Background Paragraph: 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. 
Story: 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.
At which temperature will bacteria present on the cupcakes have faster metabolic reaction rates? At which temperature will bacteria present on the cupcakes have slower metabolic reaction rates? At which temperature will less water be available on the cupcakes for bacterial growth? At which temperature will more water be available on the cupcakes for bacterial growth? If Robert initially stored the cupcakes at 0° F, but found out that increased bacterial activity could actually make the cupcakes taste better, should he raise or lower the temperature to improve the taste of the cupcakes? If Robert initially stored the cupcakes at 10° F, but found they were decaying too quickly, would he raise or lower the temperature of the freezer? Which temperature will result in faster decay of the cupcakes? Which temperature will result in faster growth of micro-organisms on the cupcakes? Which temperature will result in slower decay of the cupcakes? Which temperature will result in slower growth of micro-organisms on the cupcakes?