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LEARNING ACTIVITY
SHEET
IN SCIENCE
Quarter 4 – LAS 3
Biomolecules

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Name of Student: ________________________________
Learning Area-Grade Level: ______________________
Date: ___________________________________________
SCIENCE - GRADE 10
Quarter 4 – LAS 3: Biomolecules: Carbohydrates and Lipids
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Regional Director : Gilbert T. Sadsad

Assistant Regional Director : Ronelo Al K. Firmo

Development Team of the Learning Activity Sheet

Writer : Romeo G. Basister

Editor/Reviewers : Melecia J. Mendoza
Manuel T. Obal
Lay-out Artist : Romeo G. Basister

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Assistant Schools Division Superintendent : Maria Flora T. Pandes, EdD
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Education Program Supervisor : Noel V. Ibis, PhD

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 Introductory Concept
All living organisms depend on food for grow and survival. The food we eat
contains the nutrients that our body need to replace worn-out cells, and to stay
healthy and strong. These foods contain chemical compounds which are
sources of energy for the body. Mostly, these molecules primarily contain
carbon. They are called organic compounds and are associated with life processes. Among
the numerous types of organic compounds, four major types are found in all living things:
carbohydrates, lipids, proteins, and nucleic acid. In this Learning Activity Sheet, we will
focus on carbohydrates and lipids (see separate material for the discussion of proteins and
nucleic acid). Carbohydrates and Lipids both contain carbon, hydrogen, and oxygen in their
structure. The only difference is the ratio of number of hydrogen atoms to oxygen and
carbon. Carbohydrates contain a lesser number of hydrogen than lipids. Carbohydrates,
referred to as simple sugars, can be monosaccharides (single molecule), or disaccharides
(two molecules). The most important monosaccharide is glucose (C6H12O6) which is the basic
fuel of energy for living organisms. Lipids include steroids, waxes, and fats. Fat molecules
are composed of glycerol molecule and one, two, or three fatty acid molecules. Fats stored in
cells usually form clear oil droplets called globules. Human, like other animals stored fats in
large, clear globules in the cells of adipose tissue. These stored fats contain much
concentrated energy; hence, they serve as a reserve supply to living organisms. In the human
digestive system, the enzyme lipase breaks down fats into glycerol and fatty acids.

Learning Skills:
Most Essential Learning Competency
 Recognize the major categories of biomolecules such as carbohydrates, lipids,
proteins, and nucleic acids.

Objectives
At the end of this lesson, you should be able to:
 Differentiate carbohydrates from lipids in terms of their:
a. Sources
b. Structure & Composition;
c. Classification; and
d. Functions;

Learning Activities:
Pre-Test
Directions: Circle the letter of the best answer among the choices given.

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 1. What elements make up carbohydrates?
A. carbon, hydrogen, nitrogen C. carbon, hydrogen, phosphorus
B. carbon, hydrogen, oxygen D. carbon, hydrogen, sulfur
2. Which molecule provides the body with the most amount of energy?
A. carbohydrate B. Lipid C. Nucleic acid D. Protein
3. Which of the following is NOT a carbohydrate?
A. glucose B. glycogen C. starch D. sterol
4. How do lipids function for cells?
A. breakdown wastes C. store energy
B. excrete wastes of the body D. store information
5. Which set of substances is classified as lipids?
A. cholesterol, emulsifier, fats C. fructose, galactose, glucose
B. lactose, maltose, sucrose D. starch, glycogen, cellulose

Activity 1 – Picture Perfect! (Where Do I Belong?)

Directions: Categorize the different food sources whether carbohydrates or lipids by writing
the letter in the corresponding column in the table below the pictures.
Table 1. Food sources rich in Carbohydrates and Lipids

CARBOHYDRATES LIPIDS
A B C D E

fruits avocado bread egg beans

F G H I J

veggies olive oil cheese & butter Fish & meat rice

Activity 2A – Do You Know Me? (What Am I Made of?)

Directions: Study the concept maps of carbohydrates and lipids below and answer the
questions that follows to describe the composition of each type of biomolecules.
Simple Sugars

Monosaccharides
ohydrates

Disaccharides 4
 Polysaccharides

Complex Sugar
C

QUESTIONS:
1. Carbohydrates are made up of what components?
I. Carbon II. Hydrogen III. Oxygen IV. Nitrogen
A. I & II B. I & III C. I, II & III D. I, II, III & IV

2. Carbohydrate is most widely known as .

A. cholesterol C. fatty acid
B. fats D. sugar

3. The simplest form of carbohydrates is .

A. Glucose B. Lactose C. Maltose D. Sucrose

4. A kind of sugar formed from a combination of glucose and fructose.

A. Galactose B. Lactose C. Maltose D. Sucrose

5. It is a complex form of carbohydrates that is stored in plants.

A. Glycogen B. Glucose C. Starch D. Sucrose

Activity 2B – What About Me?

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QUESTIONS:
1. What are the primary components of lipids?
I. Carbon II. Hydrogen III. Oxygen IV. Nitrogen
B. I & II B. I & III C. I, II & III D. I, II, III & IV

2. This type of lipids might be bad for diet but is an essential element in the
production of vitamin D in the cells.
A. cholesterol C. lipid bilayer
B. emulsifiers D. triglyceride

3. It is formed from a combination of 1 molecule of glycerol and 3 molecules of

fatty acid which are the main fat storage in the body.
1. cholesterol C. lipid bilayer
2. emulsifier D. triglyceride

4. Also known as “emulsifiers” which make up cell membranes and lipid carrier
molecules.
A. fats C. sterols
B. fatty acids D. phospholipids

Analysis

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 Am I Useful?
Directions: Infer from the table and give a brief explanation of your ideas about the
situations given below on the table.
Table 2. Functions and sources of Carbohydrates and Lipids.

