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احمد تیمور پاشا

مرحوم احمد تیمور پاشا
مصر کے ان جدید تعلیم یافتہ اصحاب میں، جنھوں نے گزشتہ ربع صدی میں عربی علم ادب اور اسلامی علوم و فنون کی بیش ازبیش خدمت انجام دی، ایک ہستی احمد تیمور پاشا کی ہے، افسوس ہے کہ انھوں نے گزشتہ ماہ اپریل میں وفات پائی، ان کی مفید تالیفات کے علاوہ وقیع علمی مقالات مصروشام کے ممتاز رسالوں میں شائع ہوتے رہتے تھے اور معارف نے بھی ان کے مضامین ایک سے زیادہ مرتبہ اپنے صفحات میں پیش کئے۔
احمد تیمور پاشا نومبر ۱۸۷۱؁ء میں مصر کے ایک متمول کرد خاندان میں پیدا ہوئے، یہ خاندان محمد علی پاشا کے عہد میں موصل سے مصر میں آکر آباد ہوا اور اس کے مورث اعلیٰ تیمور بن محمد بن اسمٰعیل بن کرد محمد علی پاشا کے دورِ حکومت مصر میں کے دست راست تھے۔
احمد تیمور پاشا ابھی چند ہی دن کے تھے کہ ان کے والد اسمٰعیل تیمور پاشا کا انتقال ہوگیا اور ان کی تربیت ان کی شاعرہ و ادیبہ بہن عائشہ نے کی، انھوں نے ان کو بچپن ہی میں ایک فرانسیسی مدرسہ ’’مارسیل‘‘ میں داخل کردیا، چند سال کی تعلیم و تربیت کے بعد جب انھیں عربی علم و ادب سے زیادہ شغف ہوا تو فرانسیسی مدرسہ سے نکل کر گھر ہی پر عربی علوم و آداب کی باقاعدہ تحصیل شروع کی اور اس عہد کے مشہور اساتذۂ مصر کے سامنے زانوے ادب تہ کیا، چنانچہ ان کے اساتذہ کی فہرست میں مصر کے ممتاز فاضل شیخ رضوان بن محمد مغلاتی، شیخ حسن طویل، شیخ محمد محمود ترکزی شنقیطی، شیخ محمد عبدہ اور علامہ طاہر جزائری وغیرہ ہیں، انھیں اساتذہ سے علوم عربیہ صرف و نحو، فقہ، منطق، حدیث اور علوم قرآن میں مہارت حاصل کی اور ان علوم کے ماسوا فرانسیسی زبان میں خاص دستگاہ پہلے حاصل ہوچکی...

قیام امن میں حضرت عثمان کا کردار: تاریخی و تجزیاتی مطالعہ

Nowadays the entire world, particularly the Islamic countries, are suffering from a state of anxiety and insecurity due to terrorism. The terrorists are destroying peace of the world for the sake of their personal interests. They affiliate their terrorist activities with Islām, while Islām condemns not only terrorism, but also the violation of the country law. Islām is the religion of peace. Allāh, peace of title the with (صلى الله عليه وسلم) Muhammad Prophet His sent Almighty and granted him the name of religion as Islām. The Holy Prophet in harmony and peace of facade the build to life his all spent (صلى الله عليه وسلم) the society. His companions also exhibited human loving nature and. (صلى الله عليه وسلم) Prophet Holy the by them to provided roadmap the followed Ḥaḍrat Uthmān is one of those, who sacrificed themselves for the noble cause of peace. In this article, the remarkable efforts of Ḥaḍrat Uthmān for the maintainance of peace are highlighted. He was commited to peace even before Islām, and after accepting it, he played a vital role for the promotion and maintaince of peace. He the at (صلى الله عليه وسلم) prophet the of ambassador the as appointed was occasion of the Ḥudaybiyah Pact. Uthmān ruled a vast empire. Peace was a hallmark of his era. The evil plots against him surfaced only in the later years of his caliphate. These included objections regarding appointment and administration of the governers. He took every step to stop the disruption of peace, so much so, he did not allow the Muslims to fight for his defence, hence, sacrificed his life.

Effect of Wheat Flour Extraction Rates on Physico-Chemical Characteristics of Sourdough Flat Bread

The project was designed to determine the suitability of different wheat varieties for the production of naan and to evaluate the performance of mixed starter cultures of yeast and LAB and wheat flour extraction rates on the quality of sourdough naan. On the basis of physico-chemical, rheological characteristics of wheat flour and sensory characteristics of the naan, wheat variety AS-2002 were found the most suitable for the production of naan. Consequently, this variety was milled to get 64, 76, 88 and 100% extraction rates flour for subsequent studies. The extraction rates significantly influenced the proximate composition and rheological characteristics of the flour. The sourdoughs were prepared from different extraction rates flour using freeze dried mixed cultures namely; LA-1 containing homo-fermentative strain Pediococcus acidilacti and yeast Saccharomyces cerevisiae and LA-5, containing hetero-fermentative strain L. brevis and homo-fermentative strain L. casei and yeast Saccharomyces cerevisiae. The pH of the sourdoughs decreased and acidity increased significantly with an increase in extraction rate of flour. The sourdoughs were analyzed for volatiles; the compounds extracted were alcohols, esters, acids, carbonyls and aromatic compounds. The sourdough naans were prepared by using different extraction rates flour. The production of organic acids increased with an increase in extraction rate and freeze dried cultures containing heterofermentative strains of LAB showed better performance than homo-fermentative in the production of organic acids. The sourdough naans prepared with different extraction rates flour showed highly significant effect on minerals contents. The volatile compounds extracted from the sourdough naans using SPME and Dynamic Headspace techniques were mainly identified as alcohols, esters, carbonyls. It was found that heterofermentative strains of LAB produced more volatile compounds than homo-fermentive and SPME technique extracted volatile compounds with higher relative peak areas than Dynamic Headspace. The sensory evaluation of naans revealed that the sourdough naans were preferred over yeast leavened due to their better taste; flavor and chewability. The sourdough naans prepared from 76% extraction rate flour were awarded the highest scores for most of the sensory attribute.
Asian Research Index Whatsapp Chanel
Asian Research Index Whatsapp Chanel

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