Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
12 July 2019 | Story Leonie Bolleurs
Unique building project
Students from the Department of Architecture and their lecturer, Hein Raubenheimer, building a new future for colleague Adana and her family. In 2018 the builders decided to use a combination of clay bricks and earth bricks as major construction material.

When a colleague in the Department of Architecture bought a plot of land in 2014, her joy knew no bounds and she could not wait to share the news with fellow colleague, Hein Raubenheimer.

Raubenheimer, a lecturer in the department, could not help but think that Adana (pseudonym) would, “like many others, promptly erect a ‘dwelling’ of affordable second-hand material”. This made him muse on how he could help in erecting a more ‘permanent’ house for her, her son and daughter.

He related: “The first-year hut-building project was in the making, and my involvement with it made me think about the possibilities of reusing the earth bricks that were formed during the building process for a potential earth-brick dwelling. However, the quality of such bricks could not be guaranteed and a more controlled manner of forming earth bricks had to be investigated.”

Interdisciplinary research
After talking to an architect friend, JT Erasmus, about the possibility of sustainable forms of building an informal dwelling, Raubenheimer was brought into contact with a colleague in the Department of Chemistry, Dr Elizabeth Erasmus. Together, he and Dr Erasmus formulated and submitted an application for interdisciplinary research. Their application was to investigate the testing of polymer-stabilised earth bricks. “To our surprise, our application was successful. The funds prompted us to immediately start preparing the site and purchasing the necessary equipment for making stabilised earth bricks,” said Raubenheimer.

He elaborated: “During the first two years, all the first- to third-year students were involved in the earthworks, foundations, and making of earth bricks. Since 2018, Prof Gerhard Bosman, Associate Professor in the Department of Architecture, became involved with the fourth-year students, focusing on the finishing touches of the building project as well as the service components.”

Economically viable
For the project to be economically viable, the layout of the floor plan was as compact as possible (35 m²). Raubenheimer explained: “Three areas (living, sleeping, washing) were arranged to create some privacy with the minimum structure. The sleeping area was a double volume with a proposed mezzanine floor that could function as a ‘loft’ (second sleeping area).”

According to Raubenheimer, they wanted to build the entire house with stabilised earth bricks, but due to the labour-intensive and time-consuming process of making the bricks, they decided in 2018 to use a combination of clay bricks and earth bricks as major construction material.

Bloemfontein opens its heart

Apart from the approximately 200 Architecture students and lecturers involved in the project, the community of Bloemfontein also opened their hearts and hands widely.

“We were very lucky to get the roof sheets as donation – surplus as a result of the colour difference (Safintra Roofing), a lightweight-steel construction company (Siteform) sponsored the roof structure, UFS Facilities Management donated all the windows (from their scrapyard), and a well-known Bloemfontein construction company (Sebedisan Construction) delivered lots of recycled material with a three-ton truck. There were also several private cash donations from alumni of the Department of Architecture. Local artisans, Diphapang Machabe, April Milela, Kabelo Lando, and Petrus Letsoara also assisted with the project.

With the use of recycled material and earth bricks, the CO2 footprint of the building was minimal. Raubenheimer explained that the small areas with good North orientation, together with the good insulating properties of the earth bricks, is making the interior very comfortable throughout the year. “Good insulation of the roof and ‘loft’ will minimise the need for heating and cooling,” he said.

Hope for the future
If everything runs smoothly, the project will be completed in the spring of 2019. “And then we will have a proper house-warming. Up until now, each phase of the project was an adventure for Adana. In the beginning, she could not believe that anything would come of it; but her appreciation, despite the prolonged construction period, has grown,” said Raubenheimer.

On a personal level, this project also meant a lot to Raubenheimer. “The limited finances and possibility of applied low technology, experimental forms of detailing all contributed to the adventure. The greatest learning curve for me, however, was to experience the ‘neighbourhood’. The most wonderful respect for life on the faces of neighbours and passers-by. The fact that people here seem to have nothing, but then the perception that as a community they have so much caring, time, and love for each other, has given me hope.”

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept