Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
04 October 2022 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Matseliso Monnapula, Dr Jana Vermaas, and Liezl van der Walt
Matseliso Monnapula, Dr Jana Vermaas, and Liezl van der Walt. They are all involved in a research project to grow a new textile that resembles leather.

Pure curiosity. 

That was what gave rise to the development of a new textile, which was created in the Textile Lab and later evaluated for consumer use in the Sensory Lab of the University of the Free State (UFS).

Matseliso Monnapula, a master’s student in the Division of Consumer Science, is experimenting with bacterial cellulose, which is produced as a by-product in the fermentation process when making kombucha. Her goal is to determine its efficacy as a possible sustainable textile alternative for use in the apparel industry.

She says finding this textile alternative was initially the result of pure curiosity. “My brother brews kombucha, so we always wondered in what other ways this fascinating mass of cellulose could be used.”

“It was upon further research that we discovered that there actually is more to it – from within the textile industry, biomedical and tissue engineering disciplines, paper and audio speaker manufacturing, to even the food industry,” states Monnapula.

She had a greater inclination towards its use in the textile industry and presented the idea to her supervisor, Dr Jana Vermaas, Lecturer in the Department of Sustainable Food Systems and Development. “From there it was all systems go,” remarks Monnapula. 

The interesting process of growing this textile entails brewing tea (black, green, or rooibos tea can be used for this purpose) and adding sugar, vinegar, or previously brewed kombucha to maintain a favourable pH level. “One then inoculates the sweetened tea with a starter culture of acetic acid bacteria and yeasts, also known as SCOBY (symbiotic culture of bacteria and yeasts). It is then left for two to four weeks under specific conditions, during which the fermentation process takes place. In this period, the cellulose gradually starts to form on the liquid’s surface,” explains Monnapula, who was assisted by her co-supervisor, Prof Celia Hugo from the Department of Microbiology and Biochemistry. 

Vegan leather

The process of making bacterial cellulose accounts for the many benefits of this leather-like textile. “The process and its aftermath are significantly less detrimental to the environment than most commercial textiles produced today. It is known that the textile industry is characterised by the excessive usage of chemicals, water, energy, and the generation of toxic effluent that is not always disposed of correctly, thereby affecting human, vegetal and animal well-being. Moreover, it eliminates animal cruelty, and in relation to real leather, it will also be more available and less expensive.”

“Secondly,” she states, “bacterial cellulose is biodegradable, which is one way of contributing towards a circular economy in the textile industry, while moving away from the traditional linear economy we know today.”

Within the apparel industry, this textile, which is mostly suitable for accessories, can be used to make products that are typically made of leather. For instance, bags, jackets, shoes, and bucket hats. 

From kombucha to leather-like textile
Samples of the new textile made from Kambucha. Photo: Leonie Bolleurs 

 

Versatile use

She states that according to their knowledge, the bacterial cellulose has not yet been grown in South Africa or Africa. However, it has been extensively researched in America and Europe. “There have been several experiments to make biodegradable packaging, facial masks in the cosmetics industry, sausage casings, and fruit rolls – and interestingly enough – it can even be enjoyed as a native Philippine dessert known as nata de coco. This goes to show how versatile it is,” she says.

Monnapula says there is still plenty of room for improvement and further development before reaching a point where she can introduce her work as a contender in the South African market. For instance, the waterproof capability of the textile is yet to be perfected. “More research is also necessary to enhance its hydrophobic and decreasing its hydrophilic properties.”

She is also of the opinion that further dyeing, using environmentally friendly methods and natural dyes to obtain a wider variety of colours, is necessary. 

Penetrating the market

Once it is ready, this textile will be a marketable product that can be manufactured for commercial use. “A few European start-up companies have recently managed to penetrate the market and introduce apparel made from bacterial cellulose. I believe that upon further development and modifications, we can eventually follow suit,” says Monnapula.

