پرنس انجم قدر ؍ میجر علی حماد عباسی
آل انڈیا شیعہ کانفرنس کے صدر پرنس انجم قدر کی وفات ملک و ملت کا بڑا حادثہ ہے، سنیوں سے بھی ان کے روابط تھے، وہ دونوں فرقوں میں اتحاد و مفاہمت کے بڑے حامی تھے اور مشترکہ ملی مسائل کے حل کے لیے سنیوں کے ساتھ ہر جدوجہد میں شریک رہتے تھے۔ مسلم پرنسپل لابورڈ، مسلم مجلس مشاورت اور بابری مسجد تحریک سے ان کا گہرا تعلق تھا، دوسرا حادثہ میجر علی حماد عباسی کی اچانک وفات ہے۔ وہ شبلی کالج میں انگریزی کے استاد اور آخر میں پرنسپل ہوئے، پڑھنے لکھنے کا اچھا ذوق تھا اور مشرقی و مغربی ادب پر خاصی نظر تھی۔ وقتاً فوقتاً طنزیہ و مزاحیہ اور ادبی و تنقیدی مضامین لکھتے تھے جن کے بعض مجموعے چھپ گئے ہیں، طالب علمی کے زمانے ہی سے دارالمصنفین برابر آتے تھے جس کا سلسلہ آخر تک قائم رہا۔ پروفیسر مجیب الحسن کی کتاب کشمیر انڈر سلطانز کا اردو ترجمہ ’’کشمیر سلاطین کے عہد میں‘‘ کے نام سے کیا جو دارالمصنفین سے شائع ہوا۔
(ضیاء الدین اصلاحی، ستمبر ۱۹۹۷ء)
Mirza Husayn Ali Nuri (1817-1892) was one of the early followers of the Bab, and later took the title of Bahaullah’s mission was about to bring unity of all the mankind. He invited the world’s religion followers to peaceful coexistence with amity and harmony. He claimed that he was unique, in giving the idea of ‘ Most Great Peace’ through ‘Religious unity’ and a ‘Global civilization’ as a chosen ‘Manifestation of God’. He claimed to be a messenger from God referring to the fulfillment of the eschatological expectations of Islam, Christianity, and other major religions. He wrote many religious works, most notably the Kitab i Aqdas, the Kitab i Iqan and Hidden Words. In the History of Sub-continent, Great Mughal emperor Jallal ud Din Mohammad Akbar (1542-1605) is also known for the great task of ‘Religious unity’. Disillusioned with orthodox Islam and perhaps hoping to bring about religious unity within his empire, Akbar promulgated Din i Ilahi, a syncretic creed derived from Islam, Hinduism, Zoroastrianism, and Christianity. Majority of muslims condemned him to deform the real shape of true Islam. Akbar was deeply interested in religious and philosophical matters. In 1575, he built a hall called the Ibadat Khana ("House of Worship") at Fatehpur Sikri, to which he invited theologians, mystics and selected courtiers renowned for their intellectual achievements and discussed matters of spirituality with them. The policy of sulh-e-kul, which formed the essence of D┘n-e-Elāhi, was adopted by Akbar not merely for religious purposes, but as a part of general imperial administrative policy. With the passage of time D┘n-e-Elāhi lost its attraction and became a dead religion. It is interesting to make a comparison between the two.
The dietary significance of sportsman drink can be enhanced through additional fermentation using Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophillus. Whey play important role in the sports nutrition due to high quality of proteins and essential amino acids. The present study was carried out to characterize locally available whey i.e. Cheddar, Mozzarella and Paneer whey for physico- chemical and nutritional attributes followed by manufacturing of sportsman drink with normal as well as additional fermentation. The physico-chemical analyses elucidated high pH (5.41 ± 0.16), crude protein (0.83 ± 0.03 %), fat (0.25 ± 0.01 %), lactose (4.95 ± 0.21 %) and total solids (6.55 ± 0.27 %) in Cheddar whey whereas acidity (0.30 ± 0.01) and ash content (0.56 ± 0.02) in Paneer whey while total plate count (TPC) was slightly high (3.17 ± 0.09 x 104 cfu/ml) in Mozzarella whey. The results regarding mineral analysis indicated that whey contain appreciable amount of calcium, magnesium, sodium and potassium. Furthermore, amino acid profile elucidated it a complete and balanced source of essential and non-essential amino acids. Amongst essential amino acids, highest values was recorded for branched chain amino acids like leucine (73.16±3.09) followed by lysine (61.56±0.61) and valine (44.13±1.86) mg/g protein. Nine drink formulations were prepared using Cheddar, Mozzarella and Paneer whey alone and in combination with normal fermentation as well as additional fermentation. The developed sportsman drinks were evaluated for nutritional quality with special reference to amino acids, viscosity and total plate count along with sensory response during two month storage. The results regarding hedonic response elaborated highest consumer acceptability of sportsman drink having Cheddar whey with additional fermentation. Drink having Cheddar whey with additional fermentation was further selected on the basis of nutritional, physico-chemical and sensory profiling for biological evaluation. Biological evaluation of selected sportsman drink (T4) revealed highest total digestibility (96.71±1.65%), biological value (98.01±1.55%), net protein utilization (87.31±0.86%), protein efficiency ratio (3.42±0.09), net protein ratio (5.91±0.08%) and protein digestibility corrected amino acid score (97.57±2.01%). From the instant research, it is concluded that whey based drinks have a great potential to improve the gut health and muscular mass required by the sportsman.