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باب ہشتم: حیواناتی وسائل کا مطالعہ

حیوانات کا تعارف

معنی و مفہوم"حیوان "کا لغوی معنی ہے:

"جاندار۔ ذی روح (۲) مویشی۔ چوپایہ (۳) نادان۔ بیوقوف۔ وحشی۔ جمع:۔ حیوانات"[1]

علامہ زمخشری ؒ حیوان کا لغوی مفہوم یوں بیا ن کرتے ہیں:

"والحيوان: مصدر حي، وقياسه حييان، فقلبت الياء الثانية واوا، كما قالوا: حيوة، في اسم رجل، وبه سمى ما فيه حياة: حيوانا"[2]

حیوان حَیَّ کا مصدر ہے اس کی اصل "حییان" ہے لیکن یا ء ثانی کو واؤ سے بدل دیا گیا ہے۔ جیساکہ عرب میں بعض لوگوں کا نام "حیوۃ" تھا۔ انہی معنی کے اعتبار سے ہر اس چیز کو جس میں حیات ہو حیوان کہتے ہیں۔

علامہ الجاحظ ؒ رقمطراز ہیں:

"أحيا من الحيوان؛ إذ كان الحيوان إنّما يحيا بإحيائها له"[3]

قرآن مجید میں حیوان کا لفظ زندگی کے معنوں میں استعمال ہوا ہے۔ قدیم عرب کے کئی قبیلوں کے نام حیوانات کے نام پر تھے جیسے اسد (شیر) ، قریش (آدم خور مچھلی) وغیرہ۔ مرنے والوں روحوں کو پرندے کی شکل میں پیش کیاجاتا تھ جو عرصے تک قبر کے ارد گرد اڑتا رہتا تھا۔ بعض حیوانات کو خاص دیوتاؤں سے منسوب کرکے ان کے گلوں میں قلاوہ ڈال کر ان کو حرام قرار دے دیا جاتا تھا۔ قرآن مجید ان قدیم باطل عقائد کی مذمت کی گئی ہے۔ [4]

اردو دائرہ معارف اسلامیہ میں حیوان کےمعانی بیا ن کیے گئے ہیں:

"لفظ حیوان کے سب سے زیادہ عام معنے، خواہ اسے صیغہ واحد میں استعمال کیا جائے یا صیغہء جمع میں، با لعموم ایک یا ایک سے زیادہ جانور ہیں بشمول انسان، جسے صیح تر الفاظ میں الحیوان الناطق کہا جاتا ہے"[5]

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منهج المفتي عبد الله محدث في كتابه فتاوى أهل حديث

Issuing Fatwa is much important in the field of Islamic Theology. At least one of the contemporary famous three methodologies in the field of Fatwa for the mufti to adopt is necessary; as it leads mufti to extract ruling from the text of Holy Qur᾽ān or Sunnah of the Holy Prophet (ﷺ) and from what the Muslim Jurists have agreed upon. A thorough study of the book Fatāwā Ahl Ḥadīth has been conducted in this study in order to highlight the characteristics and main features which distinguish the method of the author, ‘Abdullāh Muḥaddith Rōpaṟi, a prominent scholar of his time in the main stream of Ahl e Ḥadīth, from other scholars of his time in issuing fatwa. The study approves that the author has adopted the depth has and (صلى الله عليه وسلم) Prophet Holy the of companions the of method understanding of the primary sources i. E. Holy Book Qur᾽ān, Sunnah and Ijmā‘, and secondary sources i. E. Qiyās and custom and vice versa and he has given best solutions to the matters posed to him at his time on the basis of textual and rational evidences which ultimately influenced people and made them to accept the author as an authority in his field.. His prominent work also tells us that he has expertise in the fields of Islamic literature, Islamic Jurisprudence, Ḥadīth and Tafsīr. Therefore, his book regarding fatwa has got admired by the scholars of the Subcontinent of all the main streams. Also in the court of Law in the country the book has been considered as a referencing book.

Occurrence and Variability of B-Vitamins in Spring Wheats

Wheat is a vital crop providing important nutrients for human diet along with certain B vitamins i.e. B 1 (thiamin), B 2 (riboflavin), B 3 (niacin) and B 6 (pyridoxine) which are very important for metabolic processes of body. These vitamins are concentrated in grain outer layer thus milling process affects these vitamins to a larger extent and may reduce their level. These losses can be maintained by making yeast leavened bread and a further increase in the level of these vitamins can be achieved by escalating bread fermentation time. The present study was designed to estimate the inconsistency in B vitamin concentrations in spring wheats, grains and milling fractions of wheat, and also to identify the storing up of these vitamins from the grain to the bread for identifying the wheat varieties of elevated nutritional quality. Vitamin B concentration of ten spring wheats was determined by high performance liquid chromatography (HPLC). Different fermentation techniques (short, long and sourdough fermentation) were applied for bread preparation. Effect of these fermentation techniques on level of B vitamins (thiamin, riboflavin, niacin and pyridoxine) was also examined by HPLC and the products were evaluated for their sensory characteristics. The resultant data were subjected to statistical analysis to check the level of significance through software Statistics 8.1. Pearson’s correlation was also applied to evaluate the interdependence of different parameters studied.
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