The availability of usable water in an area is the first indication of its demonstrated ability to sustain life. In peri-urban areas, urbanites utilize water from springs and compete disapprovingly for it amongst themselves and with animals. The straggling populace and the compromised sanitation are deteriorating spring water sources. There is an urgent need to analyze springs to ascertain their bacteriological and physical quality for possible cross contaminations that may be of public health importance. This study evaluated the bacteriological and physical profile of water from three springs in Kyambogo University vicinity. Two weekly water samples from each spring for five weeks were obtained and analyzed. The physicochemical parameters (temperature, pH, turbidity, electrical conductivity, chlorides and sulphates), total coliform and E. coli counts of the samples were determined. The mean temperature of the water samples from Katalina, Airport spring 1 and Airport spring 2 were 20.53˚C ± 1.2˚C, 21.53˚C ± 0.60˚C and 20.33˚C ± 1.62˚C respectively. The corresponding statistical mean pH values were 5.33 ± 0.25, 6.30 ± 0.10 and 7.10 ± 0.46. All the springs were found to be microbiologically contaminated with total coliforms and E. coli above WHO permissible limits. Conclusively, water from the sampled springs are not safe for drinking and the immediate strategy is to boil or treat the water before drinking. Drainage ditches should be constructed uphill of the springs to divert torrential flowing rain water which carry contaminants washed from Kyambogo hill.

Aims: To investigate the effects of continuous deep fat frying of white (Irish) potatoes on the physical and chemical attributes of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Mukwano, Golden Fry (hard oils); Sunseed, Sunny, Sunvita and Sunlite (soft oils) sold in Kampala, Uganda. Place and Duration of the Study: Oil samples of approximate manufacturing dates were obtained from Mega Standard supermarket in Greater Metropolitan Kampala, Uganda. Oil samples were also obtained from local Irish potato fryers in Makindye division of Kampala during ten deep frying cycles. Irish potatoes was procured from Nakasero market, Kampala. Physicochemical analyses were performed at the Quality Control Laboratory of Mukwano Industries Limited, Kampala Industrial area, Kampala. The research was conducted between May 2018 to December 2018. Methodology: 400g of Irish potato slices (1cm × 1cm × 3cm) were submersed in 1500mL of oil maintained at 140°C for 6 minutes in an Electric Deep Fryer with a frying time of 10 minutes.The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV), iodine adsorption value (IV) and total oxidation (TOTOX) value before and between ten successive frying cycles were determined using ISO and AOCS official methods.The maximum number of reuses of an oil was estimated from the frying round before its POV or AnV surpassed the maximum permissible statutory or Codex Alimentarius limit for edible oils. Results: For fresh oils, the statistical physicochemical parameter ranges were: CV (0.4R 3.4Y-7.7R 70Y), FFA (0.0430±0.30-0.1508±0.30), POV (0.5951±0.03-6.6134±0.23 meqO2/Kg),                AnV (0.90±0.01-4.30±0.19) and IV (57.62±0.17-128.35±0.02gI2/100g). By the 10th fry, the ranges were CV (3.0R 23Y-20.4R 70Y), FFA (0.2286±0.01-0.4817±0.01), POV (11.1138±0.01-15.7525±0.01meqO2/Kg), AnV (10.31±0.03-22.16±0.01) and IV (53.66±0.01-126.03±0.02gI2/100g). Considering oxidizability as TOTOX values, frying stability of the selected brands of cooking oils during the frying cycles followed the order: Roki > Fortune Butto > Sunvita > Sunny > Sunlite > Mukwano > Tamu > Best Fry >  Golden Fry > Sunseed. Conclusion: Reuse of the oils for continuous frying of Irish potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils with the oils still regarded as safe for human consumption. Hard oils should be preferred to soft oils for deep frying of Irish potato chips.Further research should elucidate the variation of physicochemical properties of other oil brands on the Ugandan market such as Nile, Fortune, Kimbo, Star Fry, Cow boy and Ufuta and should use other food samples such as fish, cassava, chicken, sweet plantain, dough, meat and edible grasshoppers.

English is an official language in Uganda and is said to be in its nativization phase when placed within Schneider's (2007) model of the trajectorial development of Englishes (Isingoma & Meierkord, 2019). In the present study, we delineate the general features of the Ugandan accent of English (i.e. those that cut across regional or ethnic boundaries) as well as features that evince variability among Ugandans due to regional or ethnic background. The first description of the phonological features of the variety of English spoken in Uganda is included in Fisher's (2000) seminal paper on this L2 (second language) variety of English. Another description of these features is found in Nassenstein (2016). Both Fisher (2000) and Nassenstein (2016) provide a short section, outlining the features which are similar to the general features of L2 Englishes, notably the restructuring of the phonemic system, e.g. /a/ replacing /ɜ:, ɑ:, ʌ, ə/ and the free variation of [l] and [r], although the latter occurs regionally (see similar findings on L2 varieties of English in Bailey & Görlach [eds.] 1984; Platt, Weber & Ho, 1984; Schmied, 1991; Simo-Bobda, 2000; Atechi, 2004; Schneider et al. [eds.], 2004; Tsilimos, 2018; among others). Additionally, Simo-Bobda (2001) and Schmied (2004) describe more or less the same features but in a more detailed way under the label ‘East African English’ (Kenya, Uganda, Tanzania). Schmied (2004) posits three reasons that underlie the features in question: substrate influence, simplification and spelling pronunciation. To these studies, we add a more focused study on one particular aspect of the Ugandan accent(s) of English, namely by Meierkord (2016), who looks at diphthongs and how they are realized by speakers of different L1s. Her findings demonstrate variability but also convergence in the idiomorphic pronunciation of diphthongs by Ugandans.