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Applied Chemistry
Activity Sheet
Quarter 4 – MELC 3
Week 7-9
Organic Compounds

Applied Chemistry
Organic Compounds
First Edition, 2020

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

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This Learning Activity Sheet is developed by DepEd Region 6 – Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced or transmitted
in any form or by any means electronic or mechanical without written permission from the DepEd
Regional Office 6 – Western Visayas.

Development Team of Activity Sheet

Writers: Luz D. Latoza

Jessa Mae Pampag

Illustrators:

Editor:

Layout Artist:

Regional Management Team:

Ma. Roselyn J. Palcat

Novelyn M. Vilchez
Elleda E. De la Cruz
Minda L. Soldevilla
Arthur J. Cotimo
Felizardo S. Valdez III

Marve E. Gelera
Welcome to Applied Chemistry

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Iloilo and DepEd Regional Office VI - Western Visayas through the
Curriculum and Learning Management Division (CLMD). This is developed to guide the
learning facilitators (teachers, parents and responsible adults) in helping thelearners
meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The Applied Chemistry Activity Sheet will help you facilitate the leaching-learning
activities specified in each Most Essential Learning Competency (MELC) with minimal or no
face-to-face encounter between you and learner. This will be made available to the learners
with the references/links to ease the independent learning.

For the learner:

The Applied Chemistry Activity Sheet is developed to help you continue learning even if
you are not in school. This learning material provides you with meaningful and engaging
activities for independent learning. Being an active learner, carefully read and understand
the instructions then perform the activities and answer the assessments. This will be
returned to your facilitator on the agreed schedule.
Name of Learner:
Grade and Section: Date:

Applied Chemistry
Organic Compounds

• Learning Competency
Perform laboratory activities on enzyme action, protein denaturation,
separation of components in coconut milk.

• Background Information
Perhaps, some of you are lactose intolerant. This means that you cannot
digest milk or milk products. The reason for this is because your body do not
produce enough of the enzyme lactase needed to digest lactose (the sugar found in
milk). This results to bloating and stomach upset. That’s why if you are lactose
intolerant, the doctor advised you to drink non-lactose milk. Some doctors advise
their patients to take a pill containing an enzyme lactase before eating milk
products.

Enzymes
In our previous lesson, you have learned the different synthetic polymers,
their properties and uses. This time, you will learn some of the naturally-occurring
polymers like amino acids which are present in proteins. Enzymes can be found all
around us. They exist in all forms of lives, including human, plants, bacteria, and
other organisms. Any living organism needs enzymes to function properly.
Enzymes are proteins that act as biological catalyst. Enzymes speed up the rate of
chemical reactions in living things. They catalyze most of the chemical changes
that occur in the cell.

How Enzymes Work

A substrate (molecules on which an enzyme acts) binds to the active site
of an enzyme and is converted into products. Once the products leave the active
site, the enzyme is ready to attach to a new substrate and repeat the process.
 http://igbiologyy.blogspot.com/2012/12/22-enzymes-lock-and-key-model.html

Examples of Enzymes in the Human Body and their Functions

• Lipase – helps digest fats in the gut.
• Amylase – helps change starches into sugars. It is the enzyme found in saliva.
• Maltase – breaks the sugar maltose into glucose. It is also found in saliva.
• Trypsin – breaks proteins down into amino acids. It is found in the intestine.
• Lactase – breaks lactose, the sugar in milk, into glucose and galactose. It is also found
in the small intestine.
• DNA polymerase – synthesize DNA from deoxyribonucleotides.
•
This learning activity will help you understand what enzymes are and what
function they serve in the body.

• Activity Proper
Activity 1.

Enzymes

Objective:
To observe that enzymes speed up chemical reaction

Materials
Lactaid (used to substitute lactase)
Dropper
Water
Fresh milk (in a carton)
3 Plastic cups with cover

Procedure
• Label the plastic cups as A, B and C.
• Pour ½ cup each of fresh milk in cups A, B and C. Dissolve the caplet lactaid in
50 mL of water. Add 5 drops of lactaid solution in cup A. Cover the cup.
• Add 5 drops of purified water in cup B. Cover the cup.
• Do not add anything in cup C. Just cover the cup.
 • Place the three cups in the fridge. Store the milk for two weeks.
• After two weeks, do a comparative test by smelling the milk.

Analysis.
• In which cup the milk smells like a sour milk?
• What is the function of enzyme (lactaid) in the experiment?

Activity 2.
Catalase

Objective:
To detect the presence of enzyme as it decomposes hydrogen peroxide into
water and oxygen

Materials:
Fresh Hydrogen peroxide (agua oxigenada)
Raw Chicken liver
Raw Potato
Chopped moringa leaves
4 transparent plastic cups
Plastic spoon

Procedure:
• Label the plastic cups as A, B, C and D.
• Fill each labelled cup 1/3 full with hydrogen peroxide.
• In cup A, add a small slice of liver. Observe.
• In cup B, add a small slice of raw potato. Observe.
• In cup C, add a spoonful of chopped leaves. Observe.
• Cup D will serve as the control.
Note: Observe precautionary measures in handling chemicals.

Guide Questions:
• What is formed when you place the testing materials (liver, potato,
chopped leaves) in the cup with hydrogen peroxide? What does it indicate?
• Which of the testing materials gave an impressive result?

