Corn wet milling, solved end to end

Syrup evaporation is the part that did not work before. Modelled as inert solids, sugars give no boiling-point elevation, so an evaporator is bimodal — it either does not boil or boils to dry sugar, with no stable partial water cut. The sugar activity model (Norrish) supplies the real elevation, calibrated to 7 K at 71 wt% against published syrup data. The isomerase then lands at its genuine 42% equilibrium, which is exactly why an SMB sits downstream. No enzyme, resin or feedstock data ships; those are measured per plant.