Three fundamental types of organic molecules are proteins, carbohydrates, and lipids. What is the fourth type? phosphates
salts
sulfates
nucleic acids

Imagine one batch of soup (batch “a”) is made with 8.19 g/can of salt, according to the recipe, and a second batch of soup (batch “b”) is made with 8.32 g/can of salt. explain which batch would be more resistant to frost damage if it is shipped a great distance in winter and explain why.