{'fraction_non_alphanumeric': 0.03787878787878788, 'fraction_numerical': 0.022727272727272728, 'mean_word_length': 4.75, '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}}
Use of Temperature-Sensitive Gel for the Concentration of Escherichia Coli in Milk.

Temperature-sensitive gels (cross-linked, partially hydrolyzed polyacrylamide gels) with the property to absorb solutes less than 1 nm in diameter at 4°C and collapse at higher temperatures (190°C) were used to concentrate Escherichia coli from 2% low-fat milk. Milk samples seeded with bacteria were reduced eight-fold in volume with average recoveries of 40-66% at an optimal pH of 5.5. Repeated use of the gel did not affect its efficiency.