Science 10

Science – Grade 10
Quarter 4 – Module 8: LIPIDS
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
Assistant Schools Division Superintendent
Manuel A. Laguerta, EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)
Printed in the Philippines by Department of Education – Schools Division of
Pasig City
 Science 10
Quarter 4
Self-Learning Module 8

LIPIDS
Introductory Message
For the facilitator:

Welcome to the Science 10 Self-Learning Module 8 on Lipids

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 8 on Lipids.

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 lipid and differentiate the two classes of lipids (simple and complex);
2. identify biomolecules based on the result of physical and chemical tests or based on
its function;
3. realize the importance of lipids to our life.

PRE–TEST
Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.
1. If someone is talking about fat in their diet, they are likely referring to the
most common type of lipid present in our foods and in our bodies. What are
these lipids?
a. Lecithin c. Steroids
b. Phospholipids d. Triglycerides

2. Which of the following is an important component in cell membranes?

a. Triglycerides c. Saturated fats
b. Phospholipids d. Unsaturated fats

3. Which of the following has been linked to an increased risk of heart disease?
a. Lecithin c. All unsaturated fats
b. Saturated fats d. Polyunsaturated fats

4. Where can you find the lipids the most?

a. Bread c. Meat
b. Chocolate d. Oils/fats/waxes

5. Many lipids are formed by the attachment of three: Fatty acids to glycerol
Hydroxyl groups to glycerol. What type of hydrocarbon compounds glycerol
belongs?
a. Acetone c. Aldehyde
b. Alcohol d. Ketone
 RECAP
Complete the functions and food sources for carbohydrates.

Classification and Food Sources

Functions

Simple carbohydrates

Complex carbohydrates

LESSON

Lipid is derived from a Greek word “lipos” which means fat. Lipids are
diverse organic compound, found to be water insoluble (hydrophobic), but they are
found to be soluble in fat solvent. They are heterogeneous group of fatty acids.
These include fats, oils, waxes, and other related substances. They are oily or
greasy substances. Lipids are not generally classed as macromolecules, even
though they share some features of macromolecules. A common lipid is made of 3
fatty acids chains connected to a glycerol a type of alcohol. The backbone of fats.
3 Fatty acid chains: Long chains of Carbon and hydrogen

Saturated means as many

carbon and hydrogen bonded as
possible, single bond, (Solid at Room
Temp.) Unsaturated means carbon
and carbon bonds, must have at
least one double bond (usually
Liquid at Room Temp.) Generally
good for you: fish oil, avocado, olive
oil, red meat.
Bloor, describes lipids as compounds having the following characteristics:

• They are insoluble in water.

• Solubility in one or more organic solvents, such as ether, chloroform,
Benzene, Acetone which are generally called as fat "solvents".
• Some relationship to the fatty acids as esters either actual or potential.
• Possibility of utilization by living organisms.

Biological Importance of Lipids

Nervous
System
Vitamin Endocrine
Absorption Function

Biological Structural
Importance Role
Insulation of Lipids

Energy
Storage source-fuel
Antibiotic in our body
Activity

Lipids are molecules that consist of hydrocarbons and bring up the building
blocks of the composition and function of living cells. Examples of lipids involve
fats, oils, waxes, certain vitamins (such as A, D, E and K), hormones and nearly all
the cell membrane that is not made up of protein.

CLASSIFICATION OF LIPIDS:

There is no single, internationally recognized system of classification for the

lipids presented. The names of these compounds, however, do fall into certain
categories as the component structures present are considered. Bloor's
classification is generally adopted with a few modifications as follows:

SIMPLE LIPIDS:

Simple lipids are divided into two classes namely, Neutral fats and waxes.
It contained esters of fatty acids with various alcohols.
A. Neutral fats:
Esters of fatty acids with glycerol. Triacylglycerol is an example for Neutral fats.
Oils are fats in the liquid state.
B. waxes:
Waxes are esters of fatty acids with higher mono hydroxy aliphatic alcohols. True
waxes, cholesterol esters and vitamin A and D esters are example
for waxes. Waxes are found almost everywhere. Fruits and leaves of many plants
have waxy coatings, that can protect them from small predators and dehydration.
Fur of a few animals and the feathers of birds keep same coatings serving as water
repellants. Carnauba wax is known for its water resistance and toughness
(significant for car wax).

