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The abused Nigerian currency became an issue of concern recently, when the Central Bank of Nigeria (CBN) launched a nationwide enlightenment campaign aimed at educating the public on the proper handling of Naira notes. The study investigated the current bacterial contamination of Nigerian currency notes as well as the risk factors associated with it in Polytechnic Community Ado-Ekiti, Nigeria. A total of 32 samples of Naira notes, four pieces of each denomination of ₦5, ₦10, ₦20, ₦50, ₦100, ₦200, ₦500, and ₦1000 were carefully collected from various locations on campus and subjected to standard methods for the isolation and identification of bacterial isolates. A total of 100 structured questionnaires were distributed at random to sample the opinions and views of the Polytechnic campus population on the use and mishandling of Naira notes. The findings revealed that all samples contain bacteria. The ₦50 notes had the highest bacterial contamination (18.7%), while the ₦5 notes had the lowest bacterial contaminant (7.5%). The most prevalent bacterial contaminants were Escherichia coli (78%), Staphylococcus aureus (66%), Klebsiella species (59%), Micrococcus species (31%), and Pseudomonas aeruginosa (16%). Bacteria contamination was higher in polymer notes than in paper notes. As a result, pathogenic bacteria were discovered on the surface of naira notes, making them useful candidates for food-borne pathogens and increasing the spread of food-borne disease. This result is critical in informing the public about the dangers of dirty currency notes to their health.

Honey was serially diluted with different percentages of glucose, fructose and water and each was analysed rheologically at room temperature of 27˚C. Pure honey exhibits thixotropic time-dependent rheological behaviour, the behaviour of glucose and fructose solutions in water (a Newtonian solvent) tends towards near Newtonian. The rheological profiles of pure and adulterated honey samples were determined using RV DV-III Ultra Programmable Rheometer at low rates of share. A Structural Kinetic Model was developed which provided good correlations with the rheological data. The new model was used to classify samples using their average molecular weights as one of the distinguishing parameters. Also the order of the kinetics in the new model suggests the number of active components in the "honey" undergoing deformation as 3. Carreau-Yasuda model was also improved upon to provide an independent assessment of average molecular weight of samples.