Arctic sea ice belongs to two categories. Seasonal ice freezes in winter and then dissolved in summer, while perennial ice perseveres year-round. To the untrained eye, all sea ice looks the same, but by licking it, one can evaluate how long a specific piece has been floating round. When ice starts to form in seawater, it drives out salt, which has no position in the crystal structure. As the ice gets thicker, the rejected salt collects in small pockets of brine too greatly concentrated to freeze. A piece of first-year ice will taste salty. Finally, if the ice survives, these pockets of brine drain out through fine, veinlike channels, and the ice becomes fresher; multiyear ice can even be dissolved and drunk. For the following question, consider each of the choices separately and select all that apply.