Biomolecules Carbohydrates Lipids

 Provide energy and food to
the body and to the nervous
system
Functions  Involve in metabolism and
prevent ketosis
 Inhibits the breakdown of
proteins for energy
 Simple sugars are found in
the form of fructose in many
fruits
 Galactose is found in all dairy
products
 Lactose is abundantly found
Sources in milk
 Maltose is present in cereal,
beer, potatoes, processed
cheese, & pasta
 Sucrose is naturally obtained
from sugar and honey
 Storing energy (adipose tissue
or fatty tissue)
 Regulating and signaling
 Insulating and protecting
 Aiding digestion and increasing
bioavailability (amount of
dietary nutrient)
 Saturated fats
o fatty cuts of meats, milk,
cheese, butter, cream,
coconut oil, pastries
 Monounsaturated fats
o avocado, nuts, margarine,
olive oil
 Polyunsaturated fats
o fish and seafood, walnuts and
seeds, vegetable oils

Situation A: Carbohydrates: The Master Fuel

Why do athletes need to consume more carbohydrates during
practice and competition?

Situation B: Lipids: The Energy Storage

Coconut oil versus Olive oil: Which is Healthier?
Abstraction
Abstraction
Remember these:

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 Carbohydrates are the body's main source of energy.
 made up of carbon, hydrogen, and oxygen
 different types include monosaccharides, disaccharides, and
polysaccharides
 unlike protein and fat, carbohydrates are easily digested and broken
down into glucose which the body uses for a variety of functions,
including energy
 can be found in fruits, vegetables, grains, breads, and sugar-foods
 monosaccharides are the easiest form of carbohydrates for the body
to digest. Common monosaccharides are glucose and fructose, which
dissolve in water and are very sweet tasting
 disaccharides are made up of two monosaccharides and include
lactose (milk’s sugar), and sucrose
 polysaccharides are referred to as complex carbohydrates and are
made up of long carbohydrates molecules
 complex carbohydrates include starch, glycogen, and cellulose

Lipids are naturally occurring organic molecules in the body that store
energy, signal, and act as cell membrane structural components
 contain carbon, hydrogen, and oxygen
 contain substances such as waxes, steroids, fats, and phospholipids
 they do not dissolve in water (homophobic)
 often referred to as fats, but fats are actually a sub-group called
trigycerides

Application
Most of the energy required by the human body is provided by carbohydrates
and lipids. However, regulating these macromolecules within the human body
is essential. To ensure that right amount of these biomolecules is used up in
life processes, different fields established wide campaign in disseminating
information. Some of them include:

Foods & Nutrition

The Food and Drug Administration (FDA) recommend that

people get 275 g of carbohydrate each day in a 2,000-calorie
diet. This includes dietary fiber, total sugars, and added
sugars, which are listed on food labels.

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  Dietary fiber, a type of carbohydrate that the body cannot easily digest. It occurs
naturally in fruits, vegetables, nuts, seeds, beans, and whole grains.

 Total sugars, which include sugars that occur naturally in foods, such as dairy
products, as well as added sugars, which are common in baked goods, sweets, and
desserts. The body very easily digests and absorbs sugars.

 Sugar alcohols, a type of carbohydrate that the body does not fully absorb. They
have a sweet taste and fewer calories than sugar. Sugar alcohols are added to foods as
reduced-calorie sweeteners, such as in chewing gum, baked goods, and sweets.

Medicines

 Dextrose also has medical purposes. It is dissolved in

solutions that are given intravenously, which can be
combined with other drugs, or used to increase a person’s
blood sugar. Because dextrose is a “simple” sugar, the
body can quickly use it for energy.

Answer Key
Pretest Activity 1 Activity 2A Activity 2B
1. B 1. C 1. C
2. A 2. C 2. A
3. D 3. A 3. D
4. C 4. D 4. D
5. A 5. C
Analysis
Situation A: (Answers may vary)
Carbohydrates are the fuel that makes the body’s engine run, and athletes need plenty of
carbohydrates before, during and after exercise.

Situation B: (Answers may vary)

Olive oil has more good fat - monounsaturated and polyunsaturated fats, as
compared to virgin coconut oil. Coconut oil contains saturated fat, which is
termed as bad fat and is advised to be consumed in moderate amount.

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 References
https://www.nia.nih.gov/health/reading-food-labels
https://eschooltoday.com/learn/food/
https://www.cliffsnotes.com/study-guides/biology/biology/the-
chemical-basis-of-life/organic-compounds
https://www.nutritionaldoublethink.com/uploads/4/4/7/3/44731651/738130.png?715
https://byjus.com/biology/carbohydrates/
https://www.betterhealth.vic.gov.au/health/healthyliving/fats-and-oils
https://www.usada.org/athletes/substances/nutrition/carbohydrates-the-master-fuel/
https://quizizz.com/admin/quiz/5b6cc8122713590019a1edfe/carbohydrates-and-lipids
https://discovergoodnutrition.com/2015/03/carbohydrates-important-athletes/

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