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.
Making the world better, one answer at a time. It depends on the type of quiche. If it contains any form of dairy it can be kept unrefrigerated for up to two days, however you should keep it covered.ur stomach acids can kill some of these bacterias but not all and some can â¦ make you very sick. Keep foods OUT of the danger zone-Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.