63. Al-Munafiqun/The Hypocrites
I/We begin by the Blessed Name of Allah
The Immensely Merciful to all, The Infinitely Compassionate to everyone
63:01
a. When the hypocrites - disbelievers showing belief - come to you, O The Prophet, they
pretend to say:
b. ‘We bear witness that you are certainly Allah’s Messenger.’
c. And without the need for the testimony of the hypocrites, Allah knows very well that you are indeed HIS Messenger,
d. but Allah also bears witness that the hypocrites are definitely liars – saying what they do not mean.
63:02
a. They choose their swearing as a cover-up, a deceit;
b. while in reality, they obstruct people from the Way of Allah.
c. Surely they - evil indeed is what they do.
63:03
a. That is what has happened because first they believed and then inwardly they disbelieved.
b. Hence, their hearts have been sealed -
c. such that they do not comprehend the concept of truth.
63:04
a. And whenever you would look at them, you would be impressed by their physical stature,
b. and when they speak, you would listen to their speech attentively.
c. But, in fact, they are just like logs of timber/wood, stacked-up against a wall.
d. They reckon that every rebuke they hear is directed against them.
e. These are the real and bitter enemies;
f. so beware of them!
g. May Allah destroy them!
h. How deluded they are!
63:05
a. And whenever they would be asked:
b. ‘Come to offer apologies and let Allah’s Messenger seek forgiveness for you’ of hypocrisy and deceit.
c. They would twist their heads in arrogance,
d. and you would see...
ABSTRACT: Peanuts may be consumed in a variety of processed forms like roasted, raw and processed etc. And represent as a multimillion dollar crop worldwide with many potential dietary benefits as it contains high protein and health effective oils. Objective: The present investigation was planned to evaluate thephysio-chemical properties of peanut milk yogurt by the addition of different concentration of peanut milk (0 %, 10 %, 20 % and 30 %), skimmed milk liquid (60 %, 70 %, 80 %, and 90 %), skimmed milk powder (9 %) and sugar (1 %). Methods: The physico-chemical tests (pH, acidity, moisture, ash, fat, protein, syneresis, and viscosity) were examined after every 5 days of interval for a period of 15 days at 4 ºC. Results: The results of physico-chemical analysis revealed that pH, ash, fat, protein and viscosity decrease during storage period where as acidity, moisture and rate of syneresis increased during storage. Treatment T1 (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness. Conclusions: It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt. The storage had significant effects on all physico-chemical parameters. Treatments had significant effect on all physico-chemical parameters
The leaf rust epidemic in 1978 shifted the focus of local wheat breeders to introduce new effective leaf rust genes from exotic sources (often obtained from CIMMYT and USDA) to the local varieties. However, the rapid changes in rust causing pathogen (Puccinia triticina) warrant deploying more efficient technologies for screening, selection and development of new varieties. Hence the present study was designed to focus on screening the presently available resistant genes in local wheat varieties, find the effective leaf rust resistance genes and to suggest a pre-breeding plan to combat future leaf rust incidence. Thirty-eight wheat varieties were selected some of which are still under cultivation especially in Punjab province and therefore hold importance in the commercial market. The data thus generated after field and molecular assisted screening were verified using sensitive ABI capillary electrophoresis (ABI 3730) to differentiate the closely located alleles as an efficient method to reduce the issues generated by conventional gel electrophoresis. The screening of leaf rust resistant genes revealed the presence of: Lr10, Lr13, Lr14a, Lr17, Lr26 and Lr27-Lr31 in 16, 16, 15, 16, 16 and 31 tested varieties respectively, while Lr34 also showed presence in 10 of the wheat varieties tested. The study reported absence of Lr9, Lr21 and Lr24 from the local germplasm making these genes as an appealing choice to introduce in local germplasm. Furthermore, screening of some newly mapped genes such as: Lr35, Lr46 and Lr47 showed complete absence while Lr39 was identified in 5 Pakistani varieties. The study was validated through the phenotypic data pertaining to these wheat germplasm grown under natural conditions at Regional Agriculture Research Centre, Bahawalpur (RARI) for three crop cycles (2009-10, 2010-11 and 2011-12). Hence, the assessed wheat varieties possessed more than one leaf rust resistant genes and showed a moderate level of resistance. The effective combinations under local conditions are: Lr14a, Lr17 and Lr26, while Lr34 has also been observed as efficient in combination with Lr10 and Lr27+Lr31. Following genes were found as the effective genetic combinations currently deployed in the field: Lr10, Lr13, L17, Lr27-31 and Lr34, Lr1, Lr10, Lr14a, Lr26, Lr27-31 and Lr34, Lr3, Lr10, Lr13, Lr14a, Lr17 and Lr27-31, Lr1, Lr26, Lr27-31 and Lr34, while several gaps have been identified where individual gene or gene combinations were not found in our varieties. These have been recommended for introduction in future pre-breeding programs.