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16 October 2020 | Story Leonie Bolleurs | Photo Supplied
Kyla Dooley, runner-up in this year’s Three-minute thesis competition, wants to pursue a career working alongside police enforcement, using her knowledge of forensics to solve criminal cases and convict perpetrators.

When rapes and sexual assaults are committed, DNA evidence can play a large role in convicting the offenders. DNA evidence collected from sexual crimes can, according to Kyla Dooley, often be tricky to analyse.

Kyla has just completed her master’s degree, specialising in Forensic Genetics, at the University of the Free State (UFS). She not only thrives in this field – graduating at the top of the Faculty of Natural and Agricultural Sciences in 2018 when she was awarded the Dean’s Medal – but her work also brought her the runner-up position in this year’s Three-minute thesis competition. 

She talked about her research on the use of male-specific DNA in the analysis of DNA evidence collected after crimes of a sexual nature have been committed.

Explaining her research, Kyla elaborates: “In most cases, the victim is female, while the offender is male. Therefore, the evidence is often a mixture of male and female DNA and this can make it difficult to analyse the male DNA and match it to a male suspect.”

She believes the solution to this is to target male-specific DNA in analysis. “This eliminates all female DNA and simplifies the process,” says Kyla.

“Unfortunately, male-specific DNA technology is not currently used in South Africa, because the DNA regions tested to date haven’t shown much success in distinguishing between males in our population,” Kyla points out.

“The goal is now to use DNA evidence, to match it to a suspect, and have the confidence that it came from him and only him. Or else defence lawyers could argue that it came from someone else in the population,” she says.

Improving DNA evidence

Therefore, Kyla’s research focused on evaluating a new group of male-specific DNA regions, which are to be tested yet, to see if it would be a viable option for use in South Africa. 

“I achieved this by collecting DNA samples from men on campus, processing them to obtain DNA profiles, and then determining how well these regions can distinguish between the men. The results of my research demonstrate the potential of these DNA regions to improve the use of DNA evidence when investigating sexual assaults in South Africa,” says Kyla.

She believes her study can play a role in increasing the conviction rate of sexual offenders, which could lead to a reduction in South Africa’s alarmingly high rape statistic. 

“Everyone in South Africa is affected by this horrific crime in some way or another, so the benefits of this would be widespread,” she says.

Solving crimes

Although Kyla will one day pursue further studies, she is ready for the next stage in her life. “I am in the process of applying for jobs and getting ready to dive into the real world. I’ll definitely be pursuing a career working alongside police enforcement to solve criminal cases and convict perpetrators of such crimes. Working for the NYPD in the USA or Scotland Yard in the UK is the ultimate dream job,” she says.

“I chose my field not only because the forensics world absolutely fascinates me, but also because I want to make a difference. I want to play a role in getting justice for those affected by violent crimes. One simple process in a forensic scientist’s everyday routine could be a life changer for a victim of crime,” believes Kyla.

 

 


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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