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Relationship Between Innovative Work Behaviour With Communication Climate

Thesis Info

Author

Sumra Arif

Department

Longmans

Program

MSc

Institute

Quaid-i-Azam University

Institute Type

Public

City

Islamabad

Province

Islamabad

Country

Pakistan

Thesis Completing Year

2011

Thesis Completion Status

Completed

Page

64

Subject

Longmans

Language

English

Other

Call No: DISS/M.Sc PSY/561

Added

2021-02-17 19:49:13

Modified

2023-01-06 19:20:37

ARI ID

1676718950171

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حقوقِ انسانی کا اسلامی تصور

حقوق انسانی کا اسلامی تصور
ہر مذہب میں حقوقِ انسانی پر اپنے اپنے طریقہ کار کے تحت زور دیا گیا ہے، دنیا کے تمام مذاہب کسی نہ کسی طور پر حقوق انسانی کا پرچار کرتے ہیں ،حقوقِ انسانی کو اسلام میں جو اہمیت دی گئی ہے اس کا کوئی تصور اس سے قبل کسی شریعت یا معاشرے میں نہ تھا۔ اسلامی شریعت اس کی تلخیص کچھ یوں پیش کرتی ہے ’’ در دل کے واسطے پیدا کیا انسان کو‘‘ اگر کوئی محتاج ہو تو اس کی احتیاج دور کرنا ، اگر کوئی بیمار ہے تو اس کی عیادت کرنا، بیواؤں کی سر پرستی ،یتیموں کی پرورش، مجبورو معذور افراد کی دستگیری ، ان پڑھ لوگوں کی تعلیم کا انتظام ایسے ہمہ قسم انتظامات اور معاملات اسلامی شریعت میں بہترین عبادت کا درجہ رکھتے ہیں۔ اسلامی شریعت میں یہ تاکید ہے کہ کوئی ہمسایہ بھوکا نہ ر ہے، اگر خود پیٹ بھر کر کھا لیا اور پڑوسی بھوکا رہ گیا تویہ کھا نا ناجائز ہوگا۔
انسان کے حقوق کی ادائیگی اور ہر لحاظ سے انسانوں کا احترام کرنا اور ان کی عزت کا خیال رکھنا، اسلامی تعلیمات اس سے معمور ہیں۔ جو انسان حقوق العباد کی ادائیگی کے منصب رفیعہ پر متمکّن ہوتے ہیں وہ آسمانِ عظمت و رفعت پر آفتاب نصف النہار کی طرح چمکتے ہیں۔ یہ وہ انسان ہوتے ہیں کہ جو اپنے آرام و آسائش کو چھوڑتے ہیں اور بہ کمال ایثار دوسروں کے کام آتے ہیں۔ ایسے ایثار اور محب انسان و انسانیت لوگوں کو اسلام ِارفع مقام عطا فرماتا ہے اور ان کی رفعت وعظمت کا ذمہ دار ہوتا ہے۔ اگر ہم کو اپنے ماحول اور اپنے معاشرے میں غربت و جہالت ملتی ہے اور معاشرے میں ہم دیکھتے ہیں کہ ضرورت مند اور یتیم ومحتا ج موجود ہیں، اگر ہماری نگاہیں بداخلاقیوں...

علوم حدیث پر برصغیر کی اردو کتب کا تعارفی و تجزیاتی مطالعہ

The Hadith were account usually brief of the words and actions of the beloved Prophet, [May Allah Bless him and grant him peace]. As Such, they were subjected to intense security by generations of Muslim Scholars. The Principles to authenticate and document this literature along with it peculiar terminology called Usool-e-Hadith. This unique Science is a historic achievement of early Muslim scholars, having and history of centuries contributing to its evolution. In the opinion of the Late 'Allama Rashid Rida of Egypt, "The Indian Muslims are playing the leading role in the diffusion and dissemination of Hadith learning in the world to-day. As a matter of fact, according to him, but for the painstaking labour of the Indian Muslims towards the cultivation of the science of al-Hadith, it would have well nigh died down." A number of Scholars in the Indo-Pak sub-continent have produced an extensive work on the subject in Urdu language as well, during last century. My Research work focuses on analytical study of the same books on Usool-e-Hadith.

Impact of Dietary Fiber and Hydrocolloids on the Quality of Low Fat Cheddar Cheese

Low fat Cheddar cheese is the demand of present era, but lacks the quality and functionality of cheese. The quality defects can be overcome through various techniques including the addition of hydrocolloids and dietary fibers as fat replacers. The present study was aimed to produce low fat cheddar cheese using hydrocolloids (xanthan gum and guar gum) and dietary fibers (Inulin and resistant starch) in different combinations to improve its quality and functionality. Study was performed in three phases. In 1st phase, different levels of hydrocolloids and dietary fibers were evaluated to screen out the best levels on the basis of textural, functional and sensory parameters. In 2nd phase, the selected levels from 1st phase were evaluated in different combinations to select the best ones. In 3rd phase, the selected hydrocolloids and fibers and their combinations along with positive and negative controls were used to manufacture low fat Cheddar cheese. The cheese samples were ripened for 3 months and evaluated for physico-chemical, functional and textural profile, proteolysis, organic acids contents, scanning electron microscopy and descriptive sensory perception. Different levels of hydrocolloids and dietary fibers in phase-I showed significant effect (p<0.05) for all the parameters. Cheese hardness decreased on increasing the level of gums and increased on increasing the level of dietary fibers. Melt-ability and flow-ability showed the inverse relation to hardness. Maximum sensory scores were attained by xanthan gum @ 0.15%, guar gum @ 0.45%, inulin @ 0.5% and resistant starch @ 1% and were screened out for next phase. The combinations depicted significant impact on the parameters studied. Cheese having xanthan gum and Inulin were harder with least melt-ability and flow-ability as compared to others. On the basis of functional, textural and sensory parameters, samples XGS (xanthan gum, guar gum and resistant starch), GIS (guar Gum, inulin and resistant starch) and XGIS (xanthan gum, guar gum, inulin and resistant starch) were selected. In final phase, hydrocolloids and dietary fibers significantly (p<0.05) affected the physico-chemical and functional parameters of cheese. Maximum moisture (44.70%) was recorded in GC and the lowest (38.33%) in C+ve (full fat cheese). Maximum protein (29.24%) was recorded in C-ve and the lowest (26.81%) in C+ve due to more fat content. All the low fat cheeses have more pH and less acidity. pH decreased from 5.47-5.27 as a function of storage. GIS had maximum melt-ability (66.28 mm) and flow-ability (24.13) while negative control showed the least melt-ability (52.65 mm) and flow-ability (18.85) values. GC has hardness equal to full fat cheese and owing to more moisture to protein ratio, had more proteolysis, which was minimum in control samples. All the low fat cheese samples differed significantly (p<0.05) in organic acids content except formic acid and the concentrations of organic acids increased during ripening. Cheeses with different hydrocolloids and fibers showed different behavior in scanning. After 90 days of storage, less compact structure and more open spaces were visualized. On descriptive sensory evaluation, low fat cheese samples showed significant (p<0.05) differences for all the parameters. Scores for most of odor and flavor traits increased during ripening. However, for some texture attributes, declining trend was observed. Overall full fat cheese gained the maximum scores for all attributes. The principal components analysis and hierarchical cluster analysis also depicted the substantial discrepancy for sensory perception among the various low fat chees samples. Hence, from the study it concluded that low fat Cheddar cheese can effectively be manufactured by using guar gum alone and combination of guar gum, inulin and resistant starch with quality and functionality comparable to its full fat counterpart.