فیملی بزنس میں'' ابہام'' سے پیدا ہونے والے مسائل کا شرعی و تحقیقی جائزہ

ABSTRACTFamily Business is a very important form of business in this era and especially because of this it merely does not matter the business, but more sensitivity is of close relatives and relationships. That is why it has many administrative, Shariah and ethical complications. That is why, this theme has been created as a field of discussion and research. If the issues of Family Business are reviewed, their root is to leave the matters undefined, uncleared and undocumented. Then the solution to all these issues is to overcome their ‘Unclarity’ found in different aspects. To finish the matter, we should clear and correct for example ‘business status’ between father and sons, uncle and nephew or a few brothers. Similarly, in case of death of elders, the inheritance is to be determined. Then that all the matters should be written in a very brief manner and arranged. It is also possible to calculate the income and expenditure account. It is not appropriate that every partner should spend without any speculation. Then one time it becomes difficult to face each other. In this article, we have tried to review all the dimensions where there may be more problems due to ‘unclearity’ in mutual business dealings. In this context, the first business status of family members has been explained. Then mentioned the problems raised after the death of the family leader. Later on, more aspects of the problem are presented by presenting some other observation examples on this subject.

Production and Characterization of Pectinases by Aspergillus Niger for Industrial Use

Two hundred and sixteen fungal strains were isolated from two hundred fifty soil samples collected from different localities of Punjab and subjected to screening for their pectinolytic ability using submerged fermentation. One hundred and fifty one pectinolytic strains were subjected to secondary screening and isolate IIB-13 gave the maximum pectinase yield (10.78±0.45U/ml/min) and identified as Aspergillus niger using morphological characteristics. Random mutagenesis (physical and chemical) was used to improve the pectinolytic activity of strain IIB-13. Nitrous acid mutant H-97 resulted in three fold increase (32.16 + 0.05U/ml/min) in pectinase production. This H-97strain was further subjected to optimization of media, carbon and nitrogen sources, temperature and pH. Maximum pectinase (37.01±0.11 U/ml/min) was produced using medium containing K2HPO4 (4.0 g), yeast extract (0.6 g), KH2PO4 (1.28 g), (NH4)2SO4 (2.0 g), MgSO4 (1.1 g) and pectin (10 g) per 1.0 L of distilled water at pH and temperature (7.0 and 30°C) respectively after 60 hours of fermentation. Fermenter studies (7.5 L) resulted in increased pectinase activity (40.31±0.07 U/ml/min) with decreased incubation time of 48 h using 1% inoculums with optimized reaction conditions i.e. temperature (30°C), pH (07), agitation (200 rpm) and aeration (1vvm). Fermentation kinetics was applied to validate the results. The crude enzyme was subjected to purification by applying ammonium sulfate precipitation and Ion exchange chromatography which resulted in 44.20 % yield with increased activity i.e. 75.18±0.04 U/mg. Km value of 2.30 mg/ml using pectin as substrate showed its maximum specificity for the enzyme. Activation energy (Ea) i.e. -28.95 KJ/mol and enthalpy of activation (ΔH) i.e. -26.73 KJ/mol were calculated employing thermodynamic studies. Characterization of enzyme revealed catalytic activity optimum temperature and pH as 25°C and pH 7. The enzymes catalytic activity was observed to be reduced by some heavy metals such as Hg2+, Pb2+, Cu+ and Cd2+.