HOLY ANGEL UNIVERSITY

BASIC EDUCATION DEPARTMENT

SENIOR HIGH SCHOOL
A.Y. 2020 – 2021

SECOND QUARTER
GENERAL BIOLOGY I

Name: Franco, Amber L. Teacher: Mr. Denmark Gabriel

Grade and Section: 12-Caliel Date: ________________________

ACTIVITY TITLE: CARBOHYDRATES

LEARNING TARGET(S):
• To explain the role of carbohydrates in specific metabolic process, and
• To categorize carbohydrates according to their structure and function.

CONCEPT NOTES

I. THREADED DISCUSSION. Read the text and share your response to the question. Also, you are going to
reply to one of your classmates’ response. Paste the screenshot of your response below.

Your response to the question Your reply to your classmate’s response

II. STRUCTURED CONCEPT MAP. Answer the following questions below. Organize your answers into a
concept map. Label your answers with corresponding numbers. The first one is done for you. Your answer to
the second question does not necessarily needs to be connected to your answer to the first one. Connect them
accordingly. You can use other shapes and colors.

1. What do you call to the simplest type of sugar with one sugar units? Answer: Monosaccharide
2. What do call to two molecules of monosaccharides chemically bonded together?
3. What do you call to complex sugars that are made up of chains of monosaccharides?
4. What are the characteristics of monosaccharides?
5. Give (3) examples of monosaccharides and briefly explain their biological function.
6. What are the characteristics of disaccharides?
7. Give (3) examples of disaccharides and briefly explain their biological function.
8. What are the characteristics of polysaccharides?
9. Give (3) examples of disaccharides and briefly explain their biological function.
 1. Monosaccharide

CARBOHYDRATES

Monosaccharides Polysaccharides
Disaccharides

Monasaccharides are usually They are complex sugar

It is the sugar formed when
calories, water-souable, and made up of chains of
two monosaccharides are
crystalline solids. Some of monosaccharides formed by
joined by glycosidic linkage.
them have a sweet taste. But consederation reaction. They
They are sauble in water. It
all the compounds which fit are not sweet in taste. They
can be broken down into its
into this general formula may are not insoluble in water.
component units by adding
not be classified as They do not form crystals
water.
carbohydrates. when desiccated

• Glucose- mainly • Maltose- a sugar • Starch- is a storage

made by plants and
most algae during
Photosynthesis from
water & carbon
dioxide
• Fructose- often
bonden to glucose.
• Galoctose- it is an
aldohexose and a C-4
epimer of glucose.
produced by the that is only contains
breakdown of starch glucose molecules
by enzymes found in • Glycogen- store
malt & saliva. glucose.
• Lactose- a sugar • Cellulose- Structure
present in milk. and dietry fiber
Contains glucose &
galactose units.
• Sucrose- Chief
component of cane
or beet sugar

Carbohydrates is frequently used as energy source they are fast acting and turn into energy as soon as they
are ingested. Carbohydrates are important to our nutrition and health, eliminating them form our body can lead
us to have an unhealthy body. As an immediate source of energy, glucose is broken down during the process
of cellular respiration, which produces ATP, the energy currency of the cell. They are important because they
gives us energy, that we can use when we are moving or active. We are moving everyday that is why we ran
out of energy, carbohydrates is important to restore the energy that we last.