Two fluids which are incapable of mixing together is known as an emulsion. Emulsifiers and little atomic surfactants are added to the framework in order to investigate the stabilities of the droplet size distribution. The aims of the work are to investigate the stabilities of the droplet size distribution with the influence of emulsifier and the correlation development of zeta potential value on emulsion stability. The results of the zeta potential on emulsion stability have been observed with storage time and emulsifier concentrations.Emulsifier added to the emulsion can affect the emulsion stability. The main type of emulsifier used in this study is sodium caseinate. Other emulsifiers used are such as chitosan, food hydrocolloids such as GA, SPSand SBP and the combination of SC with chitosan. An emulsion containing ß-carotene after homogenization at 140 MPa used in this study for the droplet distribution sizes evaluation. An increase in oil concentration will need higher emulsifier concentration to stabilize the emulsion. The use of high pressure homogenization treatment in the emulsion helps to stabilize the emulsion by reducing the droplet sizes of the emulsion. For the zeta potential quality which has higher values of more than +30 mV and lower than -30 mV was observed to be electrostaticallystable. During the investigation, the emulsion which containsSC and food hydrocolloids as an emulsifierwas stable as they have higher zeta potential. In addition, the zeta potential for the emulsion which contains sodium caseinate is more stable compared to the emulsionwhich contains Skipjack Roe Protein Hydrolysate (SRPH) when the emulsion is put away for a specific measure of time.

The present study was aiming to asses economically the potato sale in two different categories of Lubumbashi restaurants (category: 0 to 1 fork restaurants). Specifically, daily consumption was to be quantified, to determine the unit price comparing the margin profit and the financial profitability achieved by shareholders. For achieving this goal, a survey was conducted to seventy restaurant owners located in Lubumbashi, Kamalondo and Kenya township. The restaurant lists established according to the provincial tourism ministry categorization was used to find the concerned restaurant. Data on the sociodemographic features, the input and output costs, the unit price, the origin of potatoes, etc. were collected using a survey questionnaire. The result showed that the daily consumption of potatoes in these restaurants was nearly the same, although the restaurant category could be different. On the contrary, in spite of the profitability of the potato sale in these two types of restaurants, the owners of one fork restaurants are chalking up the high profit margin in comparison of those of zero fork restaurants, and then the potato sale in one fork restaurants is indicated to be more profitable. However, the difference of the profitability rate between these two restaurant categories could be due to several factors including the unit price, invested capital and the purchasing power of consumers.

Corporate ethics has been the talk of the hour in almost all organisations, be it a start-up or a well-established one.It deals with the purity of the intention of the organisation towards its stakeholders in rendering a fair and transparent business.Leaders are the key source of such ethical guidance for their employees to render not only quality service, but also to gain the confidence of its customers and hence the importance of business ethics was addressed right from the formal school of business. As it was strongly felt that the ethical leadership dimension of start-up leaders were largely unexplored,an attempt was made in this research paper to identify if the value based leadership exhibited by the emerging leaders have a positive impact to the overall growth and sustenance of the organisation.Questionnaire was mailed to suitable respondents and based on the inference, recommendations were suggested.