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Home > Effects of Social Media on Married Life [M. Phil Media and Communication]

Effects of Social Media on Married Life [M. Phil Media and Communication]

Thesis Info

Author

Dilawayz Muhahid

Department

UMT. Department of Media and Communication

Program

Mphil

Institute

University of Management and Technology

Institute Type

Private

City

Lahore

Province

Punjab

Country

Pakistan

Thesis Completing Year

2018

Thesis Completion Status

Completed

Page

83. CD

Subject

Social Sciences

Language

English

Other

English; Call No: TP 302.5 DIL-E

Added

2021-02-17 19:49:13

Modified

2023-02-19 12:33:56

ARI ID

1676714016930

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بشیر احمد چونچال

چونچال (۱۹۱۰ء۔۱۹۸۵ء) کا اصل نام بشیر احمد اور چونچالؔ تخلص کرتے تھے۔ چونچال سیالکوٹ میں پیدا ہوئے۔ (۵۳۴) ان کی زندگی عسرت اور عدم آسائش کا شکار رہی لیکن وہ اپنے وقت میں مشاعروں کے مقبول ترین شعرا میں شمار ہوتے تھے۔ ان کا ایک شعری مجموعہ ’’منقار‘‘ دوست پبلی کیشنز اسلام آباد نے ۲۰۰۰ء میں شائع کیا۔ جو طنز یہ ومزاحیہ شاعری پر مشتمل ہے۔ اس کتاب میں غزلیں ،نظمیں اور قطعات شامل ہیں۔ یہ مجموعہ ایک سو پچاس صفحات پر مشتمل ہے۔ اس کتاب کے آغاز میں کامران مسعود کا مضمون’’ابتدائیہ‘‘ اصغر سودائی کا مضمون ’’چونچال ایک منفرد شاعر ‘‘،انور مسعود کا مضمون’’سیالکوٹ کا واحد ظریف شاعر‘‘ اور ضمیر جعفری کا تبصرہ ’’کلام بولتا ہے ‘‘ شامل ہیں۔

’’منقار‘ کے علاوہ ان کا کلیات زیر ترتیب ہے ابھی تک ان کا مجموعی کلام دسیتاب نہیں ہو سکا۔

بشیر احمد چونچال عظیم مزاح نگار شعرا میں ایک امتیازی حیثیت رکھتے تھے۔ اس امر کے کہ وہ عصر حاضر کے مزاح نگاروں میں صفِ اول کے شاعر تھے انھیں وہ مقام و مرتبہ نہ مل سکا جو ان سے کم تر درجے کے شاعروں کو مل چکا ہے یا مل رہا ہے۔اصغر سودائی چونچالؔ کی عظمت کے حوالے سے رقم طرا ز ہیں:

اگر میں یہ کہوں کہ چونچالؔ اکبر الہ آبادی کے بعد دوسرا بڑا شاعر ہے ۔ جس نے فلاح قوم کا بیڑا اٹھایا اور ساری عمر اسی دشت کی سیاہی میں گزار دی تو ہر لحاظ سے یہ ایک ایسا دعویٰ ہو گا جس کی دلیل ان کا کلام ہے۔(۵۳۵)

اپنے مضمون’’سیالکوٹ کا واحد ظریف شاعر‘‘ میں انور مسعود چونچال سیالکوٹی کے حوالے سے لکھتے ہیں:

میں سمجھتا ہوں کہ سیالکوٹ کے واحد ظریف شاعر چونچال بھی عدیم المثال ہیں۔...

TOWARDS INTEGRATING REHABILITATION INTO HEALTH SYSTEMS THROUGH PROFESSIONAL REGULATION

Strengthening rehabilitation in health systems and integrating rehabilitation across all levels of care depends on a mix of strategies, however all depend on an appropriately trained, resourced and organized workforce. Indeed, among the ten areas for action described in the World Health Organization 2030 initiative is developing a strong multidisciplinary rehabilitation workforce that is suitable for country context, and promoting rehabilitation concepts across all health workforce education.   The rehabilitation workforce is constantly evolving as it strives to provide safe practices and treatment choices based on the best available evidence to improve function, promote independence and help people reach their maximum potential. However, barriers to this evolution include a lack of well-resourced training programs, variations in the competencies expected within the standard entry-level curriculum, limited opportunities for continuing professional development, geopolitical instability, competing demands for limited health budgets and persistent de-prioritization of rehabilitation.

