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.
Best Answer: Hazardous food (raw meat, eggs, etc) can only be in the Temperature Danger Zone (TDZ) for a total of 4 hours! The TDZ if between 40-140 degrees.After this 4 hour time period, the meat will start to develop bacteria which leads to all sorts of nasty stuff.est Answer: Hazardous food (raw meat, eggs, etc) can only be in the Temperature Danger Zone (TDZ) for a total of 4 hours! The TDZ if between 40-140 degrees.