SK Week 2 Flashcards
0
Q
TEMPERATURE CHARACTERISTIC
re
A
hot
1
Q
What are the 4 Qi/Temperature characteristics (5 designations)?
A
Hot, Cold, Warm, Cool, Neutral
2
Q
TEMPERATURE CHARACTERISTIC
han
A
cold
3
Q
TEMPERATURE CHARACTERISTIC
wen
A
warm
4
Q
TEMPERATURE CHARACTERISTIC
liang
A
cool
5
Q
TEMPERATURE CHARACTERISTIC
ping
A
neutral
6
Q
What are the 5 Tastes (wei)?
A
Acrid, Sweet, Bitter, Sour, Salty
7
Q
5 TASTES (WEI)
xin
A
acrid
8
Q
5 TASTES (WEI)
gan
A
sweet
9
Q
5 TASTES (WEI)
ku
A
bitter
10
Q
5 TASTES (WEI)
suan
A
sour
11
Q
5 TASTES (WEI)
xian
A
salty
12
Q
5 TASTES (WEI)
disperse and move
A
acrid
13
Q
5 TASTES (WEI)
tonify, harmonize and are sometimes thought to moisten
A
sweet
14
Q
5 TASTES (WEI)
drain and dry
A
bitter
15
Q
5 TASTES (WEI)
astringent and ________ prevent or reverse the abnormal leakage of fluids and energy
A
sour
16
Q
5 TASTES (WEI)
purge and soften
A
salty
17
Q
What are the 3 additional tastes?
A
Bland, Aromatic, Astringent
18
Q
5 TASTES (WEI) + ADDITIONAL
dan
A
bland
19
Q
5 TASTES (WEI) + ADDITIONAL
xiang
A
aromatic
20
Q
5 TASTES (WEI) + ADDITIONAL
se
A
astringent
21
Q
5 TASTES (WEI) + ADDITIONAL
leech out dampness and promote urination
A
bland
22
Q
5 TASTES (WEI) + ADDITIONAL
ability to penetrate through turbidity and revive a particular function
A
aromatic
23
Q
5 TASTES (WEI) + ADDITIONAL
has the ability to prevent the leakage of fluids
A
astringent
24
5 TASTES (WEI) + ADDITIONAL
Sourness enters the _______
Liver
25
5 TASTES (WEI) + ADDITIONAL
Acridity enters the _______
Lungs
26
5 TASTES (WEI) + ADDITIONAL
Bitterness enters the _______
Heart
27
5 TASTES (WEI) + ADDITIONAL
Saltiness enters the ________
Kidneys
28
5 TASTES (WEI) + ADDITIONAL
Sweetness enters the _________
Spleen
29
SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)
What are the 4 levels?
Wei
Qi
Ying
Xue (blood)
30
What are the directional properties of herbs?
rise
fall
float (outward)
sink (inward)
31
What are the 8 therapeutic methods?
EXPEL: 1) promote sweating, 2) induce vomiting, 3) purge,
DISPEL: 4) reduce/sedate, 5) clear (heat)
BALANCE: 6) warm, 7) harmonize, 8) tonify,
32
TECHNIQUES FOR COMBINING HERBS
What are the 7 techniques of combining herbs?
Mutual Accentuation, Mutual Enhancement,
Mutual Counteraction, Mutual Suppression,
Mutual Antagonism, Mutual Incompatibility,
Single Effect
33
TECHNIQUES FOR COMBINING HERBS
combination of 2 substances with SIMILAR functions to accentuate their therapeutic function
mutual accentuation
34
TECHNIQUES FOR COMBINING HERBS
combination of 2 or more substances with DIFFERENT actions in which one of the substances enhances the effects of the other in a specific clinical situation
mutual enhancement
35
TECHNIQUES FOR COMBINING HERBS
combination in which the toxicity or side effects of one substance is (are) reduced or eliminated by another substance
mutual counteraction
36
TECHNIQUES FOR COMBINING HERBS
converse of mutual counteraction is that here one substance also reduces the undesirable effects of another
mutual suppression
37
TECHNIQUES FOR COMBINING HERBS
the ability of 2 substances to minimize or neutralize each other's positive effects
mutual antagonism
38
TECHNIQUES FOR COMBINING HERBS
combination of 2 substances gives rise to side effects or toxicity, which would not be caused by either substance when used alone
mutual incompatibility
39
TECHNIQUES FOR COMBINING HERBS
the use of one medicinal substance to treat a patient
singe effect
40
COMPOSITION OF FORMULAS
The substance that provides the main therapeutic thrust of the prescription
Chief (King, Sovereign, Lord)
41
COMPOSITION OF FORMULAS
Enhance or assist the therapeutic actions of the chief. Can also assist in 2ndary complaints
Deputy (Minister, Associates)
42
COMPOSITION OF FORMULAS
Treats accompanying symptoms; moderates the harshness or toxicity of the primary substances;
Assistants (Adjutants)
43
COMPOSITION OF FORMULAS
Either guides the other medicine to a specific channel or organ, or exerts a harmonizing influence, as is often the case with Gan Cao.
