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Maintenance Assistance for Object Oriented System Mafoos

Thesis Info

Author

Usman Saeed

Supervisor

Abdul Qadus Abbasi

Department

Department Institute of Information Technology, QAU

Program

MSc

Institute

Quaid-i-Azam University

Institute Type

Public

City

Islamabad

Province

Islamabad

Country

Pakistan

Thesis Completing Year

2014

Thesis Completion Status

Completed

Page

75P

Subject

Information Technology

Language

English

Other

Call No: DISS / MSC / IT /241

Added

2021-02-17 19:49:13

Modified

2023-02-17 21:08:06

ARI ID

1676719215804

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ڈا کٹر احمد عبدالستار الجواری

ڈاکٹر عبدالستار الجواری
عربی زبان کے عاشق شیدائی اور اسلامی علوم خصوصاً قرآنیات کے خادم کی حیثیت سے ڈاکٹر احمد عبدالستار الجواری کا نام عرب کے علمی حلقوں میں تعارف کا محتاج نہیں۔ ۲۲؍ جنوری ۸۸؁ء کو وہ نماز جمعہ کی تیاری کررہے تھے کہ اچانک ان کا پیمانہ عمر لبریز ہوگیا، انتقال کے وقت ان کی عمر ۶۲، ۶۳ سال تھی اور وہ علم کے بام عروج پر پہنچے ہوئے تھے۔
وہ ۱۹۲۵؁ء میں بغداد کے قدیم تاریخی محلہ کرخ میں پیدا ہوئے، اس محلہ کے خانوادے اور گھرانے آج بھی قدیم عربی روایات و خصوصیات کے حامل ہیں، ڈاکٹر احمد نے بھی ایک شریف و معزز خاندان میں آنکھیں کھولیں، بی اے تک کی تعلیم بغداد میں حاصل کی اور طہ الراوی، مہدی البصیر، عبدالوہاب عزام اور زکی مبارک جیسے ممتاز اساتذہ سے استفادہ کیا، بعد میں قاہرہ سے ایم اے کیا وہاں ان کو طہ حسین، احمد امین، احمد الشائب، مصطفی السقا اور امین الخولی جیسے مشاہیر فضلا کی عنایات بھی حاصل رہیں۔ تعلیم کے بعد وہ عراق کی مختلف اعلیٰ تعلیمی و انتظامی ذمہ داریوں سے عہدہ برآ ہوتے رہے، ۱۹۷۹؁ء تک وہ کئی محکموں کے وزیر بھی رہے لیکن یہ انتظامی سرگرمیاں ان کی علمی و تحقیقی راہ میں کبھی حائل نہ ہوئیں، عالم عرب کے اہم سمیناروں اور باوقار علمی مجلسوں میں برابر شریک ہوتے رہے۔ ان کے مقالوں اور خطبوں میں عموماً اسلامیات اور امت عربی کے مسائل زیر بحث آتے جو علمی متانت و سنجیدگی کی وجہ سے بڑی توجہ سے سنے جاتے۔ ان علمی خدمات کے اعتراف میں ۶۵؁ء میں ان کو عراق کی المجمع العلمی کا رکن بنایا گیا، بعد میں وہ دمشق اور قاہرہ کی علمی اکیڈمیوں کے بھی رکن مقرر ہوئے، ۶۹؁ء میں عرب کی یونیورسٹیوں اور کالجوں کے اساتذہ کی انجمن اتحاد معلمین عرب...

العلامة المفكر البروفسير عون الشريف قاسم السوداني: حياته وفكره ومؤلفاته

This research work emphasizes on the biography, publications and contributions of the Sudanese prominent scholar ‘Aun al-Sharif Qasim who born in the North of Al-Khartoum, the capital of the republic of Sudan in 1933 A.D. He wrote many books in Arabic language and his famous book “A Dictionary of Colloquial Dialect in Sudan” specially deals with the studies on the Sudanese Colloquial Arabic language and its impact on the literary Arabic language. Likewise he wrote in literature and language and enriched his scholastic life with many publications. This research work tries to convey the most important book and to give a short thought on it.

Characterization of Maize Germ from Various Hybrids and Use of its Components for Value Added Baked Products

Maize germs from six promising locally grown hybrids, namely Poineer-32-F-10 (P-1), Poineer-32-B-33 (P-2), Monsanto-6142 (M-1), Monsanto-6525 (M-2), Rafhan- 2331 (R-1) and commercial were characterized for proximate composition, selected minerals, amino acid & fatty acid profiles and tocopherols. Based on the germ recovery and compositional analysis, one best hybrid germ, Pioneer 32-F-10 (P-1), was selected for further analysis and product development. Refined maize germ oil (MGO) from selected hybrid, was analyzed for various physical and chemical characteristics. The MGO was evaluated for cake preparation through blending with normal shortening at different levels. Moreover, defatted maize germ (DMG) meal was subjected to biological and safety evaluation using Sprague Dawley rats. Later, DMG flour was blended with wheat flour in different combinations; evaluated for functional properties, textural analysis (SMS Texture Analyzer) and Farinographic behavior. Flour blends were further used to develop value-added products like bread and cookies. Germ recovery from the experimental hybrids ranged from 6.31-7.68%, while the highest germ yield was observed in P-1 hybrid. Germ samples were found to be nutrient dense; crude protein 16.34-20.96%, crude fat 32.10-38.80%, crude fiber 2.63-4.79%, ash 3.08-4.94%, α-tocopherol 4.63-9.68 mg/100g and γ-tocopherol 29.52-35.51 mg/100g. The germ samples were rich in polyunsaturated fatty acids (46.74- 58.00 g/100g) and essential amino acids (33.30-39.04 g/100g). Additionally, in germ samples, minerals like P (1.06-1.79 g/100g), K (1.19-1.64 g/100g), Mg (0.43- 0.78 g/100g) and Fe (9.08-14.46 mg/100g) were in substantial amount. MGO from selected germ (P-1) was successfully incorporated in cake recipe with high sensory quality. Defatted maize germ (DMG) meal was found to be considerable source of protein (32.1%), dietary fiber (31.87%) and allied minerals. In the experimental rats, in-vivo protein quality of DMG flour was: 87.10±0.78% true digestibility, 76.70±1.25% net protein utilization, 88.06±o.67% biological value, 5.12±0.21 net protein ratio and 2.15±0.03 protein efficiency ratio were significantly higher than that of wheat-based diet and comparable with casein. Favorable impact of DMG flour on serum biochemical profile was observed; cholesterol, triglyceride, LDL and glucose levels decreased up to 6.80, 12.45, 16.19 and 6.50 %, respectively. DMG flour resulted in improvement of functional properties of DMG flour-wheat flour blends with special reference to improved water & oil absorption capacity, gelling and emulsion properties; revealed its worth in food preparations. Protein and fiber enriched cookies and breads were prepared up to 15% wheat flour substitution with DMG flour. Consumer response to purchase defatted maize germ flour fortified cookies was very positive e.g. 64% of the respondents said that they would prefer to purchase.