Background: World health organization had recommended to certify the effect of herbs and procedures that used in traditional medicine. It indicates the necessity to perform pharmacological study on herbs and standardize their dosage and ingredients. In recent years Mongolian traditional medicine has began to develop and its consumption rates are increased. Concomitantly, traditional herb manufactories are raised. In Mongolia traditional herbs each ingredients nature and potency has been studied well and their usage was relied on their potency. Compare with Chinese medicine their ingredient dosage were not well established. In our study we had used Mongolian academician B.Tserendavga’s calculation method andInner Mongolian approximate measurement method to clarify the Yunva 4’s ingredients dosage. Objective of the study: 1. To determine approximate amount of ingredients contained in Yunva 4. 2. To determine Yunva 4’s approximate taste, color and potency. 3. To provide comparative information on Yunva 4 4. To provide treatment and control group information on Yunva 4. Materials and method: 1. Unva 4 calculation points Taste: bitter-1, salty sour- 0.5, stinky sour -0.5, sweetish -1 Quality: hot 1, lukewarm 0.5, cold -0.5, chilly -1 Wisdom: firy-1, greasy and watery-0.5, light chilly -0.5, harsh chilly -1 Color: Yellow-1, red, green, pink, blue-0.5, brown, pale-0.5, white -1 2. To study Unva4’s ingredients according to 5 elements. Approximate percentage : each elements accounts 1 percent. Results - Wind and water combined together produces better taste and accounts 9 point. Wind and earth combined together produces stinky taste and accounts 8 point. Earth and water combined together produces watery and sweetish taste and accounts 7.5 points.Other elements could be combined together but it can be suppressed by these three elements and cannot be tasted by human taste sensing organ. Therefore Yunva 4 tastes bitter, stinky and sweetish. Discussion - Results from Mongolian and Inner Mongolian drug measurement methods were not differed. It tastes bitter and strong sweetish. But human sense organ does not sense its sweetish taste. We found that Yunva 4 herb’s quality is chilly,its wisdom is cold. Therefore, it is able to cure hot disease. Conclusion - Yunva 4 tastes bitter, stinky and sweetish. Its color is sharp yellow able to cure yellow and has little effect on badgana.

Abstract Experimental animals created in adriamycin-induced nephropathy effects of traditional drug “Sarmisan tuulga” 1.7-3.9 times the amount of protein in the urine, serum triglycerides contained 2.3 times and 3.4 times the total amount of cholesterol reduction. And on disorders SOD increased 1.6-2 times the amount of MDA's 1.5-1.7 times, TNF-α-1.3-1.7 times the amount of IL-8 is 1.8-1.9 times the amount of reduction. According to the results of traditional drug “Sarmisan tuulga” in experimental animals acute inflammatory kidney disorder created by the generation of fat, protein exchange, antioxidant system loss, expedient gesture cytokine and podotsit kidney renal protective effect by preventing cell damage.