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Ganga Water's Secret: Why It Never Spoils
22 Jan
Summary
- Ganga water resists spoilage due to bacteriophages, viruses that kill bacteria.
- High dissolved oxygen in Ganga water inhibits decay-causing anaerobic bacteria.
- Natural minerals and constant river flow also contribute to its purity.
For centuries, people in India have observed that water from the Ganga River does not spoil. This unique property, attributed to divine grace by devotees, is now being explored by science.
Scientific investigations, dating back to the late 19th century, reveal that Ganga water contains an abundance of natural bacteriophages. These viruses specifically target and neutralize harmful bacteria, preventing common water decay.
Further contributing to its preservation are high dissolved oxygen levels, particularly in the river's upper stretches. This oxygen-rich quality inhibits the growth of anaerobic bacteria responsible for foul odors and spoilage.