The bacterial cellulose textile was evaluated in the UFS Sensory Lab, a facility mostly used to test food products. Liezl van der Walt, Sensory Lab Manager, states that the Sensory Lab plays a crucial role in determining the consumer acceptance of new products as well as how the product can be improved. She believes that the textile project was just the beginning of many more textile-related sensory panels to take place. 


Within the apparel industry, this textile can be used to make products that are typically made of leather, including bags, jackets, shoes, and bucket hats. – Matseliso Monnapula

 


News Archive

Guidelines for diminishing the possible impact of power interruptions on academic activities at the UFS
2008-01-31

The Executive Management of the UFS resolved to attempt to manage the possible impact of power interruptions on teaching and learning proactively. Our greatest challenge is to adapt to what we cannot control at present and, as far as possible, refrain from compromising the quality of teaching and learning at the UFS.

First the following realities are important:

  • There is no clarity regarding the period of disruption. It is possible that it may last for a few months to approximately five years.
  • At present Eskom (as well as Centlec) is not giving any guarantees that the scheduled interruptions will be adhered to. It comes down to this that the power supply may be interrupted without notice, but can also be switched back on in an unpredictable manner.
  • Certain scheduled teaching-learning activities/classes, etc. may (initially) be affected very negatively, as the UFS is working according to a scheduled weekly module timetable at present.
  • During the day certain venues with natural lighting and ventilation may remain suitable for contact sessions, while towards evening venues will no longer be suitable for the presentation of classes.
  • Lecturers will have to fall back on tried and tested presentation methods not linked to electricity, without neglecting innovative technology-linked presentation methods, or will have to schedule alternative teaching-learning activities for lost teaching-learning time.

Against the background of the above-mentioned realities, we secondly request you to comply with the following guidelines as far as possible:

  1.  In addition to your module work programme, develop an alternative programme (which can, for example, among others, consist of additional lectures or a more rapid work rate) in which provision is made for a loss of at least two weeks’ class/contact time during the semester. Consult Centlec’s schedule of foreseen power interruptions for this planning.
  2. Should it appear that your class(es) will probably be disrupted seriously by the scheduled power interruptions, you should contact your dean for possible rescheduling of your timeslot and a supplementary timetable. A prescheduled supplementary timetable for Friday afternoons and Saturdays and/or other suitable times will be compiled for this purpose in co-operation with faculties.
  3. The principle of equivalent educational treatment of day and evening lectures must be maintained at all times. Great sensitivity must be shown by, for instance, not only rescheduling the lectures of evening students - given specifically the sensitivity regarding language and the distribution of day and evening lectures.
  4. In the case of full-time undergraduate courses, no lectures should be cancelled beforehand, even when a power interruption is announced, as power interruptions sometimes do not take place or are of shorter duration than announced. If the power supply is interrupted, it should not be accepted that it will remain off and that subsequent lectures will not take place. Should a power interruption occur in a venue, lecturers and students must wait for at least ten minutes before the lecture is cancelled. Should natural lighting and ventilation make it possible to continue with the lecture, it should be done.
  5. Our point of departure is that no student must be able to use the power interruptions and non-presentation/cancellation of lectures as an argument for having failed modules, for poor academic performance or to negotiate for a change of examination scheduling.

Thirdly we wish to make suggestions regarding teaching and learning strategies (which can be especially useful in case of a power interruption).

  • Emphasise a greater measure of self-activity (self-initiative) on the part of students in this unpredictable environment right from the start.
  • Also emphasise the completion of assessment assignments in good time, so that students cannot use power interruptions as an excuse for late submission. Flexibility will, however, have to be maintained.
  • Place your PowerPoint presentations and any other supplementary learning materials on the web.
  • Use the opportunity to stimulate buzz groups, group work, panel discussions and peer evaluation.

Please also feel free to consult Dr Saretha Brussow, Head: Teaching, Learning and Assessment Division at the Centre for Higher Education Studies and Development, about alternative teaching, learning and assessment strategies. Phone extension x2448 or send an email to sbrussow.rd@ufs.ac.za .

Thank you for your friendly co-operation!

Prof. D. Hay
 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept