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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

Good quality wheat essential for bread production
2016-11-29

Description: Robbie Lindeque Tags: Robbie Lindeque 

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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