Microorganisms are ubiquitous, they are found everywhere. Mobile phones are not an exception. Mobile phones, also referred to as palmtops act as fomites, a source  of infection because the palms used to handle mobile phones are often times in contact with surfaces which may have been pre-infected; nevertheless, their potential role in transmission of infections is of great concern. A cross-sectional study (male and female) was done from June to August 2018 at Caritas University, Amorji-Nike, Enugu State, in order to investigate the prevalence of bacterial contamination of mobile phones of students. Swab samples were collected from 50 mobile phones of Caritas University students. These were tested for bacterial contamination in the Microbiology laboratory. Quantification of bacteria was performed using standard streak plate technique. Isolated bacteria were identified using standard microbiological methods which include: cultural and morphological characterization and biochemical test. Antimicrobial susceptibility was also done. The microorganism isolated from students’ mobile phones and their percentage frequency of occurrence were: E. coli (31.9%), S. aureus (40.4%), P. aeruginosa (8.5%), K. pneumonia (4.3%) and Streptococcus sp. (14.9%). The result showed that Staphylococcus sp. has the highest percentage of occurrence. The antibiotic sensitivity test indicated the varied resistance of isolated bacteria to antibiotics used in this study, although most isolated bacteria were sensitive to erythromycin and chloramphenicol except the isolates of E. coli which were the most resistant to the antibiotics used. The high prevalence of bacterial agents isolated from students’ mobile phones was attributed to poor hygiene and sanitary practices. It is recommended that students should wash their hands after using mobile phones, before eating or undertaking any venture requiring sepsis.

The research work aims at providing an analysis of code-switching and code-mixing amongst students of Our Lady of Mount Carmel College Muea-Buea in Cameroon. The purpose of this study is to identify and analyze code-switching and code-mixing students of Our Lady of Mount Carmel College Muea-Buea in Cameroon. Thus, the researcher used a qualitative research method which involves recording utterances and observation. The instruments used in collating the data were: a note book to prevent data loss and a smart phone for recording utterances. The data collated were analyzed using Van Dijk functional approach of discourse analysis. One major finding of the study is that Code-switching and Code-mixing helps to ease and strengthen communication between the teacher and students involved in classroom interaction. From the conversations collected, it was discovered that two forms of code-switching take place during communication, they are: the intra and inter-sentential code-switching. The researcher also discovered several motivating factors as to why students’ code-switch and code-mix and these factors were classified under the linguistic, social, and stylistic factors. From the data collated and analyzed, it is evident that the linguistic factors are the most prominent factors that play major roles as to why students code-switch and code-mix. Lastly, it was observed that code-switching and code-mixing can have positive and negative impacts on the students.

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The study was aimed at the production of apple (Malus pumila) fruit wine with the use of yeast Saccharomyces cerevisiae isolated from palm wine. Both primary and secondary fermentation of the apple lasted 28 days. Aliquot samples were removed and used daily from the fermentation tank for analysis of alcohol content, specific gravity, pH, titratable acidity, and reducing sugar using standard procedures. During fermentation, pH of the fruit must range from 5.0 to 3.2. There was an increase in alcohol content, which was observed with time. Finally at the end of the 28th day’s fermentation, the alcohol concentration in the fruit wine was observed to be 3.2%. Also titratable acidity concentration of the wine shows steady increase with time throughout the fermentation period. This study has revealed that much acceptable wine with quality could be produced from apple with Saccharomyces cerevisiae isolated from palm wine. Sensory evaluation results showed there were no significant differences (p > 0.05) in flavor, taste, clarity and overall acceptability between apple wine and a reference wine. The apple wine was generally accepted.

The vinegar produced from different locally grown fruits and industrial produced vinegar was evaluated to determine their proximate and elemental composition. The proximate parameters analysed includes moisture content, total solids, crude protein, crude fat, crude fibre, carbohydrates and ash content. The elemental composition was determined using Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES). The moisture content of Vin A, B, C and D are 85.00%, 78.30%, 90.35% and 90.65% respectively. The crude protein in Vin A, B, C and D are 0.20±0.0001, 0.94±0.02 0.69±0.05 and 0.64±0.003 respectively. The total solid contents of Vin A, B, C and D are 15.00±0.02, 21.7±0.03, 9.65±0.001, 9.35±0.2 respectively. The content of crude fat in Vin A, B,C and D are 3.0±0.0611, 9.0±0.33,3.0±0.02 and 1.40±1.0 respectively. The content of carbohydrates in Vin A, B, C and D are 9.63, 4.16, 4.36 and 4.96 respectively. The content of crude fibre in Vin A, B, C and D are 8.00±0.01, 1.40±0.71 4.00±0.2 and 4.00±0.004respectively. The content of crude ash in Vin A, B, C and D are 2.17±0.02, 7.60±0.34 1.65±0.02 and 2.30±0.14 respectively. A total of 69 elements were evaluated for their composition in the sample. In Vin A, the calcium, magnesium, potassium, sodium, phosphorus and sulphur components were detected in the concentration as follows 27.04 ppb, 1.88ppb, 91.2ppb, 3.44ppb, 5.1ppb and 1229.4ppb respectively. In Vin B, their concentration is as follows 4.4422pp, 0.7580ppb, 39.8348ppb, 3.468ppb, 1.5508ppb, 1277.8402ppb. In Vin C, their concentration detected were as follows 29.4103ppb, 3.5820ppb, 115.6922ppb, 5.4867ppb, 3.2771ppb, 1230.3251ppb respectively and in Vin D, the components were detected in the concentration as follows 5.3955ppb, 1.1293ppb, 69.6028ppb, 4.3505ppb, 3.1667ppb, 1226.3422ppb respectively. The micronutrients were detected at different concentration but mainly in minute quantities. The vinegar samples are of good nutritional value and as such be encouraged to be consumed.