I got this from an e-mail list for those using Mother of Divine Grace curriculum. Since Jacob is *wrapping* up his study of Egypt now, we're going to have to try this. Better than the 'ole mummifying a raw chicken!

* * * Make Your Own Apple Mummy * * *

Instructions for making a mummified apple with a salt compound.

Ever wonder why you get thirsty when you eat salty foods? That's
because salt is a desiccant-it helps remove water from things,
including human bodies. Experiment with different salt compounds and
discover which makes the best mummified apple!

You need
Fresh apple, knife, 1 cup table salt, 1 cup Epsom salts, 1 cup baking
soda, 4 12-oz. Plastic cups, marker, masking tape, food scale, a data
table, shelf shaded from sunlight

To do:
1. Put a piece of tape on each cup and label as follows: Control,
Baking Soda, Epsom Salt, and Table Salt.
2. Slice the apple into quarters so you have four slices similar in
size. Place one slice in front of each cup.
3. With the apple slice for each cup, and record the weights on the
data table. Drop the apples into their cups.
4. Pour baking soda, Epsom salt, and table salt into their
respective cups. Make sure each slice is covered completely.
5. Set the cups on a shady shelf, away from direct sunlight. Let
them sit for seven days.
6. After a week, take out each apple slice and brush off as much
salt as possible. (Do not rinse the apple because that will
rehydrate it.) Weigh each slice, and record the new weight in your
data table. Then, calculate the amount of moisture lost by
subtracting each slice's final weight from the initial weight.

Conclusions:
Which compound words best at "mummifiying an apple? Where did the
moisture in the slices go?

Don't stop now!
Embalmers used a mixture of salts to dry out Egyptian mummies. Try
different combinations and proportions of baking soda, Epsom salt,
and table salt to "mummify" apple slices. Which combination works
best?