Small Intestine â nearly all chemical digestion and nutrient absorption occurs in small intestineâ the longest part of the digestive tract â¢ 2.7 to 4.5 m long in a living personâ¢ 4 to 8 m long in a cadaver where there is no muscle tone â âsmallâ intestine refers to the diameter not length â¢ 2.5 cm (1 inch).mall Intestine â nearly all chemical digestion and nutrient absorption occurs in small intestineâ the longest part of the digestive tract â¢ 2.7 to 4.5 m long in a living personâ¢ 4 to 8 m long in a cadaver where there is no muscle tone â âsmallâ intestine refers to the diameter not length â¢ 2.5 cm (1 inch).
Cooking a whole fish in foil will take much longer, perhaps around 40 - 50 minutes. Calculate 15 minutes per half kilo of fish plus an additional 15 minutes.enerally, calculate 10 minutes baking time per 1 inch (2.5 cm), measured at the thickest part of the fish. Thin fillets usually take 15 minutes, whilst small steaks approximately 10 - 15 minutes.
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.