اسلام میں عبادات انسانی فطرت کے عین مطابق ہیں، ہر بچہ فطرتِ سلیمہ پر پیدا ہوتا ہے اور اس طرح ہر انسان فطرتاً اپنے خالق کے وجود کے اقرار کی طرف مائل ہوتا ہے۔ اسی فطری جذبے کو پروان چڑھانے اور اسی روحانی پہلو کو جلا بخشنے کے لیے عبادات مقرر کی گئی ہیں تاکہ انسان اپنی روحانی پیاس بجھا سکے۔ اسلام نے عبادات مقرر کرتے ہوئے انسانی زندگی کے حالات کو پیشِ نظر رکھا ہے اسی لیے راہبوں کی طرف دنیا سے الگ تھلگ ہو کر عبادت خانوں میں بند ہونے کی اجازت نہیں دی۔ ہر عبادت کی صورت اور طریقِ ادائیگی دوسرے سے مختلف ہے۔اپنی زندگی کو اللہ تعالیٰ کی شریعت اور اس کی مرضی کے مطابق گزارنے کا نام عبادت ہے۔ انسان کے تمام اعمال خواہ وہ دنیوی مفادات کے حصول کے لیے ہی کیے جائیں عبادت بن جاتے ہیں بشرطیکہ ان سے رضائے الٰہی مقصود ہو۔ اس فصل میں عبادات سے متعلقہ آیاتِ استفہام بیان کی گئی ہیں اور جو ان میں پوشیدہ حکمت جس مقصد کے لئے سوال کیے گئے ہیں اس کی وضاحت کی گئی ہے جو کہ درج ذیل ہیں:
عبادت تمام ظاہری اور باطنی اقوال اقوال و اعمال کو شامل ہے جنہیں اللہ تبارک و تعالیٰ پسند فرماتے ہیں اور اللہ تعالی ان سے راضی ہوتے ہیں عبادت ان تمام چیزوں سے بیزاری کا نام ہے جو اللہ تعالی کی رضا اور اللہ تعالی کی پسند کے خلاف ہو اور عبادت کے معنی ہیں کہ اللہ کی رضا کے لئے انتہائی عاجزی اور خشوع کا اظہار کرنا ، اللہ تعالی سے محبت کی یہ نشانی ہیں ہیں کہ انسان وہی چیز پسند کرے جو اللہ تبارک و تعالیٰ نے حکم دیا ہے اور اس چیز سے عداوت و نفرت رکھے جسے اللہ تبارک و تعالی...
Translations have a prominent role in the advancement of science and literature for any people. By which sciences and arts move from the literature of one nation to the literature of another nation, in which sciences and arts flourish, and a nation becomes acquainted with the literature of another nations. Translation is an independent art, as it depends on creativity, linguistic sense and the ability to bring cultures closer, and it enables all mankind to communicate and benefit from each other's experiences. It is an art as old as written literature. Translation is a cultural necessity and an intellectual activity, and it extends bridges of communication between civilizations that converge and diverge among themselves, and their languages are similar and differ in ways of expression and methods of statement and expression of ideas, feelings and attitudes, and in the worldview and understanding of its concepts. There is no doubt that translation it is a complex linguistic process that requires lengthy anchors, as the queen of the two tongues is acquired only by a lot of practice, in addition to the systematic study of the mechanisms of transmission from one tongue to another. We also see in the modern era that the Arab Scientific Academy in Damascus, the Arabic Language Academy in Cairo and the Iraqi Scientific Academy have a clear and prominent role in the advancement of Arabic sciences and literature. The Scientific Academy in Damascus has established the Arabic language and its terminology, and the language of bureaucracies, in particular, with the help of authors and translators in particular, and the Academy of the Arabic Language in Cairo, which has made efforts in developing the great linguistic lexicon and terminology of modern sciences.
Fresh produce linked foodborne outbreaks have become a global concern. Nutritional value of vegetables and high prices of meat and meat originated food compel common people for consumption of plant originated food particularly salad vegetables. Microbial population of vegetable surfaces contains large number of pathogenic bacteria including members of Enterobactereace. Most promising pathogen among enteric microbes is Escherichia coli (E.coli) that is normally a nonpathogenic bacteria and becomes virulent due to several pathogenic factors like toxin production. Shigalike toxins are chief disease causing molecular structures produced by Shigalike toxin producing strains of E.coli possessing genes for shigalike toxin I and shigalike toxin II. It was intended to assess and manage the risk associated with these potential pathogens. This research was an effort to reduce faecal contamination of salad vegetables consumed in Pakistan and to provide clean nutritious food to public. A survey was conducted in three markets of Islamabad, Rawalpindi and Lahore and tomato, lettuce, cabbage and cucumber were collected from three shops of each market. Each vegetable was analysed as unwashed and washed for aeobic plate count (APC), total coliforms, faecal coliforms and E.coli. About two hundred and fifty E. coli isolates were preserved, serotyped and studied for presence of shigalike toxin genes. Results indicated a high APC on all vegetable samples. Total coliforms, faecal coliforms and E.coli count exceeded the permissible limits in most samples. Highest APC was associated with lettuce (6.6 log 10 cfu/g). Tomato was least contaminated by APC (5.6 log 10 cfu/g). E.coli was detected in tomato, lettuce, cucumber and cabbage. Washed samples showed significantly reduced bacterial population. Two hundred and fifty isolates of E.coli were biochemically characterized and serotyped for O and H antigens. Majority of strains could not be identified by serotyping. Polymerase chain reaction (PCR) results indicated presence of shigalike toxins in 55 E.coli isolates. Raw garlic proved to be most promising antibacterial spice extract with maximum zone of inhibition (29mm) and lowest MIC (3mg/ml). Ginger, cinnamon, mustard also indicated considerable antibacterial activity. Extracts xiprepared by using methanol, acetone and water as solvents showed variable antimicrobial efficiency. Solvent extraction reduced efficacy of extracts as compared to crude extracts. Acetic acid, citric acid and common salt also lowered growth of E.coli strains. A treatment solution of pH=2.7, consisting of 5 ml of raw extracts of garlic, ginger, mustard, cinnamon, 5 ml of 2% acetic acid, 2% citric acid and 1.5% common salt was prepared and directly applied on salad vegetables. This composite treatment solution significantly reduced APC and completely eliminated total coliforms, faecal coliforms and E.coli. These findings conclude with high potentially pathogenic microbial load on salad vegetables and urge for preventive action on priority basis. Raw spice extracts alongwith non toxic chemicals provide an excellent source for pathogens elimination from fresh produce.