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21 September 2022 | Story Leonie Bolleurs | Photo Johané Odendaal and Edward Lee
UFS Solar car
Team UFS entered the Sasol Solar Challenge for the very first time this year, competing with seven other teams and showcasing their technological input and innovation.

Excitement. Nervousness. A thousand thoughts going through our minds, but primarily “Are we really ready for the challenges that lie ahead?” and “What did we get ourselves into?” In the moments leading up to this year’s Sasol Solar Challenge, these were the thoughts and emotions of Team UFS, who entered their solar car, Lengau.

“But I had confidence in the team,” says Dr Hendrik van Heerden from the UFS Department of Physics at the University of the Free State (UFS) and project manager of Team UFS who entered the challenge for the very first time this year.

Testing perseverance

Entering the Sasol Solar Challenge – a biennial competition that has been running since 2008 – Team UFS competed against seven other teams (representing local and international universities, high schools, and engineering teams), sharing the public roads of South Africa with trucks and regular traffic, sometimes experiencing steep mountain climbs, testing not only their technological input and innovation, but also their perseverance over an eight-day period. 

“One of our main challenges was the long time on the road, to which the heavy weight of the solar car, efficiency of the solar panels, and the effective charging of the battery contributed,” says Dr Van Heerden, stating that these problems were difficult to tackle with the small budget they had. “We, however, stayed positive and was determined to pull through.” 

“We were also open for learning from the other teams, the scrutineers, and observers regarding the mechanical, electrical, and body of competing solar cars. Thus, building knowledge and collaborating is a success we celebrate,” he adds.

In the end it paid off, as Team UFS completed the race, covering a distance of more than 500 km and ending in seventh place overall. The team that finished with the greatest distance covered within the allotted time won the challenge, in this instance the Brunel Solar Team, covering 4 228,2 km.

Dr Van Heerden believes that they did exceptionally well for a debut team, proving themselves against the best. “I am of the opinion that this challenge made us stronger and gave each of us a new perspective on how we should approach life,” he adds.

“As we are all enthusiastic about science and engineering, this challenge inspired us to build towards a future where renewable energy could be an important source of energy in South Africa.”
For a debut team, we did exceptionally well, proving ourselves against the best. – Dr Hendrik van Heerden.

Learning the ropes

The teams left Carnival City in Johannesburg on 9 September 2022 and arrived at the finish line at the V&A Waterfront in Cape Town on Friday 16 September 2022.

Talking about the next race, Dr Van Heerden says he wants to build a better, more effective solar car. “We strive to continuously improve the design, technology, and science going into our car,” he says. 

“For this challenge, we were interested in learning about the mechanical, electrical, and overall body of a solar car. Hence, our solar vehicle was designed well enough to participate and reliable enough to succeed.”

According to him, their focus will shift to competing against the other teams for the next Sasol Solar Challenge. “We will also be more prepared, since we now know what to expect from the challenge. It was our first time participating in the Sasol Solar Challenge, and we’ve learnt so much from the past two weeks – we will carry that forward to the next challenge.

 

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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