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Home > A Study of the Vocational Rehabilitation for Mild Mentally Retarded Children M. Ed Thesis

A Study of the Vocational Rehabilitation for Mild Mentally Retarded Children M. Ed Thesis

Thesis Info

Author

Ghlam Saqlain Raza

Supervisor

Mahmood Hussain Awan

Program

MEd

Institute

Allama Iqbal Open University

Institute Type

Public

City

Islamabad

Country

Pakistan

Thesis Completing Year

1999

Thesis Completion Status

Completed

Page

39.;

Subject

Education

Language

English

Other

Call No: 371.928 GHS; Publisher: Aiou

Added

2021-02-17 19:49:13

Modified

2023-02-17 21:08:06

ARI ID

1676709612664

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حوالہ جات

(1) حاتم ظہور الدین شیخ، دیوان زاده، مرتب پروفیسر عبد الحق (نئی دیلی: نیشنل مشن فارمین سکر پٹس)
اشاعت اول 2011، صفحہ 5
(2) توقیر احمد خان، پروفیسر ڈاکٹر قلمی مسودہ صفحہ 1
(3) حاتم ظہور الدین شیخ ،دیوان زاده، مرتب ،پروفیسر عبد الحق، صفحہ 5
(4) اقبال، کلیات اقبال اردو ،بانگ درا، والدہ مرحومہ کی یاد میں (لاہور ۔ اقبال اکادمی
پاکستان) اشاعت ششم 2004 ،صفحہ 266
(5) توقیر احمدخاں،پرو فیسر ،ڈاکٹر، قلمی مسورہ صفحہ 2
( 6) عبدالحق، پروفیسر، فکرِاقبال کی سرگذشت، ناشر، صائمہ حق، شفا حق ( جون پور:یو۔ پی۔رحمن منزل، بلوا گھا ٹ شام 1998ء) صفحہ 5
(7 ) عبد الحق، پروفیسر ،فکرِ اقبال کی سرگذشت، ناشر، صائمہ حق ، شفا حق، صفحہ4
(8) عبدالحق، پر وفیسر، عصری لغت (نئی دہلی ۔ اصیلا آفیسٹ پرنٹرز ) اشاعت دوم فروری 2006
صفحہ 5
(9) اقبال، کلیات اقبال فارسی، پیام مشرق، ساقی نامہ (لا ہور: شیخ غلام علی اینڈ سنز ) س ن ،صفحہ 285
(10) عبدالحق، پروفیسر، خط بنام ساجد ندیم، یکم جون 2014 ء
(11) عبدالحق، پروفیسر، خط بنام ساجد ندیم، یکم جون 2014 ء
(12) عبدالحق، پروفیسر، اقبال اور اقبالیات (کشمیر :سرینگر میزان پبلشر ) بار دوم 2009ء، صفحہ 3
(13) عبدالحق، پروفیسر، خط بنام ساجد ندیم، یکم جون 2014 ء
(14) اقبال کلیات اقبال اردو، بانگ درا، صفحہ 286
(15) اقبال، بکھرے خیالات، مرتبہ، ڈاکٹر جاوید اقبال مترجم پروفیسر عبدالحق ( جون پور یوپی ۔ پہاڑ پو
مچھلی شہر ) مارچ 1975 ء
(16) اقبال، کلیات اقبال اردو، بانگ درا ،نظم، التجائے مسافر صفحہ 122

 

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Development of Sportsman Drink Through Fermentation Technology

The dietary significance of sportsman drink can be enhanced through additional fermentation using Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophillus. Whey play important role in the sports nutrition due to high quality of proteins and essential amino acids. The present study was carried out to characterize locally available whey i.e. Cheddar, Mozzarella and Paneer whey for physico- chemical and nutritional attributes followed by manufacturing of sportsman drink with normal as well as additional fermentation. The physico-chemical analyses elucidated high pH (5.41 ± 0.16), crude protein (0.83 ± 0.03 %), fat (0.25 ± 0.01 %), lactose (4.95 ± 0.21 %) and total solids (6.55 ± 0.27 %) in Cheddar whey whereas acidity (0.30 ± 0.01) and ash content (0.56 ± 0.02) in Paneer whey while total plate count (TPC) was slightly high (3.17 ± 0.09 x 104 cfu/ml) in Mozzarella whey. The results regarding mineral analysis indicated that whey contain appreciable amount of calcium, magnesium, sodium and potassium. Furthermore, amino acid profile elucidated it a complete and balanced source of essential and non-essential amino acids. Amongst essential amino acids, highest values was recorded for branched chain amino acids like leucine (73.16±3.09) followed by lysine (61.56±0.61) and valine (44.13±1.86) mg/g protein. Nine drink formulations were prepared using Cheddar, Mozzarella and Paneer whey alone and in combination with normal fermentation as well as additional fermentation. The developed sportsman drinks were evaluated for nutritional quality with special reference to amino acids, viscosity and total plate count along with sensory response during two month storage. The results regarding hedonic response elaborated highest consumer acceptability of sportsman drink having Cheddar whey with additional fermentation. Drink having Cheddar whey with additional fermentation was further selected on the basis of nutritional, physico-chemical and sensory profiling for biological evaluation. Biological evaluation of selected sportsman drink (T4) revealed highest total digestibility (96.71±1.65%), biological value (98.01±1.55%), net protein utilization (87.31±0.86%), protein efficiency ratio (3.42±0.09), net protein ratio (5.91±0.08%) and protein digestibility corrected amino acid score (97.57±2.01%). From the instant research, it is concluded that whey based drinks have a great potential to improve the gut health and muscular mass required by the sportsman.