Indian Journal of Traditional Knowledge

Vol. .7(2), April 2008, pp. 233-236

The effect of pyramids on preservation of milk

R K Gopinath1, Prem Anand Nagaraja2 & H R Nagendra1*
1

Division of Yoga and Life Sciences, Swami Vivekananda Yoga Anusandhana Samsthana, Swami Vivekananda Yoga Research
Foundation, #19, Eknath Bhavan, ear Gavipuram Circle, KGNagar, Bangalore 560019, Karnataka;
2
Department of Microbiology, Narayana Hrudayalaya Institute of Cardiac Sciences, Bangalore, Karnataka
E-mail:hrnagendra@rediffmail.com
Received 6 December 2005; revised 29 August 2007
Pyramid has been variously studied for its mystical preservative, healing and curative effects. The power of the
pyramids has been much talked about in Egypt and the great pyramids as the wonders of the world. They are mentioned as
ikhariis and gopurams used in temples in Indian tradition. It is associated with Chakras and the elevation of the human
mind to the super-consciousness levels. Although several studies have been undertaken on pyramids, much of their effects
remain a mystery. In the study, attempt has been made as to scientifically analyze the preservative capability of the
pyramids. Pyramids made out of natural materials as wood and other synthetic materials as fiberglass have been used to
understand the effect. The shape of the pyramids was square and octagon of different sizes.
Milk kept under the pyramids for a period of 14 days was analyzed. All the samples in the pyramids have shown
various levels of inhibition of bacterial growth, compared with the control sample. The samples in the wooden pyramids
have shown the maximum preservative capability in comparison with the samples in the fiberglass pyramids. The samples in
the octagon pyramid have shown better performance than that of square pyramids. The study could be the beginning of
many more rigorous studies to establish the finding. All can imagine the tremendous implications of the study.
Keywords: Pyramid, Subtle energy, Preservative capabilities
IPC Int. Cl.8: A01J 11.00, A23 C3/00

Modern science has found the energy as the basic

fabric of the physical universe, which is a dynamic web
of quarks or packets of energy. It interacts with one
another creating, sustaining and destroying many of
them1. Ancient yogic science, had found that Pra is
the basic fabric of the whole creation2. The ancient
Chinese said that man is linked to the cosmos through
vital energy that fills the universe. Mesmer called this
as Animal Magnetism, Reichinbuch referred to it as
Bio-Plasmic Energy, and Czech scientists called it as
Psychotronic energy3. The subject matter of Shapes
is deep and interesting. The triangular shape
traditionally represents the element fire or Agni,
which is considered as sacred for a supreme sacrifice.
The Egyptian masters had probably then understood
the deeper meaning of fire and had devised the
pyramid for that purpose. They also believed in the
preservative properties of these pyramids and the
Egyptian mummies and food grains were hence stored
for many years4. In India, yoga and tntric traditions
use this shape as an object of meditation to evoke
Kudalini akti (subtle power), which are called as
yantrs5. Just as energy from the sun rays can be
_______________
*Corresponding author

focused using a lens, yoga masters used yantrs as

simple tools to trap and focus the Pra akti into a
given space. Mantras are other tools for its
manifestation and use. Pyramid research done to date,
reveals some evidence that the space within the great
pyramids and its smaller replicas generates, enhances
or intensifies energy in the electro-magnetic spectrum
and preserves the Pra akti6-15.
Investigation as to the growth of microorganisms
inside the pyramids has been undertaken. The statistical
analysis of the results showed that there is a noticeable
influence of the pyramidal shape on the rate of growth
of microorganisms. The study was undertaken to
evaluate the effect of pyramidal structures & materials
and also to study the effect of different shapes of
pyramids on preservation of milk and inhibition of
bacterial growth (Fig. 1,2). An attempt was made to
examine any such demonstrable effect of the pyramid
in preservation of milk and the extent to which various
shapes and sizes of pyramids influence the
preservation.
Methodology
Two square pyramids made of fiberglass, two made
out of plywood painted white, one octagonal pyramid

INDIAN J TRADITIONAL KNOWLEDGE, VOL. 7, No. 2, APRIL 2008

234

Fig. 1Square pyramid

Fig. 2Octagon pyramid

Table 1Pyramids and its configurations

Pyramid
FGS
FGSS
PWS
PWSS
FGO
PWO

Base Slant height Vertical height

Volume
(inches) (inches)
(inches)
(cubic inches)
12.5
10.5
12.5
10.5
4.5
4.5

12.0
10.0
12.0
10.0
9.5
9.5

8.0
7.0
8.0
7.0
7.5
7.5

416.0
257.2
416.0
257.2
171.0
171.0

Fiberglass Square Pyramid (FGS), Fiberglass Small Square

Pyramid (FGSS), Plywood Square Pyramid (WS), Plywood Small
Square Pyramid (WSS), Fiberglass Octagonal Pyramid (FGO), and
Plywood Octagonal Pyramid (WO).

