I read this background article the other day: Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacterial growth.  I am facing a new situation today: Robert, a baker, has just baked a large batch of cupcakes for his store. He won't be able to sell all of his cupcakes within the next week, so he has decided to store a portion of them in the freezer to preserve them for later. He is trying to decide if he should store the cupcakes at 0° F or at 10° F in the freezer.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: Which temperature will result in slower decay of the cupcakes?
Answer:
0° F