Ganga Water's Secret: Why It Never Spoils

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.

Studies also indicate the presence of trace antibacterial minerals, such as sulfur compounds and metallic ions. While subtle, their cumulative effect slows microbial growth, complementing the water's inherent self-purifying capabilities.

The Ganga's continuous flow, fed by glaciers and tributaries, prevents the buildup of organic waste. This dynamic system, unlike stagnant water, naturally resists decay, a property that extends even to stored Ganga jal.

While science explains its inherent resilience, it is crucial to note that industrial pollution has impacted the river's purity in modern times. Understanding these natural properties highlights the urgent need for conservation efforts to protect this extraordinary resource.