Crystal-like features of the endothelium were noted by Kraupa in 1920, who suggested that the epithelial changes were dependent on the endothelium. Using a slit lamp, Vogt described the excrescences associated with FCD as drop-like in appearance in 1921.uchsâ corneal endothelial dystrophy (FCED) is a degenerative disease of the corneal endothelium with accumulation of focal outgrowths called guttae (drops) and thickening of Descemetâs membrane, leading to corneal edema and loss of vision.
Tropical fish are those that require heated water, generally in the range of 75-80Â°F (24-27Â°C). Because many homes are not kept in that temperature range day and night, these fish require a heated aquarium.old water fish do better in temperatures well below that, some of them enjoy water well below 70Â°F, which is not suitable for any tropical fish. Ultimately the best temperature will depend on the species of fish in the aquarium.
According to the US Food and Drug Administration they suggest that cooked fish should reach an internal temperature of 63 Â°C (145 Â°F) before eating. However, many regular homeowners often follow the 10-minute rule. Here fish should be baked at 230 Â°C (450 Â°F) for at least 10 minutes per inch thickness of the fish.This way it ensures that the deepest parts of the fish are cooked and ready to eat. The desirable temperature while cooking fish seems to be around 232 Â°C.any cookbooks concur with this temperature of cooking and suggest similar temperatures in their recipes. Also, the inner temperature of the fish should be around 63 Â°C (145 Â°F) before it is safe to be eaten. By cooking at 230 Â°C (450 Â°F) may not give you the maximum flavor of the fish or full share of protein.