Name: _______________________________ Grade & Section: ________________ Date: ________

Topic: Biomolecules
Learning Competencies: Recognize the major categories of biomolecules such as carbohydrates, lipids,
proteins, and nucleic acids. (S10MT-IVc-d-22)
Objective/s:
1. Recognize the major categories of biomolecules such as carbohydrates lipids, proteins and nucleic
acids; and
2. Differentiate the biomolecules from each other in terms of their structure and function.

Concept:
Biomolecules are molecules of compounds needed for life. Most of these are Macromolecules (big
molecules) or Polymers of smaller and simpler organic
molecules containing Carbon (C), Water (H), and Oxygen (O).
These biomolecules are made from linking/connecting small
subunits called monomers.
There are four major classification of biomolecules:
Carbohydrates, Lipids, Proteins, and Nuclei Acids. Let us
know more about these biomolecules and how they differ from
the others.
Biomolecules are also abundantly present in our daily
lives, in your food for example, there are measurable amounts
of carbohydrates, lipids, proteins, and nucleic acids. Food
manufacturers indicate these biomolecules and other
ingredients in a “NUTRITION FACTS” label. You can view
this label, on the back portion of any manufactured item.
https://www.fda.gov/media/135197/download
CARBOHYDRATES Figure 1. Nutrition facts label
Carbohydrates are the major source of energy for the
body. These are simple sugar, starch and cellulose that carries
its main function of supplying our cells with “instant energy”.
https: www.fda.gov/media/135197/download
Figure 1. Nutritional Facts Label

All carbohydrates contain Carbon (C), Hydrogen (H) and Oxygen (O), and they may be classified into the
following:
A. Monosaccharides – the simplest sugar and the basic subunit of carbohydrate, contains the formula
C6H12O6.

https://chem.libretexts.org/Courses/University_of_Arkansas_Little_Rock/CHEM_4320%2F%2F5320%3A_Biochemistry_1/09%3A_Carbohydrates/8.2%3A_Monosaccharides

Figure 2. Structure of glucose and fructose (both are monosaccharides)

Although both of the monosaccharides have the formula C6H12O6, notice that their structures differ as
shown in figure 1.

Table 1. Common Monosaccharides

Monosaccharide Chemical Structure Description
The body’s primary fuel, and is a
Glucose type of sugar you get from the foods
you eat.

Like glucose, fructose provides

Fructose energy for bodily function, can be
found in fruits, some vegetables,
honey and other plants.
 An energy-providing nutrient, but
unlike other monosaccharides,
Galactose galactose should be processed first
by our liver before being used up as
energy. Can be found in dairy
products and some fruits such as
avocado.

B. Disaccharides – often called a double sugar, is a molecule formed by two monosaccharides and can
be expressed by the formula C12H22O11. Disaccharides can be formed by a. Condensation Reaction
where two molecules or parts of the same molecule combine via a link between carbons and b.
Hydrolysis Reaction where the bond between monosaccharides is broken with the addition of water.

Table 2. Digestible Disaccharides in Food

Disaccharid Chemical Structure Description
e
A nonreducing disaccharide
Sucrose composed of glucose and fructose
(Glucose- formed via condensation reaction;
Fructose) can be obtained from plants such as
sugar canes.
A large sugar molecule made up of
Lactose glucose and galactose via
(Galactose- hydrolysis; naturally found in milk
Glucose) and dairy products such as cheese.

A sugar made out of two glucose

molecules bound together. It can be
Maltose found in plants and plant products
(Glucose- such as cereals, some fruits and
Glucose) sweet potato.

C. Polysaccharides – Complex carbohydrates; they are large molecules that are made up of many
smaller units that are joined together.

Table 3. Polysaccharides
Polysaccharid Chemical Structure Description
e
The chief storage form of
carbohydrate in plants and the most
Starch important source of carbohydrate in
human nutrition.
A branched biopolymer consisting
of linear chains of glucose.
Glycogen Glycogen is made and stored in the
cells of the liver and is acts as our
secondary long-term energy
storage.
 Cellulose Cellulose are long chains of glucose
molecules arranged in such a way
that hydrogen bonds link hydroxyl
groups of adjacent glucose
molecules to from insoluble fibrous
sheets.

Activity 1: Carbo Conundrum

Now that you have known quite a bit about carbohydrates, let us do a simple activity on
carbohydrates.
Identify each of the items in the selection whether a monosaccharide, a disaccharide or a
polysaccharide.

Structure Function Carbohydrate

Provides your body with disaccharide
quick sources of energy,
because they’re only
made up of a couple of
sugar molecules, they’re
easily broken down by
your body.

Simplest of the sugar, monosaccharide

functions for quick
energy production and
storage.

polysaccharide
Complex carbohydrate
and functions as
biological polymers in
living organisms such as
cellulose and chitin in
plants, and for storage of
energy.

Activity 2: Check Your Understanding

Let us explore more on your understanding of carbohydrates. Choose the letter of the correct answer.
1. This is the major source of energy in our body.
a. Lipids c. Carbohydrates
b. Nucleic Acids d. Proteins
2. The major element components of a carbohydrate are the following elements:
a. Carbon, Phosphorous, Oxygen
b. Carbon, Phosphorous, Hydrogen
c. Carbon, Hydrogen, Nitrogen
d. Carbon, Hydrogen, Oxygen
3. The simplest sugar, and the basic subunit of a carbohydrate.
a. Polysaccharide c. Cellulose
b. Monosaccharide d. Disaccharide
 4. Complex carbohydrates that are made up of smaller subunits that are joined together.
a. Polysaccharide c. Cellulose
b. Monosaccharide d. Disaccharide
5. Often called double sugars and is formed when two monosaccharides are joined by glycosidic
linkage.
a. Polysaccharide c. Cellulose
b. Monosaccharide d. Disaccharide

With your understanding with carbohydrates, let us proceed to lipids.

LIPIDS
Unlike carbohydrates that specializes in storing readily available energy, lipids have the “job” of storing
energy for later use. They are made by linking chains of fatty acids. Lipids generally contain Carbon (C),
Hydrogen (H), and Oxygen (O) and fatty acids.
A. Fatty Acids
Fats and oils are also called triglycerides, and are the most abundant of the lipids.

Table 4. Common Triglycerides

Lipid Structure Description
Fats Solid at room temperature and
contain saturated fatty acids.
All saturated hydrocarbons
contain single bonds and
produced only by animals.

Oils Liquid at room temperature

and contain unsaturated fatty
acids. Unsaturated
hydrocarbons contain one or
more double bonds and
produced by plants.

B. Steroids
Steroids are composed of fused rings of atoms
Lipid Structure Description
Cholesterol Is a sterol because of the
presence of alcohol;
excessive levels of
cholesterol in the bloods
can lead to deposits in the
arteries of the heart.

C. Waxes
Waxes are composed of long-chain Alcohol and Fatty acid esters. Most waxes may consist of 12 – 32
alcohol carbon atoms Waxes are generally hydrophobic.
 https://www.google.com/search?q=simple+wax+structure&tbm=isch&hl=en&client=firefox-b-
d&hl=en&ved=2ahUKEwiin7nciqHqAhVvGKYKHd6iBdoQrNwCKAB6BQgBENEB&biw=621&bih=597#imgrc=2omC4jrDY6QADM&imgdii=v5mGYY3pUwPm
EM
Figure 3. Simple Wax Structure
Activity 3. Lipid Profile
Based on your exploration of the structure and description of lipids, we will do a simple activity on
lipids.
A. In your home, ask your parent/guardian to help you indicate at least three (3) common items/food that
is composed of lipids.
- avocados, cheese, canola oil, peanut butter

PROTEINS
Proteins are biomolecules composed of Carbon (C ), Hydrogen (H), Oxygen (O), Nitrogen (N), and
Sulfur (S), and is made up of amino acids bonded together in a long chain. Proteins have structural and
mechanical uses and also participates in many cellular processes.

