Science 10

Science – Grade 10
Quarter 4 – Module 7: CARBOHYDRATES AND ITS CLASSIFICATION
First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Self-Learning Module

Writer: Michelle L. Bartolome
Editors: Jeric N. Estaco
Reviewers: Jeric N. Estaco/ Liza A. Alvarez
Illustrator:
Layout Artist: Jean Rean M. Laurente
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Carolina T. Rivera CESE
OIC-Assistant Schools Division Superintendent
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Chief, Curriculum Implementation Division

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Liza A. Alvarez (Science/STEM/SSP)
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Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
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 Science 10
Quarter 4
Self-Learning Module 7

Carbohydrates and
Its Classification
Introductory Message
For the facilitator:

Welcome to the Science 10 Self-Learning Module on Carbohydrates and Its

Classification
This Self-Learning Module was collaboratively designed, developed, and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and

independent learning activities at their own pace and time. Further, this also aims
to help learners acquire the needed 21st century skills especially the 5 Cs, namely:
Communication, Collaboration, Creativity, Critical Thinking, and Character while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Moreover, you are expected to encourage and assist
the learners as they do the tasks included in the module.

‘
 For the Learner:

Welcome to the Science 10 Self-Learning Module 7 on Carbohydrates and Its

Classification

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an
active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest – This measures how much you have learned from the
entire module.
 EXPECTATION
In this self-learning module, you will be able to;
1. describe carbohydrates and its classification (monosaccharides,
disaccharides and polysaccharides);
2. identify foods that contains carbohydrates;
3. appreciate the importance of carbohydrates as one of the bases of the
molecules of life.

PRE–TEST
Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.
1. What are the components of carbohydrate?
a. carbon
b. carbon and hydrogen
c. carbon and oxygen
d. carbon hydrogen and oxygen

2. Disaccharides are double sugars. Which one is not a disaccharide?

a. galactose
b. lactose
c. maltose
d. sucrose

3. Which of the following serves as animal starch?

a. cellulose
b. fructose
c. glucose
d. glycogen

4. What do you call a process that break down humans’ carbohydrates?

a. hydrolysis
b. metabolism
c. photosynthesis
d. protein synthesis

5. What polysaccharides cannot be digested by human beings?

a. cellulose
b. glucose
c. starch
d. sucrose
 RECAP
Last week module you will be able to discuss the different gas laws and its
relationship to kinetic molecular theory.

Identify the gas laws involve in the following examples. Choose the answer
from the box below.

Boyle’s Law
Charle’s Law
Gay Lussac’s Law

1.____________________________ 2.______________________________

3._____________________ 4.______________________ 5.____________________

LESSON

Carbohydrates are the major source of energy in our body. These are simple
sugar, starch sugar and cellulose. All carbohydrates contain carbon hydrogen and
oxygen.
 Carbohydrates are classified as monosaccharide, disaccharide, and
polysaccharide according to the number of monosaccharides linked together to
form a molecule.
Monosaccharide, “mono” means one and saccharides also known as
carbohydrates. They often called simple sugar that cannot be hydrolyzed to simple
sugar. It is white solid at room temperature and very soluble in water. Glucose
(C6H12O6) is the most important of the monosaccharides It is found in the free state
in the plant and animal tissue. It is the major carbohydrates of the body and it is
carried by the bloodstream to all parts of the body. It is sometimes known as blood
sugar because it is most abundant carbohydrates in the blood found in urine of
those who have diabetes mellitus (sugar diabetes). Some examples include, honey,
dried fruits such as apples, dates and sultanas. Canned fruits such as pineapple,
strawberry and plum, fresh fruits including grapes, apples, pear, kiwi & banana.
Disaccharides are carbohydrates that yield two monosaccharide molecules
upon hydrolysis. The three disaccharides that are separately important from the
biological point of view are sucrose, lactose, and maltose. This provides quick
source of energy, because they’re only made up of two sugar molecules, they’re
easily broken down by enzymes in your digestive system into their
monosaccharides and then absorbed into their bloodstream Some examples
include, sugar cane and sugar beet, table sugar, manufactured foods, such as
cakes, cookies, and dark chocolate, sweet root vegetables such as beetroot and
carrots.
Sucrose (C12H12O11), glucose + fructose -commonly known as table sugar in
the free state throughout the plant kingdom. Good sources of sucrose are sugar
cane, sugar beets, maple syrup and sorghum.
Lactose (C12H12O11), glucose + galactose-or milk sugar is found in nature
mainly in the milk of mammals. Human milk contains about 6.7% lactose and
cow’s milk contains about 4.5% of the same.
Maltose, glucose + glucose-is found much less commonly in nature than
either sucrose or lactose. It is found in sprouting grains.
Polysaccharides are also called complex carbohydrates and can be
hydrolyzed into many monosaccharide units’, examples, vegetables, fruit, nuts,
cereal bran. Three of the most important polysaccharides are starch, cellulose and
glycogen.
Starch is a polymer of glucose. It is found mainly in the seeds, roots and
tubes of plants. The chief sources of starch are corn, potatoes, rice, and cassava
whose uses are for foods.
Cellulose, like starch, is also a polymer of glucose. It differs from starch in a
way the cyclic glucose unit are linked together to form chains. It is the chief
structural components of plants and woods. Cotton fibers are almost pure
cellulose. After removal of moisture, these fibers consist of about 50% cellulose. It
is also used for making rayon fibers, photographic fil and cellophane. It is an
important source of bulk in the diet.
Glycogen is the reserve carbohydrates of the animal kingdom and it is often
called animal starch. It is formed in the body by polymerization of glucose and
stored, especially, in the liver and muscle tissue. When the body
needs it, glycogen is converted back to glucose, which is ultimately
oxidized to carbon dioxide and water with the release of energy. The energy is used
by the body for maintenance, growth, and other normal functions.
Watch the video in your video lesson 7. Observe the testing of sugar content
among some samples using the Benedict Solutions. What can you infer?
https://www.youtube.com/watch?v=J7glsbXAmdU
Some health-conscious individual is very particular of what we call a high
and low carb (carbohydrate) intake. Do we really need to consider this low and high
carb intake in our health habit? Studies typically describe carbohydrate intake as a
percentage of energy, instead of an amount in grams. There is no agreed definition
of what constitutes low or high-carb intake – but above 45% of total energy intake
is generally considered high, and below 26% is low (The Conversion Academic
Rigor, Journalistic Flair, September 13, 2018). The low-carb group sometimes gets
better results due to higher protein intake, examples lean meat, vegetable, nuts
and seeds and some fruits. The logical conclusion from these studies is that we
should think more about overall diet rather than single macronutrients, on the
other hand, either diet can outperform the other if you eat less—groundbreaking,
we know.
.

