How The Properties of Matter Relate to their Chemical Structure?

Content Standards:
The learners demonstrate on how the uses of different materials are related to their properties and structures and the
relationship between the function and structure of biological macromolecules.

Performance Standards:
Make either a poster, a flyer, or a brochure on a product (such as fuels, household, or personal care products)
indicating its uses, properties, mode, mode of action, and precautions.

Learning Competency

The learners:
1. Explain how the structures of biological macromolecules such as carbohydrates lipids nucleic acid and
proteins determine their properties and functions (S11/12PS-IIIe-22)

Specific Learning Outcomes

At the end of the lesson, the learners will be able to:

1. determine what comprises macromolecules;
2. distinguish between carbohydrates, proteins, lipids, and nucleic acids;
3. relate the structures of the biomolecules with their properties and usage in the human body, and;
4. create a meal plan based on what they have learned.

LESSON OUTLINE

Introduction/Review - Picture Analysis and presentation of objectives

Motivation - Who am I?

Instruction/Delivery - Flipped Classroom Technique

Practice - Matching Type

Enrichment - Case Study

Evaluation - Data Recording and Analysis

Materials - PowerPoint Presentation

Resources (1) Maria Lourdes C. Caudal, RND: Basic Nutrition and Diet Therapy,
(2)
INTRODUCTION (5 minutes)
Picture Analysis

1. Show the class 4 different pictures. Ask the students what are their perceptions in each picture.
Give follow-up questions on what are the possible causes on their perceptions. Briefly discuss the
functions or effects of macromolecules on a person. Then inform the class that today’s lesson on
macromolecules will help them understand and appreciate the science behind their practical real-
life experiences.
2. Present the learning goals for today’s lesson and their significance in helping the learners
accomplish their performance task.

MOTIVATION
“Who am I”
Show the class different pictures of food and ask them to classify those pictures into carbohydrates, lipids,
protein, nucleic acid using their prior knowledge.

INSTRUCTION/DELIVERY
1. Using the pictures that were shown in the previous activity, ask the students about the function
and perceptions of the different macromolecules.
2. By hearing their responses, process the answers by reinforcing correct responses or
misconception, add information about the functions and properties of each macromolecule for
their better understanding.
3. The teacher will discuss the following information about macromolecules:
a. Carbohydrates
Properties- biologically speaking, carbohydrates are molecules that contain carbon,
hydrogen, and oxygen atom in specific ratios.
Functions- one of the primary functions of carbohydrates is to provide your body with
energy. Most of the carbohydrates in the foods you eat are digested and broken down into
glucose before entering the bloodstream. If your body has enough glucose to fulfill its
current needs, excess glucose can be stored for later use. This stored glucose is called
glycogen which primarily found in the liver and muscle. Carbohydrates also provides
adequate energy to the brain and also prevent starvation related loss of muscle mass.
 Fiber is also a type of carbohydrates that promotes good digestive health by reducing
constipation and lowering the risk of digestive tract diseases.

Classification of Carbohydrates:
 Monosaccharides- simplest molecules
 Disaccharides-two simple molecules
 Oligosaccharides- two to ten sugar molecules
 Polysaccharides- ten or more sugar molecules
b. Protein
Properties- proteins are composed of hydrogen, carbon, oxygen, nitrogen and sometimes
sulfur. These molecules appear in very diverse structures.
Functions- proteins function for bodily growth, repair and replacement of cell and
enzymes catalyzes cellular chemical reactions. The basic unit of protein is the amino
acid; if two amino acids join together in a covalent bond known as Peptide bond.
The two most important functions of proteins:
 Structural proteins-they functions for growth, repair, and replacement of tissue.
 Catalytic Proteins- enzymes which increase the rate of biological reactions inside
the living organism.

ESSENTIAL AMINO ACIDS NON-ESSENTIAL AMINO ACIDS

lysine Alanine
Tryptophan Asparagine
Valine Aspartic acid
Histidine Cysteine
Leucine Glutamic acid
Isoleucine Glutamine
Phenylalanine Glycine
Threonine Proline
Methionine Serine
Arginine Tyrosine

c. Lipids
Properties- lipids consist of hydrogen, carbon, and oxygen. These nonpolar molecules are
insoluble in water but soluble in either alcohol, chloroform or other organic solvents. The
basic constituents of lipids are the glycerol and fatty acids. Lipids also comprises a group
of group of compounds such as fats, oils, steroids and waxes found in living organism.
Functions- lipids designate fats, oils, steroid and waxes found in living organism. Lipids
serve multiple functions across species, for energy storage, protection, insulation, cell
division and other important biological roles. Lipids are twice the energy as
carbohydrates, they are considered as the highest form of energy reserve and long energy
storage.
Some example of lipids:
Triglycerides include fats and oils
 Saturated fats- these molecules contain fatty acids; they contribute to heart
disease due to plaque depositions in arteries. Examples are bacon, meat, oils, sour
cream and butter.
  Unsaturated fats- these fats comes from plants, vegetables and fat fish. These are
liquid in room temperature.
d. Nucleic acids
Properties- large molecules containing carbon, hydrogen, oxygen, nitrogen and
phosphorus. Nucleic acids are polymers made of nucleotides monomers. Nucleotides
build nucleic acids which are made up of three parts: phosphate, sugar group
(deoxyribose, ribose) and nitrogen-containing base.
Functions- the information molecules of the cell, responsible for cell replication and ATP
in plants.
Nitrogenous bases:
 Purines- adenine and guanine
 Pyrimidines- cytosine, thymine, and uracil
Two types of nucleic acid:
 Deoxyribonucleic acids (DNA)- they provide the template for all the necessary to
every new life. DNA codes determine the sequence of amino acids
 Ribonucleic acid (RNA)- this stores and transfers genetic information for making
proteins.

PRACTICE
Fact or Bluff
The teacher will show information on the screen and the students will determine if the statement is a Fact
or Bluff. The students are given 15 seconds per item to read the statement and answer.

QUESTIONS ANSWER

 Macromolecules are not important in maintaining life. BLUFF

 Fats help reserve energy inside the human body. FACT
 There are only bad fats. BLUFF
 Excessive intake of carbohydrates is healthy. BLUFF
 Proteins, fats and carbohydrates are catalysts for proper bodily functions. FACT
 Proteins can be simple and compound. FACT

ENRICHMENT
Case Study
Situation:
Mrs. Dursley’s husband and son are both overweight and was put on a prescribed diet by the
doctor to help them lose weight. Unfortunately, they always complain of hunger and they find the diet
hard to follow.
Guide Questions:
1. What are the foods which might help them lose weight and maintain their
blood sugar?
2. Write two realistic goals for Mrs. Dursley related to the diet of her husband
and son.
EVALUATION
Data Recording and Analysis
List down atleast five foods that you ate frequently a week ago. Then categorize each food as
carbohydrates, protein, fats or lipids.
Nutrition Facts

Food Macromolecules Functions Properties

Guide Questions:

1. Based on your data what was the highest macromolecules you consumed?

2. Based on your previous answer, what possible effects did you think will happen to your body if you
continue the consumption?