What Happens If You Soak an Apple in Water for a Year?
A guy abroad conducted an experiment, documenting the entire process over the course of a year, and the final result is truly unbelievable.
First, he secured the apple's top to a stand to ensure it was positioned in the center of the container. Then, he filled the container with water, completely submerging the apple to isolate it from the air. To prevent evaporation, he sealed the top with a layer of plastic wrap, thus beginning the year-long experiment.
In the first 48 hours of soaking, the apple showed almost no change, with only a few bubbles forming at the bottom. By the third day, the bubbles had disappeared, and some filaments began to grow on the top of the apple. By the fifth day, the water had turned slightly yellow and cloudy, bubbles covered various parts of the apple, and yellow spots started to appear on its surface.
From the seventh day onward, the bubbles increased in number. As the internal tissue of the apple softened, the stand could no longer hold it, causing the apple to float to the surface. To ensure the accuracy of the experiment, they cut open the plastic wrap and repositioned the apple in the center.
Starting from the ninth day, the apple began to rot more rapidly. By the eleventh day, the apple's color started to turn yellow, and many white filaments appeared on its surface. By the thirtieth day, the water was completely cloudy, and the apple had shifted again.
On the hundredth day, black spots appeared on the apple's surface, gradually increasing in number over time. By the two hundredth day, large brown patches had become more pronounced on the apple’s surface. By the three hundredth day, a thick layer of sediment had settled at the bottom of the container.
Finally, a year had passed. The glass container was now filled with flocculent substances. When the plastic wrap was carefully removed, the water's surface had turned a deep brown, covered with white mold, while the lower layer was a yellowish jelly-like substance, both elastic and smooth.
After breaking up the upper layer of the water, they removed the apple. Surprisingly, it didn’t appear too rotten, nor did it have a foul odor; rather, it resembled a frozen pear from northeastern China. Upon cutting the apple in half with a fruit knife, the flesh inside had turned completely yellow, and the seeds had become soft, easily squeezed out with a light touch.
However, after being removed from the water and exposed to air for just one day, the apple began to turn black, grow mold, and rapidly decay.
