LESSON PLAN IN SCIENCE 10

Grade Level Ten Quarter Fourth Quarter

Semester 4th Region NCR
Learning Area Science 10 Teaching Date March 6, 2019 (Wed.)

I. OBJECTIVES
The Learners demonstrate an understanding of the structure of biomolecules, which are made up
A. Content Standards mostly of a limited number of elements, such as carbon, hydrogen, oxygen, and nitrogen.

The Learners shall be able to perform simple experiment about the test for the presence of lipids on
B. Performance Standards
some food.
The Learners should be able to:
C.Learning Competencies
1. recognize the major categories of biomolecules such as carbohydrates, lipids, proteins and nucleic
(Write the LC code for each)
acids.
The learners shall be able to:
1. differentiate two major forms of lipids;
Learning Objectives: 2. discuss the behaviour of lipids in other substance;
3. conduct a simple experiment ; and
4. participate actively in the class activity and discussion.
II. CONTENT LIPIDS
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Teacher’s Guide pp. 314-320
2. Learner’s Materials Learning Materials pp. 457-464
pages
3. Textbook pages
4. Additional Materials from www.google.com (pictures)
Learning Resource (LR)
portal
5. Other Learning Materials Visual aids, graduated cylinder, test tube, glass rod, newspaper, oil, water, foodcolor solution
IV. PROCEDURES
A. Reviewing previous Elicit:
(The activities in this section
lesson or presenting will evoke or draw out prior
the new lesson concepts or prior experiences
from the students)
 Let’s pause and review, once again, before we continue our discussion of
lipids. We said that:
 Lipids are composed primarily of carbon, hydrogen and oxygen
atoms. There are two main portions of lipid molecules: the glycerol
Engage: portion and the fatty acid portion.
B. Establishing a (The activities in this section
purpose for the will stimulate their thinking and
help them access and connect
 The glycerol portion consists of three carbon atoms each with an
lesson prior knowledge as a jumpstart attached oxygen atom and the necessary hydrogen atoms to make
to the present lesson0
carbon’s desired four bonds.
 Fatty acids are chains of carbon atoms ranging from 4 to 24 carbons
in length.
 The lipid is classified as being a monoglyceride, diglyceride or
triglyceride according to the number of fatty acid chains present in
the lipid.
 Saturated fatty acids are solids at room temperature and originate
from animal sources.
 Unsaturated fatty acids are liquids at room temperature and
originate from plant sources.
Explore:
(In this section, students will be
given time to think, plan,
investigate, and organize
collected information; or the
performance of the
planned/prepared activities
from the students’ manual with
data gathering with Guide
Questions)

C. Discussing new Step by Step Plan:

concepts and
practicing new skills
1) Prepare the materials for the experiment.
#1 2) Tell the students to put a half-fill of water in graduated cylinder and add
a half-fill of oil.
3) Tell the students they can either write in words their findings or draw
what they see.
4) Add a drop of food color solution and stir the mixture.
5) Also tell the students they can either write in words their findings or
draw what they see.
EXPLAIN WHY?

D. Finding practical Elaborate:

(This section will give students
applications of the opportunity to expand and
solidify/concretize their
concepts and skills in understanding of the concept
daily living and/or apply it to a real-world
situation)

E. Evaluating learning Evaluation:

(This section will provide
opportunities for concept check
test items and answer key
which are aligned to the
learning objectives – content
and performance standards
and address misconceptions- if
any)

HOLD ON TO THESE!
 Does the water mix with the oil?
 Which liquid stays on top of the other?
 Gently stir the two liquids. What happens?
 Will the oil mix with the water? (Don’t shake the jar just yet as we’ll
use it again shortly.)
 Does the food coloring mix with the oil? Where does the food
 coloring go?
 What happens when the food coloring meets the water? Continue
to make observations while you gently stir the oil and water
mixture. What happens? Does the oil change color?
 What does this tell you about the solubility of the food coloring?

Extend:
(This section gives situation
that explains the topic in a new
context, or integrate it to
another discipline/societal
concern)

F. Additional activities Write the meaning of the following:

for application or
remediation  monoglyceride
 diglyceride
 triglyceride
 Saturated fatty acids
 Unsaturated fatty acids

V. REMARKS

VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional activities
for remediation
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

Prepared by:
Mary Grace D. Falcutila
Teacher I
Checked by:

Mrs. Corazon R. Agas

Science MT- I

Mr. Jose S. Caluza

Department Head, Science

Submitted to:

MODESTO G. VILLARIN, Ed. D.

