فراقؔ گورکھپوری
آج کل رگھوپتی سہائے فراق گورکھپوری پر بھی ماتم بپا ہے وہ اس دار فانی سے رخصت ہوئے تو اپنے ساتھ اردو شاعری کی بہت سی رعنائیاں اور جلوہ سامانیاں بھی ساتھ لیتے گئے، فانیؔ، اصغرؔ، جگرؔ اور حسرتؔ کے بعد اردو شاعری کے لال قلعہ کے تخت طاؤس پر بیٹھ کر وہی شاہجہانی کرتے رہے، زبان کی زور آوری، فن کی ہمہ گیری، احساسِ جمال کی مرقع آرائی، رومانیت اور کلاسکیت کی ہم آہنگی غزل گوئی کی آئندہ ساخت و پرداخت میں رہبری، کیفیت و حلاوت کی رنگ آمیزی اور اردو زبان کی بے پناہ محبت کی فراوانی میں وہ یگانۂ روزگار رہے، وہ خود کہہ گئے ہیں:
کچھ درد دے گیا ہوں زمانے کو اے فراقؔ
یہ سوچ کر کہ بعد میں یہ کام آئیں گے
(صباح الدین عبدالرحمن، اپریل ۱۹۸۲ء)
Today the big challenge for NEWS organization to well organize the news and well categorize the news in automatically no need the data entry people to enter and select the category and then based on the category and its sub-category they will be manually selected and enter the details and then after this the analysis will later on used for different aspects. The news is almost every second used in different sources of media in soft and hard. We use the both sources of the Pakistan News in dual languages English and Urdu both and process them and prepare them for machine learning and based on the Machine learning trained data we build a very effective and efficient model that can predict the title category of the news and category of description of the news. We use different machine learning algorithms and different features extraction finally we build the model using the machine learning algorithm with 89% accuracy with logistic regression.
Poultry industry plays a vital role in bridging protein gap by the provision of protein rich food across the world. Now a days, consumers are demanding foods free from any kind of drugs, pesticide and antibiotics residues. For the purpose, instant research was carried out to serve multiple purposes. The research study was divided into two phases; first phase deal with screening of antibiotics, pesticide residues in feed and chicken meat collected from different poultry farms of district Faisalabad, Pakistan. Moreover, the impact of different processing techniques on dissipation of pesticide residues were also studied in first phase. The second phase comprised of controlled antibiotic feeding trial and use of different processing techniques to study dissipation behaviour of antibiotics (enrofloxacin, ciprofloxacin, oxytetracycline, and doxycycline). From results of feed samples it was revealed that doxycycline was present in higher quantities followed by enrofloxacin, ciprofloxacin and oxytetracycline. However, Tylosin residues were recorded in least quantities (25.69±0.60 μg/Kg), whilst colistin residues were not detected in all the feed samples. Besides, presence of antibiotic residues in whole chicken showed alike trend as that of feed. Doxycycline was significantly higher than its MRL (100 μg/Kg) followed by oxytetracycline, ciprofloxacin, enrofloxacin and colistin. While tylosin residues were detected in least quantities in whole chicken. The results from pesticides study indicated that pesticides varied significantly in feed samples. However, higher quantities of endosulfan sulphate, α-endosulfan and β-endosulfan were observed. The DDE, γ-HCH and dieldrin contents were in lesser amounts with the exception of two farms. Bifenthrin, cyfulthrin, permethrin, cypermethrin and deltamethrin were also present but their amount varied significantly. Overall, organochlorines were more abundant as compared to pyrethroids. Among organochlorines, DDE and γ-HCH were present in lesser amounts. The statistical results revealed that pesticide residues varied significantly as a function of different poultry farms and processing conditions. The processing technologies like boiling, roasting, grilling and microwave heating were tested for their ability to dissipate pesticide residues. The roasting and grilling were most effective processing techniques in reducing pesticide residues. The processing reduces the residues up to the extent that most of them were falling within MRL (safe limit). The results from 2nd phase of the research explicated that the amounts of different antibiotics influenced as a function of processing technologies. Enrofloxacin residues were reduced as a function of roasting and boiling. The grilling of poultry meat was least effective in reducing the antibiotics residues. Overall, roasting was considered to be more effective approach to reduce antibiotic and pesticide residues. The processing techniques like boiling and microwave were statistically at par with each other in reducing the antibiotic residues but were less effective than roasting. It was also observed that oxytetracycline was decreased significantly in microwave processed thigh chicken meat. Grilling was found to be least effective in decreasing antibiotic residues in thigh part of chicken meat. It was deduced from present research that pesticide and antibiotic residues were significantly reduced with the processing techniques. However, whole food chain needs to be restructured and government and allied stakeholder should work together in controlling the menace of pesticide and antibiotic residues.