مولانا عبدالحق مدنی
دوسرا حادثہ مولانا عبدالحق صاحب مدنی کی وفات کا ہے، وہ ہندوستان کے ممتاز علماء میں تھے، ان کی پیدائش تعلیم و تربیت اور نشوونما مدینہ طیبہ میں ہوئی تھی، اس لیے مدنی کہلاتے تھے۔ دینی علوم میں مہارت کے علاوہ عربی زبان و ادب میں اہل زبان کی جیسی بصیرت حاصل تھی، مرادآباد کی شاہی مسجد کے مشہور مدرسہ میں درس و اہتمام کی خدمت انجام دیتے تھے، اور ادب یہ مدرسہ ان ہی کی بدولت چل رہا تھا، اﷲ تعالیٰ دینی علوم کے اس خادم کو عالم آخرت کی سربلندی سے سرفراز فرمائے، اب زمانہ کے اثر سے ہماری دینی درسگاہوں کا رنگ بھی بدلتا جاتا ہے، اور نئے علماء میں وہ روح نہیں پیدا ہوتی جو پرانے علماء کا طغرائے امتیاز تھی، اس لیے ان میں جو یادگار مٹ جاتی ہے اس کا بدل نہیں پیدا ہوتا۔ (شاہ معین الدین ندوی، ستمبر ۱۹۵۵ء)
ABSTRACT: Peanuts may be consumed in a variety of processed forms like roasted, raw and processed etc. And represent as a multimillion dollar crop worldwide with many potential dietary benefits as it contains high protein and health effective oils. Objective: The present investigation was planned to evaluate thephysio-chemical properties of peanut milk yogurt by the addition of different concentration of peanut milk (0 %, 10 %, 20 % and 30 %), skimmed milk liquid (60 %, 70 %, 80 %, and 90 %), skimmed milk powder (9 %) and sugar (1 %). Methods: The physico-chemical tests (pH, acidity, moisture, ash, fat, protein, syneresis, and viscosity) were examined after every 5 days of interval for a period of 15 days at 4 ºC. Results: The results of physico-chemical analysis revealed that pH, ash, fat, protein and viscosity decrease during storage period where as acidity, moisture and rate of syneresis increased during storage. Treatment T1 (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness. Conclusions: It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt. The storage had significant effects on all physico-chemical parameters. Treatments had significant effect on all physico-chemical parameters
The purpose of this study was to explore the nature of principal's facilitation of school-based professional development of teachers at Whitestone School in Karachi. This study was guided by the qualitative research design. Data were collected in a private school, in which school-based professional development existed. Face-to-face interviews were conducted, audio-taped, and transcribed. Findings from this study showed that some strategies of school-based professional development as mentoring, coaching, teacher performance appraisal, micro-teaching, conducting workshop, and observation existed at Whitestone School. Based on the findings, several ideas have been discussed. Principal, heads of departments, and teachers defined the professional development as an ongoing process, and school-based professional development as one of the most effective way for developing teaching and learning. Research participants believe that school-based professional development should start from need identification of teachers. It is a tool which helps in identifying the teachers' learning needs and suggests relevant educational courses or activities to the employees to improve their work productivity. Research participants generally noted that quality professional learning and concrete changes only happen in the school, which has strong facilitation towards the principal, heads of departments, and senior teachers. Although they consider that the focus of control of professional development may change from imposition by others to allowing teacher the ownership of professional development. A dissemination of good practices should be done through sharing and developing within the school an atmosphere of mutual trust and respect among teaching staff. Close partnership between colleagues is an important factor to establish collaboration and trust between individuals in the school Implications for school, principal and research have also been discussed. The workload of the principal can be reduced if the position of a vice-principal is introduced in the school to complement the work of the principal. The Principal should provide the time for heads of departments and teachers to acquire the requisite knowledge and skills to do their jobs for meeting the new quality of schooling. Moreover, the principal should be trained as a mentor, a coach for better facilitation of school-based professional development of teachers in the school.