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12 October 2020 | Story Leonie Bolleurs | Photo Supplied
Adriaan van der Walt
Although several international studies have used temperature metrics to statistically classify their seasonal divisions, a study in which Adriaan van der Walt was involved, would be the first known publication in a South African context using temperature as classification metric.

Gone are the days when we as South Africans would experience a three-month spring season, easing into summer, and then cooling off for three months before we hit winter.

Adriaan van der Walt, Lecturer in the Department of Geography at the University of the Free State (UFS), focuses his research on biometeorology (a specialist discipline exploring the role and climate change in physical and human environments) as well as climatology and geographic information systems.

He recently published an article: ‘Statistical classification of South African seasonal divisions on the basis of daily temperature data’ in the South African Journal of Science.

In this study, which Van der Walt undertook with Jennifer Fitchett, a colleague from the University of the Witwatersrand, data on daily maximum and minimum temperatures was collected from 35 meteorological stations of the South African Weather Service, covering the period between 1980 and 2015.

They went to great lengths to ensure that they had a complete set of data before presenting it to demonstrate seasonal brackets.

First for South Africa

Their statistical seasonal brackets indicate that South Africans now experience longer summers (from October to March), autumn in April and May, winter from June to August, and spring in September.

Although considerable work has been done using rainfall to determine seasonality in Southern Africa, Van der Walt believes that these methods did not work well as there are too many inconsistencies in this approach, as identified by Roffe et al. (2019, South African Geographical Journal). To make matters more complicated – as a semi-arid region, and with desert conditions along the west coast – some regions do not have enough rainfall to use as a classifier.

Temperature, on the other hand, worked well in this study. “Temperature, by contrast, is a continuous variable, and in Southern Africa has sufficient seasonal variation to allow for successful classification,” says Van der Walt.

He continues: “Although several international studies used temperature metrics to statistically classify their seasonal divisions, this study would be the first known publication in a South African context using temperature as classification metric.”

Van der Walt says what we understand as seasons largely relates to phenology – the appearance of blossoms in spring, the colouration and fall of leaves in autumn, and the migration of birds as a few examples. “These phenological shifts are more sensitive to temperature than other climatic variables.”

Seasonal brackets

According to Van der Walt, they believe that a clearly defined and communicated method should be used in defining seasons, rather than just assigning months to seasons.

“One of the most important arguments of our work is that one needs to critically consider breaks in seasons, rather than arbitrarily placing months into seasons, and so we welcome any alternate approaches,” he says.

A number of sectors apply the temperature-based division to their benefit. “For example, in the tourism sector it is becoming increasingly important to align advertising with the season most climatically suitable for tourism,” says Van der Walt.

Temperature-based division is also used to develop adaptive strategies to monitor seasonal changes in temperature under climate change. However, Van der Walt points out that each sector will have its own way of defining seasons. “Seasonal boundaries should nevertheless be clearly communicated with the logic behind them,” he says.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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