Abstract

Errors due to fractionation when weighing out ground samples of barley and malt have been investigated. Coarser particles of barley have a higher nitrogen content, and fractionation should be avoided when weighing. The reverse applies to malt, the coarser particles containing less nitrogen. Although a fine grind tends to exaggerate nitrogen differences in malt, fractionation is easier to avoid and fine grinding is preferable for both barley and malt.

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