10

Science 10
Quarter 4 Week 3
Biomolecules: Carbohydrates and
Lipids
Learning Activity Sheet
(LAS)
Science – Grade 10
Quarter 4 – Week 3 Biomolecules: Carbohydrates and Lipids
Learning Activity Sheet (LAS)

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Regional Director: Gilbert T. Sadsad

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Development Team of the Learning Activity Sheet

Writer: Jessel R. De la Peña

Editors:

Reviewers: Manuel F. Teodoro

Jesus P. Dela Peña
Madilyn B. Povadora
Filomena R. Dela Peña
Jessel R. De la Peña
Marvic E. Lee
Lester V. Gonzales
Chonelou John J. Loberiano
Sernim I. Lanurias

Illustrator: Jessel R. De la Peña

Layout Artist: Jessel R. De la Peña

 LEARNING ACTIVITY SHEET
GRADE 10-Science QUARTER 4
Week 3
I. Introductory Concept
Think about the food you eat everyday. Different types of food give you different nutrients for
energy, growth and repair. the structure of biomolecules which are made up mainly of carbon,
hydrogen and oxygen as well as proteins and nucleic acids and some derivatives of carbohydrates
and lipids which also contain nitrogen.
The activities you are about to do in this Learning Activity Sheet (LAS) will center on
carbohydrates and lipids.

II. Learning Skills from the MELCs

Recognize the major categories of biomolecules such as carbohydrates, lipids, proteins and
nucleic acids. (MELC-S10MTIVc-d-22)

III. Activities
Activity 1
Learning Objectives:
After performing the activity I can differentiate carbohydrates from lipids.
Materials:
Pen and paper
Procedure:
1. Classify the food found on the box below as carbohydrates or lipids. Write your answer on the
table provided below.

Banana Cake Coconut oil Rice Peanut oil

Potato Butter Olive oil Bread

CARBOHYDRATES LIPIDS
1. 1.
2. 2.
3. 3.
4. 4.
5.

Guide Questions:
1. Which of the following food samples are classified as carbohydrates? Lipids?
2. What are carbohydrates? What are lipids?
3. What are the three classes of carbohydrates?

Activity 2 Test for Carbohydrates and Lipids

Learning Objectives:
After performing the activity I can detect the presence of carbohydrates and lipids in food samples
using chemical tests.
Materials:
Pen and paper

Procedure:
1. Using the table below answer the guide questions that follows.
 Table 1 Results for Carbohydrates Tests
Food Sample Test for Simple/ Reducing Sugars/ Iodine Test
Benedict’s Test
Apple juice Turns brown orange with precipitate x
Cooked potatoes Turns orange with precipitate √
Cooked instant noodles Turns orange with precipitate √
Soft drink Turns brown orange with precipitate x
Table Sugar Blue x
Soya bean milk Blue x
Note: Positive Test for Benedict’s solution changes from Blue (Negative) to Green (very small amount of
reducing sugar), Yellow (higher amount of reducing sugar) Orange or Dark Red (highest amount of reducing
sugar) the change in color is due to the formation of the red precipitate, CU 2O.

Table 2 Results of the Ethanol Emulsion Test for Lipids

Food Sample Colorless Layer of Cloudy White
Suspension
Oil √
Peanut Butter √
Egg √
Fried Chicken √
Butter √
Milk √
Burger √
Mashed Potato √

Guide Questions:
1. Which food samples are positive for Iodine test?
2.Which foods tested in table 1 will the body use for a quick burst of energy? Which could be used for
energy when no carbohydrates are available?
3. Why it is that Benedict’s test gives a negative (-) result with sucrose or table sugar?
4. Which food tested in table 2 has positive result for ethanol emulsion test?
5. What kind of foods rich in fats should be taken in moderation? Why?

IV. Analysis
Given figures 3, 4, and 5. Compare the structure of the three classes of carbohydrates including the
elements present.

Figure 1 Monosaccharide Figure 2 Disaccharide Figure 3 Polysaccharide

 Questions:
1. Enumerate the elements present in the three classes of carbohydrates.
2. What is the name of the disaccharide found in cheese and other milk product?
3. Why do you think marathon runners eat a meal rich in carbohydrates the day before a race?
4. Carbohydrates and lipids are composed of the same chemical elements, but in different
proportions. Both are used as energy sources for cell metabolism. Which type of molecule has the
higher calorie content per gram. Explain the reasons for your answers.

