This research is a case study on the role of head teacher in promoting teacher participation in school-based decision-making (SBDM). The study was conducted in a government secondary school in Karachi, Pakistan. The ultimate purpose of this study was to investigate the role of head teacher in involving teachers' in SBDM. The data were collected through semi-structured interviews, observation, and document analysis. Findings of this study reveal that the head teacher has played a significant role in promoting teacher participation in SBDM. She has employed different ways and strategies, through which the teachers' participation in decision-making was ensured. For instance, teachers' participation in decision-making through different curricular and co-curricular committees, establishment of a mechanism of rewarding the best teachers, and motivating teachers' through verbal appreciation on the occasions of staff meetings and school functions, are some of the strategies of head teacher to involve teachers in SBDM. Data have indicated that because of head teacher's efforts of promoting teacher participation in SBDM, the school has been able to launch several important school improvement initiatives such as: enrichment of curriculum, teachers' professional development, launching English medium classes, provision of more physical facilities in school by involving parents, introducing innovative teaching strategies in class. These are some of the indicators of change towards school improvement. Data show that the head teacher's role is not restricted to a particular style of leadership; rather she plays a multi-faceted role in her school in order to promote teacher participation in SBDM. For instance, she plays the role of a pedagogical leader, a visionary leader, and most significantly of a leader who believes in distribution of power among teachers. However, the findings reveal that the major role that the head teacher plays is that of a facilitator. It is also evident from the findings that teacher involvement in decision-making has promoted among the teachers, a sense of ownership, professionalism, and self-esteem, which in turn has led the school towards effectiveness. The findings of this study challenge the general perception about the failure of government schools in Pakistan because of the hierarchical centralized mechanism. The data indicate that this perception cannot be generalized to all government schools. The case study school confirms that the government school head teachers' can make a difference in terms of classroom teaching and learning, even within the jurisdiction of government educational policies and prescribed curriculum. However, it is evident from the data
ڈاکٹر راجندر پرشاد خدا کاشکر ہے جو سفر ۹؍ ستمبر ۶۲ء کوشروع ہواتھا وہ بخیر وخوبی ۲۳؍ مئی ۶۳ء کوپورا ہوگیا۔ اس مدت میں علم وادب اورملک وقوم کی بعض بڑی نامور اورمحبوب شخصیتیں ہم سے ہمیشہ کے لیے جدا ہوگئیں،ان میں سابق صدر جمہوریہ ڈاکٹر راجندر پرشاد،ڈاکٹر محی الدین زورؔ،خان بہادر مولوی محمدشفیع سابق پروفیسر عربی پنجاب یونیورسٹی لاہور، مولانا سعید انصاری اور جناب شفیق جونپوری خاص طور پر لائقِ ذکرہیں۔ گذشتہ چندماہ سے مکاتیب کناڈانے نظرات کے صفحات پرقبضہ کررکھا تھا اس لیے ان حضرات کی رسمِ تعزیت برہان میں حسب معمول ادانہ ہوسکی، جس کاافسوس ہے۔اوّل الذکر ملک کی تحریکِ آزادی کے بلند پایہ لیڈر، پہلے صدر جمہوریہ ہندہونے کے ساتھ ساتھ اخلاق واوصافِ ذاتی کے اعتبار سے بھی غیر معمولی شخصیت اورکردار کے انسان تھے۔ سادگی، مذہبیت، خلوص، رواداری اور مروت و وضعداری اُن کے خاص اوصافِ کمال تھے اوراِس حیثیت سے وہ صحیح معنی میں گاندھی جی کے نقشِ قدم پر چلنے والے تھے، علاوہ ازیں انگریزی زبان کے نامور مصنف اور اُردو ،فارسی کے فاضل بھی تھے۔ [جون ۱۹۶۳]
It is a matter of fact that development of principles and the legal maxims of Islamic jurisprudence is a gradual process; it took more than a century. These principles and maxims are extracted from the Holy Quran, Hadith and the judgments or sayings of companions of Holy Prophet. This article presented the various examples of principles which were produced by companions of the Holy Prophet (peace be upon him), so that people know the origin of this filed of knowledge.
