• S10MT IV c - W 3

Recognize the major categories of Carbohydrates.

Do Activity no. 1

What are Biomolecules?

Biomolecules are the most essential organic molecules, which are involved in the
maintenance and metabolic processes of living organisms. These non-living molecules are
the actual foot-soldiers of the battle of sustenance of life. They range from small molecules
such as primary and secondary metabolites and hormones to large macromolecules like
proteins, nucleic acids, carbohydrates, lipids etc.

There are four major classes of Biomolecules – Carbohydrates, Proteins, Nucleic acids and
Lipids. Each of them is discussed below.
What are Carbohydrates?
Carbohydrates are the major source of energy for the body. These are simple sugar,
starch and cellulose. All carbohydrates contain carbon, hydrogen, and oxygen.

Carbohydrates are chemically defined as polyhydroxy aldehydes or ketones or compounds

which produce them on hydrolysis. In layman’s terms, we acknowledge carbohydrates as
sugars or substances that taste sweet. They are collectively called as saccharides (Greek:
sakcharon = sugar). Depending on the number of constituting sugar units obtained upon
hydrolysis, they are classified as monosaccharides (1 unit), oligosaccharides (2-10 units) and
polysaccharides (more than 10 units). They have multiple functions viz. they’re the most
abundant dietary source of energy; they are structurally very important for many living
organisms as they form a major structural component, e.g. cellulose is an important structural
fibre for plan.
Share Sources of carbohydrate include whole grains, fruit, and vegetables.

Carbohydrates, also known a saccharides or carbs, are sugars or starches. They are a major
food source and a key form of energy for most organisms. They consist of carbon, hydrogen,
and oxygen atoms.

Two basic compounds make up carbohydrates:

1. Aldehydes – these are double – bonded carbon and oxygen atoms, plus a hydrogen atom .
2. Ketones - these are double – bonded carbon and oxygen atoms, plus to additional carbon
atoms.
Carbs can combine together to form polymers, or chain.
These polymers can function as:
~ long – term food storage
~ protective membranes for organisms and cells
~ the main structural support for plants
Most organic matter on earth is made up of carbohydrates. They are involved in many
aspects of life.

REFERENCES:

https://www.google.com/search?q=what+are+biomolecules&oq=WHAT+ARE+BIOMOLECUL
ES&aqs=chrome.0.0l8.23969j1j4&sourceid=chrome&ie=UTF-8
Science Module10

S10MT IV c- W 3
Recognize the major categories of Carbohydrates.
 Do Activity no. 2

TYPES OF CARBOHYDRATES:

1. Monosaccaharides – this is the smallest possible sugar unit. Examples include

gucose,galactose, or fructose.Glucose is the major source of energy for a cell.” Blood
sugar” means “ glucose in the blood”. In human nutrition, these include:
● galactose, most readily available in milk
● fructose, mostly in vegetables and fruit

From the prefix "mono" which means one, monosaccharide is the simplest sugar and the basic
subunit of a carbohydrate. Monosaccharides are polar, hydroxyl (-OH) groups in their
molecular structures, they are very soluble in water. The most common monosaccharides are
glucose (also called dextrose) and fructose.

REMEMBER
Carbohydrates are broken down into monosaccharide which is absorbed into the blood and
transported to the cells providing "instant" energy to perform our activities.

When too much glucose is in the blood, the pancreas secrete a hormone called insulin which
stimulates cells in the liver, muscles and fat to absorb glucose and transform it into glycogen
or fats, which can be stored for a period of time.

When blood glucose drops, the pancreas secretes glucagon, which causes the liver, muscles
and fat to convert glycogen back to glucose.

2 . Dissacharides – are two monosaccharide molecules bonded together, for example,

lactose, maltose and sucrose.
● Bonding one glucose molecule with a galactose molecule produces lactose. Lactose is
commonly found in milk
● Bonding one glucose molecule with a fructose molecule, produces a sucrose molecule.
Sucrose is found table sugar. It is often results from photosynthesis, when sunlight
absorbed by chlorophyll reacts with other compounds in plants.
Any of a class of sugars whose molecules contain two monosaccharide residues. . It is also
called sucrose with the molecular formula C₁₂H₂₂O₁.
 REMEMBER

Since disaccharides is a combinations of monosaccharide’s, lets sum it up by

combining monosaccharide into another monosaccharide.

a. MALTOSE - When two glucose molecules are combined, maltose is formed and
water is lost during the process.
b. LACTOSE - . Lactose is made up of a sugar called galactose and glucose. It is also
called as milk sugar.
c. SUCROSE –When glucose and fructose are combined.

