## 3 Results and Discussion
### Stability of ACM-Stabilized Soya Milk Emulsions  
Table 3 compares the particle sizes of the nine different combinations of ACM soya milk stabilized emulsions in terms of the Sauter mean diameter (D\({}_{(3,2)}\)) and its standard deviation. In the same vein, the results of higher concentrations of soya milk (75 mL) were not reported because according to [1] hagfish mucus entraps large volumes of water. Although the results for higher soya milk content was not presented in Table 3, results shown in Figures 1-6 supports this claim that ACM-stabilized emulsions containing 10 mL, 30, mL, 50 mL and 75 mL soya milk were stable. The analysis of ACM-stabilized emulsions containing 75 mL soya milk was discontinued because the homogenized mixture contained low volumes of water (20, 22, and 24 mL _w/w_). The results obtained for the particle size from TEM imaging studies were similar to the particle size measured with the Zetasizer. The authors have established that the lower the particle size the more stable an emulsion becomes [21; 40]. An increase in ACM concentration led to a decrease in D\({}_{(3,2)}\) of soya milk droplets for ACM-stabilized soya milk emulsions containing 50 mL soya milk (Table 3). The results obtained showed that ACM-stabilized emulsions with 50 mL _w/w_ soya milk performed better than emulsions with 10 and 30 mL _w/w_ soya milk (Table 3). The D\({}_{(3,2)}\) of the three emulsions containing 50 mL soya milk stabilized with ACM concentrations 1, 3, and 5 g were 179.2, 176.1 and 172.9 nm respectively (Table 3). The smallest D\({}_{(3,2)}\) was found in the emulsion stabilized with. 5 g ACM for 10, 30 and 50 mL soya milk (Table 3) and it can be inferred that it is the most physically stable emulsion as a result of particle size and D\({}_{(3,2)}\)[21]. These observed results agree with stability results as a function of backscattering % flux in Figure 3. This occurrence might be a result of the decrease in diffusion time of ACM to the soya milk oil droplet surfaces, as well as, the formation of thicker adsorption layer which were influenced by an increase in ACM concentration in the continuous phase. This phenomenon results in less coalescence when mixing and sustains emulsion stability [21; 61]. The impact of ACM concentration on the particle size of an emulsion can also be revealed by changes in the particle size distribution of the emulsion as a function of the width of the distribution. Several authors have computed the width of distribution i.e., standard deviation as a variance of the mean diameter of droplets in the diffuse state [10; 61]. Table 3 presents the changes in the standard deviation of values of the particle size, dependent upon the ACM amount used to stabilize the emulsion. An increase in ACM concentration led to a decrease in the standard deviation of all emulsions investigated i.e., mean droplets diameter deviation decreased as ACM concentration increased. Hence the impact of changes in ACM concentration on the standard deviation is similar to the impact of \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**ACM (g)** & **Soya Milk (mL)** & **Water (mL)** & **pH** & **D\({}_{(3,2)}\) (nm)** & **Stability (\%)** \\ \hline
1 & 50 & 49 & 7.85 & 179.2 \(\pm\) 1.0 a & 41.4 \(\pm\) 0.1 a \\
3 & 50 & 47 & 7.92 & 176.1 \(\pm\) 0.9 b & 43.8 \(\pm\) 0.2 b \\
5 & 50 & 45 & 7.95 & 172. 9 \(\pm\) 0.6 c & 55.4 \(\pm\) 0.2 c \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Effect of ACM on the stability of soya milk emulsions. changes in ACM concentration on Sauter mean diameter versus (Table 1). These results are consistent with the results obtained in published works [21; 61]. Figure 4: Changes in stability of ACM-stabilized 30 mL (_w/w_) soya milk emulsions (**a**) 1 g _w/w_; (**b**) 3 g _w/w_; (**c**) 5 g _w/w_ African catfish mucus. Figure 5: Changes in stability of ACM-stabilized 10 mL (_w/w_) soya milk emulsions (**a**) 1 g _w/w_; (**b**) 3 g _w/w_; (**c**) 5 g _w/w_ African catfish mucus.