ڈاکٹر صابر کلوروی مرحوم
شبلی ڈگری کالج اعظم گڑھ کے علامہ شبلی سمینار میں پاکستان کا ایک وفد جناب ریاض مجید کی قیادت میں آیا تھا، ڈاکٹر عبدالعزیز ساحر اور محترمہ رابعہ سرفراز کے ساتھ ایک شخصیت ڈاکٹر صابر کلوروی کی تھی، متین، کم سخن لیکن کشش کے مالک، شبلی کی تنقید نگاری کے عنوان سے ان کے مقالے نے بڑی داد حاصل کی۔
دو دن کے مختصر قیام کے بعد جب وہ اور ان کے رفقا رخصت ہوئے تو رخصت کرنے والوں نے کہا کہ سرحد پار سے آنے والے اس دستۂ علم نے ایک بار پھر دلوں کو فتح کرلیا، علامہ شبلی اور ان کی یادگاروں خصوصاً دارالمصنفین سے ان کی غیر معمولی محبت کسی عقیدت مند زائر کے جوش و شوق کی عکاس تھی، وہ بادیدۂ نم رخصت ہوئے تھے اور کسے خبر تھی کہ اتنی جلد وہ اس دنیا سے ہمیشہ کے لیے رخصت ہوکر بے شمار پلکوں کو نم کرجائیں گے، ان کے انتقال کی خبر موقر رسالہ ’’اخبار اردو‘‘ اسلام آباد سے ملی، ۳۱؍ اگست ۱۹۵۰ء سے شروع ہوکر ۲۲؍ مارچ ۲۰۰۸ء کو ختم ہونے والا یہ سفر مختصر ہی کیا جائے گا لیکن کلوروی مرحوم نے اپنی صفت و لیاقت سے اس قلیل مدت کو پرثروت بنادیا، اقبالیات ان کی ادبی کاوشوں کا سر عنوان ہے، ’’یاد اقبال، داستان اقبال، اشاریہ مکاتیب اقبال، اقبال کے ہم نشین، تاریخ تصوف‘‘، کتابوں کے علاوہ ان کا اصل کارنامہ ان کی تھیسس ’’باقیات شعر اقبال‘‘ ہے ڈاکٹر عطش درانی اور دوسرے اہل قلم کی تحریروں سے اردو لسانیات میں ان کی منفرد اور امتیازی خوبیوں کا علم ہوا، مشفق خواجہ نے ان کو غریق تحقیق کہا تھا، اﷲ تعالیٰ غریق رحمت کرے، معارف، پشاور یونیورسٹی میں ان کے کسی رفیق یا شاگرد سے ان کے متعلق ایک مفصل مضمون کی توقع کرسکتا ہے۔
The slowing spread of Covid-19 infections has brought positive changes in the education sector. The issue of implementing limited face to face learning begins to excite students in gaining knowledge. Online learning effects for approximately two years was relatively difficult to keep students away from themselves. This study time to determine how the level of student learning readiness in facing offline learning. This was quantitative research with a survey type. The population were State vocatoonal high school 2 Kendari students, totaling 558 students. The sample was drawn randomly with a magnitude estimated using the Slovin formula at a significance of 5% so that the total sample size was 233 students. Data were collected by learning readiness scale. Data were analyzed descriptively and comparative statistics. The results showed that the learning readiness of State vocatoonal high school Negeri 2 Kendari students was in the high category and female students had a higher level of learning readiness than male students.
The term bioactive components refers to non essential bio-molecules that are present in foods and exhibits the capacity to modulate one or more metabolic processes which results in the promotion of better health. Bioactive food components also have multiple metabolic activities allowing for beneficial effects in several diseases and target tissues. In millennia, dietary fiber is a collective term used for bioactive components which differ in their chemical structure and physico-chemical properties. It elicits a variety of physiological effects. Thus the present study was designed to characterize the bran of two oat varieties for physico-chemical properties and β-glucan. In addition, oat bran was further characterized for their structural and biological attributes and also observed the effect of processing techniques such as baking, cooking and extrusion on availability of β-glucan content. Moreover, the efficacy study was carried out to observe the effects of different levels of raw and processed oat bran on biological profile of blood of interpretonial Sprauge-Dawley rats. The results showed that bran of Avon variety contained high moisture content, crude fat content, ash content, protein content, crude fiber, TDF, SDF, β-glucan and extractability β-glucan than bran of oat variety Sargodha- 81. Different processing methods were used such as baking, cooking and extrusion to find out the maximum extractability of β-glucan. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Thus extrusion process appeared to be the best for the highest extractability of β-glucan. The structural analysis of oat bran of two oat varieties carried out through HPAEC-PAD revealed that the ratio of the amount of soluble and insoluble triose to tetraose in β-glucan fraction was 1.44 and 1.78, respectively for variety Avon. The ratio of the amount of soluble and insoluble triose to tetraose in β-glucan fraction was 1.49 and 1.77 in Sorgadhda-81. The major units were cellotriose and cellotetraose. Other units cellopentaose and hexaoses also existed but in minor fractions. Moreover, the cholesterol, LDL, triglycerides and glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. The diets containing raw and processed oat bran attenuated dyslipidemia and hyperglycemia in rats. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p<0.05) on appearance, mouth feel and overall acceptability. Hence, it could be concluded that substitution of oat bran in amount up to 30% in wheat grits porridge making could produce an acceptable product with a marketability potential. Conclusively, it is suggested that processed oat bran may be introduced in diet based therapy to control lifestyle-related disorders.