روائع التشبيه في معلقة الملك الضليل امرئ القيس

There are two major parts of Arabic literature i.e. Prose and poetry. Arabic poetry has a great value among the critics and the literati. A series of seven poems known as Muʽallaqāt Sabʽa or ʽAšhara have a great deal in the Arabic poetry. These are the collection of seven or ten long poems that are considered as the excellent work of the pre-Islamic era known as Jāhilīya ages. These poems had been presented in the annual fair of Okaz on the occasion of pilgrimage and awarded to be the top class creative works. After that judgment, golden genres were written with silk and recited judgment, as well as taught consecutively up to date. The ancient Arabic literature is full of such like prized poems but the valuable position met to this compilation is unprecedented. Since the poets of these master pieces are among the most famous figures of the 6th century taken together, these poems provide a good picture of Budouin life besides its connotation of rhetorical semantics figurative devices are tricky during its studies. Metaphor, trope, allusive ironies, metonymies and many more colloquial figures of speech are to be observed in this renowned collection. This article deals with the rhetorical study of Muʽallaqa of Imru’ al-Qais, by identifying the magnificence of assimilation and critism on his poem, alond with the analysis and explanation of its objectives.

Occurrence and Variability of B-Vitamins in Spring Wheats

Wheat is a vital crop providing important nutrients for human diet along with certain B vitamins i.e. B 1 (thiamin), B 2 (riboflavin), B 3 (niacin) and B 6 (pyridoxine) which are very important for metabolic processes of body. These vitamins are concentrated in grain outer layer thus milling process affects these vitamins to a larger extent and may reduce their level. These losses can be maintained by making yeast leavened bread and a further increase in the level of these vitamins can be achieved by escalating bread fermentation time. The present study was designed to estimate the inconsistency in B vitamin concentrations in spring wheats, grains and milling fractions of wheat, and also to identify the storing up of these vitamins from the grain to the bread for identifying the wheat varieties of elevated nutritional quality. Vitamin B concentration of ten spring wheats was determined by high performance liquid chromatography (HPLC). Different fermentation techniques (short, long and sourdough fermentation) were applied for bread preparation. Effect of these fermentation techniques on level of B vitamins (thiamin, riboflavin, niacin and pyridoxine) was also examined by HPLC and the products were evaluated for their sensory characteristics. The resultant data were subjected to statistical analysis to check the level of significance through software Statistics 8.1. Pearson’s correlation was also applied to evaluate the interdependence of different parameters studied.