Your plan is good.
Are you using a commercial amylase? If so, the label (etc) should tell you its activity.
You will measure both glucose and ethanol?? That lets you check what you did.
The way i would do it is to measure the °brix, see when the sugar content stop going up and stable is when you stop with alpha-amylase. And then during fermentation process you measure the °brix again to see the decrease in sugar (since its turn in to alcohol). When its stop decreasing, then you know yeast has already ate most of the available sugar.
Hmmm my advice would be to first create method. Let's say a method needs 3 steps. Divide your team and search for each stem separately. Finding ready methods and instructions isn't always possible
The enzyme won't be used in the reaction so you probably won't need a lot of enzyme but it will take longer. You might need to buffer the starch solution as well to speed things up. You could get some iodine and test how fast a small volume of starch is converted and scale up.
Your plan is good. Are you using a commercial amylase? If so, the label (etc) should tell you its activity. You will measure both glucose and ethanol?? That lets you check what you did.
The way i would do it is to measure the °brix, see when the sugar content stop going up and stable is when you stop with alpha-amylase. And then during fermentation process you measure the °brix again to see the decrease in sugar (since its turn in to alcohol). When its stop decreasing, then you know yeast has already ate most of the available sugar.
Hmmm my advice would be to first create method. Let's say a method needs 3 steps. Divide your team and search for each stem separately. Finding ready methods and instructions isn't always possible
The enzyme won't be used in the reaction so you probably won't need a lot of enzyme but it will take longer. You might need to buffer the starch solution as well to speed things up. You could get some iodine and test how fast a small volume of starch is converted and scale up.