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Feiyue Lake (Shanxi)
Feiyue Lake () is a natural freshwater lake in the county of Xunwu in Shanxi province, China. It is located about south of Shanxi’s capital city of Taiyuan.
The lake is hemmed in by mountains with a length of and a width of. The entire lake area is about. The highest point in the area is Yingcheng Mountain (; Liaoxi Shan). Feiyue Lake is located at the foot of Yingcheng Mountain.
The lake used to be called Taiyue () until 1949, but was renamed Feiyue in 1958.
History
Feiyue Lake was formed when the water in Taiyue Lake was drained for irrigation purposes, with the irrigation water carrying silt into the former lakebed. The lake was filled with this silt, leaving a basin across, with a depth of. The basin eventually filled with groundwater and the lake dried up.
Jigong Mountain was built between 1930 and 1950 on the dry lakebed to protect the surrounding area from heavy flooding.
Gallery
See also
List of lakes and reservoirs in China
References
Category:Lakes of Shanxi
Category:TaiyuanThe assessment of volatile sulfur compound formation during cooking of meat products.
Meats and meat products such as chicken, beef, mutton, and pork, are chemically very rich in sulfur containing compounds which are formed to a considerable extent during heating. These sulfur compounds originate from thiol groups of cysteine, cystine, and methionine. Among the different volatile sulfur compounds, a group of pyrolysis products such as sulfide and hydrogen sulfide, have odour notes ranging from fishy to garlic-like, depending on the kind of meat and meat product. They are a source of off-odours and contribute to an unpleasant overall flavour. The typical sulphur compounds of cooked meat, namely hydrogen sulfide and dimethyl sulfide, are formed in significant amounts during the initial stages of cooking. During the later stages of cooking these compounds are increasingly formed from the amino acids glycine and cysteine, which are generated during protein degradation. Volatile sulfur compounds are important as substrates for chemodenitrification and, together with their precursors, can be used to predict the formation of putrefactive compounds. However, different meat products such as
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