Originally posted by C Hess
A fifth of 100% is?.. Try. Just try. You can do this. I know you can. This is not difficult math. I have faith in you.
And for the umpteenth time, scientists never dismissed all non-coding DNA as junk. How hard is this? I will once again quote and link to the 2014 PLOS-article for your convenience:
However, evidence casting doubt that most of the ...[text shortened]... ations.
http://journals.plos.org/plosgenetics/article?id=10.1371/journal.pgen.1004351
How much of human DNA has no purpose?
Zero.
100% of DNA serves a purpose.
http://www.quora.com/How-much-of-human-DNA-has-no-purpose
Does "junk DNA" have a specific purpose?
It turns out we were too quick to call this DNA junk. We have discovered a lot of functions for DNA we didn’t know about before. In fact,
it seems most “junk DNA” does have a purpose.
We know now that a lot of “junk DNA” is around to tell our bodies when, where and how much to turn on a gene. New research tells us that most of the rest of the junk probably does unknown but important things too.
Each and every cell in your body has all the DNA instructions needed to make you. But not every cell in your body does the same thing. Your muscle cells don’t do the same thing as your skin cells even though they have the same DNA.
What your cells have to do is only read the instructions relevant to that kind of cell. Muscle cells only look at the “muscle cell” part of DNA and ignore the rest. This way you don’t end up with a muscle cell that has hairs growing from it.
If we think about our cookbook, on any given day you only want to cook a few certain recipes. So that day you only look at the pages with those recipes.
The recipes are like the genes a particular kind of cell needs.
But genes, and the proteins they make, are just the ingredients in our recipes. The instructions for when, where, and how much of those ingredients to use are mostly outside of our genes. You can't consider the empty spaces between words as junk either.
A lot of regulation of genes happens in front of coding regions. These parts of the DNA are called promoters.
Promoters carry a lot of information that tells the cells when, where and how much of the protein to make. But that’s not the only part of DNA that controls making proteins.
There are also other regions of DNA that also contribute to when and where a protein is made. These regions don’t always have to be right in front of the gene which sometimes makes figuring out what piece of DNA regulates a coding region difficult.
To make things more complicated there is another molecule in the mix besides DNA and proteins. RNA is needed too.
One of the things RNA does is copy the code from DNA and then act as a go-between between DNA and the machines (ribosomes) that put the amino acids together. This kind of RNA is called messenger RNA or mRNA. We’ll talk about other kinds of RNA in a little bit.
Going back to our cookbook example,
if DNA is the cookbook then mRNA is a copy of a recipe. This way you don’t need to drag the whole cookbook around with you while you’re cooking.
What’s weird is that when DNA from a gene gets made into mRNA,
not all of that mRNA gets used to make proteins. These pieces of DNA, that interrupt coding regions, are called introns.
Introns are cut, or ‘spliced,’ out of the mRNA before it gets translated into a protein. In other words, they aren’t used to make the final protein product.
At first introns might look like junk, but lots of them aren’t.
Some introns make their own small proteins. Others control how much of the protein gets made. And some are important in making different proteins from the same gene (alternative splicing).
New studies have shown that about 80% of our DNA is made into RNA. But only 3% or so of all DNA has the information to make proteins. What is all that other RNA doing?
Since scientists haven't found out for sure, some evilutionists are still speculating that it is junk DNA left over from evolution. But that is very unlikely.
http://genetics.thetech.org/ask-a-geneticist/junk-dna-not-so-junky
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