Academic submissions (CEES)

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    Imagery in selected Luganda proverbs on marriage
    (Makerere University, 2020-12) Kansiime, Doreen
    The thesis looks at imagery in selected Luganda proverbs on marriage with the intention of bringing out their meaning as they are used on a daily basis in families to deliver some meaning to the partners or family members.
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    Assessing the extent to which hunger affects primary pupils of Iki-Iki Sub county,Budaka District
    (Makerere University, 2019-07) Tuuti, Stephen
    This is a research report following the research that was conducted in the sampled schools of Iki- Iki Sub County for academic purposes. The study assessed the extent to which primary school pupils of Iki-Iki Sub county, Budaka district were affected by hunger. It is comprised of five chapters. Four schools were sampled with 12 pupils, 8 teachers and 10 parents for purposes of responding to the study. Cross sectional study design was adopted and the study involved qualitative methods of data collection since the study was purely qualitative. The methods included semi-structured, interviews, structured interviews and document reviews. Content analysis was done to assess the extent to which hunger affects primary school pupils and the strategies used by pupils to cope with it and a correlation was run to determine the influence of the perceived effects of short-term hunger on pupils’ attendance, learning and concentration. Results showed that although most of the schools had a school feeding program, most of the parents could not afford to contribute towards it as a result; their children did not have a meal at school. Only few participated in the program leading to most of the pupils going hungry throughout lunchtime. Pupils’ devised their own means of coping with hunger which included looking for fruits, begging from friends, and escaping from school. Consequently, this affected the students’ learning and nearly half of the pupils’ population lost concentration. Others did not understand what the teacher taught, while a few dozed off in class in the afternoons. This partly contributed to the low average mark at the end of the term as the study reveals. Almost all pupils scored an average mark less than average pass mark of UNEB. It was concluded that hunger affects pupils’ learning hence their average mark at the end of the term; therefore impeding the sole purpose schools was established. The extent to which hunger affects primary school pupils goes further to lifetime. This can be proven by the fact that as hunger leads to low concentration in class, the pupils’ performance declines, and drop out levels go high and early marriages take precedence. This increases adult illiteracy in future and less skilled population characterized by poverty and increasing populations due limited knowledge or poor attitude towards family planning. Eventually they produce children whom they are not fully in position to take care of while at school, as a result, their children also drop out and the cycle continues. Therefore, hunger affects pupils so great that its effects extend to generations.
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    Assessment of science process skills among students during chemistry practical activities
    (Makerere University, 2018) Ariho, Gilbert ; Abasabyona, William ; Asinjah, Peter ; Birungi, Ronald ; Tugume, Kened
    The study examined the assessment of science process skills (SPS) in O-level students during chemistry practical activities in order to determine their participation in the practical activities through direct involvement and the level of their ability in manipulation, interpretation and communication of scientific information. A study was conducted in Mbarara district, Western Uganda, between February 2017 and November 2018. The study was guided by three objectives; i. The ability of students to competently manipulate the apparatus. ii. The ability of students to interpret the finding of the practicals activities. iii. The ability of students to communicate scientific findings. The study was both qualitative and quantitative guided by a cross-sectional survey design involving a number of 149 students selected from 10 schools using random sampling technique. Data was collected using a questionnaire, interview guide and observational checklist on the students of chemistry in S.3 and S4. Data was analyzed using Statistical Package for Social Sciences (SPSS) version-16 of windows. Statistical methods like chi-square were employed The study findings were; students are good at manipulation of apparatus, but lacking some skills of interpretation and their ability to communicate scientific findings. However, sex of students is totally independent of the scientific findings. It was concluded that, science process skills (SPS) are important science skills which must be acquired by every person in the science field in order to enforce and reinforce learning. However, the skills such as manipulation of apparatus, interpretation of the scientific findings and communication of scientific information still need to be upheld and reinforced by the instructors of education in such areas majorly during the practical activities. From the conclusion; it was recommended that the Ministry of Education and Sports in conjugation with the other Education bodies; sit on board and forge ways to uplift the standards of SPS. This could be achieved by creating awareness of the program and equipping the teachers with the necessary materials. This research has been designed in such a way to be a guided influence on all the stakeholders of education.
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    Athari za Kikiga katika kujifunza kiswahili katika shule za upili walayani Kabale
    (Makerere University, 2018-09) Niwampeire, Brenda
    Sura hii ya hii ya utangulizi inaeleza juu ya usuli wa utafiti, maelezo kuhusu lugha ya Kikiga, maelezo kuhusu lugha ya kiswahili, historia ya wakikiga, lengo kuu, maelengo Mahususi ya utafiti,maswali ya utafitina umuhimu wa utafiti.
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    Assessment of the effect of heat on the quantity of ascorbic acid in tomatoes during food processing
    (Makerere University, 2018-08) Tumwesige, Dorothy
    Quantitative assessment of vitamin C in fresh and boiled tomato juice extracts was carried out to assess the effect of temperature on ascorbic acid using iodate titration method during food processing. The difference in ascorbic acid content for boiled and fresh tomatoes was 50.94% and 57.94% whereas the difference in ascorbic acid content for boiled tomato juice extracts and fresh tomatoes tomato juice extract was 50.94% and 35.50%.%. These results suggested a 50% loss in ascorbic acid content of the fruits during processing. Boiled tomatoes juice extracts had ascorbic acid concentrations of 46.41, 31.15, 26.14, 21.65, 19.78, and 39.28, 26.98, 24.12, 20.03, 19.27 in mg/100g. Boiled tomato juice extract from fresh fruits had ascorbic acid concentration of 30.31, 30.28, 28.84, 26.27, 24.72, 19.55, and 39.28, 26.98, 24.12, 22.17, 20.03, 19.27 in mg/100g These show that ascorbic acid content decreases with increase in processing temperatures of tomato fruits. From this study it was inferred that heat treatment greatly contributes to losses in ascorbic acid concentration in tomato fruits during food processing.