week 2 Flashcards Preview

Spring 2013 / Herbs 1 > week 2 > Flashcards

Flashcards in week 2 Deck (61)
Loading flashcards...
1

what are the 4 Qi or Temperature Characteristics (5 designations)

1. hot (re)
2. cold (han)
3. warm (wen)
4. cool (liang)
5. neutral (ping)

2

Temperature sequence

Hot -> Warm -> Slightly Warm (wei wen) -> NEUTRAL -> Slightly Cold (wei han) -> Cool -> Cold

3

acrid/pungent/spicy

1. what is the pin yin?
2. direction?
3. which channel does it enter?
4. what is it's function?

1. xin
2. disperse and move (out & upward); moving & circulation
3. enters LUNG
4. release exterior
-can also be great qi regulator and help dampness or pain (stasis.stagnation)

4

sweet

1. what is the pin yin?
2. which channel does it enter?
3. what is it's function?
4. what should one be careful with sweet?

1. gan
2. enters SPLEEN

3. tonify, harmonize and are sometimes thought to moisten
-relives tension (stomachache, spasm & pain)

4. 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

bitter

1. what is the pin yin?
2. direction?
3. which channel does it enter?
4. what is it's function?

1. ku
2. downward drain/purging (promote bowel; purge heat/fire; descend qi for vomiting, nausea, belching

3. enters HEART

4. dry dampness
-descend, so has sedating effect

6

sour

1. what is the pin yin?
2. direction?
3. which channel does it enter?
4. what is it's function?

5. combined with sweet taste, what does it produce?

1. suan
2. astringe / hold/ contract
-stops movt and can move backwards

3. enters LIVER

4. prevent or reverse the abnormal leakage of fluids & energy (contains fluid & liquid)
-can refresh and improve appetite as well, when used appropriately

5. stomach yin - preserve yin (with sweet can produce yin and body fluids)

7

salty

1. what is the pin yin?
2. direction?
3. which channel does it enter?
4. what is it's function?
5. what are examples of salty substances?

1. xian

2. purge downwards for constipation

3. tends to enter KIDNEY

4. soften hardness

5. heaviest substances besides minerals
-all seaweeds
-many animal products

8

bland

1. what is the pin yin?
2. direction?
3. what is it's function?

1. dan (no taste)
2. has downward direction, but milder than bitter or salty

3. leach out dampness and promote urination
-diuretic influence (edema)

9

aromatic

1. what is the pin yin?
2. direction?
3. what is it capable of doing?
4. it is stronger than?

1. xiang
2. moves in all direction

3. to penetrate through turbidity and revive a particular function (digestive system)
-penetrates through turbidity (if closed or blocked)
-eliminates damp (rheumatism)

4. stronger than acrid (which moves up and out)

10

astringent

1. what is the pin yin?
2. it is capable of...?
3. which tastes does it include?
4. what herbs have astringent effect?
5. what are cautions when using this taste?

1. se
2. has the ability to prevent the leakage of fluids
-retains & binds
(like a coat on tongue and sucking feeling)

3. includes sour & sweet

4. charring herbs

5. caution: could hold in pathology and trap it in - esp. with exterior invasion

11

which taste combination produce YANG

acrid/pungent + Sweet

12

which taste combination can produce YIN

sour + Sweet

13

Li Dong Yuan wrote in "Discussion of Spleen and Stomach (Pi wei lun) that each herb tends to either:

rise, fall, float, or sink

14

floating and ascending herb properties (name 7)

-expel superficial evils
-ascend yang
-expel wind and cold
-induce vomiting
-open orifices (coma-closed orifice)
-promote eruptions (measles)
-warming yang

15

sink and lowering herb properties (name 9)

-clear heat
-purging
-promoting urination
-calming mind
-descending yang
-stop vomiting
-stop cough and asthma
-astringent
-promote digestion

16

what is the functions of herbs

primary actions of herb
(ex: clears heat)

17

what is indications?

symptoms such as fever, flushed face, etc.

18

what are the 8 therapeutic methods (ba fa)

1. promote sweating (han fa)
2. clear heat (qing fa)
3. purge (xia fa)
4. harmonize (he fa)
5. warm (wen fa)
6. tonify (bu fa)
7. reduce / sedate (xiao fa)
8. induce vomiting (tu fa)

19

how do pathogens enter the body

via skin or 9 orifices

20

pathogens are eliminated via...

skin
mouth
bowels
urine

21

to treat an indication one must choose an herb based on its (4)...

function
channels entered
temperature
taste

22

how do you come up with your formula (5)?

symptoms -> diagnosis -> treatment principle -> prescription

23

what are the cautions and contraindications regarding temperature?

- don't use cooling herb when there is pathogenic cold
-don't clear heat when there is a cold condition

24

what are the pathogenic factors of cautions and contraindications

-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