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Home > لارڈکانہ دسڑکٹ کے علماء کا انگریز کے دور میں دین کی اشاعت میں حصہ

لارڈکانہ دسڑکٹ کے علماء کا انگریز کے دور میں دین کی اشاعت میں حصہ

Thesis Info

Author

عبد الرزاق

Supervisor

غلام مصطفی قاسمی

Program

PhD

Institute

University of Sindh

Institute Type

Public

City

Jamshoro

Province

Sindh

Country

Pakistan

Degree End Year

1993

Thesis Completion Status

Completed

Subject

Islamic Studies

Language

Sindhi

Added

2021-02-17 19:49:13

Modified

2023-01-06 19:20:37

ARI ID

1676729476082

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مولانا حبیب الرحمن الاعظمی

محدث العصر مولانا حبیب الرحمن الاعظمی
محدث العصر مولانا حبیب الرحمن الاعظمی عرصہ سے موت و حیات کی کشمکش میں گرفتار تھے، راقم ۲۳؍ فروری کو مرکزی جمعیۃ اہل حدیث ہند کے امیر مولانا مختار احمد ندوی حفظ اﷲ کی دعوت پر کلیۃ فاطمۃ الزہرا کے سالانہ جلسہ میں شرکت کے لیے مؤ گیا تو مولانا الاعظمی کی عیادت کے لئے بھی حاضر ہوا لیکن ڈاکٹروں نے ملنے جلنے پر سخت پابندی لگا رکھی تھی، میری خواہش پر صاحب زادہ محترم مولانا رشید احمد صاحب نے دید و زیارت کا موقع مہیا کردیا لیکن اس وقت محدث کبیر نہ بات چیت کرتے تھے اور نہ آنکھیں کھولتے تھے، چند روز بعد مولانا رشید احمد صاحب نے خط سے اطلاع دی کہ اب بھی وہی کیفیت ہے بلکہ صحت مزید خراب ہوتی جارہی ہے، میں پھر عیادت کے لیے جانا چاہتا تھا کہ ۱۱؍ رمضان المبارک کو حادثہ جانکاہ کی اطلاع آگئی، اِناﷲ وَ اِنا اِلَیہ رَاجِعُون۔
محدث العصر نے طویل عمر پائی اور مصروف علمی زندگی گزاری، وہ ۱۳۱۹؁ھ میں پیدا ہوئے، اختر حسن تاریخی نام تھا۔ گھریلو تعلیم کے بعد انھوں نے مؤ سے ملحق قصبہ بہادر گنج کے مدرسہ میں داخلہ لیا جہاں مولانا عبدالغفار عراقی کے بھائی مولانا ابوالحسن عراقی سے کسب فیض کرنے کے بعد مظہرالعلوم بنارس میں داخلہ لیا، حصول تعلیم کے لیے دارالعلوم دیوبند کا سفر دوبارہ کیا مگر دونوں بار طبیعت خراب ہوجانے کی وجہ سے واپس چلے آئے اور دارالعلوم مؤ ہی میں مولانا کریم بخش سنبھلی کی خدمت میں رہ کر دورہ حدیث مکمل کیا، فراغت کے بعد یہیں درس و تدریس کی خدمت پر مامور ہوگئے، پھر مؤ کے دوسرے بڑے مدرسہ جامعہ مفتاح العلوم سے وابستہ ہوئے اور اس کے صدر مدرس بھی رہے، یہاں سے علیحدہ ہوئے تو خود المعمہد العالی مرقاۃ العلوم کی...