3 .Polysaccharides – are different polysaccharides act as food stores in plants and animals.
They also play a structural role in the plant cell wall and the tough outer skeleton of insects.
Polysaccharides are a chain of two or more monosaccharides.
The chain may be:
● branched, so that the molecule looks like a tree with branches and twigs
● unbranched, where the molecule is a straight line
Polysaccharide molecule chains may consist of hundreds or thousands of monosaccharides.
Glycogen is a polysaccharide that humans and animals store in the liver and muscles.
Starches are glucose polymers that are made up of amylose and amylopectin. Rich sources
include potatoes,rice, and wheat.Starches are not water soluble. Humans and animals digest
them using amylase enzymes.
Cellulose is one of the main structural constituents of plants, Wood, paper, and cotton are
mostly made of cellulose.
A carbohydrate (e.g. starch, cellulose, or glycogen) whose molecules consist of a number of
sugar molecules bonded together. Polysaccharides are long chains of carbohydrate
molecules, specifically polymeric carbohydrates composed of monosaccharide units bound
together by glycosidic linkages.
THREE COMMON POLYSACHARRIDES

1. Starch - Starch is a glucose polymer in which glucopyranose units are bonded by

alpha-linkages. It is made up of a mixture of amylose (15–20%) and amylopectin
(80–85%). Amylose consists of a linear chain of several hundred glucose
molecules, and Amylopectin is a branched molecule made of several thousand
glucose units (every chain of 24–30 glucose units is one unit of Amylopectin).
Starches are insoluble in water. The formations of starches are the ways that
plants store glucose.
2. Glycogen - Glycogen is a polysaccharide that is similar to starch because it is also
composed of alpha glucose units. It differs from starch since glycogen shows a
higher degree of branching and is a polysaccharide that is made by animal. On
the other hand, starch contains both straight chain and branched
polysaccharides with much less branching than that of glycogen, and is made
only by plant. Glycogen is the readily available energy stored in liver and
muscles and the one that is easily metabolized. Fats are stored in adipose
tissues but unlike glycogen, are not as readily metabolized. They are used during
prolonged exercise or activity.
3. Cellulose - The structural components of plants are formed primarily from
cellulose. Wood is largely cellulose and lignin, while paper and cotton are nearly
pure cellulose. Cellulose is a polymer made with repeated glucose units bonded
together by beta-linkages. Humans and many animals lack an enzyme to break
the beta-linkages, so they do not digest cellulose. Certain animals such as
termites can digest cellulose, because bacteria possessing the enzyme are
present in their gut. Cellulose is insoluble in water. It does not change color
when mixed with iodine. On hydrolysis, it yields glucose. It is the most abundant
carbohydrate in nature.
 Key Concepts:
Carbohydrates - are the major source of energy for the body.
There are 3 major classifications of Carbohydrates
a. Monosaccharide’s
b. Disaccharides
c. Polysaccharides

REFERENCES:

• https://en.wikipedia.org/wiki/Carbohydrate Grade 10 Module

• S10MT IV c-W
Recognize the major categories of Lipids.

Activity no. 3

What are Lipids?

Lipids are any of a class of organic compounds that are fatty acids or their
derivatives and are insoluble in water but soluble in organic solvents. They include
many natural oils, waxes, and steroids.

Its main job is to store energy for the later use. Lipids are also found in
hormones and cell membrane components.

Lipids have different structural types such as carboxylic acids or fatty acids,
triglycerides or neutral fats, steroids, and waxes, to name a few. Naturally occuring
esters are lipids that contain one or more long-chain carboxylic acids called fatty
acids. These are insoluble in water but soluble in nonpolar solvents.

Fats are solids at room temperature and contain saturated fatty acids. Oils
are liquids at room temperature and contain unsaturated fatty acids.

What are the foods rich in lipid

 Dairy products such as butter and margarine which is made up of vegetable oils.

• S10MT IV c - W 3
Recognize the major categories of Lipids.

Lipid Structure
Lipids are the polymers of fatty acids that contain a long, non-polar hydrocarbon chain
with a small polar region containing oxygen. The lipid structure is explained in the
diagram below:

Classification of Lipids
Lipids can be classified into two major classes:

• Nonsaponifiable lipids, and Saponifiable lipids.

Nonsaponifiable Lipids
A nonsaponifiable lipid cannot be broken up into smaller molecules by hydrolysis, which
includes triglycerides, waxes, phospholipids, and sphingolipids.

Saponifiable Lipids
A saponifiable lipid contains one or more ester groups allowing it to undergo hydrolysis in
the presence of an acid, base, or enzymes. Nonsaponifiable lipids include steroids,
prostaglandins, and terpenes.
Each of these categories can be further broken down into non-polar and polar lipids.
Nonpolar lipids, such as triglycerides, are used for energy storage and fuel.
Polar lipids, which can form a barrier with an external water environment, are used in
membranes. Polar lipids include glycerophospholipids and sphingolipids.
Fatty acids are important components of all of these lipids.
Types of Lipids
Within these two major classes of lipids, there are several specific types of lipids important
to live, including fatty acids, triglycerides, glycerophospholipids, sphingolipids, and steroids.
These are broadly classified as simple lipids and complex lipids.
Also read: Biomolecules in Living Organisms

Simple Lipids
Esters of fatty acids with various alcohols.

1. Fats: Esters of fatty acids with glycerol. Oils are fats in the liquid state.

2. Waxes: Esters of fatty acids with higher molecular weight monohydric alcohols

Complex Lipids
Esters of fatty acids containing groups in addition to alcohol and a fatty acid.

