مولانا سعید احمد اکبر آبادی کی رحلت
(ڈاکٹر محمد اسلم)
علم و حکمت کا وہ آفتاب جو گذشتہ نصف صدی سے برصغیر پاک و ہند کو منور کررہا تھا، مورخہ ۲۴؍ مئی مطابق ۳؍ رمضان المبارک بروز جمعہ افطار سے تھوڑی دیر پہلے غروب ہوگیا، یعنی حضرت مولانا سعید احمد اکبرؔ آبادی عالم فانی سے عالم جادوانی کی طرف کوچ فرماگئے۔ اناﷲ وانا الیہ راجعون۔
مولانا کی علالت کا سلسلہ طویل رہا، گذشتہ سال مئی کے وسط میں حضرت مفتی عتیق الرحمن عثمانی کا انتقال ہوا تو ان پر اس سانحہ کا بڑا اثر ہوا، اس کے دو ماہ بعد ان کے بڑے بیٹے عمر سعید آناً فاناً وفات پاگئے، ان کی طبیعت پر اس کا بھی بڑا اثر ہوا، بیٹے کی وفات کے روز انھوں نے ان کو کسی وجہ سے خوب ڈانٹا تھا، وہ گولیاں کھا کر سونے کے عادی تھے، مولانا کا خیال ہے کہ اس روز آزردہ ہوکر انھوں نے مقررہ مقدار سے زائد گولیاں کھالیں، اور اس لحاظ سے وہ اپنے آپ کو قصور وار سمجھنے لگے تھے، گذشتہ اگست میں میرے قیام علی گڑھ کے دوران میں انھیں کتے نے کاٹ لیا، ڈاکٹر نے ان کے شکم میں متعدد انجکشن لگائے، لیکن چند روز بعد وہ جگہ متورم ہوگئی، اور انھیں بخار آنے لگا، ڈاکٹروں نے ملیریا بخار کی تشخیص کی اور انھیں کونین کھلانا شروع کردیا، ضرورت سے زیادہ کونین کے استعمال سے ان کا جگر خراب ہوگیا، اور خون پیدا ہونا بند ہوگیا، خرابی جگر سے یرقان ہوگیا، علی گڑھ یونیورسٹی کے ہسپتال میں بغرض علاج داخل ہوگئے، لیکن افاقہ نہ ہوا، حکیم افہام اﷲ خان صاحب اور حکیم عبدالحمید صاحب کے ہی زیر علاج رہے، لیکن کمزوری دن بہ دن بڑھتی چلی گئی، ان کی علالت بڑھتی گئی ان کی بیٹی مسعودہ سعید کراچی سے علی گڑھ پہنچیں...
Background of the Study: Sensory processing is the process in which all sensory stimuli integrate and enable person to respond according to the situation. There are number of sensory issues that either parents or teacher do not identify on early stages and various times it also cause behavioral issues or academic issues with in typical children too. The study aims to assess the sensory vulnerability of children with and without autism in the school environment and to identify the sensory issues.
Methodology: This was a cross-sectional study conducted in Karachi, Pakistan. Total 86 children recruited and divided into two groups included typical and atypical children. Using a standardized questionnaire-SPM (sensory processing measure) distributed in schools and completed by teachers.
Result: Autism affects both mainstream children and children with autism, with sensory process subscales showing significant differences p value (< .005) for t- test. Autism children have higher sensory process vulnerability, particularly in social participation and praxis variables, compared to mainstream children’s.
Conclusion: The study reveals that school initiates sensory stimuli, affecting children's vulnerability, even in special schools, despite providing structured environments for atypical children.
Garlic (Allium sativum), has been used long in history as a food ingredient and for medicinal purposes. Its strong antimicrobial and antioxidant properties are due to phenolic and sulfur compounds such as allicin. Current study was designed to investigate the phenolic components, antimicrobial potential and bio-preservative effect of two locally grown garlic varieties i.e. Pink Garlic and White Garlic. Garlic after preparatory operations was subjected to extraction with three solvents i.e. 50% ethanol, 50% methanol and water in orbital shaker with additional sonication step. After filtration and concentrating by rotary evaporator the extracts were freeze-dried. Extraction yields were calculated and subsequent testing was done according to planned work. Total phenolic contents of extracts were measured and allicin and phenolic acids were identified through HPLC. Antimicrobial activity against two common food borne pathogens Escherichia coli and Staphylococcus aureus was checked by disc diffusion method and minimum inhibitory concentration (MIC) was calculated. Protection effect of these extracts was checked on bacterial DNA plasmid and inhibition of biofilm formation of the pathogens was also tested. Toxic effects and mutagenic effect of these extracts were studied by hemolytic assay and Ames test, respectively. Finally, the extracts were applied on the pathogen inoculated raw beef and fish samples to measure their possible reduction in the microbial load. Separately, raw beef and fish treated with garlic extracts were stored at refrigeration temperature to check the bio-preservative effect of garlic extracts. The results revealed a non-significant difference in extraction yield of garlic obtained with various treatments. Total phenolic contents ranged from 57.35-86.18 mg/100g of garlic and allicin content ranged from 62.67-425.6- ppm in the extracts. MIC of garlic extracts fell in the range of 25-133.33 mg/mL against both strains. Garlic extracts protected the bacterial DNA plasmid against H2O2 and inhibited the biofilm formation of both bacteria under sub minimal inhibitory concentration. Hemolysis was found 3.84% at 250 mg/mL concentration of garlic and extracts were found to be non-mutagenic. Moreover, garlic extracts when applied to meat, significantly reduced both strains of pathogens as compared to control and maintained the peroxide value of beef and fish during storage of 16 days on refrigeration temperature. It was concluded that garlic extract can significantly reduce the Escherichia coli and Staphylococcus aureus as well as plays role in extending shelf life of beef and fish.