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18 July 2019 | Story Julian Roup | Photo Leonie Bolleurs
Clear glass
UFS researchers Lucas Erasmus (left), researcher in the UFS Department of Physics and Prof Hendrik Swart, senior professor in the UFS Department of Physics and SARChI chair (South African Research Chairs Initiative) in Solid State Luminescent and Advanced Materials, with the equipment used for the ground-breaking research.

A revolutionary new type of window glass – in effect a transparent solar panel - is the objective of joint research being done by the University of the Free State (UFS) in South Africa and Ghent University in Belgium. 

A working model has been created which proves the viability of the process which now needs to be refined, made more efficient and brought to the market. It is hoped to achieve this within a decade.

This new product will have the capacity to revolutionise the generation of power cheaply from the sun to power homes, factories and cities in a new clean way.

Academics from the UFS, Prof Hendrik Swart and Lucas Erasmus are doing joint research with Ghent University in Belgium, to find solutions for energy production. 

The two universities entered into an agreement recently for this research into electricity generation. The research is driven by the UFS and was prompted by ever-rising electricity prices and growing demand for electricity production. South Africa lives with constant power outages which leaves people stuck in lifts and facing chaos on the roads as traffic lights cut out. Many people who can afford them now rely on generators.

Prof Hendrik Swart, senior professor in the Department of Physics at the University of the Free State and SARChI chair (South African Research Chairs Initiative) in Solid State Luminescent and Advanced Materials, says: “An innovation like this which can help to replace traditional means of carbon based fuel for power generation in our daily lives would be hugely welcome.”

Swart explains the main objective of the research: “The idea is to develop glass that is transparent to visible light, just like the glass you find in the windows of buildings, motor vehicles and mobile electronic devices. However, by incorporating the right phosphor materials inside the glass, the light from the sun that is invisible to the human eye (ultraviolet and infrared light) can be collected, converted and concentrated to the sides of the glass panel where solar panels can be mounted. 

This invisible light can then be used to generate electricity to power buildings, vehicles and electronic devices. The goal is therefore to create a type of transparent solar panel.”

Swart says this technology can be implemented in the building environment to meet the energy demands of the people inside the buildings. “The technology is also good news for the 4.7 billion cell phone users in the world, as it can be implemented in the screens of cell phones, where the sun or the ambient light of a room can be used to power the device without affecting its appearance,” he said.

Another possible application is in electric cars, where the windows can be used to help power the vehicle.

Lucas Erasmus who is working with Prof Swart adds: “We are also looking at implementing this idea into hard, durable plastics that can act as a replacement for zinc roofs. This will allow visible diffused light to enter housing and the invisible light can then be used to generate electricity. The device also concentrates the light from a large area to the small area on the sides where the solar panels are placed; therefore, reducing the number of solar panels needed and in return, reducing the cost.”

It is envisaged that the technology will take about a decade to refine and implement. This study is currently on-going, and UFS are experimenting and testing different materials in order to optimise the device in the laboratory. It then needs to be upscaled in order to test it in the field. “It is truly the technology of the future,” says 
Erasmus.

The UFS envisages that the end result of this research will provide an attractive solution to address the energy demands of buildings, electric motor vehicles and mobile electronics without affecting their appearance. 

According to Swart, the agreement entails a joint doctoral degree in which both universities will supervise the project and the awarding of the doctorate. Lucas Erasmus, a student at the UFS, has been tasked with the assignment to conduct research at both institutions.

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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