Envoy (Messenger, Courier)
44
COMPOSITION OF FORMULAS
Simultaneous attack and reinforcement. Often seen in patterns of excess with underlying deficiency
Gong Bu
45
What 3 factors are the names of herbs based on?
Color, Smell, Direction
46
A form of tuberculosis affecting the lymph nodes, especially of the neck, that is most common in children and is usually spread by unpasteurized milk from infected cows
scrofula
47
A simple ________ can occur for no known reason, or when the thyroid gland is not able to produce enough thyroid hormone to meet the body's needs. The thyroid gland makes up for this by becoming larger. (lack of iodine)
goiter
48
A toxic nodular _________ involves an enlarged thyroid gland that contains a small, rounded growth or growths called nodules. These nodules produce too much thyroid hormone. Iodine is needed to produce thyroid hormone.
goiter
49
A syndrome of sharp flexion of the wrist and ankle joints (carpopedal spasm), muscle twitching, cramps, and convulsions, sometimes with attacks of stridor; due to hyperexcitability of nerves and muscles caused by decreased extracellular ionized calcium in parathyroid hypo-fx, vit D deficieny, or alkalosis, or following ingestion of alkaline salts.
tetany
50
A deep-seated pyogenic infection of several contiguous hair follicles, with formation of connecting sinuses, often preceded or accompanied by fever, malaise, and prostration.
carbuncle
51
A boil; a painfule nodule formed in the skin by circumscribed inflammation of the dermis and subcutaneous tissue, enclosing a central slough or "core"; due to staphylococci entering the skin through hair follicles.
furuncle
52
What 6 factors do we need to know about herbs?
Category Name,
Properties, Functions,
Indications, Contra-Indications,
Dosage Range
53
What 3 properties do we need to know about herbs?
Taste
Temperature
Channels Entered
54
TASTE (WEI)
Releasing the exterior is the result of the function and movement of __________ tasting substances.
acrid
55
TASTE (WEI)
Can also be a great Qi regulator and help dampness or pain (stasis/stagnation).
Acrid/Pungent/Spicy
56
TASTE (WEI)
tonify, nourish and strengthen
sweet
57
TASTE (WEI)
downward draining/purging, purge heat/fire, descend Qi for vomiting, nausea, belching
bitter
58
TASTE (WEI)
Relieves tension (stomachache, spasms and pain)
sweet
59
TASTE (WEI)
Can normalize fx of ST & SP
sweet
60
TASTE (WEI)
Harmonizing and moderating (not strong and intense)
sweet
61
TASTE (WEI)
T/F: Because Bitter has a descending tendency, it can also have a sedating effect.
true
62
TASTE (WEI)
Purges downward for constipation. Softens hardness.
salty
63
TASTE (WEI)
stabilizes, binds,
astringes, holds, contracts
sour
64
TASTE (WEI)
dries dampness
bitter
65
TASTE (WEI)
contains fluids and Qi
can refresh and improve appetite
sour
66
TASTE (WEI)
similar to sour
retains and binds
astringent
67
TASTE (WEI)
diuretic influence (edema)
bland
68
TASTE (WEI)
stops movement and can move backwards
sour
69
TASTE (WEI)
leech out dampness (through urine)
bland
70
TASTE (WEI)
has a downward direction, but milder than bitter or salty
bland
71
TASTE (WEI)
awakens and revives (digestive system)
aromatic
72
TASTE (WEI)
moves in ALL directions
aromatic
73
TASTE (WEI)
promotes urination
bland
74
TASTE (WEI)
```
stronger than acrid
penetrates turbidity (if closed or blocked)
eliminates damp (rheumatism)
```
aromatic
75
TASTE (WEI)
What tastes can produce Yang?
