الروايات التاريخية الأندلسية بين الفن والواقع دراسة مقارنة بين الأدبين العربي والأردي

Comparative study is one of the most important aspects of literary criticism in literature. It helps us to discover what differentiates the work of different writers in different literatures. It clarifies many important aspects which may have been left unnoticed while studying independently. It opens many vistas of literary research. In the present dissertation an effort has been made to compare Jurj฀ Zayd฀n, M฀r฀f al Arnaw฀t, Abdul Hal฀m Sharar and An฀yatull฀h Al-Tamash as historical novelists because most of these writers considered as pioneer of historical novels, while everyone is at top list in novel writing in respective country. The present work on a comparative study of historical novelists of Arabic and Urdu literature (about Spanish Era) may, perhaps, be the first research work in Arabic on four writers belonging to four different climates, cultures and origins by any University in Pakistan In this research work you will find out, the similarities and differences in the narrative techniques of writers in their novels and how these writers creates a conformity between romance and real history through literary innovation. In what way they represent the distinctive individualities and civilizations of a particular era. What aspects of theme, characterization and various narrative techniques they use to make the historical novel an attractive and coherent representation of the social and political life. There is a certain connection and dependence on history but using imagination how they contributes to color the descriptive details with romantic flavor. You will find out whether these writers work subordinated to history or distorting history. History tells us what really happens and fiction relates what can happen. In the historical novel the writer tries to create a coalition between history and fiction. In this research you will find that coalition.

Extraction & Exploration of Zein Protein As Potential Encapsulating Material

Maize is third important cereal crop in Pakistan and is used for both feed and fodder purpose. It is a good source of protein which is not only important in the human body but also widely used in the industry. Zein is a valuable maize protein that is hydrophobic in nature. It has potential use in different industries. The objective of research was to extract and explore potential of zein as an antimicrobial agent, moisture barrier and as an encapsulating material. In present study, zein was extracted from five different indigenous maize varieties by using three different concentration of ethanol (60%, 75% and 90%). The extracted zein was characterized to check its functional properties, antioxidant activity and antimicrobial activity. Zein is used for encapsulation of bioactive compounds and essential oils. Ginger oil was encapsulated in zein and zein/gum Arabic combination. Ginger oil has been used for many times as medicine. Its compounds are important for curing different diseases especially gastrointestinal diseases. The encapsulated material was then characterized by different analysis for structural properties and morphological properties.Controlled release of oil from nanocapsules was also determined. The encapsulated material was used in product development to evaluate its availability. The product was analyzed for different parameters and its dough rheology was also checked. It was stored for two months. All the data obtained was statistically analyzed. Agaiti-2002 was found best among these five varieties as it has higher protein and fibre content. In mineral profile zinc was found higher in this variety and zein extraction was also found maximum in this variety at all three levels of ethanol percentage and it may be due to high protein percent in this variety. The zein extracted from this variety was also higher in antioxidant potential and functional properties which included foaming properties and emulsifying properties. So Agaiti-2002 was selected for zein extraction and further analyses of zein. Zein/ ginger oil nanoparticles were produced in size 200-500nm and no structural change occur in encapsulating material during production of nanoparticles. After reconstituting lyophilized nanoparticles powder dispersions prepared at different pH which presented the steady release of ginger oil at a lower pH in minimum time. Zein and zein/gum Arabic combination used in production of bread by supplementing flour and significant improvement in physical dough characteristics and internal characteristics of bread was seen.