Denaturation of Proteins
You have learned that proteins are polymers of amino acids. A simple protein
may be composed of hundreds of amino acids. The primary structure of a protein is the
sequence of amino acids, and the secondary and tertiary structures of proteins define
the proteins folded state. When a solution of protein is heated, it is denatured. In
denaturation, the conformation of a protein is either temporarily or permanently
 disrupted resulting to a change in the solubility with the formation of a solid in the
solution. There are substances or conditions that can cause denaturation such as
heat, pH changes, alcohol and heavy metal salts. Can you give an example where
denaturation is observed?

Activity 3
Denaturation of Proteins

Objective:
To use common household products/processes to denature protein in egg and milk.

Materials:
3 Eggs
6 bowls
50 mL ethyl alcohol
¼ cup evaporated milk

Procedure:
1. Crack 1 egg over the bowl. Separate the yolk and the white. Make sure that the
yolk do not contaminate the white. This will serve as your control.
2. Crack another egg. Separate the yolk and white. Place the white into a pan.
Gently heat the white until the texture changes.
3. Place the yolk into another pan. Gently heat the yolk until the texture changes.
4. Place ¼ cup of evaporated milk into another pan. Gently heat the milk until a skin
forms over the top.
5. Crack another egg and separate the yolk and the white.
6. Pour 25 ml of alcohol each into two glass containers. Place the white into one glass
container and the yolk into another glass container. Observe any change in color and
consistency. Wait for thirty minutes.

Analysis:
1. What happens when a protein (egg and milk) denatures?
2. What other condition besides heat and exposure to alcohol that could affect the
ability of protein to maintain its shape?
3. What was it important to have egg white that we did not cook or add alcohol to?
Coconut Milk
Can you name some Filipino cuisines that include coconut milk as one of the
ingredients? Coconut milk is a generic term for the aqueous extract of the white flesh
of a mature coconut. The milk has a thick consistency and a rich, creamy texture. It
can be obtained by the manual or mechanical extraction of fresh coconut endosperm
with or without addition of water. It has a nutty flavor and is used as a raw material
in home cooking and in food processing. Fresh coconut milk mainly contains water
(about 54%), 35–37% fat, 2–4% protein, 2–5% carbohydrate, and nonfat solid matters.
The bottle coconut milk is now used as substitute for cow’s milk. Coconut milk can
also be used as an ingredient in confectioneries and baked goods. It is also a good
component in smoothies and oatmeal.

Activity 4
Production of Coconut Milk

Objective:
To make a drinkabloconut milk

Materials:
1 cup shredded coconut
3 cups purified water
Cooking pot
Glass bowl
Blender
Sealed glass container

Procedure A:
1. Heat water in a cooking pot. Do not boil.
2. Place the shredded coconut in a glass bowl. Pour the hot water.
3. Cover the glass bowl with a clean dish towel or cheese cloth. Let it cool to room
temperature.
4. Place the mixture in a blender and process it in high speed.
5. Strain the processed mixture. Transfer the filtered coconut milk in a sealed
Glass container. Store in the fridge for 2-3 days. Shake the mixture 3-4 times
a day.
6. Before drinking the coconut milk, you can add sweetener like sugar or honey or
you can also add salt to taste.

Procedure B.
1. Put 2 cups of grated coconut (you can buy it in the market) in a basin or large
Bowl.
2. Pour ½ cup of hot water. Let it cool until you can touch it.
3. Mash it using your hands until the milk goes out of the pulp.
4. Scoop out a handful and squeeze it with your hands until the milk comes out
from the pulp. Place the extracted pulp to another container. Repeat the process
until almost no pulp remains on the basin/bowl.
5. Strain the milk to a container. You now have the Coconut Cream.
6. Pour 1 cup of warm water on the extracted pulp. Repeat step 3-5. This time you
have now your coconut milk.
7. Transfer the milk to a sealed container and
store it inside the fridge for 2-3 days. . Shake the mixture 3-4 times
a day.
8. Before drinking the coconut milk, you can add sweetener like sugar or honey or
you can also add salt to taste.

Guide Questions:
1. Why do you have to add hot water into the grated/shredded coconut instead of
water at room temperature?
2. What was formed on top of the mixture after chilling it?
3. Why do you have to shake the mixture while chilling it?

Activity 5
Production of Coconut Oil

Objective:
To separate coconut oil from coconut milk
 Procedure:
1. Repeat step 1-6 (Procedure B, Activity 4)
2. Combine the coconut cream and the coconut milk in a cooking pot.
3. Heat at medium low. Stir the mixture once in a while. Continue cooking
until all the water evaporates and the “latik” turns brown but not burnt.
Stop heating if coconut oil is produced.
4. Strain the coconut oil to a bottled container and store it at room temperature.

Guide Questions:
1. Why do you have to heat the coconut milk at medium low flame?
2. What is the local term of coconut oil and the residue after you strain/filter the
coconut oil?

IV. Reflections
1. Why might a living organism want to keep their proteins from denaturing?
2. Do you think it is healthy to drink coconut milk? Why?
 V. Links and/or Other References

Wilbraham, Antony C. et al. Chemistry.Prentice Hall. Needham, Massachussets.pp.672-724

https://www.creative-enzymes.com/resource/enzymes-functions

https://www.medicalnewstoday.com/articles/
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