ڈاکٹر شہزاد احمد کی ادبی خدمات کا اجمالی جائزہ
شاعر علی شاعرؔ
حمد و نعت خوانی کا ذکر ہو یا حمد و نعت نگاری کی بات، یا پھر نعتیہ ادب کی تنقید و تحقیق، تدوین و ترتیب کا تذکرہ، بات ڈاکٹر شہزاد احمد تک پہنچتی ہے۔ اُنھوں نے حمد و نعت جیسی متبرک اصنافِ سخن سے خود کو نصف صدی سے وابستہ کیا ہوا ہے۔ یہی اُن کا اوڑھنا بچھونا ہے اور اُنھوں نے اپنی زندگی کے تمام ماہ و سال اِنھی متبرک اصنافِ سخن کو دیے ہوئے ہیں اور خود کو حمد و نعت کی تخلیق، تنقید، تحقیق، ترویج، فروغ اور اشاعت کے لیے وقف کیا ہوا ہے۔ یہی اُن کا تخصص ہے اور یہی اُن کی انفرادیت ، کیوں کہ ہزار ہا افراد جو حمد و نعت سے اگروابستہ ہیں تو جزوقتی، ایک طرف وہ کوئی نہ کوئی دیگر مصروفیات رکھتے ہیں اور دوسری طرف حمد و نعت کا کام کرتے ہیں، مگر ڈاکٹر شہزاد احمد کو میں نے ہمیشہ ایک ہی کام کی طرف مائل دیکھا ہے وہ ہے حمد و نعت کا فروغ۔ وہ ذکر بھی کرتے ہیں تو حمد و نعت نگاری کا۔ یہی وجہ ہے کہ ہمیشہ اُن کو محافلِ نعت میں بہ حیثیت نعت خواں، نعتیہ مشاعروں میں بہ حیثیت نعت گو شاعر اور نعتیہ ادب کے پروگراموں میں بہ حیثیت نظامت کار دیکھا ہے۔
یہ حقیقت ہے کہ جس قلم کار کے ہاتھ میں اللہ رب العزت نے قلم تھما دیا ہو وہ سبھی کچھ لکھ سکتا ہے اور لکھتا ہے۔ سیکڑوں افراد نے قلمی نگارشات کو اپنا ذریعۂ معاش بنایا ہوا ہے، مگر میں نے ڈاکٹر شہزاد احمد کو حمد و نعت کے علاوہ نہ تو کبھی غزل پر لکھتے پایا اور نہ کبھی کسی غزلیہ مجموعے پر مقدمہ تحریر کرتے دیکھا۔ وہ خفیہ ہو...
This research article gives a brief introduction and analysis of five Urdu translations of the Holy Qur’ān. Qur’ānic translations are an important source of learning and understanding of Qur’ān. In Urdu the translations of the Holy Book started in late 16th Century A.D. The number of these translations is in hundreds till now, which include translations in Urdu prose and verse. The first rhymed Urdu translation of the Holy Quran was written in the last quarter of 18th Century A.D. At present these translations are in hundreds, including complete as well as partial translations. Most of the translations are in rhymed form, while some are in free verse also. In this article five complete Holy Qur’ān translations have been discussed. Main aim of the article is to introduce the poets and their translations, as well as brief analysis of the translations. The translations are; Asar Zubairi Lakhnavi's "Sehr ul Bayan", Syed Shamim Rajz's "Aab e Rawaan", Seemab Akbar Abadi's "Wahi e Manzum", Abdul Aziz Khalid's "Furqan e Javed" and Qazi Ata ullah's "Mafhoom ul Quran". This article also explains how much the poets succeeded in presenting the message of Qur’ān. The merits and demerits of the translations have been highlighted. The article concludes that poetry, specially rhymed form, is not suitable for the translations of the Holy Book.
This study is comprised of five experiments, in the first experiment chemical changes taking place in lipid fraction of pasteurized milk was studied. Raw milk from the same source was at once cooled down to chilling temperature and in second instance it was put on the lab shelf for two hours at ambient temperature and then chilled to same temperature, followed by pasteurization and chilled storage. In the second experiment, samples of UHT milk were tested for chemical characteristics and lipid oxidation. In third experiment, impact of UHT treatment (142oC for 2 sec) and 90 days ambient storage (30-35oC) on protein and amino acid profile of UHT milk and sedimentation was investigated. In fourth experiment, samples of UHT Treated products were stored for 90 days. Transition in antioxidant capacity, vitamin A, E, fatty acid profile was studied. Transition in protein profile, Maillard reaction products and lipid oxidation of flavored UHT treated milk was investigated. In fifth experiment, Samples of mango flavored UHT milk 200 ml pack (475 Nos.) were purchased from the market and stored at ambient temperature for the duration of 90 days. Proteolysis, hydroxyl methyl furfural furosine, Nε-carboxymethyl lysine, FAP, FFA, PV and sensory characteristics were studied at 0, 45 and 90 days of storage. It was observed that chemical characteristics and storage stability of raw milk in the second instance was different from the milk cooled at once. Therefore, it is recommended that milk collection system in the developing countries should be improved to avoid any delay in between milking and chilling of raw milk. The results of the second experiment disclosed that fatty acid and triglyceride profile were not affected till 60 days with a steady increase in lipase activity. Strong correlations between peroxide value and induction period were established. For the anticipation of oxidative stability of UHT milk, induction period can be used. After UHT treatment, β-lactoglobulin, β-lactalbumin, immunoglobulin and serum albumin decreased by 12.1%, 15.4%, 10.6% and 10.2% with no effect on casein fractions. Sedimentation was comprised of 14.9% αs1-casein, 3.42% αs2-casein, 9.88% β-casein, 2.27% κ-casein, 4.36% β-Lactoglobulin, 1.88% β-lactalbumin, 1.84% immunoglobulin and 0.61% Serum Albumin. Out of 80% casein and 20% whey, 38.5% and 8.7% became the part of sedimentation. Tyrosine content of flavored UHT milk increased during the storage. Tyrosine content of flavored UHT milk at 0, 45 and 90 days of storage were 3.5, 6.9 and 15.2 µg tyrosine/ml. HMF content of UHT milk at 0, 45 and 90 days of storage were 1.56, 4.18 and 7.61 (µmol/L). Furosine content of flavored UHT milk at 0, 45 and 90 days of storage intervals were 278, 392 and 561 mg/100g protein.