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بعد از خدا بزرگ توئی قصہ مختصر

’’بعد از خدا بزرگ توئی قصہ مختصر ‘‘
آج سے چودہ سو سال پہلے کائنات گھٹا ٹوپ تاریکیوں میں مستورتھی۔ ہر طرف جبر و تشدد کی ژالہ باریاں مصروفِ تباہی تھیں۔ درندگی و بہیمیت کی سموم فضاء میں حق پرستی اور پرہیز گاری ناپید ہو چکی تھی۔ صنف ِنازک کی عصمت کا کوئی محافظ نہ تھا۔ ہر طرف آلام و مصائب کے بگولے محورقص تھے۔ صبح و شام غرباء فقراء کے سروں پرظلم و تعدّی کی تلوارلٹکتی رہتی تھی۔ جہاں تک نظر پڑتی کشت و خون ، درندگی و حیوانیت اور خوف و ہراس کا دور دورہ تھا۔ انسانی عقائد ضعف و اضمحلال کا شکار ہو چکے تھے۔ گویا کفروضلالت کا ٹھاٹھیں مارتا ہوا طوفان تھا جس کے تند و تیز تھپیڑوں میں انسانیت کی شکستہ نائو ہچکولے کھارہی تھی۔ بلائے عظیم میں گرفتہ کسی نجات دہندہ کے منتظر تھے۔
بالآخر خالق کائنات کوسسکتی ہوئی انسانیت پر رحم آیا۔ رَبِّ کعبہ نے رشد و ہدایت کے اس آفتاب کوافقِ فاران پر طلوع کیا۔ وہ آفتاب ِصداقت جوختم المرسلین ہے جو رحمتہ العالمین ہے، شافع المذنبین ہے، اسلام جس کا دین ہے۔
نگاہِ عشق و مستی میں وہی اوّل وہی آخر
وہی قرآں، وہی فرقاں، وہی یٰسیں، وہی طہٰ
رسولِ عربیصلی اللہ علیہ و آلہٖ وسلم کیا آئے ، کائنات میں انقلاب آ گیا۔یاس وقنوطیت سے پژمردہ چہروں پر اُمید کی بہار آ گئی۔ قتل و غارت اور خوف و ہراس کی آندھیاں تھم گئیں۔ صنم خانے تراشیدہ ریزہ ریزہ ہو گئے۔
عرب وعجم کے ایوان ہائے عیش وطرب منہدم ہونے لگے۔ وادی خزاں میں گل ہائے رنگا رنگ کے لیے صدق و صفا اور عدل وانصاف نے جنم لیا۔ بندہ و صاحب ومحتاج وغنی کا امتیاز مِٹ گیا دانائے رسالت کی ضیاد پاشیوں سے گمراہی و ضلالت کی سیاہی دُھل گئی۔ رسولِ ہاشمیصلی اللہ علیہ و...

Perceived Online Social Support, Internet Addiction, and Psychological Wellbeing among University students

This study aims to explore the relationship between perceived online social support, internet addiction, and psychological well-being among university students. A sample of 250 university students from different universities in Lahore was included in this study. A purposive sampling strategy was used to collect survey data using internationally standardized tools. Pearson Product Moment Correlation and Multiple Hierarchical Linear Regression results showed that two subscales of perceived online social support, friends, and family, had a significant positive relationship with psychological well-being among university students. Among predictors, the current level of the semester and one subscale of perceived online social support- family, emerged as a significant positive predictor of psychological well-being among university students. The study concludes that family and friends are integral to the psychological well-being of university students and interventions must be planned to ensure that university students living far from home and those with excessive workloads have sufficient online and offline time with family and friends for mental health and well-being.

Optimization of Processing Parameters for Camel Milk Cheese Production

Pakistan share is one million heads of the world’s 20 million camel population. Although camel is not considered the major milk source in Pakistan, it has been utilized to support the growing demand of milk products and fresh milk. Camel cheese is gaining popularity due to their nutritional and therapeutic potential, hence to manufacture camel milk cheese (CMC) is not an easy task. The main problems faced by researchers and processors for camel milk cheese production is the longer coagulation time and low yield of cheese. The hypothesis of this study was there is a potential to increase the yield and reduce the coagulation time camel milk, and consequently the quality of cheese, by optimizing the processing conditions. To select the optimum processing conditions, preliminary trials were conducted using pasteurization temperatures (60, 65, 70°C), pH (5.3, 5.5, 5.7), CaCl2 (0.04, 0.06, 0.08%) and buffalo milk (0, 10, 20%) using yield and coagulation time as criterion for the evaluation of the process’s sucess. The whole research work was divided in two studies. In study-I, eighty one combinations of these selected processing parameters were used for cheese production at laboratory scale, and evaluation was done for the yield, coagulation time, texture, acidity, fat, protein and moisture contents. It was concluded from this study that coagulation time can be reduced to 50 min and yield increased to 20% when the milk is pasteurized at 65°C, pH is reduced to 5.5 and CaCl2 is added at 0.06% before the coagulation of milk. The fat, moisture, proteins and texture were 16%, 65%, 17%, and 6 N respectively. Quality attributes were improved with the increase of buffalo milk addition, but the addition of only 10% was chosen to facilitate the coagulation process. Study-II was performed to assess the influence of starter culture for the CMC quality attributes. Four cheese samples designated as camel (milk) cheese by using mesophilic cultures (CM), camel (milk) cheese with thermophilic cultures (CT), camel + buffalo milk (10%) cheese with mesophilic cultures (CBM) and camel milk + buffalo milk (10%) with thermophilic cultures were prepared and stored at 4°C for 60 days, evaluated for physico-chemical, sensory and proteolytic aspects. The results showed significant (p<0.01) influences for cheese samples and storage days on the pH, acidity, moisture, protein and fat contents. The interactive effect of these variables was insignificant (p>0.05) except the (p<0.05) pH. Results showed that highest moisture content (70.19%) was in CM treatment whereas the lowest was found in CBT treatment (55.19%). Lower acidity value was observed in CM (0.63%) and CBM (0.66%) compared to CT (0.78%) and CBT (0.83%), however the more protein (21.04, 21.57%) and fat (17.65, 17.70%) was retained in the CBM and CBT, respectively during storage. All the quality parameters decreased significantly during storage except of acidity. Results of sensory analyses showed a significant (p<0.01) impact of processing conditions on all sensory attributes. CBT treatment was the preferred cheese by the panelist followed by CBM and CT. All CMC samples were acceptable for sensory attributes up to 30 days of storage. In a proteolytic study (Urea-PAGE and RP-HPLC) of the samples, it was noted that level of intact caseins (as, b and k-caseins) were decreased with the increase of storage time, addition of buffalo milk and thermophilic cultures. A higher extent of proteolysis was observed in CBT followed by CBM, CT and CM. From both studies, it is concluded that 65°C/30 min temperature of pasteurization, pH 5.5, CaCl2 0.06%, addition of buffalo milk (10%) with thermophilic starter cultures (L. bulgaricus and Strep. Thermophillus) produced CMC with good characteristics.
Asian Research Index Whatsapp Chanel
Asian Research Index Whatsapp Chanel

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