1 Republic of the Philippines Department of Education Regional Office IX, Zamboanga Peninsula Z e st for P r o g res s Z e al of P art n e r s h ip 10 SCIENCE Quarter 4 - Module 3: Biomolecules: Carbohydrates & Lipids Name of Learner: ___________________ _____________ __ Grade and Section: ________________________________ Name of School: ________________________________ ___
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1
Republic of the Philippines
Department of Education
Regional Office IX, Zamboanga Peninsula
Z e st for P r o g res s
Z e al of P art n e r s h ip
10
SCIENCE
Quarter 4 -
Module 3:
Biomolecules: Carbohydrates
& Lipids
Name of Learner: ___________________ _____________ __
Grade and Section: ________________________________
Name of School: ________________________________ ___
1
Module 3
Biomolecules: Carbohydrates & Lipids
What I Need to Know
This module was designed and written with you in mind. It is here
to help you master the concepts behind the categories of biomolecules,
such as carbohydrates, lipids, protein, and nucleic acids (S10MT-IVc-d-
22). The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.
After going through this module, you are expected to:
1. Recognize the major categories of biomolecules such as
carbohydrates and lipids
2. Differentiate the biomolecules from each other in terms of their
structure and function.
In grade 9, you have learned why carbon is so unique that it can
form bonds with hydrogen or oxygen and form long chains of compounds
compared to other elements. In this module, you will understand the
structure of biomolecules, mainly carbon, hydrogen, oxygen, proteins, nucleic
acids, and some derivatives of carbohydrates and lipids containing nitrogen.
They will also learn why these biomolecules are essential to all living things
and differentiate them from each other.
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What's In Activity 1: Carbo-Lipids Crossword
Instruction: Read the clues. After all the clues are answered, fill in the crossword puzzle.
These science activities demonstrate how to detect the presence of carbohydrates and lipids in food samples using chemical tests.
Activity 2: Test for Carbohydrates and Lipids
Objective: To detect the presence of carbohydrates and lipids in food samples using
Across: 1. Readily available energy stored in liver . Any molecule 4 s produced by organisms . Large molecules which includes lipids 8 &
carbohydrates . Provides “instant” energy for cells 9 . Lipid that is liquid at room 10 temperature
Down: 2. Major energy source of the body 3. Most abundant monosaccharide 5. Basic unit of carbohydrate 6. Primary component of biomolecules 7. Basic unit of lipids.
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• 2 pcs. droppers
• mortar & pestle
• 1 spot plate
Procedure:
A. Carbohydrates
Iodine Test for Starch
1. Place ½ teaspoon of each food sample on the well of a spot plate. Make sure
that the food samples are far from each other.
2. Add 3 drops of Lugol's Iodine solution or tincture of iodine on each food
sample.
3. Note that Lugol's iodine solution or tincture of iodine changes from yellow
to blue or black in the presence of starch.
4. Write your observation in a piece of paper.
B. Benedict's Test for Reducing Sugar
1. Place a pinch of the food samples to be tested into a test tube.
2. Add one full dropper of Benedict's solution to each test tube.
3. Gently shake the test tube or vial.
4. Place the test tubes in the hot water bath for 2-3 minutes. After 2-3 minutes, return the test tubes to the test tube racks. If the substance in your test tube contains sugar, Benedict's solution will change color.
Positive Test: Benedict's solution changes from blue to green (very small amount of reducing sugar), to yellow (higher amount of reducing sugar) to orange or brick red (highest amount of reducing sugar). The color change is due to the formation of the red brick precipitate, Cu2O. CAUTION: Always use a test tube holder to handle hot test tubes.
5. Observe your test tube (using white paper as a background). Record the
amount of sugar present.
Amount of Sugar in Foods
0
None
+
Trace
++
Little Sugar
+++
Moderate Sugar
++++
Much Sugar
Color Blue Blue Green Green Yellow Orange/Red
A. Ethanol Emulsion Test for Fats and Oils Solid sample:
1. Crush a pinch of food sample and place in a dry test tube.
2. Add ethanol to about 2 cm3 above the level of the sample and shake
thoroughly.
3. Allow the solid to settle for about 3 minutes and decant the ethanol into
another test tube.
4. Add 2 cm3 of distilled water to the test tube.
5. Write observations in Table 2. Liquid sample:
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1. Add a few drops of the liquid food sample to a dry test tube.