Three experiments were conducted to inspect the effect of apple peel polyphenol extract on the survival of probiotics, physicochemical and antioxidant properties in three different fermented dairy products (Acidophiuls-bifidus milk, probiotic yoghurt and probiotic ice cream). In Experiment No.1, quality characteristics of apple peel polyphenol extract of five local cultivars (Red delicious, Golden delicious, Royal gala, Amri, and Gacha) were evaluated on the basis of total flavonoid contents, total phenolic contents and antioxidant activity. The objective of this study was to incorporate the best apple peel polyphenol extract in acidophilus-bifidus milk to develop a probiotic dairy product. Effect of the added apple peel polyphenol extract with various concentration (0-5%) on microbiological characteristics, physicochemical and sensory attributes of acidophilus-bifidus milk were evaluated. The viability of Lactobacillus acidophilus and Bifidobacterium lactis was assessed in the milk stored at 4°C for two weeks. The highest flavonoid contents, phenolic contents and antioxidant activities were found in red delicious and golden delicious varieties. The results revealed that apple peel polyphenol extract promote the viability of probiotics. The viability of probiotics was significantly (p<0.05) high in milk fortified with 5% apple peel polyphenol extract as compared to other treatments (0-4%) during two weeks. The viable counts of probiotics in acidophilus-bifidus milk were identified within the recommended levels (>106 log CFU/ml). The pH and viscosity were slightly decreased during storage of milk supplemented with apple peel polyphenol extract. The acidophilus-bifidus milk fortified with 5% apple peel polyphenol extract had the best sensory score. Apple peels are a cheap source of polyphenols for increasing probiotic functionality in milk products. Our findings show that apple peel polyphenol extract can be suitable substrate for the viability of probiotics in acidophilus-bifidus milk. In Experiment No. 2, the effect of apple peel polyphenol extract on the microbiological and physicochemical properties of probiotic yoghurt throughout storage was studied in this research activity. Yoghurt was fortified with various concentration of apple peel polyphenol extract (0-5%). The increase in acidity, water holding capacity and viscosity were observed while no significant effects were witnessed on milk fat and total solid contents of probiotic yoghurt with the addition of apple peel polyphenol extract. The total phenolic contents of probiotic yoghurt fortified with apple peel polyphenol extract increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5 respectively. The results showed that apple peel polyphenol extract promoted the sustainability of probiotics and improved the antioxidant activity of probiotic yoghurt. The low viability loss of probiotics was observed in yoghurt with the fortification of apple peel extract significantly (p<0.05) throughout storage. The viability of probiotics during storage was high in yoghurt contained 5% apple peel polyphenol extract. The high viability loss of probiotics was significantly (p<0.05) attained in control yoghurt. In Experiment No. 3, evaluated the effect of polyphenol from apple peel extract on probiotic viability; physicochemical, and textural characteristics; and sensory properties of probiotic ice cream stored at -20°C for three months. All ice cream had viable count of Lactobacillus acidophilus and Bifidobacterium lactis of ≥8 log CFU/g and >7 log CFU/g respectively during storage except the control sample until day 90 of storage. The highest viability of probiotics was obtained in the sample fortified with 5% apple peel polyphenol extract, whereas it showed the highest hardness after day 90 of storage. The presence of apple peel polyphenol extract increased the titratable acidity, reduced the melting rate of the ice cream, and enhanced the overrun. The hardness of experimental samples improved with the fortification of apple peel polyphenol extract. The addition of apple peel polyphenol extracts significantly increased melting resistance; however, panelists generally like these samples (AE4 and AE5) in terms of taste, flavor, color and texture. The outcomes of this research presented the potential for the processing of synbiotic fermented milk product including a probiotic strain (Lactobacillus acidophilus and Bifidobacterium lactis) and apple peel polyphenol extract as prebiotic ingredient. It was concluded that the survival of probiotics and antioxidant activity were enhanced by the presence of apple peel polyphenol extract. It was concluded that the probiotic milk products fortified with apple peel polyphenol extract can act as natural source of highquality antioxidant and bioactive compounds. Fortification of apple peel polyphenol extract at 5% in probiotic milk products was more favorable for the survival of Lactobacillus acidophilus and Bifidobacterium lactis, whereas 4% positively affected more sensory attributes of yoghurt. In the low revenue countries like Pakistan, the waste of apple like peels could be an economical source of polyphenols for increasing probiotic functionality in fermented milk products. These observations indicate the feasibility of apple peel polyphenol extract in the development of high nutritious and value-added probiotic food products.