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حسن فانی اے

حسن فانی اے
بہتے ناز کریندیئے کڑیئے ناں کر اتنا شور
سسی وی سی ناز کریندی، رُل موئی بھنبھور
کڑیئے فانی حسن تے ناں ہوئیے ایڈا مغرور
جد وی جوبن ٹٹنا تینوں ہونا دکھ ضرور
کسے ناں تینوں پچھنا بھاویں دنیا دی توں حور
جو بنیا اوس ٹٹنا ایتھے ہونا ہور دا ہور
ہیر سیال نے رانجھے دے نال عشق نبھایا اے
مجھیں باراں سال چرائیاں ، نالے چاک اکھوایا اے
عشق چ اوڑک جوگی بنیا، بوہتا دکھ اٹھایا اے
قیدو نے تاں مڑ وی نہیں سی چھڈیا اوہدا کھور
سوہنی ایتھے عشق دی ڈاہڈی لاج نبھائی اے
دلبر تے جند واری، ناں ای اکھ پرتائی اے
اس دنیا دے کچے گھڑے نے جان گنوائی اے
گوتے کھاندی رہ گئی ، نہ کوئی چلیا اوہدا زور
قادریؔ سائیں عشق ماہی وچ ہوئے ڈاہڈے خوار
دلبر باہجھ نہ دل نوں کدھرے آوے چین قرار
سوہنا سانول جے کر مینوں جھلک دیوے ہک وار
موہنجھ منجھاری ، کرماں ہاری منگساں نہ کجھ ہور

تصوف کی حقیقت اور اس پرہونے والے چند اعتراضات کاعلمی جائزہ

Mysticism is the practice of religious ecstasies, together with whatever ideologies, ethics, rights, legends, and magic may be related to them. It may also refer to the attainment of insight in ultimate or hidden truth, and to human transformation supported by various practices and experiences. Sufism also known as Tasawwuf variously defined as Islamic mysticism. The inward dimension of Islam is mysticism in Islam characterized by particular values, ritual practices, doctrines and institutions which began very early in Islamic history and represents "the main manifestation and the most important and central crystallization of mystical practice in Islam. Practitioners of Sufism have been referred to as "Sufis". Sufis have been characterized by their asceticism, especially by their attachment to dhikr, the practice of remembrance of god, often performed after prayers. This article describes of the reality and fact of mysticism, its verbal and literal meanings, and its historical background and also describes its regional division and causes of Tasawwuf. It also analyses of the objections and its answers of which occurred on it.

Occurrence, Toxicity and Prevention of Acrylamide in Model Systems and Baked Products

Maillard reaction is an imperative reaction that produces flavoring compounds in various food items. Additionally, some toxic compounds are also formed during this non- enzymatic reaction that mainly includes acrylamide and hydroxymethyl furfural. Current research was conducted to detect the concentration of acrylamide production during Maillard reaction in various model systems as well as in bakery items. Moreover, the reduction of acrylamide concentration by using various mitigation strategies was also included in the study plan. For the purpose, Maillard model systems were prepared by utilization of amino acids and reducing sugars. Two amino acids, glutamine and asparagine and two reducing sugars, glucose and fructose were taken and model systems were prepared by heating the samples in Reflux apparatus for 1 hr followed by Clevenger apparatus for 4-6 hrs in the presence of dichloromethane (solvent). About 1ml sample was obtained by evaporation of separated solution in rotary evaporator. Then, acrylamide was examined by using the technique of gas chromatography-mass spectrometry (GC-MS). Subsequently, mitigation strategies like vacuum oven, calcium chloride and pectin were applied on these model systems and acrylamide was analyzed. Maximum acrylamide concentration was observed by GC-MS in control i.e., 22.37±1.9μg/g, while minimum (3.51±0.5μg/g) was recorded in pectin-treated model system. On the basis of model systems, minimum concentration (9.63±8.1μg/g) was examined in Fructose-Glutamine model system. The two; pectin-treated Fructose/Glutamine (F/Gm) and Glucose/Glutamine (G/Gm) model systems that contained very low amount of acrylamide were selected for further safety and product analysis. For the safety assessment, two selected model systems were added in water as 0.5 and 1% concentration and given to four groups of Sprague-Dawley rats. Control model system, F/Gm that contained less amount of acrylamide was given to the fifth group. Serum analysis, liver function tests, protein tests and renal function tests were performed. It was revealed that minimum values of AST and ALT were observed in group 2 (0.5% pectin-treated G/Gm model system) i.e., 85.33±3.5 and 71.00±3.0IU/L, respectively due to less acrylamide formation. Minimum serum total protein was recorded as 4.73±0.1g/dL in group 3 (1% pectin- treated G/Gm model system), correspondingly. Minimum A/G ratio (0.87±0.12) was recorded in group 1 (control) due to high acrylamide production. Urea explicated significant variation from group 1 (control) to group 5 (1% pectin-treated F/Gm model system) i.e., 92.67±4.0 to 40.00±7.9mg/dL, respectively. Afterwards, bakery products, bread, cookies and chapatti were prepared by using 0.5 and 1% concentration of F/Gm and G/Gm model systems. Acrylamide concentration was determined in bread by using GC-MS and it was found that minimum value of acrylamide (0.07±0.08μg/g) was recorded in T 4 (1% pectin-treated F/Gm model system). Acrylamide content was decreased from 1.93±1.9 to 0.88±1.5μg/g during the entire study. In cookies, minimum acrylamide concentration (0.09±0.09μg/g) was recorded in T 4 (1% pectin-treated F/Gm model system). The acrylamide content was decreased from 1.17±1.6 to 0.52±0.6μg/g during the entire study. In chapattis, high acrylamide concentration (2.39±0.35μg/g) was observed in T 0 (control). Conversely, minimum value of acrylamide concentration (0.11±0.10μg/g) was recorded in T 4 (1% pectin-treated F/Gm model system). Acrylamide content was reduced from 1.4±0.9 to 0.80±0.8μg/g during the entire storage period in chapattis. So, it is concluded that pectin-treated model systems reduced higher quantity of acrylamide content as compared to other mitigation strategies.
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