https://entrytest-preparation.blogspot.com/2014/01/amino-acids.html
Figure 4. Amino Acid Structure
Proteins are characterized by their primary, secondary, tertiary and quaternary structures. The kind of
amino acids, which make up the chain, the sequence in which the amino acids are arranged and the length of
the chain distinguishes the primary structure of proteins. The secondary structures of proteins refer to the
coiling of the protein chain into a α – helix structure, formation of b sheets, or twisting into random
structures. These structures are the results of interactions between R groups. H – bonding or formation of -S –
S- bonds between chains. Protein molecules are so long that they automatically coil, fold or twist. The
resulting shape is unique for each polypeptide in a particular fold or twist. The tertiary structure describes the
shape of the coiled chain when it is folded in its natural state. The quaternary protein structure involves the
clustering of several individual peptides into a final specific shape.

Figure 5. Primary, Secondary, Tertiary, and Quaternary Proteins

Proteins perform varied functions; proteins can act as emulsifying agents. For example, in coconut oil
extraction (gata), when the coconut milk is heated, oil separates from the water and is then recovered. The
tasty solid residue remaining (latik) after water evaporates is denatured protein. Also, the preservation of food
by pickling and salting also involves denaturation of proteins. Vinegar and salts are agents of denaturation.
Decay microorganisms are killed when their cell proteins are denatured.

Activity 4. Proteins and the like.

Let us proceed with a simple activity about protein structure. Identify what type of protein structure is asked
by the set of selection below.
1. This protein structure involves the clustering of several individual peptides into a final specific shape.
quaternary protein structure.
2. This protein structure describes the shape of the coiled chain when it is folded or hydrated in its
natural state. tertiary protein structure.
3. This protein structure refers to the coiling of the protein chain into a α – helix structure, or twisting
into random structures. secondary protein structures.
4. This structure refers to the sequence of amino acids in the polypeptide chain. primary protein
structures.

NUCLEIC ACIDS
This time, kindly take out your family picture. Observe carefully the physical and facial features of
your parents and yourself. Also, if you have siblings, kindly observe their physical and facial features as well.
Who do you resemble more? Your Father? Or your mother? What about your siblings? Are you guys
somewhat similar in physical and facial features?
If so then let us explore more on nuclei acids in order for you to understand why we resemble our
parents or our siblings.
 Nucleic Acids are long chain of polymers consisting of simpler units or monomers. There are two
types of nucleic acids: The DNA (Deoxyribonucleic acid); and the RNA (Ribonucleic acid). DNA is mostly
found in the nucleus of our cells and contain genetic information that codes for the sequences of amino acids
in proteins. The RNA however, is found in various places inside the cell and carries out the synthesis of
proteins.

Figure 6. Nucleotide model

The monomers of nucleic acids are nucleotides. They are made up of three parts: a five-carbon sugar
called a pentose (pentagon), a phosphate group (circle) and a ring-shaped base containing nitrogen
(rectangle),

1. DNA (Deoxyribonucleic Acid) – The DNA as shown below is shaped like a double-helix consists of
two linear strands of polymerized nucleotides that bound about each other. The two strands are held
together by hydrogen bonds that form between pairs of nucleotides. Adenine (A) forms hydrogen
bonds with Thymine (T) of the other strand. Cytosine (C) forms hydrogen bonds with Guanine (G) of
the other strand, DNA contains the sugar deoxyribose.

Figure 7. The DNA Helix Structure

 2. RNA (Ribonucleic acid) – As shown in an illustration below, that RNA unlike DNA, is a single –
stranded and contains the sugar ribose. RNA consists of four nitrogenous bases: adenine (A),
Cytosine (C), Uracil (U), and Guanine (G).