ACTIVITIES
Let us check your understanding, by performing the three sets of activities.

ACTIVITY 1: HOW SWEET ARE YOU?

Sugars are an important source of energy with glucose being the

most important for the body. The brain requires around 130 grams
of sugar (glucose) per day to keep functioning. How sweet are the sugars? Refer to
the table below of the relative sweetness of sugars and sugar substitutes based on
fructose =100.
Match column A with its corresponding percentage relative sweetness in
Column B.
 COLUMN A COLUMN B

1. Fructose a. 58
2. Sucrose b. 100
3. Glucose c. 19
4. Maltose d. 43
5. Lactose e. 9.2

ACTIVITY 2: WHICH DOESN’T BELONG TO THE GROUP?

Encircle the word that does not belong to the group. Reason out.

Reason

carbohydrates lipids proteins vitamins

glucose maltose galactose fructose

sucrose starch lactose maltose

glycogen starch lactose cellulose

monosaccharides disaccharides polysaccharides carbohydrates

 WRAP–UP
Fill in the graphic organizer. Choose your answers from the box below.

ACTIVITY 3: MOLECULES OF LIFE

Carbohydrates Monosaccharides Disaccharides

Polysaccharides Glucose Fructose
Galactose Sucrose Cellulose
Maltose Lactose Glycogen
Starch

VALUING
Do what is directed.

1.Have you experienced not eating for a day or two? What happened? Why do we
have to eat? Reason out.

__________________________________________________________________________________
__________________________________________________________________________________
_______________________________________________________________________________
2.If you have not brushed your teeth in a while you might notice some yellow
plaque started to build up. Part of the plaque consist of dextran, a polysaccharide
that bacteria use to store energy. Where do the bacteria get these monosaccharides
to create these polysaccharides? Choose the best answer.

A. They synthesize from the sunlight.

B. They create them from their genetic code.
C. They collect them from the leftover food you eat.
D. They collect them from the saliva and leftover food.

POST TEST
Let us measures how much you have learned from this module. Write the letter of
the correct answer in your answer sheet.

1. What carbohydrates are best to include in your eating habit?

A. Candy and white rice
B. Sweetened yogurt
C. Fruits and vegetables
D. White pasta and sugary breakfast cereals

2.Disaccharides are double sugars. Which one is not a disaccharide?

A. cakes
B. cookies
C. dark chocolate
D. honey

3. Carbohydrates are found in a wide array of both healthy and unhealthy foods.
Which of the following foods contain greater amount of carbohydrates?
A. apple
B. bread
C. fruits
D. vegetables

4. The simplest building units of a relatively large carbohydrates molecule is,

A. Cellulose C. Monosaccharides
B. Disaccharides D. Starch

5. Which does not belong to the group?

A. Cellulose C. Starch
B. Protein D. Sugar water
 KEY TO CORRECTION

R E F E R E N CE S
Martin, Purita Ramos, et al. (2007). Connecting with Science Chemistry III.
Salesiana Books

Sta.Ana, Susan T. (2011). Exploring the Realms of Science Chemistry.JO-ES

Publishing House, Inc.

Sta.Ana, Susan T., etal, (2016). Exploring the Realms of Science Chemistry. New
Enhanced Edition Based on K to 12.JO-ES Publishing House, Inc

Cebrian, Methusael.Chemistry.January.2003.BSE-Department of Education

Operation Handbook in Science. Bec Science, PSSLC Science.De.24, 2009

The Converssion, Academic Rigour, Journalistic Flair, September 13, 2021,

https://theconversation.com/low-carb-versus-high-carb-is-the-evidence-
reallycontradictory101864#:~:text=Studies%20typically%20describe%20carbohydra
te%20intake,and%20below%2026%25%20is%20low.