Mummifying an Apple

As part of the spring book fair, Lucy got a book called “Monster Science”, and we’ve started working our way through it beginning with mummifying an apple.

“Today – produce.  Tomorrow, THE WORLD!  Muhahahahahaha!!”

Ahem.

We started by cutting the apply into two groups:

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One that would be mummified over the period of a week:

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And one that would be our control, and just sit out:

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Next, Lucy prepared a mixture of salt, baking powder, and the “mummifying powder”* from our kit:

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Which she then poured over the chunks of apple in the beaker:

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Next, we boxed up both containers of apples, taped it shut, and found the darkest part of our basement to keep them in for the week:

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That was last week Sunday.  Today, we unboxed them:

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As you can see in this shot, the control apples are quite recognizable.  The peel is still red, and the meat is still crunchy.  The mummified apples, though, turned a dark brown, and the meat felt more like a sponge than an apple:

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CJ commented that we should have cut both sets of apples up into the same size pieces, and then we could have compared the relative sizes.  That was a great idea, and we could have answered the question of “did the mummified apples shrink, get bigger, or stay the same?”  Oh well.  Next time, Igor.

Muhahaha.

 

 

* UPDATE 5/23/2017: I looked on the box, and they listed the contents of the “mummifying powder” – crosslinked acrylic acid and sodium acrylite copoloymer.

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