs 1 Midterm

Front 1

What are the four properties (aka characteristics)?

Back 1

1. Cold
   
2. Cool
   
3. Hot
   
4. Warm
   

Front 2

If an herb can clear heat, purging fire, remove toxins in heat syndromes, what property is this?

Back 2

Cold

Front 3

If an herb can dispel cold, warm the interior, support yang and treat cold syndromes, what property is this?

Back 3

Hot

Front 4

If an herb is slightly weaker than cold and clears heat, purges fire and removes toxins/heat syndromes, what property is this?

Back 4

Cool

Front 5

If an herb is slightly weaker than hot for dispelling cold, warming interior and supporting yang, what property is this?

Back 5

Warm

Front 6

What are the five tastes in Chinese herbal medicine?

Back 6

1. Pungent
2. Sweet
3. Bitter
4. Sour
5. Salty
6. Bland (not on of five traditional tastes)

Front 7

If a herb disperses and moves qi, disperses external pathogens, removes blood stasis, what is the taste?

Back 7

Pungent

Front 8

If an herb tonifies and harmonizes, nourishes, replenishes, and stops pain, what is the taste?

Back 8

Sweet

Front 9

If an herb drains, dries, clears heat, purges fire, sends down rebellious qi, reduces vomiting and nausea, settles asthma, and relieves constipation, what is the taste?

Back 9

Bitter

Front 10

If an herb is an astringent and prevents or reverses abnormal leakage of fluids, consolidates, arrests diarrhea and treats cough, what is the taste?

Back 10

Sour

Front 11

If an herb purges, softens masses, and relieves constipation, what is the taste?

Back 11

Salty

Front 12

If the herb has no taste, leaches out dampness and promotes urination, what is the taste?

Back 12

Bland/Flat

Front 13

What are the chemical substances related to the five tastes of herbs?

A. Pungent

B. Sour

C. Sweet

D. Bitter

E. Salty

Back 13

A. Pungent, Volatile oils

B. Sour, Organic acids and tannins

C. Sweet, Sugar and protein

D. Bitter, Alkalines

E. Salty, Non Organic Salt

Front 14

T/F: One herb has more than one property (characteristic) and more than one taste.

Back 14

False. One herb has one property (characteristic) and more than one taste.

Front 15

The dominant action of the herb is typically related to the:

A. The property (characteristic)

B. The dominant taste

C. Both

D. None

Back 15

B. The dominant taste

Front 16

What are the 4 actions of herbs?

Back 16

1. Lifting
2. Floating
3. Descending
4. Sinking

Front 17

What tastes are associated with the lifting actions of herbs?

Back 17

1. Pungent
   
2. Sweet
3. Warm

Front 18

What properties are associated with the lifting action of herbs?

Back 18

1. Hot
   
2. Warm

Front 19

How would you describe the lifting action of herbs?

Back 19

1. Tendency to move upward
   
2. Helps disperse
   

Front 20

How would you describe the floating action of herbs?

Back 20

1. Moves from the interior to the exterior
   
2. Used to expel pathogens
   

Front 21

How would you describe the descending action of herbs?

Back 21

1. Tendency to move downward
   

Front 22

What are the tastes associated with the descending action of herbs?

Back 22

1. Bitter
2. Sour
3. Salty

Front 23

What are the properties associated with the descending action of herbs?

Back 23

1. Cold
   
2. Cool

Front 24

What are the tastes associated with the sinking action of herbs?

Back 24

1. Bitter
2. Salty
3. Sour

Front 25

What are the properties associated with the sinking action of herbs?

Back 25

1. Cold
   
2. Cool
   

Front 26

How would you describe the sinking action of herbs?

Back 26

Similar to descending but also pulls inward and consolidates.

Front 27

The combination of two herbs with similar functions creates and overall greater effect than either single herb would.

Back 27

Mutual accentuation (Xiang XU)

Front 28

The combination of two or more herbs with different actions, in which the effect of one herb is helped or enhanced by the other.

Back 28

Mutual Enhancement (Xiang Shi)

Front 29

A combination in which the toxicity, or side effects, of one substance are reduced, or eliminated by the other substance.

Back 29

Mutual Counteraction (Xiang Wei)

Mutual Suppression (Xiang Sha)

Front 30

When the combination of two substances neutralized each other's positive side effects.

Back 30

Mutual Antagonism

Front 31

The combination of two substances gives rise to side effects and toxicity which would not have been caused by each substance alone.

Back 31

Mutual Incompatibility

Front 32

The use of only one medicinal herb to treat a patient.

Back 32

Single effect usage

(not common)

Front 33

What are the 10 methods of processing herbs?

Back 33

1. Dry frying (Chao)
2. Frying with liquids (Zhi)
3. Calcining (Duan)
4. Quick-frying (Pao)
5. Dry curing or baking (Hong or Bei)
6. Roasting in ashes (Wei)
7. Steaming (Zheng)
8. Boiling (Zhu)
9. Quenching (Cui)
10. Simmering (Dao)

Front 34

If you dry fry an herb, what actions of herbs will increase?

