Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
30 April 2025 | Story Leonie Bolleurs | Photo Supplied
Dr Palesa Mohajane
Dr Palesa Mohajane, scientist production at the Department of Water and Sanitation, received her PhD from the UFS for her research on the impact of pandemic-related burials on groundwater quality.

Dr Palesa Mohajane, a scientist production at the Department of Water and Sanitation in Hartbeespoort, was recently awarded her doctoral degree at the University of the Free State’s (UFS) autumn graduation ceremony. Her thesis, titled Modelling the effect of pandemic-induced burials on groundwater contamination: a hydrogeological and epidemiological assessment, looks at the impact of increased burial rates on groundwater quality.

 

Safeguarding groundwater resources

Dr Mohajane explains that witnessing the dramatic rise in burial rates during the COVID-19 pandemic – including instances of mass burials – and the resulting strain on cemeteries, raised concerns about the potential risk of groundwater contamination. This became a motivator for her research.

Her study bridges the gap between environmental science and epidemiology, developing tools to predict how disease outbreaks and related deaths can impact groundwater systems. “By focusing on this intersection, the study contributes knowledge that informs not only responsible cemetery management, but also the protection of groundwater resources important to public health,” she says.

Dr Mohajane highlights the environmental risks that come with an increase in burial activity during pandemics. “When death rates rise sharply, cemeteries experience a surge in burials, which accelerates decomposition within confined spaces. As bodies decompose, they release organic and inorganic pollutants, which can seep through geological layers and affect groundwater quality.”

She notes that if cemeteries are established without proper hydrogeological assessments, these substances can infiltrate the soil and contaminate water sources, posing a threat to both environmental and human health.

 

Using advanced tools to predict groundwater pollution

Dr Mohajane conducted her research during the post-pandemic period when the longer-term environmental effects of COVID-19-related burial practices began to surface. “Groundwater sampling and quality testing were conducted between September 2023 and January 2024. This period provided a suitable time frame to monitor contaminant release and assess the hydrochemical effects of the burial practices,” she explains.

Langberg Cemetery was selected as a case study due to its representative geological and human-made characteristics, making it a strong candidate for validating the research models. “This site allowed for real-world testing of the mathematical models and simulations, offering important insights into how contaminants move through soil and rock layers and impact groundwater,” says Dr Mohajane.

Her findings revealed that groundwater contamination is influenced by multiple interacting factors – including burial depth, body mass, and geological features. She explains that shallower burials allow pollutants to reach the water table more rapidly, while deeper burials may delay but not prevent eventual leaching. Larger body masses produce more decomposing material, increasing the number of pollutants released. Geological conditions such as fractures and varied rock formations also play a role in the spread of contaminants.

Dr Mohajane’s work has serious implications for both public health and water sustainability. The presence of elevated levels of total dissolved solids, electrical conductivity, specific ions, alkalinity, and mineralisation indicates potential health hazards. As groundwater is an important source of drinking water, she stresses the urgency of addressing these risks. “We need to use advanced tools to predict and prevent groundwater pollution before it occurs. With proper water management systems, we can reduce the environmental impact of pandemics,” she says.

She also emphasises the importance of continuous monitoring to detect pollutant levels that exceed safety limits. “Improving burial practices – including thorough geological assessments before establishing cemeteries and optimising burial depths – can help reduce contaminant migration. These measures are important to protect community water resources,” she adds.

 

Measures to protect groundwater and public health

Dr Mohajane’s research proposes a range of practical measures to safeguard groundwater and public health. Cemeteries should only be developed after detailed geological evaluations, and clear regulations must guide cemetery design to manage increased burial needs during pandemics. Regular water quality monitoring using modern detection tools is key, along with the inclusion of environmental assessments in public health planning.

“These policy measures, if adopted at both regional and national levels, can help to reduce the risk of groundwater pollution and support long-term public health,” she says.

Ultimately, this research supports South Africa’s efforts to protect its groundwater by encouraging collaboration between scientists and policy makers. It offers predictive tools, evidence-based guidelines for sustainable cemetery management, and highlights how scientific research can shape practical, effective policies. The goal is to ensure that groundwater remains a safe and secure resource during future public health and environmental crises.

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. 

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