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حاجی رشید الدین

حاجی رشیدالدین
گذشتہ مہینہ اعظم گڑھ کی ایک پرانی یادگار حاجی رشید الدین صاحب نے بھی وفات پائی، مرحوم ترجمان القرآن مولانا حمیدالدین فراہیؒ کے سگے اور مولانا شبلی مرحوم کے ماموں زاد بھائی تھے، دارالمصنفین سے ان کا تعلق بہت قدیم اور مخلصانہ تھا، اس کی مجلس انتظامیہ کے رکن بھی تھے، مولانا حمید الدین صاحب مرحوم کے بعد مدرستہ الاصلاح سرائے میر کو ان ہی نے سنبھالا تھا، اور عرصہ تک اس کے ناظم رہے، ادھر چند سال سے ضعف پیری کی وجہ سے اس خدمت سے سبکدوش ہوگئے تھے، طبعاً بڑے نیک سیرت، پاک دل اور مرنجاں مرنج تھے، مولانا شبلی کے اعزہ میں سب سے زیادہ سن رسیدہ اب وہی رہ گئے تھے، نوے سال کے قریب عمر تھی، ادھر کئی سال سے بالکل معذور ہوگئے تھے، ہوش و حواس نے بھی جواب دیدیا تھا، صرف رشتۂ حیات باقی تھا، افسوس کہ وہ بھی منقطع ہوگیا، اﷲ تعالیٰ مرحوم کو اپنی رحمتِ کاملہ سے نوازے۔
(شاہ معین الدین ندوی، نومبر ۱۹۵۹ء)

شوکازنوٹس کا طریقۂ کار: قرآنی احکامات کے تناظر میں جائزہ

Islam is a complete code of life. It is a legal system which fulfills the fundamental and natural rights of human beings. One of these rights is that no action will be taken against anybody if there is received any allegation against him until he is heard. The Islamic law provides the respondent a right to be informed through a show cause notice (SCN) for investigation of the situation whether the allegation against him is true or false. The contemporary laws also assert for security of human rights, but day to day happenings often put them to face many hurdles in its implementation in all such situations, which call further legislation and amendments. This article discusses the SCN procedure in Qur᾽anic perspective. The main purpose is to introduce the compliance and universality of the Islamic law and to make reader know that this law belief (in, on) human rights is to be enhanced for peace and prosperity of human society. There are a bundle of examples in Qur᾽an which clarifies the procedure of a SCN. We have taken just four stories amongst these verses. All of these stories have a complete SCN procedure; from beginning to the end. The procedure is dealt in a descriptive method, accompanied with the SCN procedure in contemporary law also. The conclusion is given at the end that the contemporary law in this aspect is according to the Qur᾽anic instructions.

Study on the Effect of Dehydration Techniques on the Nutritional Quality of Mango Mangifera Indica L. Products

The study was designed to determine the effect of various dehydration techniques on the nutritional quality of mango (Mangifera indica L.) products. In the first phase of the study, nutritional characteristics of fresh immature mango of different varieties were determined. The results revealed that maximum TSS, protein, non-reducing sugar, K and Cu were recorded in variety Langra. Whereas, maximum moisture, ash, fat, total sugar, reducing sugar and Mn were observed in variety Sindhri, however, variety Chaunsa showed higher vitamin C, Mg and Cr content. It was further observed that variety Desi was rich in minerals such as Na, Ca, Zn and Fe with maximum acidity. In the second phase of the study mango powder was prepared from different mango varieties using different drying techniques. The results of mango powder prepared with-peel showed that variety Chaunsa had significantly higher moisture and vitamin C content, whereas TSS, total sugar, reducing sugar, Ca, K, Mg, Cu were higher in without peel powder in variety Chaunsa than other varieties. Among the drying methods, maximum moisture was retained in wooden glass drying method (12.88%), whereas, maximum TSS, ash, protein, vitamin C and non-reducing sugar were observed in mango powder dried under cabinet drying method. Moreover, the majority of the minerals were found in maximum quantity in mango powder dried under wooden glass drying method. During the third phase of the study the unripe and ripened mangoes of different varieties were picked from various tree positions viz. top, middle and bottom. The results revealed that during ripening period the TSS was increased in all the varieties. It was further observed that maximum moisture (85.28%) and total sugar (29.36%) was observed in ripened Chaunsa mangoes. The higher Vitamin C content (26.34mg 100g-1) was found in ripened Langra mangoes than other varieties. The unripe variety Desi had the highest acidity (0.47%) as compared to other unripe and ripened mango varieties. It was also observed that minerals were significantly higher in unripe than ripened mangoes, Na, Ca and Zn were higher in variety Desi, Mg, Fe, Cr and Mn were maximum in variety Chaunsa, whereas, variety Sindhri and Langra were rich in K and Cu, respectively. Among the mangoes picked from different tree positions, moisture, TSS, reducing sugar, non-reducing sugar, ash, acidity, vitamin C, Na, Ca, Fe, Mg, Cr and Mn were higher in mangoes picked from top tree position as compared to middle and bottom positions. xv In the last phase of the study, the slices were prepared from mangoes of different varieties obtained from top, middle and bottom tree positions using different drying methods. It was reflected that the mango slices of variety Chaunsa prepared from top tree position mangoes, had the highest pH, ash, TSS and vitamin C content. It was further observed that moisture content was highest (12.88%) in slices of mangoes of variety Sindhri obtained from top tree position and dried under wooden glass drying method. However, total sugar, reducing and non-reducing sugars were significantly higher in slices of variety Chaunsa obtained from top tree position, whereas, Ca content of variety Desi was higher in cabinet drying method in slices prepared from top tree position than all other varieties. Cabinet drying method resulted in higher quantities of K (819.60 mg kg-1), Mg (78.64 mg kg-1), Zn (2.62 mg kg-1), Fe (6.86 mg kg-1), Cu (5.92 mg kg-1), Cr (1.02 mg kg-1) and Mn (3.22 mg kg-1) as compared to open sun drying and wooden glass drying methods. The sensory evaluation of mango powder prepared under cabinet dehydration method proved to be better from variety Desi without peel than other varieties investigated, while mango slices of variety Chaunsa prepared from top tree position under cabinet dehydration resulted in better quality than other varieties and drying methods. It was concluded from the present study that cabinet dehydration method proved to be better in the preparation of mango powder and slices than other two drying methods. The study further confirmed that mango powder and slices prepared from variety Chaunsa were superior in quality and all other nutritional characteristics than other varieties. Similarly, mango slices prepared from top tree position were better in quality than those made from middle and bottom tree positions.
Asian Research Index Whatsapp Chanel
Asian Research Index Whatsapp Chanel

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