مولانا ابوالاعلیٰ مودودی
۲۲؍ ستمبر ۱۹۷۹ء کو مولانا ابوالاعلیٰ مودودی کی وفات سے یہ برصغیر ہی نہیں بلکہ پوری اسلامی دنیا بھی ایک ممتاز متکلم، ایک مضطرب مفکر، ایک دیدہ ور مفسر، ایک بے چین شارح دین، ایک قابل قدر ترجمان شریعت اور ایک بلند پایہ مصنف سے محروم ہوگئی۔
انھوں نے ۷۷ برس کی عمر پائی، ان گنت کتابوں کے مصنف ہوئے شروع میں ان کی تحریریں نکلیں تو جدید تعلیم یافتہ طبقہ کو محسوس ہونے لگا کہ ان میں وہ ساری باتیں ہیں جن کی تلاش ان کے ذہن کو ہے، جب وہ مغربی افکار کے ابلیس کی تلبیس سے دب کر اپنے تذبذب اور تشکیک کی بناء پر اسلام کو جامد اور غیر متحرک پارہا تھا تو اس کو مولانا مودودی کی تحریروں کے ذریعہ سے یہ احساس ہوا کہ کوئی اس کے تاریک اور منجمد ذہن پر ہلہ بول کر اس کو جھنجھوڑ رہا ہے، مولانا مودودی کی تحریروں میں شگفتگی بھی ہوتی، دلنشینی بھی، حرارت ایمانی کی گرمی بھی، نظر و فکر کی گرم جوشی بھی، منطقی دلائل کے یقین کی پختگی بھی، عالمانہ انداز میں کلام پاک اور حدیث کی جاندار تعبیر بھی، اسلام کے ناقدوں اور خصوصاً فرنگی معترضوں کے خلاف جارحانہ حملے بھی اور یورپی طرز فکر کی جرأت مندانہ تحدی بھی، اس لئے وہ شوق سے پڑھی گئیں، ان کا علم ایک بحرخار تھا، جس سے انھوں نے بقول استاذی المحترم مولانا سید سلیمان ندوی، ’’یورپ کے ملحدانہ افکار‘‘ کے خلاف ایک بند باندھنے کی کوشش کی اس میں ان کے قلم کی بے مثال قوت ان کا پورا ساتھ دیتی رہی۔
رفتہ رفتہ وہ ایک خاص مکتب فکر اور تحریک کے بانی قرار پائے جس سے صالح قیادت کے ذریعہ وہ مسلمانوں کی معاشرتی اور سیاسی زندگی میں طاقتور دینی روح دینی اخلاص اور دینی قدریں پیدا...
This study examines the economic conditions of Jews in Fatimid Egypt from the 10th to 12th centuries CE. Through an analysis of primary sources, the study provides a nuanced understanding of the economic and social factors that affected the Jewish community during this period. The study argues that while Jews in Fatimid Egypt enjoyed certain economic privileges such as their involvement in international trade networks and their exemption from some taxes, they also faced some social and political restrictions, including forced conversion and discriminatory laws in the era of some Fatimid rulers. Despite these challenges, the Jewish community in Fatimid Egypt demonstrated resilience and adaptability, developing a range of economic strategies to maintain their livelihoods and build social networks. These strategies included investment in trade and finance, engagement with the wider Muslim society, and the development of communal institutions. The study highlights the complexity of Jewish economic life in medieval Egypt, challenging simplistic assumptions about the economic conditions of minority groups in pre-modern societies.
Bio-preservation is the use of natural antimicrobial compounds from medicinal plants, herbs and spices and bacteriocins produced by lactic acid bacteria (LAB). The plants and spices produce various metabolites having antimicrobial activities against food spoilage and pathogenic micro-organisms. Some microorganisms including bacteria and fungi also produce several metabolites with antimicrobial potentials. The present study was aimed to characterize the extracts from selected plants and spices and bacteriocins from LAB as food preservatives through in-vitro activities, chemical profiling and food applications. The medicinal plants/spices (tejpal, green tea, thyme, cinnamon, nutmeg and black pepper) and LAB (Streptococcus thermophiles, Lactobacillus acidophilus, Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) were selected. Plants and spices were extracted and tested for antimicrobial, thrombolytic and antioxidant activities, biofilm and DNA damage inhibition, hemolytic and Ames assays. The ethanolic extracts of green tea and thyme were selected on basis of optimal levels of activities and characterized through spectroscopy for chemical profiling. The LAB were propagated and tested for their antimicrobial activity. The green tea and thyme extracts and bacteriocin producing LAB were added individually and in combinations in cheese and bread manufacturing to evaluate their role as food preservatives. The antibacterial potential of extracts showed the significant extent of the activity against B. subtilis and E. coli. The antifungal activity exhibited the highest antifungal activity by C. sinensis against A. niger and A. flavus. Antioxidant potential exhibited the highest phenolic and flavonoid content in C. sinensis and C. verum. The radical scavenging DPPH assay also showed the significant antioxidant capacity of selected plants. The cytotoxic evaluation through hemolytic assay and DNA damage protection showed no toxicity in any plant extract. The characterization through chromatography and spectroscopy confirmed the presence of phenolics, flavonoids and alakloids. The antibacterial assay performed to assess bacteriocins activity of selected LAB revealed their strong bacteriocins activity. The food application concluded that bacteriocins producing LAB alone or in combination with selected plant extracts can efficiently be added in cheese and bread as preservatives. It was concluded that the green tea and thyme as well as bacteriocins producing LAB has potential to act as food preservatives. They can provide remarkable preservation prospects, if added in combinations.