To answer this question, let us first mention what is food danger zone. Well, this refers to the temperature range in which bacteria grows faster in the food. The range is defined as 30 to 140 degree Fahrenheit or can be converted into 4 to 60 degree Celsius. Going back to the question, the maximum number of hours that a food can be held in the food danger zone is only 2 hours. Beyond this 2 hours, the food is not safe to be eaten and the person who dares to eat this food might get some illness and worst might experienced food poisoning.
Protists obtain food in 3 ways. They produce their own organic molecules, ingest, and absorb. Ingestive protists ingest food, or engulf bacteria. These protists extend their cell wall and cell membrane forming a food vacuole around the food item. Inside the food vacuole, enzymes digest the food. Absorptive protists on the other hand, absorb food molecules across their cell membrane which takes place through diffusion. Absorptive protists play a key role in decomposition. They are considered as important decomposers. Major producers like photosynthetic protists use light energy to manufacture their own food.<span>
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They have very sharp teeth to cut through their prey, or try to escape if they are trapped
Their bodies are very narrow, enabling them to be very quick and nimble, it also enables them to hide it tight spaces
Their teeth also enables them to escape a fishermen's line ( I'm a fishermen and I've lost many barracuda due to those teeth.)
I hope this helped
Herbivores: Bubbles (yellow tang), Bruce (turtle), Dory.
Carnivores: The three sharks. Chum (maiko shark), Bruce (great white shark), Anchor (Hammerhead shark).
