Tongue Diagnosis : Traditional Chinese Medicine

Each and every time a person takes a bite of food, or puts food in their mouth the receptors called taste buds, located in the

We find that the “oldest written sources of western medicine are The Hippocratic writings from the 5th and 4th centuries BC; which covers all aspects of medicine at that time and contain numerous medical terms.”(Wulff) This was the beginning of the Greek era of the language of medicine, which lasted even after the Roman

Chao Yuanfang, an imperial court physician of the Sui Dynasty (the dynasty that came before the Tang), compiled Treatise on Causes and Symptoms of Diseases and started the

The final system of the body I examined was the digestive system. This is known to be one of the most interesting areas of the body because of the many functions the system is responsible for. This system is also home to several major organs. One major organ is the salivary gland. This gland is in the lower part of the face, as well as the side of the face under the ear along the jaw line. The key function is the gland’s ability to produce saliva. These glands are light pink, and have a few possible shapes and sizes. Following the gland, I began to take a look at the pharynx. This organ can be found posterior to the larynx, and near the nasal and oral cavities. The pharynx is responsible for assisting with the passage of food. It is a muscle like tube with the same

Tastes and smells are the perception of chemicals in the air. The close relationship with smell and taste helps people perceive the flavors of food. Anyone with a cold has experienced that moment where they can not perceive the flavors of food because their smell has been “impaired” due to a stuffy nose. Taste itself is focused chemicals that have sweet, salty, sour, bitter, or savory taste. “The sense of taste influences food

Page 70 includes a medical prescription that was also written in a different hand style. On the last twenty-four pages, eighteen of them discuss medicine and plant lore (pages 215–227, 229-230, and 236-237 specifically). Three pages include fragmentary incantations (pages 231, 233 and 235), and three pages were left blank (pages 228, 232 and 234).

They were given special legal privileges and were officially supported by the Yuan government. Kublai Khan even set up the Imperial Academy of Medicine to manage the education of new doctors and medical treatises. Healers were divided into two groups, non-Mongol physicians called otachi and Mongolian shamans. Otachi were characterized for their use of herbal remedies, while Mongol shamans were noted for their spiritual cures. During the Yuan period advances in medicine were made and the practice of Chinese medicine spread throughout the empire. Healers were even brought along on military campaigns as they expanded, techniques such as moxibustion, pulse diagnosis, acupuncture, and herbal mixtures and remedies spread westward. Wei Yilin, a physician that lived 1277-1347, invented a method for reducing dislocations under anesthesia. One Mongol physician named Hu Shihui wrote about how important a healthy diet is. Western medicine was also practiced but it was frowned upon by Chinese physicians because it contradicted the yin-yang and wuxing philosophy upon which traditional chinese medicine

* Sense of taste helps you to decide whether the food is eatable or not. Sensory organs in tongue helps us to decide what we like and what we do not

Client able to identify different tastes such as sweet and salty, able to move tongue from side to side and up and down, able to swallow without difficulty with positive gag reflex

The articles this week brought forth questions regarding medical history I never knew I had. The difficulties to a retrospective diagnosis are far greater than I had previously imagined, both from a DNA/RNA testing standpoint, as well as a linguistic perspective. Medical terminology, for both patients and physicians are in a sense, a societal construct. Therefore, retrospective diagnosis becomes near impossible when attempting to diagnose ancient diseases, based on ancient texts and descriptions alone.

By reading various papyri we are able to dive into the Egyptian practice of medicine. These papyri explore various illnesses and their cures. Papyrus texts reveal that doctors had detailed knowledge of the various body systems. The knowledge of medicine, anatomy and the functioning of the human body has been attributed to the embalming procedures practiced by the

Chemical senses are the connection of smell and taste. Different fluids and water are chemical substances that dissolve in the mouth that is a stimuli of taste. “There are four basic descriptions that stimuli taste, they are the following, bitter, salty, sour and sweet. These sensations can be combined to stimulate different types of stimulation of taste,” (Bartoshuk, L. M., & Beauchamp, G. K.) (1994), Chemical senses. Examples would consist of salt and vinegar potato chips, sweet and sour chicken, and other different combinations. Taste buds that are located on the tongue are called receptors, there are thousands of tiny bumps

Usually, the higher the concentration of the solute for a specific taste in the sample solution, the easier the panellist can identify the taste attribute. In this experiment, the concentrations of chemical compounds for each taste attribute in the sample solutions were low. For instance, the concentration of sucrose in the sucrose sample solution was 1%, concentration of sodium chloride in the sodium chloride solution was 0.2%, concentration of citric acid in the sample solution was 0.04% and concentration of MSG in the sample solution was 0.08%. The low concentration of the sucrose may cause some difficulties in differentiating the sweet and neutral taste of the plain water. Panellists may also find difficulty in differentiating the salt

The process of tasting is happy for me, I enjoy the feeling that food melt in my mouse and the flavour disperse gradually. But it also exists some problems, I have the keen taste sense and smell over the average,

Schiavenza, Matt. “The Peculiar History of Foot Binding in China.” In The Atlantic. 16 September, 2013 article was published. Web. 1st October, 2013 article was accessed. From http://www.theatlantic.com/china/archive/2013/09/the-peculiar-history-of-foot-binding-in-china/279718/