## 3 Results  
Figure 1 shows the changes in the moisture content of the Kangoo barley grain, which was vacuum-impregnated every 30 min and soaked under atmospheric pressure at the tested temperatures. The grain subjected to cyclic vacuum impregnation did not lose its viability and absorbed more water in a shorter amount of time. The vacuum impregnation of the grain during the soaking in the tested temperatures of 12, 14, 16 and 18 \({}^{\circ}\)C made it possible to obtain the moisture levels required for malting after approximately 30 h, i.e., around 6 h faster than in the case of the non-impregnated grain. Table 1 presents the results of [PERSON]'s reasonable significant difference (HSD) test used to assess the significance of the effect of the grain moistening conditions on the final moisture content. \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Factor** & **Value** & **Average Value/Homogeneous Groups * \\ \hline \multirow{2}{*}{1.} & \multirow{2}{*}{Pressure [kPa]} & 5 & 35.26 a  \\  & & 100 & 30.34 b  \\ \hline \multirow{2}{*}{2.} & \multirow{2}{*}{Temperature [\({}^{\circ}\)C]} & 12 & 29.53 a  \\  & & 14 & 29.88 a  \\  & & 16 & 30.52 a  \\  & & 18 & 34.67 b  \\ \hline \multirow{2}{*}{3.} & \multirow{2}{*}{
\begin{tabular}{c} Time [h] \\ \end{tabular} } & 0 & 25.22 a  \\  & & 4 & 26.75 b  \\  & & 8 & 28.24 c  \\  & & 12 & 30.15 d  \\  & & 16 & 33.26 e  \\  & & 20 & 35.38 f  \\  & & 24 & 35.62 f  \\  & & 28 & 38.85 g  \\  & & 32 & 39.18 g  \\  & & 36 & 41.76 h  \\ \hline \hline \end{tabular}
\end{table} 
Table 1: The results of the analysis of [PERSON]’s reasonable significant difference (HSD) test of the influence of the selected factors on the moisture content of the tested barley grain cultivars. Figure 1: Changes in the moisture content during the barley grain moistening at the tested temperatures. (K12I, K14I, K16I and K18I: vacuum-impregnated grain, soaked at 12, 14, 16 and 1 \({}^{\circ}\)C, respectively; K12A, K14A, K16A and K18A: grain not subjected to vacuum impregnation, soaked at 12, 14, 16 and 18 \({}^{\circ}\)C, respectively). The influence of the factors tested on the moisture content showed statistically significant differences. The temperature changes in the range of 12-16 \({}^{\circ}\)C did not cause significant changes in the final moisture content. Rather, the changes in the final moisture content observed in the case of the soaking grain at 18 \({}^{\circ}\)C showed statistically significant differences. Figure 2 shows the changes in the pH value of the congress word obtained from the Kangoo malted barley at the tested temperatures. The pH value is one of the most important parameters in the production of word. The tested parameter changed its values, depending on the temperature and the malt production model. The highest pH value (6.2) was recorded for the word obtained from kilned malt from barley, steeped in the atmospheric conditions, and malted for one day at a temperature of 16 \({}^{\circ}\)C.  
The word from the malt obtained from the grain steeped and impregnated under a pressure of 5 kPa showed a greater decrease in the value of the tested parameter. The lowest pH value was found in the word obtained from grain steeped under atmospheric pressure and malted at 14 \({}^{\circ}\)C.  
Figure 3 shows a diagram of the changes in the extract content in the congress word obtained from the Kangoo variety malt that was vacuum impregnated at a temperature of 12-18 \({}^{\circ}\)C, under an atmospheric pressure of 5 kPa. Figure 2: Changes in the pH value of the congress word 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.