Search or add a thesis

Advanced Search (Beta)
Home > Life and thoughts of Abdul Samad Khan Achalzai, 1907-1973a historical study

Life and thoughts of Abdul Samad Khan Achalzai, 1907-1973a historical study

Thesis Info

Author

Hafiz Najeebullah

Supervisor

Abdul Zahoor Khan

Department

Department of History and Pakistan Studies

Program

MS

Institute

International Islamic University

Institute Type

Public

City

Islamabad

Province

Islamabad

Country

Pakistan

Thesis Completing Year

2018

Thesis Completion Status

Completed

Page

121

Subject

History and Pakistan Studies

Language

English

Other

MS 928.91439 NAL

Added

2021-02-17 19:49:13

Modified

2023-01-06 19:20:37

ARI ID

1676721531667

Similar


Loading...
Loading...

Similar Books

Loading...

Similar Chapters

Loading...

Similar News

Loading...

Similar Articles

Loading...

Similar Article Headings

Loading...

امیر احمد صدیقی

آہ جناب امیر احمد صدیقی
یہ خبر بھی بڑے افسوس کے ساتھ سنی جائے گی کہ ۲۳؍ مارچ کو مشہور ادبی ماہ نامہ ’’نیادور‘‘ لکھنو کے سابق مدیر جناب امیر احمد صدیقی نشاط گنج میں اپنی رہایش گاہ پر وفات پاگئے، ان کا آبائی وطن لکھنو کے مضافات میں اجریاوں تھا، وہیں تدفین ہوئی، ان کی عمر ۸۲ سال تھی۔
وہ ۱۹۴۸؁ء میں محکمہ اطلاعات و رابطہ عامہ اترپردیش سے اس وقت منسلک ہوئے تھے جب جناب علی جواد زیدی، صباح الدین عمر، فرحت اﷲ انصاری اور خورشید احمد صاحب اس سے وابستہ تھے، اب اس دور کی تنہا یہی یاد گار رہ گئے تھے، آخر وہ بھی چل بسے۔
مرحوم مختلف وقتوں میں محکمہ اطلاعات میں افسر اطلاعات، فیچر رایٹر، جوائنٹ اڈیٹر، اڈیٹر نیا دور اور اسسٹنٹ ڈائرکٹر اردو رہے اور اپنے رفقائے کار میں تنہا ان ہی کو ملازمت میں ڈھائی سال کی توسیع ملی تھی:
نیا دور ہی کے وسیلے سے ان سے میرے تعلقات کی ابتدا ہوئی، میں نے جب اس میں مضامین لکھنا شروع کیا تو اس وقت یہ اس کے جوائنٹ اور خورشید احمد صاحب چیف اڈیٹر تھے، مضامین کی وصولی کی رسید اکثر ان ہی کی جانب سے آتی تھی اور جب یہ اڈیٹر ہوئے تو برابر خط و کتابت رہتی اور فرمایش کرکے مضامین طلب کرتے تھے، امیر احمد صاحب کے دور ادارت کا اصلی امتیاز نیا دور کے خاص نمبر ہیں جو بڑی تعداد میں نکلے اور بہت مقبول ہوئے، کئی خاص نمبروں میں ان ہی کے اصرار کی وجہ سے میں نے مضامین لکھے۔
کسی تقریب یا اردو اکیڈمی کے سمیناروں میں جاتا اور وہ موجود ہوتے تو بڑے تپاک سے ملتے، اپنے گھر بھی مدعو کرتے، ان کو معلوم ہوجاتا کہ میں آیا ہوں تو میری قیام گاہ کا پتہ لگا کر فون کرتے اور...

المجتمع في أدب المنفلوطي الإبداعي

This article describes the social problems face by the Egyptian people in the late nineteenth and beginning of twentieth century which are tackled by the writer Mu╖═afā Lu═fī Manfalū═ī in his articles and parables. In the mentioned period the Egyptian society was prone to immoralities carved by the English regime. Bad governance, deprivation of the Egyptian society from their basic rights, and negligence towards Islam were the major shortcomings on the part of the ruling elite. While poverty, problems of women, immorality, offence and other social evils were the main troubles on the part of Egyptian society. This article deals with the way the writer tackled those problems in his writings.