تفسیر دعوۃ القرآن کے امتیازات و خصائص

Quran is the word of Allah Almighty, therefore, in order to understand it in the true sense, a person has to sharpen his or her intellectual ability as well as increase the knowledge. When one is at a particular intellectual level, only then can he or she start understanding the true message, which Allah Almighty conveyed through words of Quran. Pertaining to the explanation of Quran for the understanding of general audience, different people have tried to write the Tafseer of Quran. Although Muslims recite Quran and try reading it with translation, however, the reading of Tafseer has its own importance. “Tafseer Dawat-Ul-Quran” is written by Abu Nauman Saifullah Khalid and published from Dar-Ul_Undalus Lahore in 2010. This Tafseer has been written in the light of the Quran, Hadith, and the sayings of the companions of Prophet. In this Tafseer correct tradit-ions has been included and unauthentic traditions has been avoided. In  theological  interpretations,   the  words  of  Qur'an are  explained  in  the context of the Qur'an itself or the sayings of The  Holy Prophet(ﷺ). This type of interpretation is called “Tafseer Bilmasur”.“Tafseer Dawat-Ul-Quran”is representative of Tafseer Bilmasur. In this research article, the Salient features of “Tafseer Dawat-Ul-Quran” are discussed.

Impact of Dietary Fiber and Hydrocolloids on the Quality of Low Fat Cheddar Cheese

Low fat Cheddar cheese is the demand of present era, but lacks the quality and functionality of cheese. The quality defects can be overcome through various techniques including the addition of hydrocolloids and dietary fibers as fat replacers. The present study was aimed to produce low fat cheddar cheese using hydrocolloids (xanthan gum and guar gum) and dietary fibers (Inulin and resistant starch) in different combinations to improve its quality and functionality. Study was performed in three phases. In 1st phase, different levels of hydrocolloids and dietary fibers were evaluated to screen out the best levels on the basis of textural, functional and sensory parameters. In 2nd phase, the selected levels from 1st phase were evaluated in different combinations to select the best ones. In 3rd phase, the selected hydrocolloids and fibers and their combinations along with positive and negative controls were used to manufacture low fat Cheddar cheese. The cheese samples were ripened for 3 months and evaluated for physico-chemical, functional and textural profile, proteolysis, organic acids contents, scanning electron microscopy and descriptive sensory perception. Different levels of hydrocolloids and dietary fibers in phase-I showed significant effect (p<0.05) for all the parameters. Cheese hardness decreased on increasing the level of gums and increased on increasing the level of dietary fibers. Melt-ability and flow-ability showed the inverse relation to hardness. Maximum sensory scores were attained by xanthan gum @ 0.15%, guar gum @ 0.45%, inulin @ 0.5% and resistant starch @ 1% and were screened out for next phase. The combinations depicted significant impact on the parameters studied. Cheese having xanthan gum and Inulin were harder with least melt-ability and flow-ability as compared to others. On the basis of functional, textural and sensory parameters, samples XGS (xanthan gum, guar gum and resistant starch), GIS (guar Gum, inulin and resistant starch) and XGIS (xanthan gum, guar gum, inulin and resistant starch) were selected. In final phase, hydrocolloids and dietary fibers significantly (p<0.05) affected the physico-chemical and functional parameters of cheese. Maximum moisture (44.70%) was recorded in GC and the lowest (38.33%) in C+ve (full fat cheese). Maximum protein (29.24%) was recorded in C-ve and the lowest (26.81%) in C+ve due to more fat content. All the low fat cheeses have more pH and less acidity. pH decreased from 5.47-5.27 as a function of storage. GIS had maximum melt-ability (66.28 mm) and flow-ability (24.13) while negative control showed the least melt-ability (52.65 mm) and flow-ability (18.85) values. GC has hardness equal to full fat cheese and owing to more moisture to protein ratio, had more proteolysis, which was minimum in control samples. All the low fat cheese samples differed significantly (p<0.05) in organic acids content except formic acid and the concentrations of organic acids increased during ripening. Cheeses with different hydrocolloids and fibers showed different behavior in scanning. After 90 days of storage, less compact structure and more open spaces were visualized. On descriptive sensory evaluation, low fat cheese samples showed significant (p<0.05) differences for all the parameters. Scores for most of odor and flavor traits increased during ripening. However, for some texture attributes, declining trend was observed. Overall full fat cheese gained the maximum scores for all attributes. The principal components analysis and hierarchical cluster analysis also depicted the substantial discrepancy for sensory perception among the various low fat chees samples. Hence, from the study it concluded that low fat Cheddar cheese can effectively be manufactured by using guar gum alone and combination of guar gum, inulin and resistant starch with quality and functionality comparable to its full fat counterpart.