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10 November 2021 | Story Leonie Bolleurs | Photo Supplied
Prof Abdon Atangana was recently elected a fellow of The World Academy of Sciences (TWAS).

Prof Abdon Atangana, Professor of Applied Mathematics in the Institute for Groundwater Studies at the University of the Free State (UFS), was recently elected a fellow of The World Academy of Sciences (TWAS).

He also received the World Academy of Sciences Award for Mathematics (TWAS -Mohammad A. Hamdan, 2020) on 1 November 2021.

TWAS, described as the voice for science in the South, is working towards the advancement of science in developing countries and supports sustainable prosperity through research, education, policy, and diplomacy. 

Outstanding contribution to science

Prof Mohamed HA Hassan, President of TWAS, congratulated Prof Atangana on this prestigious achievement, “Your election as fellow is a clear recognition of your outstanding contribution to science and its promotion in the developing world. We will be honoured to have you among our members.”

Candidates elected as TWAS Fellows are scientists whose contributions to their respective fields of science meet internationally accepted standards of excellence, and they must have distinguished themselves in efforts to promote science in developing countries. 

Prof Atangana is known for his research to develop a new fractional operator, the Atangana-Baleanu operator, which is to model real-world problems. With this operator, he not only describes the rate at which something will change, but also account for disrupting factors that will help to produce better projections.

Among others, his models can advise people drilling for water by predicting how groundwater is flowing in a complex geological formation. Furthermore, his work can also be applied to predict the spread of infectious diseases among people in a settlement, forecasting the number of people who will be infected each day, the number of people who will recover, and the number of people who will die. 

These are only two examples of how his work can be applied to better the lives of people.

Promoting science in the developing world

Besides promoting science in the developing world, Prof Atangana’s work also contributes to the United Nations Sustainable Development Goals – the global goals as set in 2015 that call for ending poverty, protecting the planet, and ensuring that all people enjoy prosperity and peace.

Prof Atangana says the election as fellow is a clear recognition of his outstanding contribution to science and its promotion in the developing world. “My work over the past five years has made a great impact in all fields of science, technology, and engineering.”

To be elected as TWAS fellow in mathematics, made him the second South African researcher to be elected in the field of mathematics (the first person elected was Prof Reddy Batmanathan Dayanand, who was elected in 2003). This also placed him as the sixth African mathematician to be elected as a TWAS fellow.

Very recently, he also ranked number one in the world in mathematics, number 186 in the world in all the fields, and number one in Africa in all the fields, according to the Stanford list of 2% single-year table.

He was also named among the top 1% of scientists on the global Clarivate Web of Science list. Less than 6 200 or 0,1% of the world's researchers were included on this list in 2020, with no more than 10 of the scientists hailing from South Africa. 

Prof Atangana is also editor of more than 20 top-tier journals of applied mathematics and mathematics, and for some of these journals he was the first African to be selected as editor. 

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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