بدرالدین طیب جی
یہ خبر نہایت رنج و غم سے سنی جائے گی کہ ۲۸؍ دسمبر کو بدرالدین فیض حسن طیب جی نے نئی دہلی کی اپنی رہائش گاہ میں داعی اجل کو لبیک کہا، ان کا تعلق بمبئی کے ایک متمول خاندان اور سلیمانی بوہرہ جماعت سے تھا، یہ خاندان گجرات کے ساحلی علاقے کامبے سے منتقل ہوکر انیسویں صدی کے اوائل میں بمبئی میں آباد ہوا، بدرالدین طیب جی (۱۹۰۶ء۔ ۱۸۴۴ء) نے اس خاندان کی عظمت و وقار میں بڑا اضافہ کیا، وہ بمبئی ہائی کورٹ کے جج بمبئی لیجلسٹیو کونسل کے ممبر، انجمن اسلام بمبئی ایسوسی ایشن اور انڈین نیشنل کانگریس کے بانیوں میں تھے، ۱۸۸۷ء میں انڈین نیشنل کانگریس کا تیسرا اجلاس مدراس میں ہوا تو انہوں نے اس کی صدارت کی، غرض وہ اپنی اصلاحی، تعلیمی، سیاسی اور قومی خدمات کی بناء پر ملک کے ہر فرقہ و مذہب میں مشہور و مقبول تھے۔
بدرالدین فیض حسن طیب جی انہی نامور دادا کے نامور پوتے تھے، ان کی ولادت ۱۹۰۷ء میں ہوئی، سینٹ زیوینر کالج بمبئی کے بعد وہ حصول علم کے لئے آکسفورڈ گئے ۱۹۳۲ء میں انڈین سول سروس میں شامل ہوئے اور مختلف عہدوں پر فائر رہنے کے بعد ۱۹۶۷ء میں سرکاری ملازمت سے سبکدوش ہوئے، وہ ایک کامیاب اور نیک نام آئی۔سی۔ایس افسر تھے۔ وزارت خارجہ اور کامن ویلتھ کے سکریٹری اور انڈونیشیا، بیلجیم، جرمنی، ایران اور جاپان وغیرہ میں ہندوستان کے سفیر بھی رہے۔
۱۹۶۲ء میں وہ علی گڑھ مسلم یونیورسٹی کے وائس چانسلر مقرر ہوئے۔ یہ بڑا نازک اور سخت بحران کا دور تھا مگر طیب جی نے تین برس تک یہ عظیم اور بھاری ذمہ داری بڑے تدبر اور ہوش مندی سے انجام دی، وہ بڑے معاملہ فہم، اصول و ضابطہ کے پابند تھے، اپنی سخت گیری، نظم و ضبط کی پابندی اور یونیورسٹی میں...
The paper sets out to briefly discuss mental health challenges faced by Pakistani young women, and brings out an innovative solution through a multidisciplinary approach, i.e, socio-culturally situated low-cost digital intervention. The paper begins with an overview of mental health issues. It then sheds light on the scope of open education and innovation in Pakistan. Finally, through a reflective narrative approach, I have explored my personal journey of becoming a networked practitioner, and how an open educational website emerged to intersect the needs of Pakistani young women. Data is gathered from 137 reflective diary entries and analyzed through narrative analysis approach. Digital literacy and open networking practices have shaped my digital identity and allowed me to embrace open scholarship. Networking and collaboration have helped me filtering Open Educational Resources (OERs). Further, collaborative activities encouraged participants to become the co-producers of resource development. Overall, an adaptation of low-cost technology has potentially helped participants to reflect and embrace their personal identities.
The term bioactive components refers to non essential bio-molecules that are present in foods and exhibits the capacity to modulate one or more metabolic processes which results in the promotion of better health. Bioactive food components also have multiple metabolic activities allowing for beneficial effects in several diseases and target tissues. In millennia, dietary fiber is a collective term used for bioactive components which differ in their chemical structure and physico-chemical properties. It elicits a variety of physiological effects. Thus the present study was designed to characterize the bran of two oat varieties for physico-chemical properties and β-glucan. In addition, oat bran was further characterized for their structural and biological attributes and also observed the effect of processing techniques such as baking, cooking and extrusion on availability of β-glucan content. Moreover, the efficacy study was carried out to observe the effects of different levels of raw and processed oat bran on biological profile of blood of interpretonial Sprauge-Dawley rats. The results showed that bran of Avon variety contained high moisture content, crude fat content, ash content, protein content, crude fiber, TDF, SDF, β-glucan and extractability β-glucan than bran of oat variety Sargodha- 81. Different processing methods were used such as baking, cooking and extrusion to find out the maximum extractability of β-glucan. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Thus extrusion process appeared to be the best for the highest extractability of β-glucan. The structural analysis of oat bran of two oat varieties carried out through HPAEC-PAD revealed that the ratio of the amount of soluble and insoluble triose to tetraose in β-glucan fraction was 1.44 and 1.78, respectively for variety Avon. The ratio of the amount of soluble and insoluble triose to tetraose in β-glucan fraction was 1.49 and 1.77 in Sorgadhda-81. The major units were cellotriose and cellotetraose. Other units cellopentaose and hexaoses also existed but in minor fractions. Moreover, the cholesterol, LDL, triglycerides and glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. The diets containing raw and processed oat bran attenuated dyslipidemia and hyperglycemia in rats. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p<0.05) on appearance, mouth feel and overall acceptability. Hence, it could be concluded that substitution of oat bran in amount up to 30% in wheat grits porridge making could produce an acceptable product with a marketability potential. Conclusively, it is suggested that processed oat bran may be introduced in diet based therapy to control lifestyle-related disorders.