مرکزی کردار
مصنف نے ناول میں کرداروں کو اس طرح باہم گتھا بتایا ہے کہ سب آپس میں جڑے ہوئے ہیں۔ایک کے بغیر دوسرے کی کہانی مکمل نہیں ہوتی۔ کوئی بھی غیر ضروری محسوس نہیں ہوتا۔ سب کردار اتنے جاندار او رمتحرک ہیں کہ سب کے سب ہی مرکزی کردار معلوم ہوتے ہیں اور یہ اندازہ لگانا مشکل ہو جاتا ہے کہ ناول کا مرکزی کردار کون ساہے۔مگر چار ایسے کردا ر ہیں جن سے کہانی اختتام تک پہنچتی ہے۔ ایک اسسٹنٹ کمشنر’’ولیم‘‘ جو کہ انگریز ہے۔وہ خود کو ہندوستانی شناخت دینا چاہتا ہے او ر آخری دم تک ناکام رہتا ہے۔ایک جاگیر دار’’حیدر‘‘ جو اپنے باپ کے قتل کا بدلہ لینا چاہتا ہے اور منفی کردار کے طور پر ناطق نے ’’سردار سودھا سنگھ‘‘کو پیش کیا ہے۔ وہ ایک زمیندا ر ہے ،سکھ ہے اور آخر میں مولوی کرامت، جو کہ امام مسجد ہے،ان چاروں کرداروں کے گردکہانی گھومتی نظر آتی ہے۔مصنف ان چاروں میں ایک ربط قائم رکھتے ہوئے کہانی کو اختتام تک لے جاتا ہے۔آغاز سے آخر تک اپنے اندر بہت سی ان کہی باتیں لیے ہوئے ہے جن کو قاری محسوس کرتا ہے۔ کہانی کے آغاز سے ہی جو داستان بیان کی گئی ہے وہ غلام حیدر اور سودھا سنگھ کی دشمنی کی ہے۔پڑھتے ہوئے شروع میں یہ دونوں ہی مرکزی کردار معلوم ہوتے ہیں۔ پھر جب ’’ولیم‘‘کا مضبوط کردار کہانی میں شامل ہوتا ہے ۔وہ ان دونوں کی دشمنی سے الگ اپنی ایک ہی دھن میں نظر آتا ہے۔وطن سے محبت، اپنی زمین سے محبت اور اسی زمین کو اپنی زندگی مانتا ہے اور مرکزی حیثیت رکھتا ہے۔ اس ناول کے بہت سے کردار حقیقت سے قریب ہیں۔ جیسے ’’محمد علی جناح، لارڈ ماؤنٹ بیٹن، نواب افتخار ممدوٹ ‘‘اور ناول کے آخر میں مصنف خود بھی...
With the rise of Computer Science and the Internet, in particular, the Muslim world has shifted its dynamics on an industrial scale. Whether its alternative interpretations of Islam or questions about it, the Internet has been as all new medium to reach the masses. On the other hand, social intelligence has always been considered vital for understanding and managing soft-biometric traits of a person we are communicating. So what actually is social intelligence? Although it has always been a mystery to understand how humans interact with each other and explore the world in a global era. Learning ability, perceiving ability and adaptation to a new environment are usually linked with intelligence. The ongoing research in cognitive science has increased our understanding of intelligence. According to research, it has been clarified that it is not one or two factors that are responsible for intelligence but rather there is a range of abilities to determine social intelligence.
The objective of the present study was to isolate Bifidobacterium longum from infant faeces and elucidate its probiotic potential cereals based synbiotic beverage. B. longum BL-05 was isolated, characterized and encapsulated by using whey protein concentrate (WPC) and pectin (PE) as wall materials. Five bead formulations were prepared E1) 100% WPC, E2) 75% WPC + 25% PE, E3) 50% WPC + 50% PE, E4) 75% WPC + 25% PE and E5) 100% PE. The encapsulation was carried out by using extrusion method. The survival and viability of free and encapsulated B. longum was assessed through their resistance to Simulated Gastric Juice (SGJ), tolerance to bile salt, release profile in Simulated Intestinal Fluid (SIF) and storage stability during 28 days at 4oC. The microencapsulation provided better protection to B. longum BL-05 and encapsulated cells exhibited significant (p<0.05) resistance to SGJ and SIF as compared to free cells. E3 and E4 beads indicated more resistance to SGJ (at pH 2 for 2 h) and bile salts solution (2%) but comparatively slow release as compared to other bead formulations. Free cells lost their viability and exhibited sensitivity to gastrointestinal conditions whereas the viable cell count was > 6 log CFU/mL in all the encapsulated treatments. Additionally, free cells were not viable when stored at 4oC but microencapsulated cells revealed promising results during 28 days of storage at 4oC. Encapsulation efficiency, yield, size and textural properties (hardness, cohesiveness, springiness) of beads significantly increased as pectin proportion and total polymer concentration increased. SEM results revealed that E4 and E5 microbeads surface was more smooth and without visible wrinkles/shrinkage as compared to rest of bead formulations. On the basis of higher encapsulation efficiency and survival of B. longum BL-05, beads prepared with 75% WPC and 25% PE were selected for the development of oat and barley based synbiotic beverage with the addition of Lactobacillus plantarum as a co-culture. Significant variation was observed in physicochemical and microbiological analyses among treatments during 28 days of storage. Storage studies revealed a decreasing trend for pH, total soluble solids (TSS), vitamin C, water holding capacity (WHC), total phenolic content (TPC), antioxidant activity, viable cell count and sugars (glucose, fructose, maltose) while increasing trend was observed in acidity and organic acids (lactic acid, acetic acid). On the basis of overall acceptability, beverage developed with 50% oat and 50% barley were assigned highest scores by the panelists. The results established that extrusion using WPC and PE as encapsulating materials could be considered as one of the auspicious encapsulating materials for effective delivery of probiotics in food system. Combination of wall material showed a important strategy to improve the survival and viability of probiotics. Morover, utilization of oat and barley as prebiotics further enlightened the concept of synbiotic cereal base food products in the market.