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اے۔ کے ۔ بروہی

اے ۔ کے ۔ بروہی
ہندوستان اور پاکستان کے علمی حلقوں میں یہ خبر نہایت افسوس کے ساتھ سنی گئی کہ بین الاقوامی شہرت کے قانون داں اور عالم جناب اے۔ کے۔ بروہی جن کا پورا نام اﷲ بخش بروہی تھا، گزشتہ ستمبر میں عارضہ قلب میں انتقال فرما گئے، ان کی میت لندن سے کراچی لائی گئی، ان کی عمر ۷۲ سال کی تھی، مرحوم کے بارے میں یہ بالکل درست ہے کہ پیشہ کے لحاظ سے وہ قانون داں تربیت کے لحاظ سے فلسفی اور مزاج کے لحاظ سے دیندار تھے، ان کی قوت گویائی اعلیٰ درجہ کی تھی، ۱۹۶۰؁ء میں وہ پاکستان کے ہائی کمشنر ہوکر ہندوستان آئے، ان ہی دنوں ایک انڈوپاک کلچرل کانفرنس دلی میں منعقد ہوئی، جس میں پاکستان کے چوٹی کے ادیب، شاعر اور دانشور بھی آئے ہوئے تھے، افتتاحیہ جلسہ میں وزیراعظم جواہر لال نہرو شریک تھے، وہ بہت تھکے تھکے معلوم ہورہے تھے لیکن جب بروہی صاحب تقریر کرنے لگے تو وہ ہمہ تن گوش ہوگئے۔
بروہی صاحب نے اسلام آباد میں انٹرنیشنل یونیورسٹی قائم کی جس کے وہ پہلے ریکٹر ہوئے، پاکستان کی نیشنل ہجرۃ کونسل کے چیرمین تھے، جس کی وجہ سے حکومت نے انھیں سفیر کا درجہ دے رکھا تھا، وہ انگریزی میں کئی کتابوں کے مصنف تھے۔ نیشنل ہجرۃ کونسل کے چیرمین کی حیثیت سے وہ اسلام سے متعلق ایک سو اعلیٰ معیار کی کتابیں مرتب کرانے میں مصروف تھے، ان کتابوں کے انتخاب کے لئے ایک کمیٹی مقرر کی گئی ہے، جس کے ایک رکن مرحوم سید صباح الدین عبدالرحمن بھی تھے۔ (ضیاء الدین اصلاحی، جنوری ۱۹۸۸ء)

 

The Knowledge, Attitude, and Practice about Fertility Preservation among Oncologist-A Cross-Sectional Study

BackgroundFertility Preservation is the process of saving or protecting a person’s ability to have children in the future. It is often considered for individuals to undergo medical treatments that may impact their fertility, such as chemotherapy. Hence, the current study is aimed to assess clinical practitioners’ knowledge, practice, and attitude toward fertility preservation among oncologists. MethodsA cross-sectional survey was carried out to identify the current knowledge, attitudes, and practices regarding fertility preservation among oncologists—a total of seventy-nine oncologists in Karachi working in different public and private sectors. The study was conducted between January to August 2022. The data was gathered using a self-designed questionnaire that was distributed via email. ResultsOne hundred and eighty oncologists were provided with the survey form via email. The response rate was 47.22% (n=85). Out of which, six questionnaires were excluded due to incomplete information. The total questionnaire analyzed was n=79, which included 58 (73.41%) males and 21 (16.59%) females. ConclusionThe results revealed that oncologists had a compromised knowledge regarding fertility preservation for cancer patients. Despite weak knowledge, most oncologists believe that more elaborative measures should be taken to overcome this issue.   DOI: https: //doi. Org/10.59564/amrj/01.01/004

Influence of Indigenous Cultures and Ripening Temperatures on Cheddar Cheese Quality

Cheddar cheese cultures were isolated and purified from indigenous sources using various microbiological techniques and characterized on basis of sugar fermentation, biochemical and enzyme activity tests, growth at various temperatures, pH and NaCl concentrations and using API identification kits. Raw milk and sour cream were found the most suitable indigenous sources for isolation and purification of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris. The later was differentiated from the former by no acid production from maltose, ribose, mannitol, arabinose, inositol, trehlose, negative arginine hydrolysis test, no growth either in 4% w/v NaCl or at 40°C and pH 9.2. Commercially available and locally isolated strains of Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis were propagated in combination of 95:5 to prepare the mother cultures. These mother cultures were employed in standardized buffalo and cow’s milks to manufacture Cheddar cheese and ripened at 4°C and 12°C for 120 days. During ripening, cheese was evaluated for physico-chemical composition and sensory quality. Buffalo milk cheese contained significantly higher fat, protein, ash, lactose, sodium, calcium, potassium and organic acids contents; particularly lactic, citric and butyric acid contents as compared to cow. Cheddar cheese prepared from indigenous cultures had significantly lower lactose and pH and higher acidity than commercial cultures. The concentrations of all the organic acids produced by indigenous cultures were distinctly higher than commercial cultures. During ripening, lactose and pH decreased while acidity increased significantly. The concentrations of all the organic acids increased highly significantly during ripening and elevated temperature considerably accelerated the production of all organic acids except pyruvic acid. Starter cultures and ripening temperatures substantially influenced the aldehydes, ketones and alcohols, while milk composition considerably affected the alcoholic and sulphur compounds. Descriptive sensory evaluation indicated that cheese samples prepared from buffalo milk using indigenous cultures were scored significantly higher for most of the attributes. Elevated temperature perceptibly accelerated the development of odor, flavor and texture characteristics during ripening. Hence, it is concluded that indigenous starter cultures and buffalo milk produced the cheese with improved quality and elevated temperature accelerates the process of ripening.
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Asian Research Index Whatsapp Chanel

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