اسلامی عقاید اور دیگر مذاہب
اعتراض نمبر۷۴
ڈریپر صاحب (معرکہ علم و مذہب) میں لکھتے ہیں ، بحیرہ راہب نے بصریٰ کی خانقاہ میں محمد ﷺ کو نسطوری عقاید کی تعلیم دی۔آپ کے نا تربیت یافتہ لیکن اخاذ دماغ نے نہ صرف اپنے اتالیق کے مذہبی بلکہ فلسفیانہ خیالات کا گہرا اثر قبول کیا۔بعد میں آپ کے طرز عمل سے اس امر کی شہادت ملتی ہے کہ نسطوریوں (عیسائیوں کے ایک مذہبی فرقہ کا نام ہے) کے مذہبی عقاید نے آپ پر کہاں تک قابو پا لیا تھا۔( سیرت النبی۔ج ۱ ص۱۱۸)
جواب:بحیرہ راہب والی روایت پیچھے درج ہوئی ہے جس سے کوئی ادنیٰ سا اشارہ بھی نہیں ملتا جس سے ظاہر ہو کہ آپؐ نے راہب سے تعلیم حاصل کی۔ حجر و شجر کا سجدہ کرنا، بادل کا سایہ کُناں ہونا ، مہر ِ نبوت کا ذکر کرنا اور بوسہ دینا، درخت کی شاخوں کا جھک کر آپ پر سایہ کرناوغیرہ یہ وہ باتیں ہیں جو راہب نے کہیں اور سب سے بڑھ کر ببانگ دہل یہ کہا کہ ’’ تمام جہانوں کے پروردگار کی طرف سے رسول ہیں، اللہ تعالیٰ ان کو تمام عالم کے لیے رحمت بنا کر مبعوث کرے گا اور یہ تمام عالم کے سردار ہیں‘‘ لیکن یہ نہیں کہتا کہ اس کی تعلیم کی ذمہ داری میری ہے ۔میں اسے تعلیم دوں گا ، مجھے ان کی تعلیم کے لیے حکم دیا گیا ہے۔ اس قسم کی کوئی بات راہب نہیں کہتا ‘مگر ادھر مستشرقین ہیں کہ ان کی جان پر بنی ہوئی ہے وہ یہی رٹ لگائے جاتے ہیں کہ اس راہب سے آپﷺ نے مذہب کے اسرار و رموز سیکھے۔اسے کہتے ہیں مدعی سست گواہ چست۔
دوم:آپ ؐ کی اس وقت عمر مبارک قریباََ ۱۲ سال تھی۔ اس عمر کے لڑکے کو راہب نے مذہب کے تمام حقائق اور...
When looking at the history of every human civilization, one may find some people or places that go down in history, and their biography does not disappear until God inherits the land and those on it. One of these places is the city of Jerusalem, a city where no two differ on its importance. A city that is home for sanctuaries, history, and monuments and every inch speaks of its greatness. Especially in the history of Islam, which linked it wonderfully to the Qibla of Muslims (the Sacred Mosque) after it was the first Qibla in the history of Islam. This high standing link was perpetuated by the Holy Qur’an in Surat Al-Isra and in many other places. This research has shown its importance to Muslims, the reason Muslims love it and their dedication to defending every single grain of its sand, and how did the esteemed Companions view it? This research spoke about some of the aspects that are related to the personality of our master Omar bin Al-Khattab, may God be pleased with him, (which are the psychological and educational aspects) while looking at the importance of Jerusalem to him, may God be pleased with him, which existed since pre-Islamic time and how it extended to the time of Islam and has emerged during his caliphate, may God be pleased with him.
Wheat (Triticum aestivum L.) is the basic ingredient of cookies formulation and its specific or consistent quality (soft wheat) is required for cookie making. In Pakistan, wheat flour is produced from a mixture of wheat varieties called mixed wheat flour (MWF) leads to unavailability of specific wheat variety suitable for specific product. However, this flour has inconsistent quality and subsequently affects product quality significantly. Present study has been aimed to evaluate the impact of various treatments on MWF. Results showed a wide range of TW and TKW as 67.00-81.00 kg hl-1 and 32.82-48.70g, respectively. Wheat varieties exhibited moisture (8.50-10.78%), ash (0.33-0.83%), fat (1.36-1.49%), fiber (0.38-0.52%), protein (9.85-13.75%) and NFE (72.82-79.58%) content. Mineral composition varied as 2.20- 2.64, 20.25-28.45, 2.12-4.71, 1.24-2.31, 0.54-0.85 and 0.45-0.57 mg/100g for Na, Ca, Fe, Zn, Mn and Cu content, respectively. Moreover, wheat varieties indicated wet gluten, dry gluten, starch and DS as 24.68-36.40, 7.12-11.84, 68.88-72.73 and 6.28-10.97%, respectively. SDSsed. and AWRC were reckoned as 18.20-30.50 ml and 43.91-66.85%, respectively. Moreover, WSRC, SOCSRC, SUCSRC and LASRC values varied widely as 50.83-69.64%, 56.66- 82.03%, 75.79-106.97% and 79.43-121.20%, respectively. Rheological properties were found i.e. WA (51.00-56.00%), DDT (1.20-4.20 min), dough stability (2.90-18.20 min), DoS (85.00- 174.00 BU) and FQN (48.00-200.00). Pasting properties indicated variability from 65.25 to 67.80oC (PaT), 3.22 to 6.00 min (PT), 1330 to 1784 cP (PV), 645 to 1002 cP (TV), 1799 to 2565 cP (FV) 685 to 782 cP (BV) and 1154 to 1563 (SV). Physical analyses of cookies made from wheat varieties revealed 39.38-45.86 spread factor and 2.17-3.76 kg hardness. Sensory evaluation indicated that cookies made with AARI-11 were highly acceptable and also, it was selected as best variety for cookie making. In addition, different treatments were also applied and cookies made with different treatments portrayed spread factor (39.68-60.96) and hardness (0.86-3.55 kg). Cookies color determined in terms of L*, a* and b* values as 64.65-74.84, 1.22-3.75 and 31.10-35.44, respectively. Cookies revealed moisture (1.50-3.68%), ash (0.333- 0.547%), fat (17.70-23.66%), fiber (0.083-0.167%), protein (5.41-6.56%) and NFE content (66.76-72.40%). Across treatments, addition of CMS (15%) produced largest spread, protease (400 mg) had highest overall acceptability. Correlation studies underline the importance of SRC values and SDS-sed. volume as major predictors of cookie making quality in addition to other physicochemical characteristics of flour.