My view on the temperature. If the danio is the Zebra Danio (Danio rerio) it needs cooler water, the suggested range being 18-25C/65-77F. Most species of "danio" are similarly active fish, so similar lower temperature requirements.
The Bolivian Ram, Mikrogeophagus altispinosus, occurs in the Rio Guapore and Rio Mamore systems, Bolivia and Brazil. It is found in slow-moving streams and still waters (ponds). The water parameters in one habitat were measured at < 6 dGH, pH 7-7.6, temperature around 27C/81F. I kept my male Bolivian for over nine years in a temperature of 25-25.5C/77-78, which was well past the normal expected lifespan of 4-5 years; unlike its cousin M. ramierzi which must have warm water (82-86F/28-30C, this species does not demand this.
Angelfish that are wild caught require high temperatures, same as M. ramirezi and discus. Commercially-raised angelfish, which these in this thread I assume are likely to be, are like the Bolivian, fine at 25-26/77-79 but can have it warmer.
From this, I agree that a somewhat lower temperature would probably best serve the fish. Temperature drives the fish's metabolism, and the higher the temperature the higher the metabolic rate, which means more energy, burning the fish out sooner, adding stress...you get the picture. But the danio is the only real concern here so far as temperature.
The Bolivian Ram, Mikrogeophagus altispinosus, occurs in the Rio Guapore and Rio Mamore systems, Bolivia and Brazil. It is found in slow-moving streams and still waters (ponds). The water parameters in one habitat were measured at < 6 dGH, pH 7-7.6, temperature around 27C/81F. I kept my male Bolivian for over nine years in a temperature of 25-25.5C/77-78, which was well past the normal expected lifespan of 4-5 years; unlike its cousin M. ramierzi which must have warm water (82-86F/28-30C, this species does not demand this.
Angelfish that are wild caught require high temperatures, same as M. ramirezi and discus. Commercially-raised angelfish, which these in this thread I assume are likely to be, are like the Bolivian, fine at 25-26/77-79 but can have it warmer.
From this, I agree that a somewhat lower temperature would probably best serve the fish. Temperature drives the fish's metabolism, and the higher the temperature the higher the metabolic rate, which means more energy, burning the fish out sooner, adding stress...you get the picture. But the danio is the only real concern here so far as temperature.