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14 January 2019 | Story Eugene Seegers | Photo Anja Aucamp
Study Bug Bites Historian Early
Prof Corene de Wet, South Campus researcher, is a dedicated historian and educator.

From a childhood dream of being a historian, to a decades-long educator and double doctorate-holder, Prof Corene de Wet has led an eventful life. Realising that her undergrad qualification on its own would not get her a job, she completed the Higher Diploma in Education at the then Potchefstroom University for Christian Higher Education. However, “just to buy some time for myself,” she decided to study part-time while teaching in Winburg.

Prof De Wet calls it “being bitten by the part-time study bug.” By 1991, she had obtained her BEd (an honours degree at the time), MEd, and DEd degrees. In 1999, she graduated with a PhD in History. Today, Prof De Wet is still a research associate on our South Campus.

Tremendous milestones and mentors

Dr Lynette Jacobs, co-researcher on several projects, says, “Prof De Wet was the first woman to receive a full professorship in the Faculty of Education, and the first woman in the faculty to obtain an NRF rating. She received her professorship at a time when the academic world belonged to men. She outclassed her peers, rising head and shoulders above the crowd.”

Prof De Wet says her superhero is Prof Daniella Coetzee, South Campus Principal and long-time colleague. “Prof Coetzee is a brilliant academic and organiser. She makes every member of her staff feel special. I am ever thankful that she saw the need for a researcher on the South Campus and that she appointed me in this position,” says Prof De Wet.

“She is a seasoned academic who
still enjoys international recognition.”
—Dr Lynette Jacobs.

Generational history and work ethic

Although much has changed in education since her initial research, Prof De Wet believes that both her doctoral dissertations still bear scrutiny. Regarding the zeitgeist and its impact on the written history of a nation, Prof De Wet says, “We regularly hear many voices today who say that history must be ‘rewritten’. My thesis dealt with exactly that: How different generations of historians wrote histories influenced by the spirit of the time, or by textbooks, or by their own political or world views, or their philosophy on life. Thus, different generations interpret the same events differently.”

During a career spanning more than four decades, Prof De Wet has upheld a strong work ethic. This has enabled her to maintain her C-rating as an NRF researcher. “If one doesn’t dare, if you are too afraid of critique or failure, you won’t get anywhere in academia,” she says, adding, “Criticism is part of academic life. Therefore, take chances, and learn from healthy, constructive criticism.”

News Archive

Link between champagne bubbles and the UFS?
2012-11-16

Prof. Lodewyk Kock with an example of a front page of the publication FEMS Yeast Research, as adapted by F. Belliard, FEMS Central Office.
Photo: Leatitia Pienaar
15 November 2012

What is the link between the bubbles in champagne and breakthrough research being done at the Mayo Clinic in America? Nano research being done at our university.

Prof. Lodewyk Kock of Biotechnology says a human being consists of millions of minute cells that are invisible to the eye. The nano technology team at the UFS have developed a technique that allows researchers to look into such a cell, as well as other microorganisms. In this way, they can get an idea of what the cell’s “insides” look like.

The UFS team – consisting of Profs. Kock, Hendrik Swart (Physics), Pieter van Wyk (Centre for Microscopy), as well as Dr Chantel Swart (Biotechnology), Dr Carlien Pohl (Biotechnology) and Liza Coetsee (Physics) – were amazed to see that the inside of cells consist of a maze of small tunnels or blisters. Each tunnel is about 100 and more nanometres in diameter – about one ten thousandth of a millimetre – that weaves through the cells in a maze.

It was also found that these tunnels are the “lungs” of the cells. Academics doing research on yeast have had to sit up and take notice of the research being done at the UFS – to the extent that these “lungs” will appear on the front page of the highly acclaimed FEMS Yeast Research for all of 2013.

The Mayo Clinic, in particular, now wants to work with the UFS to study cancer cells in more detail in order to fight this disease, says Prof. Kock. The National Cancer Institute of America has also shown interest. This new nano technology for biology can assist in the study and development of nano medicine that can be used in the treatment of cancer and other life threatening diseases. Nano medicine uses nano metal participles that are up to one billionth of a metre in size.

Prof. Kock says laboratory tests indicate that nano medicine can improve the efficacy of anti-cancer medicine, which makes the treatment less toxic. “According to the Mayo Clinic team, nano particles are considered as a gold cartridge which is being fired directly at a cancer tumour. This is compared to fine shot that spreads through the body and also attacks healthy cells.”

“This accuracy implies that the chemotherapy dose can be lowered with fewer side effects. The Mayo Clinic found that one-tenth of the normal dosage is more effective against pancreas cancer in this way than the full dosage with a linkage to nano particles. According to the clinic, this nano medicine could also delay the spread of cancer,” says Prof. Kock.

The nano particles are used as messengers that convey anti-cancer treatment to cancer cells, where it then selectively kills the cancer cells. The transport and transfer of these medicines with regard to gold nano particles can be traced with the UFS’s nano technology to collect more information, especially where it works on the cell.

“With the new nano technology of the UFS, it is possible to do nano surgery on the cells by slicing the cells in nanometre thin slices while the working of the nano medicine is studied. In this way, it can be established if the nano medicine penetrates the cells or if it is only associated with the tiny tunnels,” says Prof. Kock.

And in champagne the small “lungs” are responsible for the bubbles. The same applies to beer and with this discovery a whole new reach field opens for scientists.

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