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29 August 2018 Photo Barend Nagel
Think three minutes is a long time
One slide and three minutes was all they had to present their research. Winners of the UFS Three-Minute Thesis competition in the Master’s category are from left: Nigel Masalla, Phuthi Samuel Masingi and Vuyisa Sigwela. Home page photo: Winners in the PhD Category were Trudie Strauss and Nokuthula Tlalajoe.
It may take three minutes to make noodles, but imagine presenting the 80 000-word research you spent months writing in just three minutes.

For master’s and PhD students participating in the annual institutional Three-Minute Thesis (3MT) competition at the University of the Free State (UFS), three minutes seem to go as fast as three seconds. Each participant is given three minutes to present the essence of their research, explaining the problem, methodology used, as well as the importance of their research using one slide.

A jubilant audience of staff members and students gathered at the Equitas Auditorium on the Bloemfontein Campus for the annual institutional 3MT competition. Interesting research topics across different fields of study, which the participants had spent months and even years researching, were presented in the master’s and PhD categories. After each presentation, a panel of judges and the audience had the chance to ask the participants questions on their research.

The competition is part of the initiative by the UFS Postgraduate School to showcase postgraduate research across disciplines, faculties, and universities. Participation in this competition helps to develop academic, presentation, and research communication skills to ensure that research students can effectively communicate their research in a language that even non-specialists can understand. 

It is the mandate of the school to “create an enabling environment for postgraduate students to excel in their pursuit of their academic quests”, according to Prof Witness Mudzi: Director of the UFS Postgraduate School. 

Winners at the event:

PhDs
• Third prize: Trudie Strauss - Babelish Confusion: Finding Statistical Structure in the Diversity of Languages (R3 000 cash prize)
• People’s choice: Nokuthula Tlalajoe - The transition of undergraduate first-year students into the MBChB programme: Social learning and integration

Master’s
• First prize: Phuthi Samuel Masingi   Physical demands of South African Football (R6 000 cash prize)
• Second prize and people’s choice: Nigel Masalla   “ Stealthing” – lifting the veil on non-consensual condom removal (R4 000 cash prize)
• Third prize: Vuyisa Sigwela - Extraction, characterisation and application of betalains from beetroot, cactus pear and amaranth (R2 000 cash prize)

The UFS will be represented by Trudie Strauss at the national 3MT competition on 26 October 2018. The national competition will take place on the UFS Bloemfontein Campus

News Archive

Nanotechnology breakthrough at UFS
2010-08-19

 Ph.D students, Chantel Swart and Ntsoaki Leeuw


Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil. 

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)  

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

 

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.  

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za  
18 August 2010
 

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