خواجہ محمد علی شاہ رحمانی
افسوس ہے کہ گزشتہ جون میں’’برہان‘‘کے خاص مضمون نگار اوررفیق خواجہ محمد علی شاہ صاحب رحمانی کی سہارنپور میں وفات ہوگئی۔مرحوم کی صحت عرصے سے ٹھیک نہیں تھی اس کے باوجود علمی ریسرچ کے کاموں میں لگے رہتے تھے۔ دارالعلوم دیوبند اور مظاہرالعلوم سہارنپور کے ممتازفاضل تھے۔السنۂ مشرقیہ کی بھی بہت سی ڈگریاں ان کے پاس تھیں۔اکابر دیوبند خاص طورپر حضرت الاستاذ علامہ سید محمد انورشاہ صاحب کشمیریؒ اورحضرت مولانا شبیر احمد صاحب عثمانی مرحوم سے والہانہ تعلق رکھتے تھے اوران حضرات کی علمی خصوصیات پران کی گہری نظر تھی۔ پختہ استعداد، واضح العقیدہ مسلمان تھے۔طبیعت میں قناعت اور خودداری کاجوہر نمایاں تھا۔پوری زندگی گوشہ نشینی اور خدمت علم میں بسر کردی۔ جس روزان کی رحلت ہوئی اسی روز کچھ دیر کے بعد ان کے والد ماجد کاسانحہ ارتحال پیش آگیا۔ان کے والد صاحب خانقاہ رحمانی سہارنپور کے سجادہ نشین تھے اور عوام ان سے فیض حاصل کرتے تھے۔رحمھما اﷲ رحمۃ واسعۃ۔
[ستمبر۱۹۶۷ء]
Pakistani English literature is internationally recognized. It elaborates on Pakistani culture, societies, and individual and collective thought represented in its writings. Different writers have different perspectives to discuss, but Marxist Feminism is an important aspect about which very few writers focused, on the point of view of the property, dominance, wages, and shares in the economy. Men are not only denominated on women’s bodies but also their economy, which females deserve in the form of inheritance or wages. Karl Marx and Frederic Engels wrote a book: The Origin of Family, Private property, and the State (1884), and presented a theory on Marxist-feminist phenomena that men and women do the same job, but women receive the reward not equally men. This can be because of males’ dominant society or, in other words, females are not aware of their basic rights. This study is the subjective analysis of reading the two novels of the pre-modern time: Umrao Jaan Ada by Hadi Ruswa and the post-modern era fiction: The Holy Woman by Qaisra Shahraz to analyze the custom prevalent in the society of Pakistan regarding the Marxist-feminist approach. The hypothesis is also, whether the situation varies after a hundred years of awareness. However, the study has the conclusion of the same state.
Bio-preservation is the use of natural antimicrobial compounds from medicinal plants, herbs and spices and bacteriocins produced by lactic acid bacteria (LAB). The plants and spices produce various metabolites having antimicrobial activities against food spoilage and pathogenic micro-organisms. Some microorganisms including bacteria and fungi also produce several metabolites with antimicrobial potentials. The present study was aimed to characterize the extracts from selected plants and spices and bacteriocins from LAB as food preservatives through in-vitro activities, chemical profiling and food applications. The medicinal plants/spices (tejpal, green tea, thyme, cinnamon, nutmeg and black pepper) and LAB (Streptococcus thermophiles, Lactobacillus acidophilus, Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) were selected. Plants and spices were extracted and tested for antimicrobial, thrombolytic and antioxidant activities, biofilm and DNA damage inhibition, hemolytic and Ames assays. The ethanolic extracts of green tea and thyme were selected on basis of optimal levels of activities and characterized through spectroscopy for chemical profiling. The LAB were propagated and tested for their antimicrobial activity. The green tea and thyme extracts and bacteriocin producing LAB were added individually and in combinations in cheese and bread manufacturing to evaluate their role as food preservatives. The antibacterial potential of extracts showed the significant extent of the activity against B. subtilis and E. coli. The antifungal activity exhibited the highest antifungal activity by C. sinensis against A. niger and A. flavus. Antioxidant potential exhibited the highest phenolic and flavonoid content in C. sinensis and C. verum. The radical scavenging DPPH assay also showed the significant antioxidant capacity of selected plants. The cytotoxic evaluation through hemolytic assay and DNA damage protection showed no toxicity in any plant extract. The characterization through chromatography and spectroscopy confirmed the presence of phenolics, flavonoids and alakloids. The antibacterial assay performed to assess bacteriocins activity of selected LAB revealed their strong bacteriocins activity. The food application concluded that bacteriocins producing LAB alone or in combination with selected plant extracts can efficiently be added in cheese and bread as preservatives. It was concluded that the green tea and thyme as well as bacteriocins producing LAB has potential to act as food preservatives. They can provide remarkable preservation prospects, if added in combinations.