سرشانتی سروپ بھٹنا گر
افسوس ہے پچھلے دنوں سرشانتی سروپ بھٹنا گراور پنڈت کشن پرشاد کول، ملک کی دونامور شخصیتوں نے وفات پائی اور ملک ان کی خدمات سے محروم ہوگیا۔اول الذکر ہندوستان کے نامور سائنٹسٹ تھے۔ کیمسٹری اور فزکس میں بین الاقوامی شہرت کے مالک تھے، آزادی کے بعد سے ملک میں جو صنعتی ترقی ہوئی ہے اور سائنس نے جو فروغ پایا ہے اس میں سرشانتی سروپ کابہت بڑا حصّہ ہے۔پھربڑی بات یہ ہے کہ وہ مرزا غالبؔ کے محبوب شاگرد اور دوست منشی ہرگوپال تفتہ جن کو مرزا نوشہ محبت میں مرزا تفتہ کہاکرتے تھے ان کے نواسے تھے اور انھوں نے اردو شعروشاعری کاذوق ورثہ میں پایا تھا۔ چنانچہ وہ اُردو کے صاحب دیوان شاعر بھی تھے۔مشاعروں کی صدارت بھی کرتے تھے اور اپنے دوست احباب کوجن میں شامل ہونے کا فخر راقم الحروف کوبھی تھا،اپنے اشعار بڑے مزے میں سناتے تھے۔ سائنس اور شاعری کے لطیف امتزاج اورخاندانی روایات کے باعث وہ ہماری گذشتہ تہذیب اور کلچر کے سچے حامل اورعلم بردار تھے۔ اب ان کی وفات سے جو خلا پیدا ہوگیا ہے اس کاپُر ہونا مشکل ہے۔
[ فروری ۱۹۵۵ء]
Every person in the world is respectable because he is a human being. All religions of the world have taught respect for humanity. It will not be wrong if we say that respect is the common heritage of humanity living in the world. Mutual respect is the secret and distinction of the development of nations. How many nations and cultures became enviable simply because they respected each other? In the present era, the dignity of humanity is being trampled everywhere. The murder market is hot everywhere. The standards of human respect are changing, sincerity, truth, human equality, and values are being replaced by deceit, greed, envy, and selfishness. And it is done according to the resources. Man is the best of creation and legitimate respect and honor is his basic right. Therefore, no one can see his self-respect being undermined. That's why it has become very important to bring up topics like respect for humanity and explain the position and status of human beings in the light of religious books so that the respect and dignity of human beings are being trampled underfoot today, people should be made aware of the true status and status of human beings should be informed so that the importance of human blood can be estimated. An attempt will be made in this paper to present a comparative review regarding the respect and reverence that human has for Islam and Hinduism.
Keywords: Respect for Humanity, Superior to all creatures, Religion, Islam, Hinduism, Respect, Self-respect
The project was designed to determine the suitability of different wheat varieties for the production of naan and to evaluate the performance of mixed starter cultures of yeast and LAB and wheat flour extraction rates on the quality of sourdough naan. On the basis of physico-chemical, rheological characteristics of wheat flour and sensory characteristics of the naan, wheat variety AS-2002 were found the most suitable for the production of naan. Consequently, this variety was milled to get 64, 76, 88 and 100% extraction rates flour for subsequent studies. The extraction rates significantly influenced the proximate composition and rheological characteristics of the flour. The sourdoughs were prepared from different extraction rates flour using freeze dried mixed cultures namely; LA-1 containing homo-fermentative strain Pediococcus acidilacti and yeast Saccharomyces cerevisiae and LA-5, containing hetero-fermentative strain L. brevis and homo-fermentative strain L. casei and yeast Saccharomyces cerevisiae. The pH of the sourdoughs decreased and acidity increased significantly with an increase in extraction rate of flour. The sourdoughs were analyzed for volatiles; the compounds extracted were alcohols, esters, acids, carbonyls and aromatic compounds. The sourdough naans were prepared by using different extraction rates flour. The production of organic acids increased with an increase in extraction rate and freeze dried cultures containing heterofermentative strains of LAB showed better performance than homo-fermentative in the production of organic acids. The sourdough naans prepared with different extraction rates flour showed highly significant effect on minerals contents. The volatile compounds extracted from the sourdough naans using SPME and Dynamic Headspace techniques were mainly identified as alcohols, esters, carbonyls. It was found that heterofermentative strains of LAB produced more volatile compounds than homo-fermentive and SPME technique extracted volatile compounds with higher relative peak areas than Dynamic Headspace. The sensory evaluation of naans revealed that the sourdough naans were preferred over yeast leavened due to their better taste; flavor and chewability. The sourdough naans prepared from 76% extraction rate flour were awarded the highest scores for most of the sensory attribute.