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25 April 2019 | Story Mamosa Makaya

Since 2016, the University of the Free State Center for Universal Access and Disability Support (CUADS) has received a grant from First National Bank worth R2 498 000, which supports tertiary bursaries for students with disabilities. Bursary holders are funded through CUADS, as the administrator of the bursaries.
  
These are students enrolled for various academic programmes who require academic assistance and/or assistive devices such as electronic handheld magnifiers, laptops, and hearing aids. The FNB grant also covers tuition, accommodation, study material and books, and meals.  The success of the grant is already evident, with one of the recipients having graduated with a Bachelor of Arts degree in December 2018. A second student was capped at the April 2019 graduations with a BSc Honours in Quantity Surveying.
 
Supporting the principles of the ITP

The UFS received the grant from FNB in instalments, starting in the 2016 academic year to date, supporting the needs of 40 disabled students. This grant and the work of CUADS speaks to and supports the principles of the Integrated Transformation Plan (ITP), namely inclusivity, transformation, and diversity. The vision of the Universal Access work stream is to enable the UFS to create an environment where students with disabilities can experience all aspects of student life equal to their non-disabled peers. The ITP provides for the recognition of the rights of people with disabilities as an important lesson in social justice and an opportunity to reinforce university values.

The successful administration of the grant to benefit past and present students is a ‘feather in the cap’ of CUADS, and is a shining example of the impact of public private investment and the endless possibilities that open up when there is a commitment to developing future leaders in academic spaces, allowing them to thrive by creating a learning environment that is welcoming and empowering. 



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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