بلاغة القرآن الكريم وتحدت ترجمة المعاني القرآنية الثانية إلى اللغة الأردية

His research paper is meant to explain the difficulties of translation of rhetorical and implicit meanings of Qur᾽ān into Urdu language as the translation of such meanings of Qur᾽ān is seriously a difficult job for reasons including the tacit relationship of meanings with the words’ structure and because these meanings take effect of social and mental characteristics of a particular group of people speaking a common language and also for the reason that the meanings change their position with the incessantly changing condition of mind and culture. Given the above facts the writer put forth analysis of four Urdu translations of Sūrah Al-Ḍuḥā after having studied their rhetorical aspects and implicit meanings in interpretations of different interpreters. The translations are as under. 1. Translation of Shaykh Abdul Qādir (d. 1233 A. H) named as “Maudihul Qur᾽ān”. 2. Translation of Aḥmad Raḍa Khan Braylvi (d. 1340 A. H) named as “Kanz ul ᾽Īmān fi Tarjama Al-Qur᾽ān” 3. Translation of Ashraf ‘Alī Thānvi (d. 1362 AH) with the name “Bayān Al-Qur᾽ān”. 4. Translation of Abdul Mājid Daryā Abādī (d. 1977 A. D) which is in literary style with attractive language. The writer has highlighted the lapses and shortcomings of these translations in rhetorical perspectives of Qur᾽ān and its implicit meanings and has also underlined the difficulties faced by these translators in a descriptive table. Findings and suggestions are given at the end.

Characterization and Bioevaluation of Inulin Based Designer Food

Instant research was conducted to explore the fat replacing functionality of inulin in cakes and to highlight its therapeutic potential against hypercholesterolemia and hyperglycemia. Purposely, inulin was extracted from chicory roots and Jerusalem artichoke tubers and its various physicochemical attributes were assessed. The results revealed the inulin content as 90.95±2.43 and 93.76±3.21% for chicory roots and Jerusalem artichoke, respectively. Regarding techno-functional attributes, chicory inulin exhibited more solubility (118.67±3.26g/L) than Jerusalem artichoke inulin (4.62±0.18g/L). Moreover, reported values for oil holding capacity for both the inulin were 1.51±0.02g/g (chicory) and 4.95±1.13g/g (Jerusalem artichoke). Afterwards, extracted inulin was used as a fat replacer in cakes. Purposely, eleven types of cakes were prepared by varying the concentration of chicory inulin (T1 to T5) and Jerusalem artichoke inulin (T6 to T10) @ 10%, 20%, 30%, 40% and 50% along with control (T0). The results of cake batter illustrated that viscosity decreased with increasing concentration of inulin and the highest reported value (11324.64±226.92cP) for this trait was observed in T0 (control) whereas, lowest value (6311.13±124.23cP) was recorded in T5 (50% chicory inulin). On the other hand, batter density increased from 1.04g/cm3 in control to 1.19 g/cm3 in T5 containing 50% chicory inulin. Regarding cake volume, highest reported value was 539.53±18.46cm3 (control). An inverse relationship was observed between water loss and increased inulin concentration. Lightness for both the crust and crumb decreased with higher doses of inulin. Treatments based on acceptability scores were selected to be used in bioefficacy trial involving normal, hypercholesterolemic and hyperglycemic rats referred as study I, study II and study III, respectively. All the studies were subdivided into three groups and correspondingly three types of diets were prepared such as control (G0), diet containing chicory inulin (G1) and diet containing Jerusalem artichoke inulin (G2). In bioefficacy trial, inulin proved effective in managing the cholesterol level. Highest reduction in cholesterol levels was attained in study II (hypercholesterolemia) as 11.60% for G1 and 11.20% for G2. Likewise, more reduction in LDL levels was observed in hypercholesterolemic rats (study II). An up surge of 5.99% and 7.47% in HDL levels was observed in G2 (Jerusalem artichoke inulin containing diet) and G1 (chicory inulin containing diet) in hypercholesterolemic rats. A noticeable decline in triglycerides levels was also witnessed in study II with the administration of functional diets when compared to control and the percent reduction recorded was 17.0% (G1) and 14.66% (G2). Furthermore, serum glucose levels expressed a significant decline i.e. 9.52% and 10.42% in study III by G1 and G2, respectively. In hyperglycemic rats, an upsurge of 7.12% and 6.09% in insulin levels was observed for G1 and G2, respectively. Besides, kidney and liver functioning parameters were also improved by inulin based diet in comparison to control diet. Fecal pH was determined and reduction was observed in inulin fed groups in comparison to control. Conclusively, it has been explored that chicory roots and Jerusalem artichoke tubers can be used as therapeutic ingredients due to the presence of health promoting moieties such as inulin which can be tailored to develop various food formulations in order to attenuate the lifestyle related disorders.