Figure 8. RNA Structure

In the table below is a summary of the differences between the two kinds of nuclei acids.
DNA RNA
Description It contains the genetic instruction used in It is responsible for the template
the development and functioning of all in the synthesis of proteins which
living things. in turn control the operation and
function of the cell.
Function Long-term storage and transmission of Transfer the genetic information
genetic information for the creation of proteins from
the nucleus to the ribosomes.
Sugar and Deoxyribose sugar Ribose sugar
Bases
Phosphate backbone; Four Bases: Adenine, Phosphate Backbone; Four Bases:
Guanine, Cytosine, and Thymine. Adenine, Guanine, Cytosine, and
Uracil
Pairing of A-T A-U
Bases G-C G-C
 The process by which an identical copy of the original DNA is formed is called DNA replication. Just
like the function of your zipper, as you open, each side of the zipper acts as a template for the synthesis of a
new complementary strand. The result is two new DNA molecules, which have the same base pair sequence
as the original DNA helix.
Proteins are the ones responsible for the observable traits like curly hair, eye color, face shape, skin
color among other. DNA and RNA molecules direct the synthesis of proteins in the cells.

Activity 5. DNA RNA – What is the Difference?

In the Venn Diagram below. Indicate the similarities and differences between DNA and RNA.

DNA RNA

- double-stranded
- shaped like a double
helix
- contains our genetic
information
- contains the
deoxyribose sugar
- controls the synthesis
of proteins in the
cells
- single-stranded
- contains the sugar
ribose
- can be found mostly
inside our cell
- carries out the
synthesis of protein

Wrap Up
Activity 6: Nutrition Facts Label
This time, collect at least three food items with its packaging. You will now examine its nutrition
facts label and the biomolecule contents of the products you have collected.
Examine each of the food items nutrition facts label, after that, list down the biomolecules that you
have identified in each of the food items and write them down below.
1. fats, cholesterol, carbohydrates, sugar, proteins
Have you noticed that each of the components are measured in percentage, or in grams or milligrams?
That is to indicate how much of such ingredients are present for each serving of food. Now, try to compare its
biomolecule component in the table below:
1.
Food Name Carbohydrate/Sugar Lipids/Fats Protein
Philip Peas 8g 0 fats 2g
Datu Puti Soy Sauce 1g 0 fats 0 protein
Sofee Jelly Powder
7g 0 fats 0 protein
Mix

2. Now among the three products you have collected, which among them do you think can be considered
as a healthier food in terms of its biomolecule content?
- Among the three products I have collected, I think that the food that can be considered as a
healthier food in terms of its biomolecule content is the Philip Peas. I choose Philip Peas because
comparing to the other foods I collected, it got more carbohydrate and protein content which I
need every day.

Summary:
Carbohydrates
 They are molecules made from Carbon, Hydrogen, and Oxygen.
 Monosaccharides are composed of a single ring.
 Disaccharides consist of two monosaccharides that are chemically combined.
 Polysaccharides are polymers containing numerous monosaccharide monomers.
Lipids
 They are water insoluble molecules that are composed of carbon, hydrogen, and oxygen.
 Fats and oils are triglycerides that are combinations of glycerol and three fatty acids.
Proteins
 Proteins are polymers of amino acids. They are found as structural materials in hair, nails, and
connective tissues.
 Enzymes are proteins that act as biological catalysts.
Nucleic Acids
 Deoxyribonucleic acid (DNA and Ribonucleic acid (RNA) are nuclei acids. Both DNA and RNA are
polymers that are made up of nucleotides.
 Nucleotides are molecules that are composed of three parts: a five carbon sugar, a nitrogenous-base,
and a phosphate group.

References:
Grade 10 Science Module pp 443 – 472
https://mammothmemory.net/biology/dna-genetics-and-inheritance/dna-base-pairing/dna-double-helix.html
https://www.researchgate.net/figure/Model-of-the-cholesterol-structure_fig1_244286393
https://chem.libretexts.org/Courses/University_of_Arkansas_Little_Rock/CHEM_4320%2F
%2F5320%3A_Biochemistry_1/09%3A_Carbohydrates/8.2%3A_Monosaccharides
https://www.slideshare.net/jhim1022/biomolecules-89637458/16

Prepared:

KIM G. DELA CRUZ

SST – I
Digos City National High School