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13 August 2019 | Story Rulanzen Martin | Photo Supplied
Prof Albert Weideman
Prof Albert Weideman has designed language tests for South African institutions as well as universities in Namibia, Vietnam, Singapore, the Netherlands, and Australia
Prof Albert Weideman became involved in language testing in the 1980s and almost 40 years later, the South African Association for Language Teaching (SAALT) has now honoured him with a Lifetime Achievement Award for “his contribution to research and practice in applied linguistics, test design, and curriculum development in academic literacy”.

“It’s a wonderful honour to be recognised in one’s field in this way and I am humbled by the many congratulatory messages I have received from as far afield as the Netherlands, the US and Australia,” says Prof Weideman, senior research fellow in the Department of South African Sign Language and Deaf Studies at the University of the Free State (UFS). 

“I wish to dedicate it to the many dozens of MA students I have had, as well as to the many talented PhD students I have supervised,” he said upon receiving the award at the SAALT conference which was held at the University of Pretoria recently. 

Pioneer in the field of language assessment 

“His creative designs have enhanced the quality of academic literacy tests in South Africa,” says Prof Theodorus du Plessis, head of the Department of South African Language and Deaf Studies. The language courses which Prof Weideman has developed have been used at beginner, intermediate and advanced level, as well as for introducing teachers to innovations in language teaching.

During his career Prof Weideman has witnessed an interesting change in the assessment of language: “The focus of language testing has shifted from testing the so-called ‘skills’ of reading, writing, listening and speaking, to measuring communicative ability,” he says. 

He is very excited about the impact of the Fourth Industrial Revolution on language teaching, specifically when it comes to “computer adaptive language testing, and language-course delivery in a multiplicity of new media.”


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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