مولانا یعقوب الرحمن عثمانی
افسوس ہے کہ ہماری بزم احباب کی ایک شمع دل فروز اٹھ گئی یعنی مولانا یعقوب الرحمن صاحب عثمانی نے ۵۴ سال کی عمر میں ۱۰/فروری کواپنے وطن دیوبند میں انتقال کیا۔مرحوم دیوبند کے عثمانی خاندان سے تعلق رکھتے تھے اوراس تقریب سے مولانا مفتی عزیز الرحمن اورحضرت الاستاذ مولانا شبیر احمد عثمانی کے بھتیجے تھے۔ ذہانت وفطانت ان کا خاندانی ورثہ اورعلم وادب کے ساتھ لگاؤ ان کا آبائی ترکہ تھا۔ اسلامی علوم وفنون کی تکمیل دارالعلوم دیوبند میں کی اورہمیشہ اپنی جماعت میں ممتاز رہے۔ فراغت کے بعد دوایک سال یہیں معین المدرس رہے اور پھر حیدرآباد چلے گئے، جہاں پہلے عرصہ تک ورنگل کالج میں پروفیسر رہے اور اس کے بعد جامعہ عثمانیہ میں شعبۂ دینیات کے استاذہوگئے۔ آخرایک سال ہوا کہ یہیں سے پنشن لے کر وطن مالوف میں آبسے۔ عمائد دارالعلوم دیوبند نے مرحوم کی اہلیتوں اورصلاحیتوں کے پیش نظران کو جمعیۃ طلبائے دارالعلوم کانگراں کار مقرر کردیا۔اس عہدہ پرکام کرتے ہوئے ابھی چندماہ ہی ہوئے تھے کہ اجل کا پیام آپہنچا۔
قدرت نے مرحوم کوگوناگوں صلاحیتوں اور قابلیتوں سے نوازا تھا، حسن تقریر وخطابت کاجوہر ان میں فطری تھا اورطالب علمی کے دور میں بھی مسلسل مشق وتمرین کے ذریعہ انھوں نے اس میں اتنا کمال پیدا کرلیا تھا کہ تحریک خلافت کے سلسلہ میں ملک کے مختلف گوشوں میں جو جلسے ہوتے تھے ان میں دارالعلوم دیوبند کے نمایندہ کی حیثیت سے شرکت کرتے اور حاضرین سے حسن خطابت کی داد لیتے تھے۔ اردو میں شعر بھی کہتے تھے، تصنیف وتالیف کاذوق بھی رکھتے تھے، نئی معلومات کوخوش اسلوبی کے ساتھ پیش کرنے کا بہت اچھا سلیقہ تھا۔ کلام اقبال کے والہ وشیداتھے اورحیدرآباد کے زمانۂ قیام میں بعض خاص خاص ارباب ذوق طلبا اورغیر طلبا کوباقاعدہ اس کا درس بھی دیتے تھے۔ ان سب سے...
The Quran is the complete code of life and the fountainhead of guidance for all peoples till the last Day. When the Quran itself does not speak directly or in detail about a certain subject, Muslims only then turn to alternative sources of Islamic Law is this way the companions of the Prophet Muhammad (BPUH) would asking Him when they were not able to find a specific legal ruling in the Quran in spite they were Arabians. With the passage of time slowly gradually new issues and problems are to be faced by peoples in different times. Sometimes the companions & the followers not only salved those issues & problems in the light of Quran & Sunnah, but also played a significant role in such cases. To find the solution of any problem in the light of primary sources of Islam is called Etiology. Etiology has a significant role in the Sharia’s sources of analogy. To illustrate this, analogical reasoning can be viewed in this article.
Present research was conducted to synthesize xylanase enzyme by Aspergillus niger using local agricultural wastes/by products for its utilization in baking industry. Wheat bran, corn cobs and sugar cane bagasse were used as carbon source at different concentrations i.e. 2.5, 3.0 and 3.5% employing submerged fermentation. The factors like temperature, pH and incubation time affected the xylanase synthesis significantly at various levels of substrates. The outcomes of the fermentation process showed that culture conditions i.e. 30°C, pH 5.5, 72 hrs & 3% substrates concentration were optimum for xylanase production. Wheat bran showed maximum xylanase activity 78.03±2.73 IU/mL followed by corn cob, 60.03±1.83 IU/mL and sugar cane bagasse 44.03±1.98 IU/mL. Large scale production of xylanase was carried out using wheat bran as carbon source at preoptimized conditions. Purified enzyme showed the specific activity of 613.13 IU/mg protein as compared to crude enzyme 41.85 IU/mg protein. Characterization of xylanase indicated that pH 7.5 and 55°C were optimum for maximum activity. As the ultimate goal was to apply xylanase in food products i.e. bread, so it was subjected to efficacy studies using experimental poultry birds. It is deduced that values for body growth performance, serological and hematological parameters were within normal ranges showing the safety of enzyme. In order to assess the potential of xylanase in bread making; a comparative study was conducted in which enzyme was applied in various doses at two different stages i.e. tempering of wheat kernels before milling and mixing of dough. Xylanase addition modified the rheological attributes of dough, especially farinographic, mixographic and amylographic characteristics. Furthermore, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency. It is concluded from the rheological and allied characteristics that enzyme addition improved the dough handling properties. Bread volume was increased in response to xylanase addition during tempering up to 600 IU/kg and during mixing stage up to 800 IU/kg. Additionally, specific and relative volume increased whereas, density decreased in response to xylanase application. Moisture retention capacity of bread samples also improved as a result of enzyme treatments. Lastly, sensory evaluation was conducted to study the effect of xylanase treatments on the external and internal characteristics of the bread. Enzyme treatments resulted in marked improvement in these traits, though in most of the cases, T3 (600 IU/1kg) showed better performance. The statistical results indicated that addition of xylanase during tempering is more beneficial and cost effective in enhancing the hedonic response as compared to mixing. In the nutshell, wheat bran at 3% concentration can be used as a potential carbon source for the production of xylanase enzyme under pre-optimized conditions. Overall, improvement in dough handling characteristics and bread quality traits indicates that xylanase has potential to be used in the baking industry.