Sweet (Earth)
| Acrid/Pungent (Metal)
76
TASTE (WEI)
What tastes can produce Yin?
Sweet (Earth)
| Sour (Wood)
77
________ and ________ qualities can be used to treat specific conditions
taste, temperature
78
DIRECTIONAL PROPERTIES
stop cough and asthma
sinking & lowering
79
DIRECTIONAL PROPERTIES
ascend Yang
floating & ascending
80
DIRECTIONAL PROPERTIES
expel superficial evils
floating & ascending
81
DIRECTIONAL PROPERTIES
induce vomiting
floating & ascending
82
DIRECTIONAL PROPERTIES
open the orifices (coma: closed orifice)
floating & ascending
83
DIRECTIONAL PROPERTIES
expel Wind and Cold
floating & ascending
84
DIRECTIONAL PROPERTIES
warming Yang
floating & ascending
85
DIRECTIONAL PROPERTIES
clear heat
sinking & lowering
86
DIRECTIONAL PROPERTIES
purging
sinking & lowering
87
DIRECTIONAL PROPERTIES
promoting urination
sinking & lowering
88
DIRECTIONAL PROPERTIES
calming mind
sinking & lowering
89
DIRECTIONAL PROPERTIES
descending Yang
sinking & lowering
90
DIRECTIONAL PROPERTIES
promoting eruptions (measles)
floating & ascending
91
DIRECTIONAL PROPERTIES
stop vomiting
sinking & lowering
92
DIRECTIONAL PROPERTIES
astringent
sinking & lowering
93
DIRECTIONAL PROPERTIES
promote digestion
sinking & lowering
94
Often knowing what __________ the herb is in will give you the first and most important function.
category
95
Pathogens enter the body via
skin
| 9 orifices
96
Pathogens are eliminated via
skin, mouth, bowels, urine
97
To treat an indication, one must choose an herb based on its
function
channels entered
temperature
taste
98
What are the 4 steps for choosing an herbal formula?
Sx -> Dx -> TP -> Rx
Symptom, Diagnosis, Treatment Principle, Prescription (herbal formula)
99
CAUTIONS & CONTRAINDICATIONS
Don't use a cooling formula when there is pathogenic _______.
cold
100
CAUTIONS & CONTRAINDICATIONS
Don't use herbs that drain damp if there is _______.
dryness
101
CAUTIONS & CONTRAINDICATIONS
Don't use __________ & _________ when a patient needs purging
astringent
| binding
102
CAUTIONS & CONTRAINDICATIONS
Caution with using ________ or ________ herbs when there is an exterior pathogen present
tonifying
| astringing
103
CAUTIONS & CONTRAINDICATIONS
Don't clear heat when there is a ________ condition.
cold
104
The amount of drug/herb to be used
dosage
105
Mainly refers to the daily amount of each drug/herb for an adult, and also the relative amount of different drugs/herbs in a recipe/formula.
dosage
106
DOSAGE
Classical measurement
qian
107
DOSAGE
modern measurement
grams
108
DOSAGE
normal dosage range
3-12 grams
109
DOSAGE
How many grams is 1 qian?
approximately 3 grams
110
DOSAGE
1/10th of 1 qian
1 fen (.3g)
111
DOSAGE
10 x 1 qian
1 liang (30g)
112
__________ or __________ drugs/herbs should be given in small dosages or gradually increased from small dosage to larger
drastic
| poisonous
113
________, ________, ________, and _________ substances are prescribed in larger dosages
hard
heavy
moderate
bland
114
Minerals and shells are usually prescribed at _________ dosages.
higher
115
________, ________, and ________-________ substances are used in smaller dosages.
light
toxic
strongly-flavored
116
Flowers, leaves and aromatic herbs are usually used in _________ dosages.
small
117
__________ of the patient and the patient's __________ qi are also considerations in dosage.
constitution
| ST
118
Toxicity - Some are ________ related and some are general to the properties of the medicinal substance itself.
dosage
119
Herbs that are commonly used interchangeably with the standard substance.
