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میر علی محمد شادؔ

جناب میر علی محمد شادؔ مرحوم عظیم آبادی

ابھی نثر اردو کے ماتم سے ہم فارغ نہیں ہوئے تھے کہ نظم اردو کے پرانے استاد عظیم آباد کے مشہور باکمال شاعر میر علی محمد شاد کی موت کی خبر آئی، ۸؍ جنوری ۱۹۲۷؁ء کو غالباً ۸۲ برس کی عمر میں اپنے وطن عظیم آباد پٹنہ میں وفات پائی، ساٹھ برس سے زیادہ کی مشق سخن تھی، لاکھوں شعر ان کے نتائج فکر ہیں، میرؔ اور انیسؔ کے مقلد اور متبع تھے، اس دور میں وہ یورپ میں زبان اردو کے تنہا استاد رہ گئے تھے، ہموطنی کے باوجود کبھی ان کی ملاقات کا شرف حاصل نہ ہوسکا، البتہ تحریری نیاز ایک مدت سے جاری تھا، کچھ دنوں سے ہوش و حواس بھی بجانہ تھے، تاہم شعر برابر وردِ زبان تھا:
آخر ہے عمر ، ضیق میں ، دل بھی ہے جان بھی
مردانہ باش! ختم ہے یہ امتحان بھی!!
مرحوم کی تصنیفات میں دیوان اور کلام منظوم کے علاوہ نوائے وطن وغیرہ نثر کی کتابیں بھی ہیں، مرحوم کا ایک طویل والا نامہ بھی میرے پاس رکھا ہے، جس میں اپنی تصنیفات کی پوری کیفیت لکھی ہے، افسوس کہ ان کا پورا کلام کوششوں کے باوجود بھی یک جاہوکر طبع نہ ہوسکا، جو کام کہ ان کی غایت احتیاط کی بناء پر ان کی زندگی میں نہ ہوسکا، شاید اب ان کے مرنے کے بعد انجام کو پہنچ جائے، اپنے طرز کے وہ تنہا مالک تھے اور زمانہ کا رنگ دیکھ کر توقع نہیں کہ اس طرز کا سخن ور پھر پیدا ہوسکے۔
(سید سليمان ندوی، جنوری ۱۹۲۷ء)

تعلیمی نظام کی اصلاح کے بارے میں امام بخاری کا نظریہ

 Bukhari was an exemplary teacher. His teaching experiments, advices, and valuable analysis are beneficent even today. As he is famous for being expert in Ahaadeth (Muhadis), he is being ignored in the field of education.  His thoughts, described in Kitabul Ilm of Sahi Bukhari can be used to reform an education system. According to his advices, a teacher should be vocal, should understand and consider psychology of students. He should make groups of students on the basis of their intelligence, and should assign assignments to students to make them more confident. About questions asked by students during teaching, Imam says this is not beneficial. Teachers also should not be upset with proper questions asked by students. No one can become expert with his own study without consultation with an expert of the field.  Reading without the guidance of a teacher may be unhealthy.  Imam stressed even beginner students to do hard work and travel for research, and academic work.  To get knowledge and access to reliable teachers admission in an institution and fulfilling of all the requirements are necessary.  Imam Also considered women education necessary.  According to him women can get benefits only when their system is separate from men. Kitabul Ilm of Bukhari consists of advices for education system reforms. These advices can be used to reform the present education system. Purpose of this article is to analyze Imam Bukhari’s thoughts about education for understanding good and bad things in education.

Occurrence of Aflatoxin in Groundnut and Spices During Storage

Aflatoxins are secondary metabolites produced by the species of Aspergillus, specifically Aspergillus flavus and Aspergillus parasiticus. The aflatoxins are highly toxic, mutagenic, teratogenic and carcinogenic compounds implicating as causative agents in human hepatic and extra hepatic carcinogenesis. The present project was divided into three parts. In the first part (Study I), the chemical changes in spices and groundnuts were studied under different packaging materials and storage conditions. There was no aflatoxin was detected in all groundnut varieties and spices. Cumin, red chillies and black pepper samples stored in jute bags showed maximum moisture contents as compared to high density polyethylene (HDPE) bags. Moisture content in cumin samples also increased significantly at 85% RH. Moisture content in all the samples increased as a result of storage and humidity. The storage, humidity and packaging materials showed non-significant effect on ash, protein, fat, fiber, nitrogen free extract (NFE) and total phenolics in groundnut varieties. The total fungal count, Aspergillus count and total aflatoxin in all spices was significantly (p< 0.01) affected due to packaging material, relative humidity, storage intervals and interactions of these variables. However, low level of total aflatoxin was detected in spices as compared to groundnuts. The chemical constituents like crude protein, crude protein, crude fiber, ash and NFE differed significantly among different groundnut varieties. However, storage intervals, packaging materials and interactions between these variables non-significantly affected the proximate composition of groundnuts varieties except moisture content which was increased during storage. In study II, after 120 days of storage the contaminated samples were packed in HDPE and irradiated by gamma radiation @ 2, 4 and 6 kGy and stored at room temperature and relative humidity in paper carton box along with control (0 kGy) for 90 days. The gamma radiation showed significant effect on total fungal count and aspergillus count as compared to control. Irradiation and storage showed non-significant effect on proximate composition and total phenolics of spices. The third (Study III) comprised the use of groundnut oil in cookies as to replace normal shortening and its effect on quality attributes of cookies during two month of storage period. The physico-chemical analyses and fatty acid profile of groundnut oil was performed. The results regarding fatty acids profile of groundnut oil indicated that GNO contain low level of saturated fatty acids; myristic acid (0.04%), palmitic acid (9.85), stearic acid (2.53), arachidic acid (1.21), behenic acid (2.52) and lignoceric acid (2.42%) while higher level of un-saturated fatty acids oleic acid (55.36%), linoleic acid (26.96%) and Eicosenoic acid (1.36%.). The groundnut oil was used in cookies preparation @ 25, 50, 75 and 100 % along with control (0% groundnut oil) and packed in HDPE bags for 2 months of storage at room temperature. The cookies were evaluated for physical, chemical, sensory and storage stability analyses. The moisture content, crude protein and Thiobarbituric acid (TBA) no. of cookies significantly varied as a function of storage, where as crude fiber, ash and NFE content of cookies varied non-significantly. The width, thickness and spread factor of cookies varied significantly due to variation of groundnut oil in cookies. The results of the present investigations indicated that spices and groundnuts can be safely stored in polyethylene bags for their better quality retention. The use of radiation can be helpful for the preservation of spices and groundnuts with respect to the production of aflatoxin during storage.
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