The process involves dehydrating and preserving an apple to resemble an ancient Egyptian mummy. This is achieved through the application of a drying agent, typically sodium bicarbonate (baking soda) or borax, to draw out moisture and inhibit decay. The result is a shrunken, leathery apple that can last for an extended period.
Creating these preserved fruits offers a hands-on opportunity to explore the principles of dehydration and preservation, concepts relevant to food science and history. The activity fosters an understanding of how ancient cultures, like the Egyptians, utilized natural substances to preserve organic matter. Furthermore, the preserved item serves as a tangible example of the effects of moisture reduction on organic material.
