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.
Internal Temp 140 F, 60 o C Medium Rare Approx. Internal Temp 145 o F, 63 o C Medium Approx. Internal Temp 160 o F, 71 o C o Medium Well Approx. Internal Temp 170 F, 77 o C Well Done Approx. Internal Temp 180 F, 82 o C Before cooking your steaks, you should bring a thawed steak to room temperature.In order to cook steaks properly, you will need a meat thermometer to measure the internal temperature of the steaks while it is cooking.The temperature of the steak determines when the steak is done. Remove steak 5 degrees before doneness and allow steak to rest 5 to 10 minutes before serving.nternal Temp 170 F, 77 o C Well Done Approx. Internal Temp 180 F, 82 o C Before cooking your steaks, you should bring a thawed steak to room temperature. In order to cook steaks properly, you will need a meat thermometer to measure the internal temperature of the steaks while it is cooking.