We had the following combinations and apple slice weights (weighed with a control-weighted object):
Control (plain apple): 8 oz.
1/2 c. baking soda: 8 oz.
1/2 c. iodized salt: 8 oz.
1/2 c. Epsom salt: 8 oz.
50:50 baking soda and iodized salt: 8 oz.
50:50 iodized salt and Epsom salt: 9 oz.
50:50 baking soda and Epsom salt: 9 oz.
Equal portions baking soda, iodized salt, Epsom salt: 8 oz.
We put the apples aside for one full week and then inspected them this morning.
Question: Which substance combination will mummify the apple more?
Background Research: When Egyptians first started the mummificaton process, they used natron (baking soda) to dry out the body. Over the years they perfected their processes, using other salts.
Hypothesis: Dawson predicted that the combination of Epsom salt and iodized salt would do the best job of mummifying the apple. I predicted that the combination of baking soda and Epsom salt would do the best job of mummifying the apple.
Analysis and Observations: After one full week Dawson shook off the salts and weighed each apple slice. The Control did not lose any weight. Some of them lost exactly 1 oz. Others lost 1 1/2 ozs. Some had mold. Some were very browned. Some were significantly dryer but still the full color of the apple. These were the main observations about the substances:
- The natron did the worst job of drying out the apple and was a poor preservative as each apple with natron was molded.
- The Epsom salt was an excellent preservative, but didn't dry out the apple as much as the iodized salt.
- The iodized salt dried out the apple significantly, but didn't do as good a job preserving it as it did when mixed with Epsom salt.
Here are some "yummy" pictures of the mummified apple slices! Pie anyone?
This was a great experiment! You can go here to do it yourself.