We took our apples out of the cupboard to investigate any changes that had taken place. The apple that had simply been placed in the cup had gone brown and in some cases, furry with mould. We could smell that it was beginning to rot. The skin remained quite fresh looking and shiny green. We brushed the salt and baking soda mix off our mummy apple and discovered that the skin had tightened up and puckered and that the flesh of the apple was beginning to dry out. The skin had lost its shiny appearance completely. Unlike the other apple, there was no mould. This is because the salt is a preservative and the baking soda acts as an anti-bacterial agent. The salt mix had gone lumpy and was tinted with orange. This is because it is drawing the moisture out of the apple. The mummification process seems to be well underway!