{'fraction_non_alphanumeric': 0.027607361963190184, 'fraction_numerical': 0.014314928425357873, 'mean_word_length': 5.316129032258065, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Preliminary Investigations of Correlations Between Total Mercury in Tuna and Quality Control, and Mercury Recoveries Using Microwave Digestion

ABSTRACT Mercury levels in commercially available tuna are of particular concern, as mercury found in tuna exists mostly as highly toxic methylmercury compounds that are readily absorbed by the gastrointestinal tract in humans. For five brands of canned tuna purchased locally and analyzed in quadruplicate for Hg via microwave digestion and cold vapor atomic absorption spectrometry (CVAAS), Hg levels ranged from 0.19-(±0.07)-µg Hg/g to 3.60-(±0.17)-µg Hg/g. Statistical analysis of the results suggested that three of the brands of tuna studied were statistically comparable and that two of the brands were significantly different, at the 95% confidence interval. Mercury recoveries for external calibration standards and known amounts of mercury added to tuna samples indicated minimal or no loss of Hg during microwave digestion.