پاکستانی دستور میں حکمرانوں کا تصور استحقاق اسلامی تعلیمات کی روشنی میں

Constitution is the basic code of every state system. There are laws for state administration, discipline and rulers in constitution. There are some privileges for the rulers in the Pakistani constitution. Among the privileges that Pakistani rulers have, laws of exception, protocol and luxury packages or facilities are included. In Pakistani constitution, the rulers also enjoy these privileges and according to the rules and regulation of parliament and senate. Our Constitution does not provide Parliamentarians any specific immunity against criminal actions as has been granted to the President as well as the Prime Minster. The only specific protection enjoyed by a Minister/Prime Minister is for official actions under powers of their office. The right of lessen or amendment in Sharīʻah penalty of the President of Pakistan is not right according to the Islamic Sharīʻah. But he can utilize honorary rights in criminological penalty. The Governor has the authority to dissolve the Provincial Assembly under certain circumstances during the emergency situation. If the ruler uses the option of freedom of opinion with deception, dishonesty and contempt of court then he should also be answerable. Sometimes rulers misuse their privileges and even exceed their powers. Discretionary options of the rulers must be under public interests. Such privilege rules must be amended which reflect inequality between rulers and masses. It is necessary to put the honorary rights of rulers under logic and there must be a law of behold for the unlawful usage of authority, so that the bad utilization of these laws can be prevented. Such reserved rights must be amended which enhance the concept of un-equity between the rulers and public. For the better administration harmony among the public and administration is necessary. In this research paper we will analyze the concept and importance of privileges mentioned in the Constitution of Pakistan in the light of Islamic teachings.

Development of Food Grade Colloidal System for Delivery of Vitamin a and D

Nutritional deficiency of vitamin A and D is causing a lot of problems in the world. It is estimated that about one billion people worldwide are either vitamin D deficient or have insufficient vitamin D intake. In Pakistan about 85% of both pregnant and non-pregnant mothers have been found vitamin D deficient. Apart from this, 5.7 million children below 5 years of age and 42.5 % women were identified as vitamin A deficient in Pakistan. Being food fortification or supplementation a best approach, the food manufacturers are interested in fortifying their products with vitamin A and D. As both vitamins are restricted to fats and oils due to their non-solubility in water. Nanoemulsions are ideal solution to address this problem because this technique enhances the solubility, kinetic stability, bio efficacy and bioavailability of encapsulated material due to their smaller size. The purpose of present study was to fortify beverages with nanoemulsions of vitamin A and D. The nanoemulsions were prepared by using food grade surfactants (Tween 80 and soya lecithin), deionized water and vegetable oil (olive and canola oil). Preparation conditions for beta carotene and vitamin D nanoemulsions were optimized using response surface methodology. These nanoemulsions were further characterized against different physico-chemical parameters. In vivo study was carried out on animal model to investigate the safety of nanoemulsions. The nanoemulsions based delivery system was used to fortify the beverages with these vitamins. The results manifested that, ideal optimum preparation conditions for beta carotene nanoemulsions were 6.07% surfactant, 4.19 minutes homogenization time and 6.50% oil contents. For vitamin D nanoemulsions, optimum preparation conditions were 4.82 minutes xxii xxii homogenization time, 0.67 surfactant to oil ratio (S/O) and 7% disperse phase volume. During two months of storage studies, these nanoemulsions remained stable against phase separation and creaming. Moreover, droplet size of nanoemulsions stored at 4 °C slowly increased as compared to nanoemulsions stored at 25 °C. Additionally, p-Anisidine value of the vegetable oil (canola and olive oil) incorporated into nanoemulsions were significantly lower as compared to free vegetable oil. These nanoemulsions were stable against droplet aggregation and phase separation over a wide range of pH (2-8), salt concentration (50-400 mM) and temperature (30-80°C). During toxicity study, bi-nuclear assay, multinuclear assay and comet assay did not showed any toxic effect of nanoemulsions on animal models. During last part of study, vitamin beta carotene and vitamin D fortified model beverages was developed successfully. Hence, nanoemulsions based delivery system can be used for fortification of aqueous products with fat soluble vitamins and other nutraceutical compounds.