Secondary Structure. This is where the secondary structure comes in. The secondary structure is a repetitive 3-D structure of a protein. These are things that people often come into contact with when they're looking at protein structures.
If your fish are more heat tolerant, try increasing the temperature to 32 C/89.5 F for the first 3-4 days to kill the Ich. Then reduce temperature slowly to 30 C/86 F, and hold it there for an additional 6-7 days, or until a total of 10 days have passed.
Mark your steaks on the hottest part and transfer to the medium low part to finish cooking. This will yield a tender final result. And if you use a meat thermometer, for a good rare to medium rare internal temperature, remove the steaks at 123 degrees F. Then let them rest, covered loosely with foil, for 5 minutes.otter grill is better for nice grill marks. If you want to cook it to medium or more after the marks it's best to finish it off in oven in around 200 degree celsius so your steaks don have burnt sides. Source(s): babu Â· 5 years ago.