{"id":116020,"date":"2022-10-19T13:58:24","date_gmt":"2022-10-19T17:58:24","guid":{"rendered":"https:\/\/savethewater.org\/?p=116020"},"modified":"2022-11-08T17:55:07","modified_gmt":"2022-11-08T22:55:07","slug":"solar-disinfection-sodis-time-to-revive-an-underexploited-technique","status":"publish","type":"post","link":"https:\/\/savethewater.org\/solar-disinfection-sodis-time-to-revive-an-underexploited-technique\/","title":{"rendered":"(SODIS) Solar Disinfection: Time to Revive an Underexploited Technique"},"content":{"rendered":"
By Sakshi Kabra Malpani, <\/span>Publishing Associate: Researcher and Writer <\/span>at Save the Water\u2122 | October 19, 2022.<\/span><\/p>\n SODIS is a World Health Organization (WHO)-approved, cheap, old-school process commonly used for domestic water treatment. It does not change the taste of water. <\/span>The USA is one of the top countries in the world publishing research in this growing area of interest.<\/span><\/a><\/p>\n SODIS is basically an environment-dependent, repeatable process. We can start it at our home by using ordinary plastic bottles or containers. It is mainly used in areas where sunlight is abundant. <\/span>Ultraviolet (UV) rays<\/span><\/a> of sunlight can effectively kill viruses and microorganisms like <\/span>E. coli<\/span><\/i><\/a> present in contaminated water which are even resistant to chlorination. These rays inactivate and damage cells of microorganisms, thus, preventing them from multiplying further. Additionally, <\/span>such microorganisms cause various water-borne diseases<\/span><\/a> like typhoid, dysentery, fever, intestinal infection, and many more. Water is treated and stored in the same container, hence it is an overall cheap, less time-consuming, space-occupying technique with fewer chances of recontamination.<\/span><\/p>\n SODIS works by using UV-A and <\/span>infrared (IR) radiations<\/span><\/a> of sunlight altogether. Initially, UV-A radiations damage living cells of microorganisms. After that, when temperature of water rises to 70-75 \u00b0C, IR rays help in thermal disinfection, or <\/span>pasteurization of water. <\/span><\/a>Therefore, the overall efficiency of the process increases. Since microorganisms are extremely sensitive to heat, they do not survive in these specific conditions.<\/span><\/p>\n This method appeared to be better at killing microorganisms in water, when compared with other traditional water treatment techniques like <\/span>chlorination<\/span><\/a>, <\/span>filtration<\/span><\/a>, <\/span>ozonation<\/span><\/a>, <\/span>electroflocculation<\/span><\/a>, <\/span>advanced oxidation<\/span><\/a>, and others. Besides, it does not produce harmful by-products and certainly <\/span>is way cheaper<\/span><\/a>.<\/span><\/p>\nMore About SODIS<\/span><\/h2>\n
How Does it Work?<\/span><\/h2>\n