Working with grains meant a lot of thermogravimetric analyses, but standard oven drying methods were incredibly time-consuming. Depending on the flour matrix, oven times could range from 1 hour to 17. Whole grains could take a full 72 hours. LECO Africa reached out to Jolanda Nortjé, Laboratory Manager of The Southern African Grain Laboratory (SAGL), with a suggestion of a better way, and Nortjé was happy to give it a try. She agreed to participate in a comparison of a primary moisture loss-on-drying determination using the TGM800 and standard oven drying methods.