1۔قتل عمد
کوئی شخص ، کسی کو ایسے ہتھیار سے مارے جس کی ضرب سے عام طور پر انسان مرجاتا ہے اور اس ضرب سے اس کو مارنے کا ارادہ بھی رکھتاہو، تو یہ قتل عمد کہلائے گا۔ یہ قتل کی سب سے مہلک قسم ہے اور اس پر سب سے زیادہ سزا رکھی گئی ہے تاکہ کوئی بھی انسانی جان کو قتل کرنے کی کو شش نہ کرے۔
Human life is the subjective of change with the changing circumstances. If we look at the condition of our late grandfather or great – grandfather and look at the contemporary situation; it will not be difficult to understand this change. The rules about some important issues had been changed with the passage of time. In the initial descendants of Adam the marriage of brothers and sisters was allowed, after the flood of Noah, due to the scarcity of animals, the meat of all kinds of animals was allowed, two sisters were married to Hazrat Yaqub (A.S) at the same time, but the rules had been reversed afterwards. Even in the time of the Holy Prophet and the rightly guided caliphs, such changes took place and they were associated with the changing conditions. Initially it was banned to visit the graves and the sacrificial meet was not allowed to keep for more than three days and it was mandatory upon the women to attend the congregational prayer but afterwards the permissions were granted contrarily. Fortunately, we have a body of jurisprudence in the light of which not only contemporary issues can be solved but also guidance can be provided for the future. Our leading Jurists, who are followed, have done a remarkable job in this regard. The following article reviews the teachings of the three jurists, namely Imam Shafi’i, Imam Malik, and Imam Ahmad ibn Hanbal and teachings of their glean jurists. It will make clear that under changing circumstances these jurists seemed to agree on change. Therefore, by using the efforts of these jurists, we can try to resolve the problems of our contemporary changes and requirements throughout the Muslim World.
Wheat (Triticum aestivum L.) is the basic ingredient of cookies formulation and its specific or consistent quality (soft wheat) is required for cookie making. In Pakistan, wheat flour is produced from a mixture of wheat varieties called mixed wheat flour (MWF) leads to unavailability of specific wheat variety suitable for specific product. However, this flour has inconsistent quality and subsequently affects product quality significantly. Present study has been aimed to evaluate the impact of various treatments on MWF. Results showed a wide range of TW and TKW as 67.00-81.00 kg hl-1 and 32.82-48.70g, respectively. Wheat varieties exhibited moisture (8.50-10.78%), ash (0.33-0.83%), fat (1.36-1.49%), fiber (0.38-0.52%), protein (9.85-13.75%) and NFE (72.82-79.58%) content. Mineral composition varied as 2.20- 2.64, 20.25-28.45, 2.12-4.71, 1.24-2.31, 0.54-0.85 and 0.45-0.57 mg/100g for Na, Ca, Fe, Zn, Mn and Cu content, respectively. Moreover, wheat varieties indicated wet gluten, dry gluten, starch and DS as 24.68-36.40, 7.12-11.84, 68.88-72.73 and 6.28-10.97%, respectively. SDSsed. and AWRC were reckoned as 18.20-30.50 ml and 43.91-66.85%, respectively. Moreover, WSRC, SOCSRC, SUCSRC and LASRC values varied widely as 50.83-69.64%, 56.66- 82.03%, 75.79-106.97% and 79.43-121.20%, respectively. Rheological properties were found i.e. WA (51.00-56.00%), DDT (1.20-4.20 min), dough stability (2.90-18.20 min), DoS (85.00- 174.00 BU) and FQN (48.00-200.00). Pasting properties indicated variability from 65.25 to 67.80oC (PaT), 3.22 to 6.00 min (PT), 1330 to 1784 cP (PV), 645 to 1002 cP (TV), 1799 to 2565 cP (FV) 685 to 782 cP (BV) and 1154 to 1563 (SV). Physical analyses of cookies made from wheat varieties revealed 39.38-45.86 spread factor and 2.17-3.76 kg hardness. Sensory evaluation indicated that cookies made with AARI-11 were highly acceptable and also, it was selected as best variety for cookie making. In addition, different treatments were also applied and cookies made with different treatments portrayed spread factor (39.68-60.96) and hardness (0.86-3.55 kg). Cookies color determined in terms of L*, a* and b* values as 64.65-74.84, 1.22-3.75 and 31.10-35.44, respectively. Cookies revealed moisture (1.50-3.68%), ash (0.333- 0.547%), fat (17.70-23.66%), fiber (0.083-0.167%), protein (5.41-6.56%) and NFE content (66.76-72.40%). Across treatments, addition of CMS (15%) produced largest spread, protease (400 mg) had highest overall acceptability. Correlation studies underline the importance of SRC values and SDS-sed. volume as major predictors of cookie making quality in addition to other physicochemical characteristics of flour.