آئی ہجر دی لمی رات
میرا دل دلیلاں وات
ہر ویلے شیطان ابلیس
دشمن بیٹھا لا کے گھات
تیری یاد ستاندی اے
آوے جد موسم برسات
اکھیں تکدیاں رہیاں نیں پر
کر نہ سکے دل دی بات
بُھکھ دنیا تے ننگیاں کردی
سب توں وڈی ایہہ آفات
شادی دا ہُن ویلا آیا
گھڑا وجائو، نال پرات
دل حنیف دا انج کردا اے
پڑھدا رہاں نبیؐ دی نعت
The dictionaries have played a vital role in understating and preserving any language. Arabic is a Semitic language; it has a large, deep and rich history. The Arabs have always tried to keep the Arabic language safe, but all these efforts were verbal, they did not have a tradition of writing in pre Islamic era. After the Islam they focused on writing and began the writing activities such as: exegesis of Quranic verses, Hadith and explanation of some difficult words used in Quranic verses. In the 2nd century, the first initial stage of Arabic dictionary writing began with the efforts of Al-Khalil, who is considered as a founder of Arabic dictionary writing. After that, language scholars created a great work in promotion of Arabic dictionary. Of these scholars Ibn Manzoor who sacrificed his life for the preserving Arabic language through his writing and research. And his valuable and great benefit book (Lisan-al-Arab) which is considered one of the most important source on said subject. In this Paper, we have presented an introductory and detailed study of his said book, So that Urdu readers can benefit from this scholarly investment.
In order to study the effectiveness of Calcium chloride treatments on postharvest quality and storage behavior of “Surkh” cultivar of loquat, fruit was dipped in three concentrations (1%, 2% and 3%) of Calcium chloride for two minutes and stored in soft board cartons at 4 ̊C in a cold store for 10 weeks period. The fruit was harvested at mature ripe stage, clipped, sorted and washed before applying the treatments. Changes in weight loss, firmness, total soluble solids (TSS), browning index (BI), ascorbic acid, titratable acidity (TA) and relative electrical conductivity (REC) were studied. One percent CaCl2 did not affect quality parameters of the fruit compared to control treatment, whereas, 2% and 3% CaCl2 retained maximum firmness, TSS, ascorbic acid content reduced browning index (BI) , relative electrical conductivity (REC) and weight loss up to 4-5 weeks.