Table 2. Protein Stability Changes upon Mutations.

Name	Position	WT	NEW	pH	T	SVM2Prediction Effect	RI	DDG ValuePrediction Kcal/mol
HbC Glu→Lys (E→K)	6	E	K	7.0	25	Decrease	8	−0.50
HbD Glu→Gln (E→Q)	121	E	Q	7.0	25	Decrease	7	−0.45
HbE Glu→Lys (E→K)	26	E	K	7.0	25	Decrease	9	−1.10
HbS Glu→Val (E→V)	6	E	V	7.0	25	Increase	1	0.35

Where, “WT” is the wild-type amino acid in the protein, “NEW” is the new amino acid after Mutation, “SVM2/DGG” is the stability (decrease/ increase), “RI” is the Reliability Index, and “T” is the temperature in celsius degrees.