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23 November 2021 | Story Leonie Bolleurs | Photo Tania Allen
Dr Jana Vermaas and Ketshepileone Matlhoko are working on research that leaves your washing clean and fresh without the use of any detergents, which is also beneficial to the environment.

Cold water or hot water? Omo or Skip? Laundry blues is a reality in most households and when you add stains to the equation, then what was supposed to be part of your weekly household routine, becomes frustrating and time consuming. 

Researchers at the University of the Free State (UFS) are conducting research that is putting a whole new environmentally friendly spin on laundry day.

Sustainability and environmental conservation

Dr Jana Vermaas, Lecturer in the Department of Sustainable Food Systems and Development at the UFS, is passionate about textiles and sustainability – almost a decade ago, she conducted a study on the efficacy of anolyte as a disinfectant for textiles.

She describes the process: “During electrochemical activation, a dilute solution of natrium chloride/salt passes through a cylindrical electrolytic cell where the anodic and cathodic chambers are separated. Two separate streams of electrochemically activated water are produced. Anolyte as water was produced at the positive electrode and has a low pH, high oxidation-reduction potential and contains dissolved chloride, oxygen, and hydroxyl radical. It also has an antimicrobial effect.”

The benefits of this process are in line with her enthusiasm for environmental conservation. 

According to Dr Vermaas, the amount of water and chemicals used to clean textile articles is massive. “Chemicals used to disinfect, for example, hospital laundry, are hazardous. Not all laundries in the industry have a closed loop system or try to remove the chemicals before the wastewater is discarded.”

“Different amounts of detergents have various effects on our fauna and flora. Due to their low biodegradability, toxicity, and high absorbance of particles, detergents can reduce the natural water quality, cause pH changes in soil and water, lead to eutrophication (too many nutrients), reduce light transmission, and increase salinity in water sources.”

“But with the catholyte and anolyte process, water returns to its original status, which means that the water solution becomes inactive again after production where it existed in a metastable state while containing many free radicals and a variety of molecules for 48 hours. Thus, no chemicals are left in the wastewater. The water can therefore be recycled, not as potable water but, for example, to flush toilets or to water plants.

“We should do what we can to save water,” she says. 

Should you, like Dr Vermaas, also feel strongly about protecting the environment and want to obtain one of these machines that leaves your washing clean and fresh without the use of any detergents, you will be able to find such an appliance in South Arica. However, it does not come cheap. “It is a bit costly for residential use, but might be more accessible in the future,” states Dr Vermaas, who is of the opinion that it is a more sustainable option for commercial laundries.

Detergency properties and colourfastness 

Recently, more research has been conducted on this topic, but with a focus on the detergency properties of the catholyte to clean different textile fibres (natural and synthetic). Catholyte, she explains, is water produced at the negative electrode with a high pH, low oxidation-reduction potential, containing alkaline minerals. It also has surface active agents that increase the wetting properties, and it is an antioxidant. 

“A master’s student in the department, Ketshepileone Matlhoko, will be submitting her dissertation at the end of November on the possibility of using the catholyte as a scouring agent to clean raw wool,” says Dr Vermaas. 

The department is also conducting studies to investigate the influence of both catholyte and anolyte on colourfastness.

*Graphic: Production of electrolysed water (Nakae and Indaba, 2000). Diagram: Supplied



News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

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