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22 July 2019 | Story Ruan Bruwer | Photo Allan McKenzie
Karla Pretorius
Karla Pretorius (left) receiving the trophy as the Player of the Tournament at the Netball World Cup.
Karla Pretorius downplayed all the praise and rather credited her team after she received the biggest accolade in world netball.

The former netball player of the University of the Free State was named Player of the Tournament after the conclusion of the Netball World Cup on Sunday 21 July 2019, making her officially the world’s best netballer.

“I feel very honoured and grateful to have been named the best player. You are only as good as those you surround yourself with. So, a massive thanks to the team who did so well,” she said about the Proteas who had their best showing at the tournament in 24 years. They finished fourth. 

“This good run was obviously what inspired me to play as well as I did, and I am grateful to have been given this very special award,” Pretorius said. 

‘Carried herself with huge distinction’

She represented and later captained the Kovsies between 2009 and 2015. During that time, she scooped one award after the other. In 2014 and 2015, she was the Varsity Player of the Year.

Pretorius was twice named as the Player of the Match during the World Cup, and her 20 intercepts were the joint third most.

She completed her master’s in Dietetics at the UFS last year (2018) and is now playing professional netball in Australia.

According to the organisers, the Player of the Tournament celebrates “the outstanding performance of one particular player who, more than anyone else, exemplified her country’s desire to put themselves back among the elite of world netball”. 
“The fact that South Africa reached the final four for the first time since 1995, is in no small way thanks to her impeccable reading of the game, timing, and composure. She has carried herself both on and off court with huge distinction, and has rightly claimed this honour,” they said.

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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