Principal Bagong Silangan High School
LESSON PLAN IN SCIENCE 10

Grade Level Ten Quarter Fourth Quarter

Semester 4th Region NCR
Learning Area Science 10 Teaching Date March 8, 2019 (Fri.)

I. OBJECTIVES
The Learners demonstrate an understanding of the structure of biomolecules, which are made up
A. Content Standards mostly of a limited number of elements, such as carbon, hydrogen, oxygen, and nitrogen.

The Learners shall be able to perform simple experiment about the test for the presence of lipids on
B. Performance Standards
some food.
The Learners should be able to:
C.Learning Competencies
1. recognize the major categories of biomolecules such as carbohydrates, lipids, proteins and nucleic
(Write the LC code for each)
acids.
The learners shall be able to:
1. define fatty acids;
Learning Objectives: 2. differentiate saturated fatty acids and unsaturated fatty acids;
3. conduct a simple experiment ; and
4. participate actively in the class activity and discussion.
II. CONTENT LIPIDS
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Teacher’s Guide pp. 314-320
2. Learner’s Materials Learning Materials pp. 457-464
pages
3. Textbook pages
4. Additional Materials from www.google.com (pictures)
Learning Resource (LR)
portal
Visual aids, Clean pint jar with lid. Heavy whipping cream (this works better than table
cream). A pint is enough for one student. (Note that this is whipping cream, not whipped
5. Other Learning Materials
topping or the aerosol squirt topping.) Table spoon or wooden spoon. Source of running
water.
IV. PROCEDURES
A. Reviewing previous Elicit:
(The activities in this section
lesson or presenting will evoke or draw out prior
the new lesson concepts or prior experiences
from the students)

Hydro = water
Phobic = resisting or fearing
Philic = attracting or loving
Water soluble = miscible = hydrophilic
Water insoluble = immiscible = hydrophobic
 GOOD or BAD?

Engage:
B. Establishing a (The activities in this section
purpose for the will stimulate their thinking and
help them access and connect
lesson prior knowledge as a jumpstart
to the present lesson0

Explore:
(In this section, students will be
given time to think, plan,
investigate, and organize
collected information; or the
C. Discussing new performance of the
planned/prepared activities
concepts and from the students’ manual with
practicing new skills data gathering with Guide
Questions)
#1

EXPERIMENT TIME!

 Saturated fatty acids are solids at room temperature and originate

from animal sources. Examples include bacon or meat fats.
 Unsaturated fatty acids are liquids at room temperature and
D. Finding practical Elaborate: originate from plant sources. Examples include corn, soybean or
(This section will give students
applications of the opportunity to expand and palm oils.
solidify/concretize their
concepts and skills in understanding of the concept  Because lipids are made from many, many carbon, hydrogen and
daily living and/or apply it to a real-world
situation) oxygen atoms, they are used in living things like stock-piles of raw
materials to be converted into glucose, the fuel for living things.
 Lipids are broken down by enzymes known as lipases. Lipids are
insoluble in water.
 We can also say that lipids are immiscible in water and are
hydrophobic. Substances which are soluble in water are said to be
miscible or hydrophilic.
 Milk produced from cows varies in fat content. At milk processing
plants, all milk fat is removed from milk and then reintroduced at
specified levels. Milk with no fat reintroduced is called skim milk.
The fat portion of milk is what is used to make butter
Evaluation:
(This section will provide
opportunities for concept check
test items and answer key
which are aligned to the
learning objectives – content
and performance standards
and address misconceptions- if
any)
E. Evaluating learning Answer the following:
1. What is lipid?
2. What are the two major classifications of lipids?
3. Differentiate and write examples of saturated fatty acids and
unsaturated fatty acids.
F. Additional activities Extend:
(This section gives situation
for application or that explains the topic in a new Explain this pie chart, and write some examples of GROW
remediation context, or integrate it to
another discipline/societal FOODS.
concern)
V. REMARKS

VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional activities
for remediation
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

Prepared by:
Mary Grace D. Falcutila
Teacher I
Checked by:

Mrs. Corazon R. Agas

Science MT- I

Mr. Jose S. Caluza

Department Head, Science

Submitted to:

MODESTO G. VILLARIN, Ed. D.

Principal Bagong Silangan High School