بلگرامی، سید حسین، نواب عماد الملک مولانا
آہ! عمادالملک مرحوم
نواب محسن الملک، نواب وقارالملک اور مولانا شبلی کی وفات کے بعد ہماری بزم علم میں ادب صرف ایک چراغ سے روشن تھی، لیکن افسوس کہ ۳؍ جون ۱۹۲۶ء کو باد حوادث کے جھونکوں نے اس کو بھی گل کردیا، نواب عمادالملک بہادر مولوی سید حسین بلگرامی کی وفات ایک ایسا جاں گداز حادثہ ہے، جس پر قدیم و جدید دونوں گروہ یکساں رنج و الم کے ساتھ ماتم کریں گے، ایک طرف تو وہ انگریزی زبان کے بہت بڑے عالم اور انشاء پرداز تھے، دوسری طرف قدیم مشرقی علوم و فنون میں بھی مہارت تامہ رکھتے تھے اور ان کے بقا و قیام اور اشاعت میں نہایت دلچسپی اور ہمدردی کے ساتھ ہر ممکن اعانت کے لئے آمادہ رہتے تھے، دائرۃ المعارف، دارالمصنفین، ندوہ، مسلم یونیورسٹی، غرض اس وقت قدیم و جدید علوم و فنون کے جس مرکز قدر ہندوستان میں قائم ہیں سب کے سب ان کی علمی دلچسپی، علمی اعانت اور علمی سرپرستی کے ممنون تھے، اب انکے در و دیوار سے ایک مدت تک ان کے ماتم کی صدائے بازگشت آتی رہے گی کہ:
ہرگز نمیرد آنکہ دلش زندہ شد بعشق
ثبت است بر جریدہ عَالم دوام ما
نواب صاحب مرحوم کا خاندان اودھ کے مشہور مردم خیز قصبہ بلگرام سے تعلق رکھتا ہے، لیکن ان کے دادا ماجد چونکہ اعلیٰ انگریزی سرکاری ملازمت کے سلسلہ سے بہار، بنگال میں رہتے تھے، اس لئے ان کی پیدائش اور ابتدائی نشوونما کا دور بہار اور بنگال میں گزرا، وہ ضلع گیامیں ۱۸۴۴ء میں پیدا ہوئے اور چودہ پندرہ سال کی عمر تک خانگی طور سے مقامی علماء سے عربی و فارسی کی تحصیل کی، اس طرح عربی کی متوسطات تک تعلیم کے بعد انگریزی کی طرف توجہ کی، پہلے بھاگلپور میں، پھر پٹنہ میں...
In CFSCS the chief achievement is to counter consumer demand in real-time, that act will cut down the cost to experience productivity at an economical scale and give a chance to customers to practice a superior experience. The organizations practicing or implementing a strong CFSCS (customer-focused supply chain strategy) are performing at their excellence in the sales sector, share in the market, productivity, and high level of customer satisfaction. The supply chain mechanism is highly customer focused in CFSCS, Chief elements of the success are highly dependent on the 4Rs model (responsiveness, resiliency, reliability, and realignment) and provide better services at low cost as compared to the traditional supply chain model. The study explores that the 4Rs model in CFSCS is a chief driver for this purpose we develop various frameworks. Our field of proving the CFSCS 4Rs model is in the apparel industry.
Growing perception concerning diet and health has extended the need to exploit the nutritious, biologically active and sustainable food products. The present study was designed to evaluate the potential role of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses with special reference to anti-hypertensive, anti-thrombotic, anti-oxidant, anti-inflammatory and anti-cancer activities. Purposely, the WSPs fractions collected at different stages of cheese ripening were subjected to assess the degree of proteolysis, peptides profiling by RP-HPLC and in vitro assays for bioactivities of interest. The ripening period was accompanied by a significant (p<0.01) increase in the level of water-soluble nitrogen and non-protein-nitrogen. The cheeses expressed peptide peak development during ripening, however few qualitative differences were observed in chromatograms of their WSPs extract. There were slight differences concerning the number, area and height of peaks during whole investigation period. The angiotensin converting enzyme- inhibitory and anti-thrombotic activity of WSPs increased progressively during 180 days of cheese maturation. Regarding the in vitro radical scavenging potential, the WSPs extracts were demonstrated to be potent scavenger of DPPH and ABTS radicals and the activities increased progressively with ripening period. Moreover, results indicated the dose-dependent inhibition of radicals. Comparatively, the highest activities were noticed in the peptide extract obtained from buffalo milk Cheddar cheese. The protective role of WSPs extract on cell viability and cellular antioxidant activity in RAW-264.7 macrophages (LPS-stimulated) and Caco-2 (tert-butyl hydroperoxide-induced) cell lines, indicated that the intracellular ROS production decreased significantly upon treatment with the selected doses of WSPs extract. However, maximum activity was noticed at 150 and 180 day of ripening in a dose-dependent manner. The in vitro anti-inflammatory potential of cheese extract was expounded using RAW-264.7 macrophages on the basis of nitric oxide (NO) production in these cells. The extracts effectively inhibited the NO production in cells without affecting their viability. The cell viability, cell cycle arrest and apoptosis were performed to explore the anti-cancer activity using lung (H1299) and colon (HT-29 & HCT-116) cancer cell lines. Cheese extracts of 120, 150 and 180 of ripening days showed marked anti-proliferation activity towards cancer cells in dose-dependent fashion. The extracts also caused significant changes in cell cycle distribution in comparison to the control cells. The substantial dose-dependent increase in the percentage of cells population in G0/G1 phase was observed in colon cells while WSPs extracts induced G2/M phase cell cycle arrest in lung cancer cell line at rate of 400 μg/mL and 500 μg/mL. Moreover, these extracts also induced extensive early and late apoptosis in all cancer cells. In conclusion, the promising health potential of Cheddar cheese can offer a perspective to reduce the risk of disorders associated with cardiovascular diseases, oxidative stress, inflammation and cancer.