Ones indigenous to the area in which the cave lies.
i'm not sure but i think it's original preservation.
most bacteria cannot survive in dry enviornments so the decay process is slowed down a lot.
most bacteria cannot survive in dry enviornments so the decay process is slowed down a lot.
Mummy's are preserved in hot dry conditions when they are mummified.
It was wrapped and left to dry
Mummified remains are found in arid regions because the dry climate helps to naturally desiccate and preserve the body. The lack of moisture inhibits bacterial and fungal growth, slowing decomposition. Additionally, the low humidity levels and high temperatures in arid regions contribute to the preservation of the remains.
Animals found in dry sclerophyll forests may include kangaroos, wallabies, koalas, echidnas, snakes, and a variety of bird species such as cockatoos and kookaburras. These animals have adapted to the dry and nutrient-poor conditions of the ecosystem.
Other than Ancient Eyptians Birds were mummified because they were sacred to the underworld. Then cats, cows, oxan, and camels were mummified any animal they could find or get their hands on. They had used Natron to dry out the body because one day they found an oxan laying in the sun decaying and drying out from sun and Natron. Natron was found bordering the Nile River which many slaves had dug up and worked hours to get perfect Natron to use on Mummification Project.
The acient egyptians began burying there dead in coffins to pertect them from wild animals in the desert. However , they realised that bodies placed in coffins decayed when they were not exposed to the hot, dry sand of the desert.
Caves can be dry and dusty if there is minimal water entering from the surface to create moisture. Dust in caves can accumulate over time from external sources like windblown sediment or deterioration of local rock formations within the cave. Lack of adequate ventilation can also contribute to dust build-up in caves.
dead
Food items like dried fruits, jerky, and grains can be preserved well in hot, dry conditions due to the low moisture content, which inhibits microbial growth and spoilage. The heat helps to further reduce any remaining moisture, preventing the growth of bacteria, mold, and yeast that cause food to spoil. Additionally, the dry conditions can prevent the growth of insects that may be attracted to the food.