پرانے وقتاں دی گل اے کہ اک پہاڑ دے دامن وچ اک شخص رہندا سی۔ اوس کول بہت ساریاں مجھاں گاواں سن۔ مجھاں گاواں سارا دن ادھر اُدھر چر دیاں۔ شام نوں تھوڑی دیر پہلاں اوہ ددھ چوندا۔ اوس وچ بہت سارا پانی ملاندا تے کول دے شہر وچ جا کے ویچ آندا۔ اوہ ہر اک گاہک نوں آکھدا کہ ددھ خالص اے۔ ددھ ویچ کے ضروریاتِ زندگی دیاں چیزاں خرید دا تے گھر واپس آ جاندا۔
گاہک اوس نوں اکثر شکایت کردے کہ ددھ بہت پتلا اے۔ ایس وچ پانی نہ ملایا کر۔ کسے وی شکایت دا اوس اتے کوئی اثر نہ ہوندا۔ سگوں آکھدا کہ ددھ وچ پانی ہونا قدرتی امر اے۔ میں پانی نہیں ملاندا نالے ددھ کیہڑا سکا ہوندا اے۔ ایس طرح ددھ ویچدے اوس نوں بہت عرصہ گزر گیا۔ ہن اوہدے کول بہت زیادہ دولت وی آ گئی سی۔ اوہ کسے نوں کجھ وی نئیں سی سمجھدا۔ دن بدن لالچ ودھدا گیا تے اوہ ددھ وچ پانی دی مقدار وچ وادھا کرداگیا۔
اک دن اچانک اسمان اتے کالی بدلی اُٹھی تے اوس پورے اسمان نوں اپنے کلاوے وچ لے لیا۔ ہر طرف ہنیرا ای ہنیرا ہو گیا۔ اوہ بہت خوش ہویا کہ مینہ پوے گا۔ جس پاروں گھاہ زیادہ ہووے گا۔ گاواں مجھاں کھا کے زیادہ ددھ دیون گئیاں۔ بس فیر میرے وارے نیارے ہو جاون گے۔ اچانک بدل گرجیا۔ بجلی چمکی پہلاں ہولی تے فیر تیز بارش شروع ہو گئی۔ ایس دے نال اولے پین لگ پئے۔ ہر پاسے پانی ای پانی ہو گیا۔ پہاڑاں توں پانی سیلاب دی صورت وچ ایس شدت نال اوہدے پنڈ ول ودھیا کہ اوہدیاں گاواں مجھاں، گھر تے گھر دا سارا سامان اپنے نال بہہ کے لے گیا۔ ہن اوہدے کول نہ تے گاواں مجھاں سن تے نہ ای گھرتے نہ نقدی، اوہ...
Uses of tetra pack juices enhances the risk of diabetes and obesity. People were unaware of impact of fresh fruit juices on health. Objective: To compare the effect of tetra pack juices and fresh fruit juices on blood glucoselevels among healthy individuals Methods: 10 participants were selected using an internationalstandard Glycemic Index (GI) test protocol. After getting their fasting blood sample theywereinstructed to consume all the juice served in a period of 5 min. Further blood samples were takenat different intervals of time that is 0, 30, 60, 90, 120 and 150 minutes after consumption. Participants wereremained sedentaryduring each session. Blood was obtained by finger-prick and tested by the glucometer. Results: The glycemic index of Apple juice Nestle has the glycemic index of 95.87, Orangejuice Nestle has the GI value 93.78, Apple juice fresh has the GI value of 92.17 and Orangejuice fresh has the glycemic index value of 99.07, respectively Conclusions: Detailed study of glycemic index of tetrapack juices (Nestle Apple and Orangejuice) and fresh fruit juices (Apple and Orange juice) showed similar impact on the blood glucose level of healthy individual. In the study, both types of juices were found to be equally hyperglycemic (GI 70+) causing a fast rise in blood-sugarlevels, hence should not be given to diabetic patients
Some novel biodegradable polymer composites were synthesized, using polyolefin as a matrix with various natural polymers including chitosan, starch and carboxymethyl cellulose as biodegradable additives. The compatibility of the components was enhanced with different silane coupling agents. The materials were heat mixed in brabender plasti- corder mixer using roller rotor. During mixing, different temperatures were used to mix and decompose the initiator to start the grafting of silane and crosslinking of the polymer. The blended materials were hot pressed into sheets. The hydrolysis and the condensation reactions of silane were carried out in hot water at 95°C for 20 hours. After crosslinking reactions, the prepared sheets were dried in vacuum oven for 16 hours before characterization. The structural analysis of the non-crosslinked and crosslinked composites was carried out using Fourier Transform Infrared (FTIR) and Scanning Electron Microscope (SEM) techniques. The crosslinking reaction was confirmed by FTIR spectra, which revealed the important absorption peaks of siloxane (Si-O-Si) and Si-O-C bonds. SEM images also revealed that crosslinking has improved the dispersion and interaction between polymer and the additives. The degree of crosslinking as determined by gel content analysis was found to be directly proportional to the amount of chitosan in HDPE/chitosan composite. In LLDPE/starch/sepiolite composite, it decreased with high sepiolite loading. Thermogravimetric analysis showed higher thermal stability of the crosslinked composites. Differential scanning calorimetry showed decreasing trend of percentage crystallinity with increasing amount of additive. This behavior is associated to the network structure and the disorder of close packing of polyethylene chains. Rheological studies of crosslinked composites showed linear viscoelastic behavior with high complex viscosities (h*) and dynamic shear storage moduli (G`) reflecting a strong interaction between matrix-filler interphase and the elastic nature of the crosslinked samples. High tensile strength (TS) and reduced elongation at break (Eb) values were observed in all the crosslinked samples of HDPE/chitosan and HDPE/carboxymethyl cellulose composites. However, the TS and Eb values of non-crosslinked and crosslinked formulations for LLDPE/starch/sepiolite composite showed decreasing trends with high starch and sepiolite loading. Creep experiments indicated a small deformation in crosslinked composites, which showed that silane effectively coupled the immiscible components.