Bifalgorithm post

Why did ancient Chinese rice rarely rot even when stored for years? Rice naturally spoils within weeks when exposed to moisture and air. Bacteria and mold grow rapidly on grain and humid Asian climates. One contaminated batch could destroy an entire year's harvest, meaning famine. Chinese farmers developed storage methods so effective that rice could last decades without rotting. They dried rice to exactly the right moisture content, low enough to prevent bacterial growth, but not so low that grains cracked. Rice was stored in sealed clay jars coated with lacquer to create airtight barriers. Chinese also mixed diatomaceous earth and ash into stored rice. These natural substances absorbed any remaining moisture and killed insects without harming the grain. The jars were buried underground where temperatures stayed constant and moisture couldn't penetrate.

Why did ancient Chinese rice rarely rot even when stored for years? Rice naturally spoils within weeks when exposed to moisture and air. Bacteria and mold grow…