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[Summarize protein production specifics]  ## Thermal stability of mutants compared to wild type   Across 69 point mutations, the average melting temperature was 39.1 39.0  degrees C (plus or minus __C) while the average kurtosis was -0.7501861. 58% of mutations were within one degree of the native BglB, indicating the overall effect of point mutations was minimal on protein structure. The melting temperature range of all point mutations was 33.8 degrees C to 45.3 degrees C. 36% of mutations displayed a higher melting temperature than that of native BglB. [Describe what we found regarding the range of thermal stabilities we observed]