کتاب بہترین ساتھی
نحمدہ ونصلی علی رسولہ الکریم امّا بعد فاعوذ بااللہ من الشیطن الرجیم
بسم اللہ الرحمن الرحیم
معزز اسا تذہ کرام اور میرے ہم مکتب ساتھیو!
آج مجھے جس موضوع پر لب کشائی کرنی ہے وہ ہے:’’کتاب بہترین ساتھی‘‘
صدرِذی وقار!
کتابوں سے محبت عظیم لوگوں کا شیوہ ہوتا ہے، کتابوں سے محبت کر نے والا آسمانوں کی بلندیوں پر پرواز کرتا ہے، کتابوں کا مطالعہ کر نے والا کبھی تنہائی کا شکار نہیں ہوتا، کتب بینی ایسا شوق وذوق ہے جس سے جہالت کے بادل چھٹ جاتے ہیں اور مطلع دل و دماغ پر صاحبِ علم و دانش کا آفتاب و ماہتاب چمکناشروع ہو جاتا ہے۔
جنابِ صدر!
کتب کی رفاقت ایک ایسی رفاقت ہے کہ جو اپنے ہم نشیں کو بھی تنہائی کا شکار نہیں ہونے دیتی، جو اپنے ہم نشیں کے دل میں خلوتوں اور تنہائیوں کی وحشت کو ختم کر کے محبت و مودّت کے شگوفے کھلاتی ہے، کتب کے مطالعہ سے تاریخِ عالم پڑھنے کا موقع ملتا ہے۔ قوموں کے عروج و زوال سامنے آتے ہیں، قوموں کی معاشی ، اقتصادی، سیاسی اور روحانی زندگی سے آشنائی ہوتی ہے۔
محترم صدر!
تاریخ اسلام اس بات پر شاہد ہے کہ مسلمانوں کو کتب بینی و مطالعہ میں ہمیشہ ایک امتیازی مقام حاصل رہا ہے، مسلمانوں نے ہمیشہ کتابوں سے محبت کی ہے ، دسمبر کی زمستانی ہوائیں ہوں، یا جون کی تڑپا دینے والی دھوپ، وقت عصر ہو یارات کا پچھلا پہر ،تدریسی اسباق کی تیاری ہو یاممبر رسول پر وعظ کے لیے تقریر کی تیاری، کسی امتحان کی تیاری کرنی ہو یا فکرآخرت کی تیاری کتب ہائے خیر سے ذی شعور اور ذی فہم و فراست افراد کی دوستی مثالی رہی ہے۔
جنابِ صدر!
اچھی کتاب ایک بہترین سرمایہ ہوتی ہے۔ دنیا و آخرت کی ساتھی...
The purpose of this study is to describe the implementation or application of instructional books Ta‘lim al-Muta‘allim the moral formation of students at boarding school Alkhairaat Madinatul Ilmi Dolo. The qualitative method is used as a method of approach in this study by using observation data collection, interviews, and documentation are analyzed by using the method of data reduction, data presentation, and data verification. The research indicate is result of learning book Ta‘lim al-Muta‘allim is one book that discusses the presentation on moral learning that must be owned by the students in their studies. Terpokus description on what attitudes must be done by the students in studying good relationship with the teacher (Kiai), with fellow students, as well as how it should be enacting the books (the book) he learned it. In other words, this book is a guideline or code of conduct that students succeed in their studies either in accordance with laid down by Islam. By studying the book Ta'li m al-Muta'allim such, the students should be able to practice and broadcast both inside and outside the boarding school / community. As for the implementation of Learning book Ta‘lim al-Muta‘allim the moral formation of students at boarding school Alkhairaat Madinatul Ilmi Dolo is providing direct guidance of teaching through the book, namely by providing appropriate role models that are suggested or taught by the book Ta‘lim al-Muta‘allim. Therefore, application of the Book Ta‘lim al-Muta‘allim between teachers and students in learning is usually not optimal, the influence of the factors of teachers, for example exemplary. So, it should be an important practice, not only wants his students to master learning the book but have a direct practice.
Pomegranate peel (PoP) is a valuable waste of juice processing industry and is a rich source of biomolecules of immense health significance. Plentiful research based evidences on ethnopharmacological and nutraceutical properties of PoP calls for the attention of food scientists in designing food products with innate ability to improve quality of life. This study focuses on exploring nutritional and nutraceutical properties of PoP, hydro-alcoholic extracts and the bagasse as ingredient of choice in developing novel food product. An indigenous cultivar of pomegranate “Alipuri” was procured from the local farm of Southern Punjab and pomegranate peel hydro-alcoholic extracts (PoPx) were derived from the peel fraction of the fruit. Nutritional and biological properties of PoP revealed the waste as a potential source of compounds bearing significant antimicrobial, antioxidant and antiulcer activities. Hydro-alcoholic extracts of PoP revealed significantly (p<0.05) higher concentration of phenolics i.e. 427.19 mgGAE/g and radicals scavenging activities as measured by DPPH and FRAP assays. Hydro-alcoholic extracts of PoP inhibited urease activity by 97.9% and IC50 for different extracts was recorded ~44.4 μM. PoP extracts presented significant inhibitory properties against gram positive and negative microorganisms including Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium, Bacillus subtilis, Staphylococcus aureus and Aspergillus niger. Minimum inhibitory concentration (MIC) of PoPx was recorded between 0.25–0.89 mg/mL. With reference to its features to be utilized as a food ingredient, PoP and the peel bagasse (PM) were incorporated in baked good for the development of nutritionally enriched and biologically stable cookies. The study revealed PoP supplementation to impart significant (p<0.05) improvement in dietary fibers (0.32–1.96 g/100 g), total phenols (90.7–161.9mg GAE/100 g) and inorganic residues (0.53–0.76 g/100 g) of cookies. Cookies carrying highest levels of PoP (7.5%), PoPx (1.0%) and PM (7.5%) were recorded with more than 50% radical scavenging activity whereas, products phenolics pool significantly inhibited oxidative and microbiological deterioration of the finished good during three months storage period. Cookies supplemented with PoP were recorded to present organoleptically acceptable quality at 6.0% supplementation while least difference in sensorial profile was noticed among control and cookies developed with 1.0% PoPx. Toxicity assessment of PoPx at higher doses i.e. 1000ppm presented non-lethal response in brine shrimps larvae. Safety assessment of PoP, PoPx and PM revealed non-significant (p>0.05) 8 effect of supplementation on various blood indices among normal healthy rats model. Lipid modulatory role of PoP and its extracts was witnessed convincingly indicating PoP and the extracts as viable ingredient in improving high density lipoprotein and lowering low density lipoprotein concentration. The study delineates no abnormal rise or fall in hematological parameters thereby suggesting a nontoxic response of PoP and its various fractions. The findings of this research propose PoP as a valuable waste of food processing industry that could further be exploited in designing nourishing recipes bearing disease preventive and ameliorative features.