V. Abstraction
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.
• Monosaccharides are composed of a single units of carbohydrates. They are simplest sugar
and the basic subunit of a carbohydrate. These compounds are white solids at room
temperature. Because they have 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.
• Disaccharides consist of two monosaccharides that are chemically combined and are
crystalline water-soluble compounds. Disaccharide, are also called double sugar or biose, any
substance that is composed of two molecules of simple sugars. Three common disaccharides
are sucrose, maltose, and lactose. They have 12 carbon atoms, and their chemical formula is
C12H22O11.
• Polysaccharides are polymers containing numerous monosaccharide monomers. The three
common polysaccharides are starch, glycogen and cellulose.
➢ Starch is the chief storage form of carbohydrates in plants and the most important
source of carbohydrate in human nutrition.
➢ 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.
➢ Cellulose is a molecule, consisting of hundreds – and sometimes-even thousands – of
carbon, hydrogen and oxygen atoms. Cellulose is the main substance in the walls of
plant cells, helping plants to remain stiff and upright. Humans cannot digest cellulose,
but it is important in the diet as fiber.
Lipids
• They are water insoluble molecules that are composed of carbon, hydrogen and oxygen. Lipids
have the job of storing energy for 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 occurring esters are lipids that contain
one or more long-chain carboxylic acids called fatty acids. These are insoluble in water but
soluble in non-polar solvents.
• Fats and oils are triglycerides that come from the combinations of glycerol and three fatty acids.
• Waxes are lipids that come from the combinations of a long-chain alcohol and a fatty acid.

Application
1. Using Venn diagram compare and contrast carbohydrates from lipids.

Lipids
Carbohydrates

Similarities
 VI. Rubrics for Scoring
CRITERIA 5 4 3 2 1 SCORE
CONTENT Explained the idea Explained the Needs to improve Did not explain There is no
very well. ideas well. the way of the answers answer.
explaining very well.

COMPLETENESS All the parts of the Only three parts Only two parts of Only one part There is no
learning activity of the learning the learning of the learning answer.
sheet are activity sheets are activity sheets are activity sheets
answered. answered. answered. is answered.

ORIGINALITY All of the ideas are Almost all of the Some of the ideas All ideas are There is no
original. ideas are original. are original. copied from answer.
other learner.

TOTAL SCORE

VII. Answer Key

Activity 1
CARBOHYDRATES LIPIDS
Guide Questions:
1.Banana 1. Coconut oil
1. Carbohydrates are banana, cake,rice,potato and bread.
2.Cake 2.Peanut oil
Lipids are coconut oil,peanut oil,butter and olive oil
3.Rice 3.Butter 2. Carbohydrates are the major source of energy for the body.
4.Potato 4.Olive oil Lipids water insoluble molecules that are composed of carbon,
5. Bread hydrogen and oxygen.
3. The 3 classes of carbohydrates are monosaccharide,
disaccharide and polysaccharide
Activity 2 Guide Questions
1.Cooked potatoes and cooked instant noodles.
2. For a quick burst of energy, you need simple sugars apple juice and soft drink. When no carbohydrates
are available, egg, peanut butter, fried chicken, oil etc.
3. Sucrose is a non-reducing sugar because of the way the bonds are attached to the two monosaccharide
making up sucrose. It will therefore give a negative result with Benedict’s test.
4. Oil, peanut butter, egg, fried chicken, butter, milk and burger.
5. Foods that are rich in saturated fats and transfats should be taken in moderation because they are
considered to be bad fats.

Analysis
1. Carbon (C), Hydrogen (H) and Oxygen (O)
2. Lactose
3. Eating meals rich in carbohydrates before running will boost glycogen stored in the muscle enabling
them to work out for longer
4. Answers may vary

Application
Answers may Vary

VIII. References
• Learner’s Manual - Grade 10. Module 3: Biomolecules. pp. 447-461
• Grade 10 Science Daily Lesson Plan fourth Quarter pp. 33-56
• K to 12 Most Essential Learning Competencies
• Teacher’s manual- Grade 10 pp. 314-320