Postharvest Pericarp Browning and Quality Management of Litchi Litchi Chinensis Sonn.

Litchi (Litchi chinensis Sonn.) is an important emerging fruit crop of Pakistan with good production potential. Rapid pericarp browning is the main postharvest issue which reduces its cosmetic and market value, limits its extended storage life and causes losses during its transportation and marketing. This integrated research was planned to check the influence of cultivars, harvest locations, exogenous application of chemicals such as oxalic acid, ascorbic acid, hexanal on pericarp browning and fruit quality of litchi under cold storage conditions. The experiments accordingly followed the experimental designs with factorial arrangements. The fruit were stored for 28 days with 7 days sampling interval to determine fruit weight loss (%), pericarp browning index; whereas, soluble solid concentrations (SSC), titratable acidity (TA), SSC: TA ratio and ascorbic acid were determined from juice samples obtained from pulp tissues. Moreover, total phenolics (TP), total antioxidants, activities of peroxidase (POD), catalase (CAT) and superoxide dismutase (SOD) enzymes were also determined at 7 days interval during cold storage in both peel as well as pulp tissues of litchi fruit. However, activities of polyphenol oxidase (PPO) enzyme and anthocyanin contents were determined only from peel tissues. The results of first experiment suggested that the cultivars and harvest locations significantly influenced pericarp browning and physico-chemical quality attributes along with the activities of antioxidative enzymes in litchi fruit. Fruit of litchi cultivar ‘Gola’ exhibited superior quality characteristics than ‘Serai’; while, litchi fruit harvested from Haripur location showed better quality than Lahore. Based on the results of the first experiment, litchi cv. ‘Gola’ fruit produced at Haripur location were selected for rest of the experiments. In second experiment, postharvest application of oxalic acid was tested on pericarp browning and fruit quality of litchi cv. ‘Gola’ fruit. Exogenous application of 2 mM oxalic acid delayed pericarp browning, maintained better physico-chemical attributes along with the higher activities of antioxidative enzymes (SOD and CAT) in litchi cv. ‘Gola’ fruit during cold storage. Third experiment was carried out to investigate the effect of postharvest application of ascorbic acid on pericarp browning and fruit quality of litchi cv. ‘Gola’ fruit. Application of 45 mM ascorbic acid improved fruit quality by maintaining better physico-chemical attributes and delayed pericarp browning along with higher activities of antioxidative enzymes (SOD and Abstract XX CAT) in litchi cv. ‘Gola’ fruit during cold storage. In fourth experiment, influence of hexanal fumigation on the storage life and pericarp browning of litchi cv. ‘Gola’ fruit was investigated. Hexanal fumigation could not control browning during cold storage period. Even control fruit showed less pericarp browning than hexanal fumigated fruit. However, among hexanal treatments, 250 μL treatment showed better fruit quality attributes by maintaining higher activities of antioxidative (CAT and SOD) and lower activities of PPO and POD enzymes. From above trials, best concentrations of different chemicals (2 mM oxalic acid, 45 mM ascorbic acid or 2 mM oxalic acid + 45 mM ascorbic acid + 250 μL hexanal) were screened and these were re-confirmed on cv. ‘Gola’ along with another commercial litchi cv. ‘Bedana’. Evidently, 2 mM oxalic acid was more effective in controlling pericarp browning, improving fruit quality and storage life of ‘Gola’ and ‘Bedana’ litchi fruits, as compared to other chemical treatments. Application of 2 mM oxalic acid suppressed the activities of pericarp browning enzymes (PPO and POD) and increased the activities of antioxidative enzymes (CAT and POD). In conclusion, 2 mM oxalic acid or 45 mM ascorbic acid were most effective in delaying pericarp browning and improving quality of litchi fruit (cvs. ‘Gola’ and ‘Bedana’) under cold storage conditions.