Jolanda Nortjé, Laboratory Manager of The Southern African Grain Laboratory (SAGL), had a problem. 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. When LECO Africa reached out with a suggestion of a better way, Nortjé was happy to give it a try. She agreed to participate in a comparison of a primarymoisture loss-on-drying determination using the TGM800 and standard oven drying methods.