آہ شاہ صاحب !
جناب شاہ معین الدین احمد ندوی ناظم دارالمصنفین اور اڈیٹر معارف جو شاہ صاحب کے نام سے یہاں یاد کئے جاتے اب اپنے پاک دل، پاک ذات اور پاک صفات کے ساتھ آغوش رحمت الٰہی میں ہیں۔ ۱۳؍ دسمبر ۱۹۷۴ء کو جمعہ کے روز اپنے تمام روزمرہ کے معمولات میں مشغول رہے، دس بجے دن کو بال بنوایا، غسل کیا، کھانا کھایا، جمعہ کی نماز پڑھی، ڈھائی بجے تک عاجز راقم سے ملاقات رہی، اخبار پڑھتے پڑھتے سوگئے، گہری نیند سوئے، چار بجے اٹھے، اپنے ایک دیرینہ ہم جلیس مولوی عزیز الرحمن صاحب کے ساتھ بیٹھے باتیں کرنے لگے، عصر کی نماز کے لئے وضو کا پانی منگوایا، کرسی سے اٹھ کر وضو کے لئے اٹھنا چاہتے تھے کہ زمین پر گرگئے، خیال ہوا کہ بے ہوش ہوگئے ہیں، ان کے دوست ڈاکٹر عبدالحفیظ انصاری بلائے گئے تو انھوں نے اعلان کیا کہ وہ اﷲ کو پیارے ہوئے، وہ نہ بیمار پڑے نہ سکرات کی تکلیف ہوئی، نہ کسی کو کچھ خدمت کرنے کا موقع دیا، ایسا معلوم ہو (کہ زمین پر سے یکایک اٹھالئے گئے اور دارالمصنفین کے درودیوار کو اداس نہیں، بلکہ روتا چھوڑ گئے، ان کی وصیت کے مطابق ان کی میت، ان کے وطن ردولی دارالمصنفین کے کارکنوں اور ان کے قدر دانوں کے جلو میں لے جائی گئی، جہاں وہ چودھری خلیل احمد کی مسجد کے احاطہ میں سپرد خاک کئے گئے۔ اللھم اغفرلہ و الرحمۃ و ادخلہ الجنۃ۔
ان کی رحلت دارالمصنفین کے لئے حقیقی معنوں میں جانکاہ حادثہ ہے، استاذی المحترم مولانا سید سلیمان ندوی نے دارالمصنفین کو چھوڑا تو مولانا مسعود علی ندوی کا انتظامی سلیقہ، مولانا عبدالسلام ندوی کی علمی شہرت اور اس ادارہ سے خود جناب شاہ صاحب کی شیفتگی بروے کار رہی، عاجز راقم کو بھی اس کی خدمت میں گیارہ سال...
The personality of Allama Iqbal is the integral part of the religious and national thinking of the Muslims of subcontinent, and for Pakistanis along with a religious thinker he is also the person who gave the idea of Pakistan. Because of this legacy Iqbal is considered as the founder of a school of thought in Pakistan's academic atmosphere. The magnitude of this position and importance is evident from the fact that the people of different intellectual backgrounds and ideologies have been seeking evidence from Iqbal in support of their arguments. So even the proponents of socialist ideology or the holders of the thought of negating the legal status of Hadeeth have tried to prove Iqbal as a torch bearer of their stance and saw their struggle as a continuation of his (Iqbal’s) thinking. But it is a general rule that a person, especially the one who is a prominent figure and there are a lot of themes that are present in his thoughts, cannot be judged on the basis of only some of his works. So declaring Iqbal as the negator of legal status of the Hadeeth because of some of his writings is not a fair academic activity. This paper would study the actual view of Iqbal about the legal status of Sunnah as well the place of Prophethood in his thoughts and try to figure out whether his stand in this regard is in accordance with the traditional concept o1r it is different and if it is different then how much is it different?
Present research was conducted to synthesize xylanase enzyme by Aspergillus niger using local agricultural wastes/by products for its utilization in baking industry. Wheat bran, corn cobs and sugar cane bagasse were used as carbon source at different concentrations i.e. 2.5, 3.0 and 3.5% employing submerged fermentation. The factors like temperature, pH and incubation time affected the xylanase synthesis significantly at various levels of substrates. The outcomes of the fermentation process showed that culture conditions i.e. 30°C, pH 5.5, 72 hrs & 3% substrates concentration were optimum for xylanase production. Wheat bran showed maximum xylanase activity 78.03±2.73 IU/mL followed by corn cob, 60.03±1.83 IU/mL and sugar cane bagasse 44.03±1.98 IU/mL. Large scale production of xylanase was carried out using wheat bran as carbon source at preoptimized conditions. Purified enzyme showed the specific activity of 613.13 IU/mg protein as compared to crude enzyme 41.85 IU/mg protein. Characterization of xylanase indicated that pH 7.5 and 55°C were optimum for maximum activity. As the ultimate goal was to apply xylanase in food products i.e. bread, so it was subjected to efficacy studies using experimental poultry birds. It is deduced that values for body growth performance, serological and hematological parameters were within normal ranges showing the safety of enzyme. In order to assess the potential of xylanase in bread making; a comparative study was conducted in which enzyme was applied in various doses at two different stages i.e. tempering of wheat kernels before milling and mixing of dough. Xylanase addition modified the rheological attributes of dough, especially farinographic, mixographic and amylographic characteristics. Furthermore, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency. It is concluded from the rheological and allied characteristics that enzyme addition improved the dough handling properties. Bread volume was increased in response to xylanase addition during tempering up to 600 IU/kg and during mixing stage up to 800 IU/kg. Additionally, specific and relative volume increased whereas, density decreased in response to xylanase application. Moisture retention capacity of bread samples also improved as a result of enzyme treatments. Lastly, sensory evaluation was conducted to study the effect of xylanase treatments on the external and internal characteristics of the bread. Enzyme treatments resulted in marked improvement in these traits, though in most of the cases, T3 (600 IU/1kg) showed better performance. The statistical results indicated that addition of xylanase during tempering is more beneficial and cost effective in enhancing the hedonic response as compared to mixing. In the nutshell, wheat bran at 3% concentration can be used as a potential carbon source for the production of xylanase enzyme under pre-optimized conditions. Overall, improvement in dough handling characteristics and bread quality traits indicates that xylanase has potential to be used in the baking industry.