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07 March 2018 Photo Aden Ardenrich from Pexels
Is there a pollution solution
To make one cotton T-shirt up to 2 700 litres are used – that is two-and-a-half years of drinking water for one person.

Dr Cindé Greyling, a UFS DiMTEC (Disaster Management Training and Education Centre for Africa) alumni, studied drought mitigation – with a strong focus on communicating important water-saving information. 

Coming out of the closet

“We often point to the mining, agriculture, and energy sectors as water pollution culprits, which they are, but what about closer to home?” Dr Greyling asks. It is good if you take short showers, harvest rainwater, and are conscious about closing taps, but, she explains, there is a big problem hiding in your closet. Textiles. “It is difficult to put an exact number or ranking to it, but the textile industry could easily be in the top 10 water polluters. The cotton plant requires a lot of water and is one of the most chemically dependent crops in the world. Long before manufacturing starts, water is already at stake.” Not that polyester, or polyester blends are much better – when washed, thousands of microplastic fibers are released that eventually end up in our water sources and the oceans.

To dye for
“Most dyes used for textiles are also heavy water pollutants,” she explains. “And since we’ve developed a taste for cheap, mass-produced clothing, the production sites take strain – putting the community and environment at risk. When you wash these cheaply made garments, the same toxic dye is often visibly released.” The fashion industry is regularly criticised by animal activists for their insidious labour practices. But maybe it is time to help limit their environmental impact too.  

One in, one out
“We must unlearn our fashion gluttony. There is no pride in having a wardrobe full of clothes that you do not wear. Buy less, buy better quality, and care for your clothes so that you don’t have to replace them that often. To make one cotton T-shirt, up to 2 700 liters is used – that is 2 ½ years of drinking water for one person. My household applies a ‘one-in-one-out’ rule. You can only buy, for example, a new pair of denim jeans, if you take an old pair out that you either donate or repurpose. It works very well – you think twice about purchasing.”

A helping hand
Dr Greyling thinks that beside individual efforts, the UFS community can contribute a lot toward reducing textile water pollution, such as opening a pre-used clothing bank on campus. “Students are very influential and can easily create a ‘cool to re-use’ fashion trend, even if just locally. Also, research students can further explore and develop textile alternatives like bamboo, hemp, or a more water-friendly synthetic.” 

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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