موضوع 10:اردو زبان کا آغاز و ارتقا
کسی زبان کے آغاز اور ارتقاء کی داستان کچھ مخصوص تہذیبی اور معاشرتی حالات سے جڑی ہوتی ہے۔ زبان اپنی ترقی یافتہ شکل اختیار کرنے سے پہلے مختلف مراحل سے گزرتی ہے۔ اسے رنگ و روپ دینے اور نکھارنے میں مختلف عوامل کار فرما ہوتے ہیں۔ اردو زبان جو آج کی چند ترقی یافتہ اور کثرت سے بولی جانے والی زبانوں میں سے ایک ہے اسے بھی معرض وجود میں آنے سے قبل مختلف مراحل سے گزرنا پڑا۔ ان مختلف مراحل اور تہذیبی اور معاشرتی عوامل کو سمجھنے کے لئے ہمیں ماضی کی طرف پلٹنا ضروری ہے۔
جیسا کہ تاریخ کے مطالعے سے پتہ چلتا ہے کہ ہندوستان کے قدیم باشندے دراوڑ تھے۔آریا قوم باہر سے آئی اور مقامی باشندوں کو پیچھے دھکیل کر ملک پر قابض ہو گئی۔آریا قوم ملک پر ایک نئی تہذیبی طاقت بن کر ابھری۔ ان کی زبان کو مرکزی حیثیت حاصل ہوئی۔ مقامی باشندوں سے میل جول کی وجہ سے آریاؤں کی زبان متاثر ہونے لگی اور بہت سے الفاظ کا تلفظ کچھ سے کچھ ہو گیا۔ آریاؤں نے اپنی زبان کو محفوظ رکھنے کے خیال سے اسے قواعدی اصولوں سے جکڑ دیا اور اپنی زبان میں صرف ٹکسالی الفاظ باقی رکھے۔مقامی اثرات اس سے پاک و صاف ہو کر ان کی زبان نے اپنا ایک معیار برقرار رکھا اور اسی معیاری زبان کو سنسکرت کا نام دیا گیا۔
اس زبان کو کافی فروغ حاصل ہوا لیکن اس کا رشتہ عوام سے کٹ گیا گیا اور ایک مخصوص دائرے تک سمٹ کر رہ گئی۔ عوام کی زبان مختلف علاقوں میں تھوڑے سے فرق کے ساتھ ایک رسم الخط میں موجود رہیں اس زبان کو پراکرت کا نام دیا گیا۔ پراکرت زبان برابر ترقی کرتی رہی اور مختلف علاقوں میں مختلف روپ اختیار کرتی رہی۔ آگے...
In Sharia (Islamic Law), the interpretation of any law to solve an issue or problem with a logical verdict, of an individual in society or state, is called Fatwahs. Fatwahs are issued from the religious institutions, called “Marakiz e Ifta”. While the “Muftees” are considered the sole authority to disperse and verdict for all issues in an Islamic society or state. Without the interpretation of Muftees, the solution for all issues in an Islamic society is impossible. No individual can deny the importance of “Fiqh” and “Fatwahs” in Islamic society. These religious practices and services of Muftees with Fiqah, have been existing since its origin. In the same way, such services and practices are present in Quetta city as in the other regions of Pakistan. In this study, the researcher has analyzed the following aspects such as: Muftees, their religious Fatawahs and Maddaris, their establishment, services and practices regarding these Fatawahs and its characteristics, the merit of an issue for a verdict and the importance of these Fatawahs on official level. The objectives of this study are the analysis of the services of Muftees and Maddaris of Quetta. That the Muftees and Maddaris have practiced and served the general public as in the other regions of Pakistan. The research site for this study was Quetta city. The research toll was interview technique while the respondents or participants for this study were religious Schalors. Data was collected and analyzed by the researcher. This study comes within the qualitative research paradigm.
Two hundred and sixteen fungal strains were isolated from two hundred fifty soil samples collected from different localities of Punjab and subjected to screening for their pectinolytic ability using submerged fermentation. One hundred and fifty one pectinolytic strains were subjected to secondary screening and isolate IIB-13 gave the maximum pectinase yield (10.78±0.45U/ml/min) and identified as Aspergillus niger using morphological characteristics. Random mutagenesis (physical and chemical) was used to improve the pectinolytic activity of strain IIB-13. Nitrous acid mutant H-97 resulted in three fold increase (32.16 + 0.05U/ml/min) in pectinase production. This H-97strain was further subjected to optimization of media, carbon and nitrogen sources, temperature and pH. Maximum pectinase (37.01±0.11 U/ml/min) was produced using medium containing K2HPO4 (4.0 g), yeast extract (0.6 g), KH2PO4 (1.28 g), (NH4)2SO4 (2.0 g), MgSO4 (1.1 g) and pectin (10 g) per 1.0 L of distilled water at pH and temperature (7.0 and 30°C) respectively after 60 hours of fermentation. Fermenter studies (7.5 L) resulted in increased pectinase activity (40.31±0.07 U/ml/min) with decreased incubation time of 48 h using 1% inoculums with optimized reaction conditions i.e. temperature (30°C), pH (07), agitation (200 rpm) and aeration (1vvm). Fermentation kinetics was applied to validate the results. The crude enzyme was subjected to purification by applying ammonium sulfate precipitation and Ion exchange chromatography which resulted in 44.20 % yield with increased activity i.e. 75.18±0.04 U/mg. Km value of 2.30 mg/ml using pectin as substrate showed its maximum specificity for the enzyme. Activation energy (Ea) i.e. -28.95 KJ/mol and enthalpy of activation (ΔH) i.e. -26.73 KJ/mol were calculated employing thermodynamic studies. Characterization of enzyme revealed catalytic activity optimum temperature and pH as 25°C and pH 7. The enzymes catalytic activity was observed to be reduced by some heavy metals such as Hg2+, Pb2+, Cu+ and Cd2+.