2. Add 2 cm3 ethanol and shake it thoroughly.
3. Add 2 cm3 of distilled water.
4. Write observations in Table 3.
Test for Carbohydrates and Lipids
Table 2. Results of Carbohydrate Test
Food Sample Test for Simple/Reducing Sugars/
Benedict's Test
Iodine Test
Cooked pasta
Cracker
Cooked rice
Corn syrup
Table sugar
Pineapple
Table 3. Results of the Ethanol Emulsion Test for Lipids
Food Sample Colorless A layer of Cloudy White Suspension
Oil
Peanut Butter
Egg
Fried Chicken
Butter
Milk
Burger
Mashed potato
Guide Questions:
1. Which of the food samples tested would your body use for a quick burst of
energy? (2pts)
2. Which could be used for energy when no carbohydrates are available?
(2pts)
3. Why is it that Benedict's test gives a negative (-) result with sucrose or table
sugar? (2pts)
4. What kind of foods rich in fats should be taken in moderation? Why?
(4pts)
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What is it
Carbohydrates Since food is always a part of our lives,
we must know the nutrients found in the food we eat. The following discussions will give you a clearer avenue to understand carbohydrates. http://bit.ly/3tCvDmi
Figure 1. Foods rich in carbohydrates
Figure 1 shows some foods that are rich in carbohydrates. Carbohydrates are
the primary source of energy for the body. These are simple sugar, starch, and
cellulose. All carbohydrates contain carbon, hydrogen, and oxygen. They may be
classified into the following:
Monosaccharides
From the prefix "mono," which
means one, the monosaccharide is the
simplest sugar and the essential
subunit of a carbohydrate. These
compounds are white solids at room
temperature. Because they have polar,
hydroxyl (-OH) groups in their
molecular structures, they are very
soluble in water. The most common
monosaccharides are glucose (also https://bit.ly/3a1apXu called dextrose) and
Direction: Encircle the letter of the best answer.
1. Which of the following is a term that refers to the building blocks of all cells? A.
Macromolecules B. Micromolecules C. Molecules D. DNA
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2. Which form of glucose is stored in the human liver and muscle?
A. Cellulose B. Glycogen C. Lipids D.
Starch
3. Disaccharide is formed by combining two monosaccharides. What do you call the
process of combining two or more simple sugars?
A. Hydrolysis C. Peptide bonding
B. Condensation D. Saccharide bonding
4. Lipids are insoluble in water because lipid molecules are _________?
A. hydrophilic B. neutral C.
hydrophobic D. Zwitter ions
5. Which of the following term refers to the combination of two types of
monosaccharides?
A. Monosaccharide C. Polysaccharide
B. Disaccharide D. Lygase
6. Which of the following is a term that refers to an energy source obtained from
plants?
A. Cellulose B. Glycogen C. Lipids D.
Starch
7. Which of the following is a correct pair?
A. glucose: disaccharide C. starch: polysaccharide
B. sucrose: monosaccharide D. triglyceride: polysaccharide
8. Which of the following statements is NOT TRUE of carbohydrates?
A. Carbohydrates contain one or more OH groups
B. Carbohydrates are all solids
C. Carbohydrates can be aldoses
D. Carbohydrates are esters
9. Starch is characterized by all the following EXCEPT:
A. It is composed of non-glucose units
B. It contains a linear polymer
C. It is composed of glucose units
D. It contains a branched polymer
10. Which of the given structures represents molecules that provide energy and are
very soluble in water?
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Post Assessment
Set B
Directions. Encircle the letter of the best answer.
1. Which of the following groups are all classified as polysaccharides? A.
sucrose, glucose and fructose C. glycogen, sucrose and maltose B. maltose, lactose, and fructose D. glycogen, cellulose and starch
2. Which of the following is the major function of carbohydrates? I. structural
framework II. Storage III. energy production A. I only B. II only C. III only D. I & III only
3. Nutritional chemists have found that burning 1 gram of fat releases twice the amount of heat energy as burning 1 gram of starch. Based on this information, which type of biomolecule would cause a person to gain more weight?
A. carbohydrate B. fat C. proteins D. nucleic acid
4. In which organs are glycogen stored in the body?
A. Liver and spleen C. liver and bile
B. Liver and muscle D. liver and adipose tissue
5. When digesting a complex carbohydrate, water is added and simple sugar is
obtained through which process? A. Photosynthesis B. Condensation C. Hydrolysis D. Dehydration
6. What kind of molecule is represented by the structure below?
CH3CH2CH2CH2CH=CHCH2CH2CH2CH2CH2CH2CH2CH2COOH A. monosaccharide C. saturated fatty acid
B. unsaturated fatty acid D. phospholipid
7. Disaccharide is formed by combining two monosaccharides. What do you call
the process of combining two or more simple sugars? A. Hydrolysis C. Condensation
B. Peptide Bonding D. Saccharide bonding
8. Which of the following elements is NOT present in carbohydrates?
A. carbon B. oxygen C. nitrogen D. hydrogen
9. Which of the following sugars are the components of lactose? A. glucose & galactose C. glucose & fructose
B. fructose and galactose D. glucose and glucose
10. What type of chemical bond is illustrated by the arrows below?
A. sugar-sugar bond C. peptide bond
B. glycerol- fatty acid bond D. hydrogen bond
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Additional Activities Activity 7: Let's Add It On!
Direction: Fill in the blank(s) with the correct answer.