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احقر بہاری

احقرؔ بہاری مرحوم
(معین الدین اور دائی)
بہار کی سرزمین جس قدر مردم خیز ہے، اسی قدر مردم خوار بھی ہے، خدا جانے کیا بات ہے کہ وہاں کے لوگوں کو شہرت طلبی سے شرم آتی ہے، اہل وطن بھی قدرشناسی نہیں کرتے، اس لئے یہاں کے اچھے اچھے جوہر قابل بلبلہ کی طرح ابھرتے اور دب جاتے ہیں، اگر بہار کے کچھ لوگوں کے نام زندہ ہیں تو یہ وہی ہیں جن کا آوازۂ کمال دوسرے صوبوں تک پہنچا اور وہاں کے لوگوں نے قدرشناسی کرکے ان کو شہرت بخشی، بہار کے ان گمنام اہل کمال میں ایک احقر بہاری مرحوم ہیں، یہ بہار کے ایک پرانے کہنہ مشق استاد سخن تھے، شعر و شاعری کے بڑے بڑے معرکے طے کئے تھے، پچاس ساٹھ برس کے ریاض میں دیوان یادگار چھوڑا ذیل کے صفحات میں ناظرین کو اسی گمنام صاحب کمال سے روشناس کرنا ہے۔
مختصر حالات: بشارت حسین نام، احقر تخلص، ضلع عظیم آباد پٹنہ کے ایک گاؤں بڑا ڈیہہ میں پیدا ہوئے، سال ولادت ۱۲۷۶؁ھ ہے، ان کے والد ماجد شیخ اکبر حسین اس قریہ کے ایک ممتاز متمول اور ذی عزت رئیس تھے، وہ وہیں پیدا ہوئے اور اپنی تمام زندگی وہیں گزار دی۔
احقر مرحوم کی ابتدائی تعلیم اسی گاؤں ہی میں ہوئی، فارسی اور عربی کی ابتدائی کتابیں وہاں پڑھا کر ان کے والد نے تعلیم کی غرض سے ۱۲۸۸؁ھ میں ان کو پٹنہ بھیجا، مولوی خدابخش صاحب جو اس وقت کے ایک لائق عالم تھے، ان کی تعلیم کے لئے مقرر کئے گئے، کچھ عرصہ ان کے زیر تعلیم رہنے کے بعد وہ بہار چلے آئے اور یہیں متعدد علماء کے زیر سایہ علم کی خوشہ چینی کرتے رہے، باایں ہمہ ان میں عربی کی کوئی ایسی اچھی لیاقت نہ تھی، لیکن فارسی اچھی جانتے تھے۔
۱۲۹۵؁ھ میں ان نکاح...

The Life and Achievements of Hyder Bux Jatoi, With an Special Reference to His Social and Political Contributions

Comrade Hyder Bux Jatoi, also known as ‘Baba e Sindh’, was the most prominent leader of the farmer societies of pre-independence Pakistan. Although he was a bureaucrat turned into a farmer activist, but later he played a very important role in the social and political settings of the country at that time. Most of the Pakistani people remember him as a sign of change and renovation in the agricultural history of Pakistan. This was a great effort to credit the front-runners and their struggle; it is very prominent among the laborers and landless leaders of the world. He devoted his entire life to set peace up for the struggle of land ownership rights to dispossessed farmers, and highlighted the cause, to be noticed by the notables. The vision of Mr. Jatoi is still reflected in many situations when initiatives are taken by the various governments of the world to provide the masses with the basic requirements of development and peace.

Impact of Concentrated Whey on Dairy Products

Whey retains 50% of milk solids and can be transformed into various products like whey protein concentrate, whey proteins isolate, powder and whey cheese. The production of whey cheese (Ricotta) is the cheapest way to conserve whey by the small scale cheese producers in Pakistan. The impact of temperature (60-90°C), pH (3-7) and CaCl2 concentration (2.0-6.0mM) on the Ricotta cheese yield from liquid and concentrated whey was investigated in the study. Twenty preliminary experiments were run following Central Composite Design (CCD) on liquid and concentrated whey separately. Response Surface Methodology (RSM) was used to optimize the conditions and obtained an empirical polynomial model to fit the experimental data. The conditions optimized by the RSM showed lower yield than the observed values developed by CCD. Three best conditions for higher observed yield values were selected for the production of Ricotta cheese from liquid (RCLW1: 75°C, pH 8.4, CaCl2 4mM, RCLW2: 100°C, pH 5, CaCl2 4mM, RCLW3: 90°C, pH 7, CaCl2 6mM) and concentrated whey (RCCW1: 75°C, pH 8.4, CaCl2 4 mM, RCCW2: 100°C, pH 5, CaCl2 4mM, RCCW3: 90°C, pH 7, CaCl2 6mM) with the addition of buffalo skim milk (9:1 ratio). The RCCW2 and RCLW3 exhibited the highest yield, proteins and total solids. The fat and ash contents were higher in RCCW as compared to RCLW. The lactose and total solids varied from 5.42 to 5.82% and 29 to 34% respectively among cheese samples. Total viable counts (TVC) of Ricotta cheese were in the range from 4.16×104 to 7.19×104 cfu g-1. Comparatively higher numerical values of TVC were observed in RCLW than RCCW. Yeast and molds varied from 1.20×102 to 3.51×102 cfu g-1 and RCCW1 had the highest count. Higher scores were awarded to RCLW3 followed by RCLW2 with respect of sensory evaluation. The cheeses prepared from concentrated whey (CW) obtained poor scores due to its dark color and bitter taste. The CW was also used for yogurt (5-30%) preparation. The increase in total solids (13 to 23%) with the addition of CW had a positive impact up to 10%, but the higher levels produced some quality defects in yogurts like syneresis, low WHC and viscosity. It is concluded from research that Ricotta cheese prepared from liquid and concentrated whey at 90°C, pH 7, CaCl2 6mM has higher yield, but RCCW can be used as an ingredient in other food products due to its higher fat content and protein content but not for direct consumption due to its lower sensory quality as compared to RCLW. It is also concluded that addition of 10% concentrated whey to yogurt improves the sensory, rheological and compositional attributes of set yogurt.
Asian Research Index Whatsapp Chanel
Asian Research Index Whatsapp Chanel

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