اعزازات:
ناطق کا پہلا شعری مجموعہ’’بے یقین بستیوں میں‘‘رسالہ’’آج‘‘ میں کراچی سے 2010ء میں شائع ہوا۔ان کی نظموں کو بہت سراہا گیااس لیے اس مجموعہ کو ’’یو بی ایل‘‘اعزاز کیلئے بھی نامزد کیا گیا۔ان کا پہلا افسانوی مجموعہ ’’قائم دین‘‘ آکسفورڈ سے چھپااور نثر میں ان کے اس پہلے افسانوی مجموعے کو ’’یوبی ایل‘‘ایوارڈ سے نوازا گیا۔
Khawājah Obāidullah Multānī’s Mystical Pattern of Preaching in Establishing Peace and Harmony and Its Contemporary Meaningfulness: An Analytical Study A Sufi, literally practically in denotation and connotation is such a figure whose heart is naturally and habitually free of pollution of pride, prejudice, sectarianism, ethnicity, linguicism, and hatred for animate and inanimate things on any ground. This purity of sentiments and sanctity of thoughts of Sufis of Islam have always influenced not only the morality of the Muslims but also attracted the people of anti-Islamic faiths. Human history in general and Islamic history, in particular, is replete with such instances as prove that where logistics and warring tactics of the Muslims failed to produce any positive and healthy effects, these were the unseen swords of Sufis' unmatched conduct and exceedingly supreme love for humanity which bore results of ever-lasting magnitude. Due to the safe and unbiased style of the preaching of Sufis of Islam, foes became friends, twisted pathways became straight high ways of peace and prosperity, the grieved became happy, the downtrodden became the champions and the rejected ones became the accepted ones. Sufis have always been the torchlight and beacon-house equally for the believers and the non-believers. Sufis’ preaching style has been the epitome of the style of Prophet of Islam.
In this research formation of Polycyclic Aromatic Hydrocarbons (PAHs) in goat and sheep meat were studied during natural gas grilling, wood charcoal grilling and oil frying. The effect of different types of condiments in reducing the formation of PAHs during these procedures was also studied. The meat of five organs (chest, foreleg, heart, hind leg and liver of goat and sheep was obtained and cleaned well. After homogenizing, except control, each sample was cooked using three procedures and all the samples including controls after extracting and concentrating were analysed and identified using High Performance Liquid Chromatography (HPLC) and the mass of titled eight HPLC identified PAHs was verified using Gas Chromatography Mass Spectrometry (GCMS). The concentration of the tittled eight PAHs in control samples was not observed to be significant and the maximum increase in said eight PAHs was observed due to wood charcoal grilling. In case of goat, hind leg showed maximum concentration of PAHs in all cooking methods, ranging up to 11.11ng/g in gas grilling, 30.39ng/g in wood charcoal grilling and 24.82ng/g for oil frying. The minimum concentrations were found in liver ranging 0.47ng/g for gas grilling, 1.31ng/g for wood charcoal grilling and 0.74ng/g for oil frying. Similar trend of PAHs production was found in sheep meat. Effect of condiments on the formation of titled eight PAHs explained that modified condiments type III (Normal condiments + onion + garlic + ginger + clove + lemon juice) proved to be the best to reduce the formation of all the selected PAHs in the heat treated meat samples. T-test and ANOVA statistically confirmed the results with 95% confidence interval. It was concluded that open flame grilling should be avoided and condiments used prior to cooking minimize the production of PAHs.