made of fiberglass and one of plywood painted white

were used (Table 1).
Six milk samples in glass beakers of 100 ml
volume were kept under the test pyramids and one of
the samples was kept in open as control. These milk
samples were assessed for 2 weeks. The pyramids
were kept in a single room and placed 1.5 m away
from one another. They were aligned in North-south
direction. The four sides of the square pyramids faced
each of the geographical directions, while alternate
sides in the octagonal pyramids faced the four
directions. Care was taken to see that no electrical
circuits were above the pyramids. Fresh pasteurized
milk was poured into each of the glass beakers using
aseptic techniques. The containers were labeled
appropriately for identification. A baseline sample of
5 ml each was collected from each of the seven
beakers using sterile syringes to identify basal
bacterial counts. These baseline samples for
bacteriological analysis were labeled day zero.
Everyday, the milk was stirred and 5 ml of milk was
collected by sterile syringes. Successive samples were

labeled from day one through seven. Sterile

disposable scored petri-plates were used for total
bacterial count, lactic Streptococci, Lactobacilli and
Bifido bacterium counts by pour-plate method. Other
parameters recorded were colour, odour, pH and
curdling.
Sterile saline was used to dilute each sample. Plate
Count Agar (PCA), Lactic Agar (LA) and
Bifidobacterium Agar (BA) were used. The poured
plates with the diluted samples were incubated at
37C for 48 hrs. The total number of colonies was
counted on each plate and the number was multiplied
by a dilution factor. PCA gave the total bacterial
count in each sample of milk. Big opaque colonies on
LA were representative of Lactobacilli, while small
pinpoint colonies on LA were representative of lactic
Streptococci. Bifidobacterium counts were performed
on BA. Gram staining of typical colonies was done to
confirm purity of growth. Bacterial counts and other
parameters-colour, odour, pH and curdling recorded
from day 0 to 7 were tabulated systematically for each
pyramid. The data was compared between both types
of pyramids and within the same type of pyramids
using the control sample counts for reference. The
analysis of the result was done, by performing
multiple comparisons between the test and control
sample bacterial counts using the SPSS (Version
10.00).
Results
The difference of total bacterial counts,
bifidobacterial counts, counts of lactic Streptococci
and Lactobacilli between the control and the test
samples placed under wooden pyramids were all
statistically significant (p<0.05). One exception to this
was the count of lactic Streptococci in the WS
sample, which was not statistically significant
(p=0.053). On comparing the results of the
experiment between pyramids, a statistically
significant difference with regard to counts of lactic
Streptococci between the WS & FGSS (p=0.004),
WSS & FGSS (p=0.002), WO & FGSS (p=0.001),
WO & FGO (p=0.037) and FG & FGSS (p=0.008)
was observed. Such difference was not observed with
respect to lactobacilli, Bifidobacteria or the total plate
counts. The total bacterial counts, Bifidobacterial
counts, counts of lactic Streptococci and Lactobacilli
are shown in Figs. 3 to 6.
Discussion
The milk specimen placed outside as a control started

GOPINATH et al.: EFFECT OF PYRAMIDS ON PRESERVATION OF MILK

Fig. 3Graph of the Total Bacterial Plate Counts

235

Fig. 5Graph showing count of Lactic Streptococci

Fig. 4Graph of Bifidobacterium Count

to deteriorate after 24 hrs; while samples placed

within the pyramids (test samples) showed delay in
deterioration. The initial pH of all samples was within
7.0 to 7.2. The pH of the control sample came down
to 4.0 after 48 hrs and remained so till the end, while
the test samples had a pH of 5.2 to 5.6 till the end.
The control sample curdled very early in the
experiment, by the second day and deteriorated
further as time proceeded. All the test samples were
however seen to curdle by the sixth day. The extent of
curdling in the test samples was much less compared
to the control sample. All the test samples placed
under the wooden pyramids became odourless after
four days, while a curd-like smell was seen in the
samples placed under the fiberglass pyramids. All the
test samples were, however unremarkable with
respect to the smell by the end of the experiment.
Among wooden pyramids, the octal form was
better than the square and small-square pyramids. The
only exception to this was seen in bifidiobacterial
counts, where the wooden square model scored over

Fig. 6Graph showing count of Lactobacilli

the small-square and octal forms. The superiority of

the octal form over the other two can be possibly
attributed to increasing pyramidal faces being more
energy trapping than fewer faces. It is known that
microbes move to selected places in a growth
container, which in turn has an effect on evaluation of
the microbial count. This effect known as a curvature
effect, can affect bacterial counts by way of the
sampling process not reaching out to corners of the
containers. This has however, been taken care of, by
swirling the container and ensuring even mixing of
the milk in the containers prior to drawing samples for
analysis. The differences in results that may be
expected from variations of the samples can be ruled
out since the milk used in the test and control
specimens has been sourced from the same bulk
sample. The shape effect that has been documented in
certain test procedures following differences in shapes
of test containers16. This however has been negated by

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INDIAN J TRADITIONAL KNOWLEDGE, VOL. 7, No. 2, APRIL 2008

use of containers for holding the samples made of the

same material and of same sizes.
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