單項(xiàng)選擇題白礬宜采用的炮制方法是()

A.炒黃
B.麩炒
C.炒炭
D.煅炭
E.明煅


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1.單項(xiàng)選擇題牛蒡子宜采用的炮制方法是()

A.炒黃
B.麩炒
C.炒炭
D.煅炭
E.明煅

2.單項(xiàng)選擇題蒸制時(shí),何首烏與黑豆的比例為()

A.100:10
B.100:20
C.100:25~100:30
D.100:35~100:40
E.100:45~100:50

3.單項(xiàng)選擇題米炒時(shí),藥物與輔料的比例為()

A.100:10
B.100:20
C.100:25~100:30
D.100:35~100:40
E.100:45~100:50

4.單項(xiàng)選擇題滑石粉炒時(shí),藥物與輔料的比例為()

A.100:5
B.100:10
C.100:15~100:20
D.100:25~100:30
E.100:40~100:50

5.單項(xiàng)選擇題土炒時(shí),藥物與輔料的比例為()

A.100:5
B.100:10
C.100:15~100:20
D.100:25~100:30
E.100:40~100:50