## 3 Results
Table 2 presents the results of [PERSON]'s reasonable significant difference (HSD) test used to assess the significance of the effect of the steeping and malting conditions on the pH and extract content. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Ordinal Number** & **Factor** & **Value** & \
\begin{tabular}{c} **Average Extract** \\ [\({}^{\circ}\)**Bx]/Homogeneous** \\ **Groups * \\ \end{tabular} &
\begin{tabular}{c} **Average** \\ **pH/Homogeneous** \\ **Groups * \\ \end{tabular} \\ \hline
1. &
\begin{tabular}{c} Pressure \\ [kPa] \\ \end{tabular} & 5 & 7.25  \\ \hline
2. &
\begin{tabular}{c} Temperature \\ [\({}^{\circ}\)C] \\ \end{tabular} & 12 & 7.95  \\ \hline
2. &
\begin{tabular}{c} Temperature \\ [\({}^{\circ}\)C] \\ \end{tabular} & 14 & 7.61  \\ \hline
3. &
\begin{tabular}{c} 1 \\ 2 \\ 3 \\ \end{tabular} & 5 & 6.02 [FOOTNOTE:]Footnote : Different letters mean statistically significant differences at the level of \(\alpha=0.05\).[ENDFOOTNOTE] \\ \hline
3. &
\begin{tabular}{c} Maling time \\ [days] \\ \end{tabular} & 4 & 5.91 [FOOTNOTE:]Footnote : Different letters mean statistically significant differences at the level of \(\alpha=0.05\).[ENDFOOTNOTE] \\ \hline
4. &
\begin{tabular}{c} 1 \\ 2 \\ 3 \\ \end{tabular} & 5 & 6.27 [FOOTNOTE:]Footnote : Different letters mean statistically significant differences at the level of \(\alpha=0.05\).[ENDFOOTNOTE] \\ \hline
4. &
\begin{tabular}{c} 1 \\ 2 \\ 3 \\ \end{tabular} & 7 & 7.16 [FOOTNOTE:]Footnote : Different letters mean statistically significant differences at the level of \(\alpha=0.05\).[ENDFOOTNOTE] \\ \hline
4. &
\begin{tabular}{c} 1 \\ 2 \\ 3 \\ \end{tabular} & 7.89 [FOOTNOTE:]Footnote : Different letters mean statistically significant differences at the level of \(\alpha=0.05\).[ENDFOOTNOTE] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The results of the analysis of [PERSON]’s reasonable significant difference (HSD) test on the influence of the selected factors on the extract content and the pH. Figure 3: Changes in the extract content in the congress wort obtained from the malt created from the Kangoo variety barley. (K12I, K14I, K16I and K18I: vacuum-impregnated grain, soaked at 12, 14, 16 and 18 \({}^{\circ}\)C, respectively; K12A, K14A, K16A and K18A: grain not subjected to vacuum impregnation, soaked at 12, 14, 16 and 18 \({}^{\circ}\)C, respectively). a, b, c, \(\ldots\) - different letters mean statistically significant differences at the level of \(\alpha=0.05\). The course of changes in the extract content for the word obtained from the malt created from the Kangoo barley variety that was steeped under atmospheric pressure and malted at 12 \({}^{\circ}\)C shows an increasing linear trend with values above 8\({}^{\circ}\)Bx, except for the kilined malt samples obtained after the first day of malting, where the extract content in the word was 6.6\({}^{\circ}\)Bx. In the case of the malt obtained from grain steeped and impregnated at a pressure of 5 kPa, the lowest value of the word extract content was 7.1\({}^{\circ}\)Bx, and then it increased slightly to 8.3\({}^{\circ}\)Bx for the kilined malt sampled on the last day of the malting. The extract content in the individual congress word samples differed from each other by about 0.5\({}^{\circ}\)Bx in all of the tested samples within eight days of malting. The malt produced at higher temperatures behaved in a similar way. Table 2 presents the results of the statistical analysis of the influence of the examined experimental factors on the extract content and pH values. The influence of the examined factors showed statistically significant differences. The temperature changes in the range of 16-18 \({}^{\circ}\)C did not cause any significant changes in the extract content. To the contrary, the changes in the extract content observed at 12 \({}^{\circ}\)C showed statistically significant differences.