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خواجہ عبدالحئی فاروقی
خواجہ عبدالحی فاروقی
افسوس ہے پچھلے دنوں لاہور میں خواجہ عبدالحی صاحب فاروقی داعیٔ اجل کو لبیک کہہ کر رہ گزاے عالمِ جاودانی ہوگئے۔مرحوم بلندپایہ عالم، مفسر اور اسلامیات کے فاضل تھے۔تعلیم کی تکمیل دارالعلوم دیوبند میں کی تھی۔عرصۂ دراز تک جامعہ ملیہ اسلامیہ دہلی میں شیخ التفسیر رہے۔تقسیم کے بعد پاکستان منتقل ہوکر اسلامیہ کالج لاہور میں صدر شعبۂ علوم اسلامیہ ہوگئے تھے۔طبعاً کم سخن اور مرنج و مرنجان مگر بڑے خلیق و ملنسار تھے،اﷲ تعالیٰ رحمت وبخشش کی نعمتوں سے نوازے۔ [مارچ ۱۹۶۵ء]
An Appraisal of the Degree of School Effectiveness among Secondary Schools of Zamfara State, Nigeria
This study was conducted purposely to assess the degree of school effectiveness among public secondary schools of Zamfara State, Nigeria. In order to achieve this fundamental objective, one research question was formulated. A descriptive survey research design was adopted in the study. Population of the study comprised the entire 2361 classroom teachers deployed in the 158 public secondary schools of Zamfara State-Nigeria. From the population of the study, a sample size of 266 teachers was extracted using a ‘Multistage Random Sampling Technique’. A semi-structured questionnaire developed by Lezzote and Snyder (2011) on a five Likert type scale instrument with 21 items was employed as an instrument for data collection. The instrument composite reliability was computed using Cronbach’s alpha method and obtained the value of .949. All data covered in the study were collected through a field survey approach. Analytically, the current study discovered that, the degree of school effectiveness was at a high extent with mean score (M=3.68, SD=0.15). Based on this finding, the paper recommends that, stakeholders in educational sector comprising government’s ministries, departments and agencies, policymakers, secondary schools’ principals, instructional teachers as well as the learners and their parents/guardians should reciprocally work together in the process of appropriate perpetration and advancement of effective school system and its practices.Development of Synbiotic Beverage Through Co-Culture Fermentation of Oat and Barley
The objective of the present study was to isolate Bifidobacterium longum from infant faeces and elucidate its probiotic potential cereals based synbiotic beverage. B. longum BL-05 was isolated, characterized and encapsulated by using whey protein concentrate (WPC) and pectin (PE) as wall materials. Five bead formulations were prepared E1) 100% WPC, E2) 75% WPC + 25% PE, E3) 50% WPC + 50% PE, E4) 75% WPC + 25% PE and E5) 100% PE. The encapsulation was carried out by using extrusion method. The survival and viability of free and encapsulated B. longum was assessed through their resistance to Simulated Gastric Juice (SGJ), tolerance to bile salt, release profile in Simulated Intestinal Fluid (SIF) and storage stability during 28 days at 4oC. The microencapsulation provided better protection to B. longum BL-05 and encapsulated cells exhibited significant (p<0.05) resistance to SGJ and SIF as compared to free cells. E3 and E4 beads indicated more resistance to SGJ (at pH 2 for 2 h) and bile salts solution (2%) but comparatively slow release as compared to other bead formulations. Free cells lost their viability and exhibited sensitivity to gastrointestinal conditions whereas the viable cell count was > 6 log CFU/mL in all the encapsulated treatments. Additionally, free cells were not viable when stored at 4oC but microencapsulated cells revealed promising results during 28 days of storage at 4oC. Encapsulation efficiency, yield, size and textural properties (hardness, cohesiveness, springiness) of beads significantly increased as pectin proportion and total polymer concentration increased. SEM results revealed that E4 and E5 microbeads surface was more smooth and without visible wrinkles/shrinkage as compared to rest of bead formulations. On the basis of higher encapsulation efficiency and survival of B. longum BL-05, beads prepared with 75% WPC and 25% PE were selected for the development of oat and barley based synbiotic beverage with the addition of Lactobacillus plantarum as a co-culture. Significant variation was observed in physicochemical and microbiological analyses among treatments during 28 days of storage. Storage studies revealed a decreasing trend for pH, total soluble solids (TSS), vitamin C, water holding capacity (WHC), total phenolic content (TPC), antioxidant activity, viable cell count and sugars (glucose, fructose, maltose) while increasing trend was observed in acidity and organic acids (lactic acid, acetic acid). On the basis of overall acceptability, beverage developed with 50% oat and 50% barley were assigned highest scores by the panelists. The results established that extrusion using WPC and PE as encapsulating materials could be considered as one of the auspicious encapsulating materials for effective delivery of probiotics in food system. Combination of wall material showed a important strategy to improve the survival and viability of probiotics. Morover, utilization of oat and barley as prebiotics further enlightened the concept of synbiotic cereal base food products in the market.Journals by Discipline
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