Efforts are undertaken to establish a relationship between the metabolic stability of proteins and aspects of their primary sequence and to use weight estimates of instability for a protein of established sequence to determine its resilience properties . Proteins may be evaluated for viability in vitro using the 'Instability index.' If the index is under 40, the substance will likely be stable in the test tube. It is presumably not sustainable if it is more significant . The instability index of the selected protein is 38.05 (less than 40.00), resulting in a stable nature. The aliphatic index measures how much space is taken up by a protein's aliphatic side chains compared to its total volume . The thermal stability of proteins is related to their aliphatic index. Proteins with a high aliphatic index are less likely to denature when heated. Hydrophobicity is a property shared by aliphatic amino acids . The aliphatic index of the selected protein is demonstrated as 112.27. GRAVY is the value employed to demonstrate a protein's hydrophobicity. This value is computed by accepting the absolute hydropathy values of all amino acids (aa) and splitting that whole by the entire sequence length . The estimated GRAVY of the protein is 0.177. 0.177 *pI calculated by the SMS v2.0 tool.