adulterants
120
SYSTEMS OF DX
Upper Jiao is governed by
lungs
121
SYSTEMS OF DX
Middle Jiao is governed by
spleen
122
SYSTEMS OF DX
Lower Jiao is governed by
kidneys
123
SYSTEMS OF DX
Which Jiao is related to man?
middle
124
SYSTEMS OF DX
Which Jiao is related to Heaven?
upper
125
SYSTEMS OF DX
Which Jiao is related to Earth?
lower
126
SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)
exterior heat disease
Qi
127
SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)
exterior/defensive level
wei
128
SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)
blood - deepest heat in the body
xue
129
SYSTEMS OF DX - 4 LEVELS (WEN BING THEORY)
nutritive or construction
ying
130
What are the 6 Channels (Shang Han Lun Theory)
Tai Yang, Shao Yang, Yang Ming
Tai Yin, Shao Yin, Jue Yin
131
SYSTEMS OF DX - 6 CHANNELS
What channel is related to exterior cold disease?
Tai Yang (UB/SI)
132
SYSTEMS OF DX - 6 CHANNELS
What channel is related to 1/2 interior and exterior?
Shao Yang (GB/SJ)
133
SYSTEMS OF DX - 6 CHANNELS
Which channel is related to interior excess disease?
Yang Ming (ST/LI)
134
SYSTEMS OF DX - 6 CHANNELS
Which channel is related to Lu & Sp pathologies?
Tai Yin
135
SYSTEMS OF DX - 6 CHANNELS
Which channel is related to Ht & Kd patholgies?
Shao Yin
136
SYSTEMS OF DX - 6 CHANNELS
Which channel is related to reverting?
Jue Yin
137
What are the 6 evils?
Wind
Heat, Cold
Damp, Dry
Summer Heat
138
SYSTEMS OF DX - 7 EMOTIONS
What are the 7 emotions?
Joy, Worry, Grief, Fear, Anger,
Anxiety,
Fright/Shock
139
A ________ is a combination of herbs used together to treat a syndrome or pattern.
formula
140
COMPOSITION OF FORMULAS
assists the chief and deputies in accomplishing their main objectives; or provides assistance from another therapeutic direction
Assistant (Adjutants)
141
NOMENCLATURE BASED ON COLOR
| hong
hong hua
red
| red flower
142
NOMENCLATURE BASED ON COLOR
| chi
chi shao
bright red
| bright red peony
143
NOMENCLATURE BASED ON COLOR
| zhu
zhu sha
dull red
| dull red sand
144
NOMENCLATURE BASED ON COLOR
| huang
da huang
yellow
| big yellow
145
NOMENCLATURE BASED ON COLOR
| jin
jin yin hua
gold
| gold/silver flower
146
NOMENCLATURE BASED ON COLOR
| yin
yin guo ye
silver
| silver fruit leaf
147
NOMENCLATURE BASED ON COLOR
| qing
qing pi
blue-green
| blue green peel
148
NOMENCLATURE BASED ON COLOR
| lu
lu dou
green
| green beans
149
NOMENCLATURE BASED ON COLOR
| hei
hei zao
black
| black dates
150
NOMENCLATURE BASED ON COLOR
| wu
wu yao
black
| black dates
151
NOMENCLATURE BASED ON COLOR
| zi
zi cao gen
purple
| purple herb root
152
NOMENCLATURE BASED ON GEOGRAPHY
bei, nan, dong, xi
north, south, east, west
153
Name the 8 Parameters of Dx
Yang, Yin
Exterior, Interior
Hot, Cold
Excess, Deficiency
154
NOMENCLATURE BASED ON SMELL & TASTE
| xiang
mu xiang
fragrant - not always pleasant
| fragrant wood
155
NOMENCLATURE BASED ON SMELL & TASTE
gan
gan cao
sweet
| sweet herb
156
NOMENCLATURE BASED ON COLOR
| bai
bai shao
white
| white peony
157
NOMENCLATURE BASED ON SMELL & TASTE
| ku
ku shen
bitter
| bitter herb root
158
NOMENCLATURE BASED ON SMELL & TASTE
| suan
suan zao ren
sour
| sour date seed
159
NOMENCLATURE BASED ON SMELL & TASTE
| xin
xi xin
acrid
| thin acrid
160
NOMENCLATURE BASED ON SMELL & TASTE
| dan
dan zhu ye
bland
| bland bamboo leaf
