Introduction Material

Question 1

Taste vs. Temperature

Answer 1

perception of herb in mouth vs. sensation of herb in ST or on skin

Question 2

personally tasted herbs to compile this book which contains 364 kinds of herbs with effective results. term medicine property first appears in this book

Answer 2

Shen Nong Ben Cao Jing

Divine Husbandman’s Classic of the Materia Medica

Question 3

Three Categories according to Tao Hongjing’s book: Collection of Commentaries on the Classic of the Materia Medica

Answer 3

Noble/Upper - tonifying
Middle - Most Herbs
Lower - Has toxicity

Question 4

Most celebrated herbalist in China

give name and important information of book

Answer 4

Li Shizhen / Grand Materia Medica, published 1596, best known example of Chinese Medical Literature

Question 5

Medical Revelations

Answer 5

by Cheng Zhong Ling, eight therapeutic methods

Question 6

Origins of Medicine

Answer 6

Zhang Yuan Su, linkages between herbs and zang fu organs

Question 7

Objectives of processing herbs

Answer 7

eliminate/reduce toxicity or side effects of herbs
change fn of herbs
easy storage
rid of impurities for easier consumption

Question 8

Methods of Processing Herbs

Answer 8

mechanical
utilizing water
utilizing heat
utilizing water & heat

Question 9

Processing Herbs: Mechanical methods

Answer 9

cleaning, peeling, scraping, grinding, etc

Question 10

Processing Herbs: methods utilizing water

Answer 10

Softening - soaking (to prepare for cutting)
Bleaching - rinsing or submerging (to remove salt)
Aqueous Trituration - minerals ground with water until reduced to a fine powder (often used for ophthalmological)

Question 11

Processing Herbs: methods utilizing heat

Answer 11

Dry-frying - browning, deep-frying, charred
Frying with liquid - honey, vinegar, wine, ginger juice
Calcining - minerals (brittle substances easier to crush)
Roasting in ashes - wrap herb in mud or wet paper & roast on coals

Question 12

Processing Herbs: methods utilizing heat & water

Answer 12

Steaming
Boiling
Quenching - heated then submerged in cold water or vinegar
Simmering - reduced / condensed into gel

Question 13

“Four” Qi and directions

Answer 13

Cold
Hot - up/floating
Warm - up/floating
Coo
Neutral

Question 14

“Five” Tastes and directions

Answer 14

Sour - down/sinking (astringent is down/sinking too)
Bitter - down/sinking
Sweet - up/floating
Acrid - up/floating
Salty - down/sinking 
Bland

Question 15

Taste that Disperses and Moves, up & floating

Answer 15

Acrid

Question 16

Taste that tonify, harmonize, moisten, up & floating

Answer 16

Sweet

Question 17

Taste that drain and dry, down & sinking

Answer 17

Bitter

Question 18

Taste that is astringent and prevent abnormal leakage of fluids and energy, down & sinking

Answer 18

Sour

Question 19

Taste that purges and softens, down & sinking

Answer 19

Salty

Question 20

Taste that leeches out dampness and promotes urination

Answer 20

Bland

Question 21

Taste that prevents leakage of fluids, down & sinking

Answer 21

Astringent

Question 22

Acrid

Answer 22

Taste that Disperses and Moves, up & floating

Question 23

Sweet

Answer 23

Taste that tonify, harmonize, moisten, up & floating

Question 24

Bitter

Answer 24

Taste that drain and dry, down & sinking

Question 25

Sour

Answer 25

Taste that is astringent and prevent abnormal leakage of fluids and energy, down & sinking

Question 26

Salty

Answer 26

Taste that purges and softens, down & sinking

Question 27

Bland

Answer 27

Taste that leeches out dampness and promotes urination

Question 28

Astringent

Answer 28

Taste that prevents leakage of fluids, like lemons, down & sinking

Question 29

Techniques for combining herbs

Answer 29

``` Mutual Accentuation Mutual Enhancement Mutual Counteraction Mutual Suppression Mutual Antagonism Mutual Incompatibility ```

Question 30

Mutual Accentuation

Answer 30

two substances with similar fn to accentuate their actions

Question 31

Mutual Enhancement

Answer 31

one substance enhances the effects of the other

Question 32

Mutual Counteraction

Answer 32

the toxicity or side effects of one substance are reduced or eliminated by another substance. (think of big picture of eliminating toxicity)

Question 33

Mutual Suppression

Answer 33

converse of mutual counteraction, reduces the undesirable side effects of another however the focus is on the herb doing the action

Question 34

Mutual Antagonism

Answer 34

the ability of two substances to minimize or neutralize each there's positive effects - 19 antagonisms

Question 35

Mutual Incompatibility

Answer 35

the combination of two substances gives rise to side effects or toxicity which would not be caused by either if used alone - 18 incompatibilities

Question 36

19 Antagonists

Answer 36

``` ba dou => qian niu zi ding xiang => yu jin zhi chuan wu => xi jiao ren shen => wu ling zhi rou gui => chi shi zhi ```

Question 37

18 Incompatibilities

Answer 37

gan cao / gan sui, da ji, yuan hua, hai zao zhi wu tou / bei mu, gua lou, zhi ban xia, bai lian, bai ji li lu / ren shen, sha shen, dan shen, ku shen, xi xin, bai shao