سر فضل حسین
سر فضل حسین کا ماتم ملک کے گوشہ گوشہ میں برپا ہے، مرحوم کے سیاسی مسلک سے کسی کو کتنا ہی اختلاف ہو، مگر ان کی قابلیت، تدبر، بے خوفی، دلیری، ہردلعزیزی اور قومی بہی خواہی سے شاید ہی کسی کو اختلاف ہو، وہ ان حکومت پسندوں میں نہ تھے جو اپنی شخصی ترقی کو صرف اپنی خاندانی ترقی کا زینہ بناتے ہیں، بلکہ ان میں جو حکومت کا ساتھ دے کر اپنی سمجھ کے مطابق قوم و ملک کی بھلائی کرتے ہیں، مرحوم کا سب سے بڑا کمال یہ تھا کہ وہ جس محفل میں ہوتے تھے اس پر چھا جاتے تھے، وہ فطری لیڈر تھے اور دوسرے ان کے ساتھ چلنے پر مجبور تھے، وائسرائے کی کونسل کے ممبر ہوکر گویا یہ کہنا چاہئے وہ صرف ممبر نہیں رہے تھے، بلکہ اپنی دانائی، عزم، حسن تدبیر اور دلائل کی قوت کی بناء پر پوری کونسل کی عنانِ سیاست کے تنہا مالک تھے۔
مرحوم مرض دق کے بیمار تھے، پھر مجلسِ حکومت کی رکنیت سے علیحدہ ہوکر انہوں نے آرام نہیں کیا، بلکہ سیاسیات پنجاب کی الجھی ہوئی گتھی کو اپنی شبانہ روز کی محنت سے سلجھانے میں مصروف ہوگئے اور یہ ان کا کمال سمجھنا چاہئے کہ وہ ہندوؤں اور مسلمانوں کی ایک متحدہ سیاسی پارٹی بنانے میں کامیاب ہوگئے اور خود اعتمادی یہ تھی کہ ہر مخالف کوشش کو بے حقیقت سمجھ کر اپنے کام میں بے خوف لگے رہے، گوہم کو یہ معلوم ہے کہ اس متحدہ پارٹی کی پراگندہ اوراقِ کتاب کا شیرازہ کس نے باندھا، تاہم مرحوم کی مہارت فن کی داد دینی پڑتی ہے کہ خود شیرازہ بند کو بھی یہی محسوس ہوتا تھا کہ ان منتشر اوراق کا شیرازہ خود ان کی ذات ہے، پروردگار عالم ان پر رحمت فرمائے اور اپنے فضل و کرم سے...
Since Covid-19, there has been a rise in e-commerce and online brands' influence on consumer buying behavior. It is crucial to investigate the factors that impact online consumer purchase behavior. Applying the theory of reasoned action (TRA), our study seeks to assess the extent to which customer satisfaction and perceived risks build trust and how trust, consumer engagement, and ease of purchase would act as reasons for consumers to engage in e-commerce in Pakistan. Using data gathered from 400 respondents via a questionnaire, we have demonstrated the precise relationship between these six constructs. Results indicate that customer satisfaction positively influences trust while perceived risks negatively affect it and that trust and consumer engagement positively and directly impact purchase behavior. Online retailers should improve these factors and modify the online environment to increase sales from their e-channels and improve customer retention
Oil Blending has been expected as mainly important solutions in the production of vegetable oil with good quality storage Constance’s and most favorable fatty acid composition. The current study was carried out to identify the finest oil blend in terms of physicochemical properties between palm and olive oils. Laboratory experiment on the “Fortification of olive oil in palm oil to upgrade its quality, stability and acceptability” was carried out at Nuclear Institute for Food and Agriculture Tarnab, Peshawar and also at The University of Agriculture Peshawar KP-Pakistan during 2014-15. Olive/palm oils were treated in sole or admixture at various ratios. Samples were tested with potato food frying at monthly interval continued for three months. Data were recorded on Peroxide value (PV), Free fatty acids (FFA), Anisidine value (AV), Iodine value (IV), Color index (CI), Beta carotene (βC) and Fatty acid profile of the oils. The results showed considerable variations in all the studied parameters tested in different blends under various stress conditions. Maximum PV (10.76 meq/kg), FFA (2.44%), AV (2.29), IV (77.09 g/100g) and CI (0.609) were recorded in sole olive oil, while minimum PV (9.69 meq/kg), FFA (0.65%), AV (0.88), IV (53.40 g/100g) and CI (0.146) were noted in sole palm oil. The samples kept in sunlight showed maximum PV (12.82 meq/kg), FFA (1.32%) and AV (1.39), while maximum IV (63.10 g/100g), CI (0.371) and BC (11.30) value were observed in samples stored at ambient temperature. Storage conditions increased PV from 2.18 to 27.82 meq/kg, FFA from 0.88 to 1.47%, AV from 1.02 to 1.56, while decreased IV from 63.38 to 58.05 g/100g, CI from 0.392 to 0.337 and BC from 27.87 to 3.46.After the frying process, maximum PV (8.37 meq/kg), FFA (2.24%), AV (2.28) and IV (71.69 g/100g) were noted in sole olive oil, while minimum PV (7.05 meq/kg), FFA (1.32%), AV (1.28) and IV (51.01 g/100g) were recorded in sole palm oil. Maximum PV (12.44 meq/kg), FFA (2.12%), AV (2.10), CI (0.392), while minimum IV (53.11 g/100g) and BC (23.14) were recorded after 3rd frying. As saturated fatty acid, palmitic acid was higher as 4.70, 31.80, 26.77, 24.85, 21.77 and 19.94in OO, PO, 10:90%, 20:80%, 40:60% and 60:40% oil blends, respectively. While, Eicosadienoic acid was higher as 0.912, 0.905, 0.895, 0.889 and 0.880in PO, 10:90%, 20:80%, 40:60% and 60:40% oil blends, respectively. Oleic acid was higher as 44.897, 31.096, 26.17, 23.756, 18.020 and 18.885 in OO, PO, 10:90%, 20:80%, 40:60% and 60:40% oil blends, respectively. Saturated fatty acids decreased from 0.781 to 0.494, from i i 2.889 to 2.834, from 2.586 to 2.217, from 2.376 to 2.092, from 2.173 to 1.797, from 1.940 to 1.598 in OO, PO, 10:90%, 20:80%, 40:60% and 60:40% oil blends, respectively after 3rd frying. Unsaturated fatty acids decreased from 1.039 to 0.854, from 0.209 to 0.143, from 0.204 to 0.140, from 0.200 to 0.136, from 0.195 to 0.132, from 0.179 to 0.120 in OO, PO, 10:90%, 20:80%, 40:60% and 60:40% oil blends, respectively after 3rd frying. Cis fatty acids decreased from 15.77 to 8.47, from 8.73 to 7.10, from 7.35 to 5.97, from 6.69 to 5.63, from 6.88 to 2.76, from 5.47 to 4.49 in OO, PO, 10:90%, 20:80%, 40:60% and 60:40% oil blends, respectively after 3rd frying. Maximum appearance (6.90), taste (7.57), texture (8.00), color (7.67) and overall acceptability (7.56) were noted in 10:90% oil blend. It was observed that low temperature storage was beneficial for oil quality in addition to blending of OO:PO at 10:90% and 20:80% ratios showed low PV and FFA value. Fatty acid profile showed that it has high monounsaturated fatty acids conflicting to oxidation. It is concluded that OO:PO oils mixed at 10:90% and 20:80% ratios is more economical and acceptable for improving the quality and stability of edible oils.