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14 April 2021 | Story André Damons | Photo Supplied
Keabetswe Modise is graduating cum laude with a Bachelor of Administration Honours degree during the UFS virtual graduation on 19 April.

After repeating Grade 11 three times, a student in the Faculty of Economic and Management Sciences at the University of the Free State (UFS) is graduating cum laude with a Bachelor of Administration Honours degree in April.

Keabetswe Modise, who is graduating on 19 April during the UFS virtual graduation, says she used her earlier failures as motivation to work even harder. 

“I am extremely proud of myself. I chose to win instead of crying over spilled milk. As a black, capable, and independent woman, I told myself that if there is a chance for trauma or depression, there is definitely a chance to succeed and enjoy life. This implies that I can achieve anything that I set my mind to. I now hold my family’s name high in both our community and within our external family,” says a proud Modise.

Modise, a part-time lecturer at the Central University of Technology (CUT) in Welkom, has been accepted to study a Master of Public Policy and Development degree in Japan. Her academic year will commence early in 2022 and will take two years to complete.   

Motivation

“This (academic success) came as a surprise. I never thought that one day I would hold a postgraduate qualification, let alone that such a qualification exists. In high school, I repeated Grade 11 three times. At that time, I was known as the dumbest kid in school and in the community. 

“I was depressed, but I did not know what was going on with me. Therefore, I just wanted to pass my matric and work to survive. During my matric year, I really became more motivated after career orientation. This is when I knew I wanted to experience university life. I also wanted to use the chance to escape the dumb girl concept and come back with a victory to claim back my name. Today I am the most influential girl in my community.”

Making the most of the lockdown

Modise used the COVID-19 pandemic and the lockdown to her advantage, as it gave her the opportunity to not only study online, but to also start a successful fast-food business. 

“The consequences of the pandemic on universities have been to my advantage. I managed to work at home, with limited financial expenses such as transport and printing of documents. Also, my assessments were online. This also gave me the chance to start a fast-food business while tackling academic activities on time. 

“Most importantly, I did not have money for registration, and when the policy changed for late registration due to COVID-19 regulations, it gave me time to make a plan to finance my studies. Fortunately, by August, I received a bursary from the Postgraduate School at the UFS, because the HOD was impressed with my academic record. As much as the effects of COVID-19 were devastating on the lives of people, I managed to achieve my goal,” says Modise. 

Her inspiration 

According to Modise, her parents – who separated when she was very young – inspire her. Says Modise: “I appreciate everything they have done for me. I just want my father to one day address me as Dr Modise, while he and my mother can look back and be proud of the woman I have become.” 

“In this case, I can say that I get inspired by the vision of being applauded by both my mother and father.  Most importantly, I get inspired by the changing philosophy of government management. I admire the impact of globalisation around the world. Today, any academic institution can operate online.” 

Modise’s message to others is that nothing comes easy or without a cost: “It looks like it is impossible, but actually, this is your life. I can motivate someone as much as I can, but if you are not willing to be motivated, nothing can change for you. Also, no one owes anyone anything. This is your journey, drive it.”

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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