Back 34

Increases spleen-awakening, stomach-strengthing actions of herbs.

Front 35

If you stir-fry with salt, what actions of herbs will increase?

Back 35

Directs to kidneys, nourishes yin, reduces yin deficiency fire.

Front 36

If you fry an herb with honey, what will be the effect?

Back 36

Increases the herb's tonifying and moistening action

Front 37

If you fry an herb with vinegar, what will be the effect?

Back 37

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

Front 38

If you fry an herb with wine, what will be the effect?

Back 38

Increases its ability to clear blockage from the channels, expel wind and alleviate pain

Front 39

If you fry an herb with ginger juice, what will be the effect?

Back 39

Reduction in the tendency of bitter and cool herbs to upset the stomach; enhances the ability of some herbs to warm the stomach and stop vomiting.

Front 40

How would you calcin(ing) (Duan) herbs?

Back 40

Place the substance directly in the flames until thoroughly heated and turns red.

Front 41

What is the result of calcining (Duan) herbs?

Back 41

Renders the substance brittle and easy to pulverize

Front 42

How would you quick-fry (Pao) an herb?

Back 42

The herb is fried at an extremely high temperature until it becomes brown or cracked.

Front 43

What is the result of quick-frying?

Back 43

Reduces its toxicity or moderates its harsh properties.

Front 44

How would you describe Dry Curing or Baking (Hong or Bei)?

Back 44

Drying using slow, mild heat to avoid charring the herb.

Front 45

Why would you use dry curing or baking an herb?

Back 45

To dry insects or flowers quickly without destroying them

Front 46

How would you describe roasting in ashes (Wei)?

Back 46

Wrapping the herb in moistened paper, paste, mud and heating it in hot cinders until the coating is charred or cracked and its insides have reached a high temperature.

Front 47

How would you describe steaming (Zheng)?

Back 47

Steaming herbs then drying in the sun.

Front 48

Why would you use the steaming method? (Zheng)

Back 48

Used to alter the properties of some herbs

Front 49

How would you describe boiling (Zhu) herbs?

Back 49

Boil either in water or another substance to alter the characteristics of an herb.

Front 50

How would you describe quenching (Cui)?

Back 50

Minerals are heated and then immediately immersed in cold water or vinegar

Front 51

What is the purpose of quenching (Cui)?

Back 51

Facilitates pulverization and moderates medicinal properties.

Front 52

How would you describe the simmering (Dao) method?

Back 52

An herb is reduced to a thickened liquid or syrup by boiling in several changes of water, collecting the supernatants and then condensing and solidifying it into a gel. Sometimes other ingredients are added before making the gel.

Front 53

Cao

Back 53

Whole herb

Front 54

Chao

Back 54

Parching

Front 55

Dou

Back 55

Bean

Front 56

Duan

Back 56

Calcining

Front 57

Gen

Back 57

Root, rhizoma

Front 58

Geng

Back 58

Stalk of herbs (stem)

Front 59

Gou (shi)

Back 59

Fruit

Front 60

Hua

Back 60

Flower

Front 61

Jiao

Back 61

Glue made of animal skin

Front 62

Ke

Back 62

Shell, husk, pod or shell, as of an ear of corn, pea or hickory nut

Front 63

Pi

Back 63

Skin, peel of fruit, bark of tree or seed capsule

Front 64

Ren

Back 64

Kernel

Front 65

Rou

Back 65

Flesh of fruit, seed capsule (it also means meat, muscle, flesh, pulp)

Front 66

Ye

Back 66

Leaf

Front 67

Zhi

Back 67

Twig

Front 68

Zhu

Back 68

Boiling

Front 69

Zi

Back 69

Seed, fruit

Front 70

The purpose of processing an herb with wines is to strengthen the herbs action on what?

Back 70

Activating blood circulation

Front 71

The purpose of processing an herb with vinegar is to strengthen the herb's action on what?

Back 71

Astringent , activating blood circulation, promoting the liver qi circulation and stopping pain.

Liver, reinforced blood circulation, stop pain. Direct action toward tendons and sinews.

Front 72

The purpose of processing an herb with honey is to strengthen the herb's action on what?

Back 72

Townifying middle jiao qi and moisturizing the lung. (ephedra)

Front 73

The neutral property of an herb refers to what quality and action?

Back 73

• Neither too cold nor too warm
  
• Mild action
  

Front 74

Which book were the herbs classified into three categories: superior, moderate and inferior?

Back 74

Sheng Nong Ben Cao Jing (Husbandman's Classic of Materia Medica)

Front 75

How many herbs were described in Sheng Nong Ben Cao Jing (Husbandman's Classic of Maeria Medica)?

Back 75

365

Front 76

The first official pharmacopeia of herbal medicine in China is?

Back 76

Xin Xiu Ben Cao (Newly Compiled Materia Medica) in 659