Study on the Effect of Dehydration Techniques on the Nutritional Quality of Mango Mangifera Indica L. Products

The study was designed to determine the effect of various dehydration techniques on the nutritional quality of mango (Mangifera indica L.) products. In the first phase of the study, nutritional characteristics of fresh immature mango of different varieties were determined. The results revealed that maximum TSS, protein, non-reducing sugar, K and Cu were recorded in variety Langra. Whereas, maximum moisture, ash, fat, total sugar, reducing sugar and Mn were observed in variety Sindhri, however, variety Chaunsa showed higher vitamin C, Mg and Cr content. It was further observed that variety Desi was rich in minerals such as Na, Ca, Zn and Fe with maximum acidity. In the second phase of the study mango powder was prepared from different mango varieties using different drying techniques. The results of mango powder prepared with-peel showed that variety Chaunsa had significantly higher moisture and vitamin C content, whereas TSS, total sugar, reducing sugar, Ca, K, Mg, Cu were higher in without peel powder in variety Chaunsa than other varieties. Among the drying methods, maximum moisture was retained in wooden glass drying method (12.88%), whereas, maximum TSS, ash, protein, vitamin C and non-reducing sugar were observed in mango powder dried under cabinet drying method. Moreover, the majority of the minerals were found in maximum quantity in mango powder dried under wooden glass drying method. During the third phase of the study the unripe and ripened mangoes of different varieties were picked from various tree positions viz. top, middle and bottom. The results revealed that during ripening period the TSS was increased in all the varieties. It was further observed that maximum moisture (85.28%) and total sugar (29.36%) was observed in ripened Chaunsa mangoes. The higher Vitamin C content (26.34mg 100g-1) was found in ripened Langra mangoes than other varieties. The unripe variety Desi had the highest acidity (0.47%) as compared to other unripe and ripened mango varieties. It was also observed that minerals were significantly higher in unripe than ripened mangoes, Na, Ca and Zn were higher in variety Desi, Mg, Fe, Cr and Mn were maximum in variety Chaunsa, whereas, variety Sindhri and Langra were rich in K and Cu, respectively. Among the mangoes picked from different tree positions, moisture, TSS, reducing sugar, non-reducing sugar, ash, acidity, vitamin C, Na, Ca, Fe, Mg, Cr and Mn were higher in mangoes picked from top tree position as compared to middle and bottom positions. xv In the last phase of the study, the slices were prepared from mangoes of different varieties obtained from top, middle and bottom tree positions using different drying methods. It was reflected that the mango slices of variety Chaunsa prepared from top tree position mangoes, had the highest pH, ash, TSS and vitamin C content. It was further observed that moisture content was highest (12.88%) in slices of mangoes of variety Sindhri obtained from top tree position and dried under wooden glass drying method. However, total sugar, reducing and non-reducing sugars were significantly higher in slices of variety Chaunsa obtained from top tree position, whereas, Ca content of variety Desi was higher in cabinet drying method in slices prepared from top tree position than all other varieties. Cabinet drying method resulted in higher quantities of K (819.60 mg kg-1), Mg (78.64 mg kg-1), Zn (2.62 mg kg-1), Fe (6.86 mg kg-1), Cu (5.92 mg kg-1), Cr (1.02 mg kg-1) and Mn (3.22 mg kg-1) as compared to open sun drying and wooden glass drying methods. The sensory evaluation of mango powder prepared under cabinet dehydration method proved to be better from variety Desi without peel than other varieties investigated, while mango slices of variety Chaunsa prepared from top tree position under cabinet dehydration resulted in better quality than other varieties and drying methods. It was concluded from the present study that cabinet dehydration method proved to be better in the preparation of mango powder and slices than other two drying methods. The study further confirmed that mango powder and slices prepared from variety Chaunsa were superior in quality and all other nutritional characteristics than other varieties. Similarly, mango slices prepared from top tree position were better in quality than those made from middle and bottom tree positions.