1. Phospholipids: Lipids containing, in addition to fatty acids and alcohol, a phosphoric

acid residue. They frequently have nitrogen-containing bases and other
substituents, eg, in glycerophospholipids the alcohol is glycerol and in
sphingophospholipids the alcohol is sphingosine.

2. Glycolipids (glycosphingolipids): Lipids containing a fatty acid, sphingosine, and

carbohydrate.

3. Other complex lipids: Lipids such as sulfolipids and amino lipids. Lipoproteins may
also be placed in this category

Can we consider fats good or bad?

It depends. If you eat in moderation, fats are good sources of body fuel. They are
considered good emergency food and are efficient energy storage system. However, an excess
quantity of fats is not good for the heart. The reason why fats are not good for the heart is
because they tend to clog arteries and overwork the heart.

Now all foods have calories and different foods have different amounts of calories. Calories
are provided by fats, carbohydrates, and proteins. Fats have the highest concentration of
calories. On the average, that's nine calories per gram of pure fat. Proteins and carbohydrates
each have four calories per gram of pure protein or pure carbohydrate on the average. So
understanding the role of calories in your diet can help you balance your calories in with your
calories out, and help you achieve weight management goals.

Most of the fat found in food is in the form of triglycerides, cholesterol, and
phospholipids. Some dietary fat is necessary to facilitate absorption of fat-soluble
vitamins (A, D, E, and K) and carotenoids.Humans and other mammals have a dietary
requirement for certain essential fatty acids, such as linoleic acid (an omega-6 fatty
acid) and alpha-linolenic acid (an omega-3 fatty acid) because they cannot be
synthesized from simple precursors in the diet.

Key Concepts:
• Lipid is a macro biomolecule that is soluble in nonpolar solvents.
• Lipids have different structural types such as carboxylic acids or
fatty acids, triglycerides or neutral fats, steroids,

REFERENCES:

• https://en.wikipedia.org/wiki/Lipid#Categories
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.assignmentpoint.
com%2Fscience%2Fbiology%2Fabout-
lipid.html&psig=AOvVaw0fAFOCCakwcjfVTIo3bv3&ust=1592356423256000&source=ima
ges&cd=vfe&ved=0CAIQjRxqFwoTC
Activities for Week 3

Activity no. 1

This activity will help you identify possible elements present in food labels.

Materials: 1. Writing instruments

2.2 different food labels from canned goods or any packaged food items
3. scissors
4. glue.
Procedure:
1. Get the food labels by cutting it using a scissors.
2. Attached the food labels in your answer sheet or activity paper.
3. List the components of the food product that you have chosen.
4. From the list, identify the possible elements present in each component.

Guided Questions:

1. What are the common elements present in each component of the food product?
2. Is there an element specific certain food ingredient? What is it?
3. What can you infer about the elements in the food product?
4. What is the significance of these elements in any food product?
5. Explain the importance of nutrition information on food labels?

Activity no. 2

Direction: Complete the table by giving the necessary information in each column.

Word Draw a symbol or an Icon Write a sentence using the

word

1. Sugar

2. Carbohydrate
 Activity no. 3

Direction: Using the frayer Model, try to unclock the concept of “lipids”. Give what is asked in each
box.

Description: Define your term using your own Facts: Give at least three interesting facts about
words. the term.

Lipids

Synonym: What is it like? Antonym: What is it no like

Performance Task no. 1

Good Nutrition and Proper Diet Campagn

Objective: To explain the importance of nutrition and hoe to maintain good health and proper diet.

Direction: Make a three- fold brochure informing the community of how important good nutrition
and proper diet are. This should also discuss the different kinds of food that are rich in
carbohydrates, proteins, lipids, and nucleic acids, how they are acquired, and how or why
one should always take into consideration amount of intake of such kinds of food.
 RUBRIC
Criteria 4 3 2 1
Accuracy of The pupil shows deep The pupil shows The pupil shows The pupil show lack of
content understanding of how considerable considerable understanding of how
to maintain good understanding of how to understanding of how to to maintain good
nutrition and proper maintain good nutrition maintain good nutrition nutrition and proper
diet. The proposed and proper diet.The and proper diet. The diet. The proposed
ways are explained proposed ways are proposed ways are not ways are not
accurately and explained accurately but explained accurately. explained.
explicitly. not explicitly.
Presentation Presentation shows Presentation shows Presentation shows an Presentation is
considerable originality considerable originality attempt at considerable patterned after
and inventiveness. The and inventiveness. The originality and people’s ideas and
content and ideas are content and ideas are inventiveness. shows very little
presented in a unique uniquely presented. attempt at original
and interesting way. thought.
Organization of Information is Most information is Some information are Some information are
ideas organized in a clear and organized in a clear and organized logically and organized But not
logical manner logical manner. sequentially. logically and
sequentially.
Clarity of message The message conveyed The message conveyed The message conveyed The message conveyed
to the audience very to the audience clear. to the audience quite to the audience not
clear. clear. clear.
Punctuality Submitted before the Submitted on time Submitted one day Submitted two days
deadline delayed after the delayed after the
deadline. deadline.