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[Summarize protein production specifics]  ## Thermal stability of mutants compared to wild type   Across all 77 point mutations, the average melting temperature was 40.1 38.8  degrees C (plus or minus .88 __  C) while the average kurtosis was -0.710294976. -0.7339473.  54% of mutations were within one degree of the native BglB. The overall effect of point mutations was minimal on melting temperature, suggesting single point mutations do not illicit a strong affect on protein structure. The melting temperature range of all point mutations was 33.8 degrees C to 45.3 degrees C, a deviation of roughly six degrees in either direction from that of native BglB. 32% and 61% of mutations displayed higher melting temperature and lower melting temperature, respectively, than that of native BglB. [Describe what we found regarding the range of thermal stabilities we observed]