COMPLEX LIPIDS:
They are the esters of fatty acids containing groups, other than and in addition, to
an alcohol and fatty acids.
A) Phospholipids:
In addition to fatty acids and alcohol presence, they also contain phosphorous,
nitrogenous bases and other substitution groups. Lecithin and cephalins are
examples for phospholipids.
B) Glycolipids:
Lipids containing carbohydrates are referred as glycolipids. They contain a special
alcohol moiety called sphingosine or sphingol and nitrogenous base. They do not
have phosphorous. Gangliosides and cerebrosides are examples of compounds
lipids.
C) Sulpholipids:
Lipids with sulfate groups are referred as sulpholipids.
D) Lipoproteins:
When lipids contain protein then they are known as lipoproteins.
Examples
1. chylomicrons also known as ultra-low-density lipoproteins (ULDL), are
lipoprotein particles that consist of triglycerides. Triglycerides are fat
molecules that make up most of your body fat and the fat found in food. High
triglyceride levels can increase your risk for heart disease, stroke, and nerve
damage. There is a link between chronically elevated triglyceride levels and
atherosclerosis as well as insulin resistance.
2. VLDL-Very-low-density lipoprotein is produced in the liver and released
into the bloodstream to supply body tissues with a type of fat (triglycerides).
3. HDL- High-density lipoproteins “Good cholesterol”, is stable and carries a
“bad cholesterol” away from the arteries.
4. LDL- Low-density lipoproteins “Bad Cholesterol.

Trans fat free, it does not mean it is free of trans fats. It means the food has less
than 0.5g of trans fat per serving.

Test for Lipids

The occurrence of lipids can be determined applying Sudan III indicator.
Sudan Indicators are fat-loving molecules that are colored. When testing a solution
for lipids there are two findings you should be looking for:
1. Do you get a separation of layers (water & lipid)?, and
2. Does the dye migrate toward one of the layers?
 If the combinations are all water
soluble (no lipids present), then the
Sudan IV will form small
micelles/droplets and disperse
throughout the solution. A positive end
result will see the lipid layer be placed
on top of the water layer and the lipids
layer will have a red-orange color

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

ACTIVITY 1: CHARACTERISTICS OF LIPIDS

Identify the specific molecule from each description.

1. _____________________ lipids containing protein.

2. _____________________sex hormones
3. _____________________ fats in the liquid state.
4. _____________________backbone of fats
5. _____________________bad cholesterol
6. _____________________good cholesterol
7. _____________________ fat molecules that make up most of your body fat and
the fat found in food.
8. _____________________ means carbon and carbon bonds, must have at least
one double bond (usually Liquid at Room Temp.) Generally good for us.
9. _____________________ fat-loving molecules indicator used to test lipids.
10. _____________________ the main energy storing molecule because of the high
number of carbon-to-carbon bonds.

ACTIVITY 2: FATS (LIPIDS)

Click the video link https://www.youtube.com/watch?v=QTTn2-rZhuM. Fill in the
blanks, then answer the table below.
_______________________________ is a dye that will dissolve in fats. It will not dissolve
in carbohydrates or proteins. Sudan IV will change the color of a fat to
__________________________.
Substance Reaction Fats (Lipids) (yes/no)

Water

vegetable oil

How is the lipids test unique to other test? _____________________________________

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

ACTIVITY 3: MOLECULES OF LIFE

LIPIDS Fats and Oil Glycolipids

Simple waxes Sulpholipids

Complex Phospholipids Lipoproteins

VALUING
Lipids perform several major roles in our body. Put a check on the statement
that describe the important functions of lipids, put an X on the statement that does
not describe the function of fats/lipids.
_______1.Lipids in the correct amounts are necessary for the proper functioning of
our body.
______2. They provide you with energy for daily tasks and are the primary fuel
source for your brain's high energy demands.
______3. Many fat-soluble vitamins need to be associated with fats to be effectively
absorbed by the body.
______4. They also provide insulation to the body.
______5. It helps promote good digestive health and may lower your risk of heart
disease and diabetes.

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 do you call a fat that is very important during insulation?

A. Cholesterol c. starch
B. Glycogen d. triglycerides

2. Which types of atoms mainly composes the lipids?

A. C,H,O B. C,H,N C. C,O,N D. O,H,N

3. What group of compounds are fats, waxes and oils?

A. carbohydrates C. nucleic acid
B. lipids D. protein

4. Junk foods contained fatty acids which makes the heart unhealthy. What kind of
fat is it?
A. Healthy fat
B. Saturated fat
C. Unhealthy acid
D. Unsaturated fat

5. A fish oil cannot cause plaque build-up because they contain what kind of fat?
A. Healthy fat
B. Saturated fat
C. Unhealthy acid
D. Unsaturated fat
 KEY TO CORRECTION
Pretest Posttest Recap
Classification and Food Sources
Functions

Digested quickly • Apples

– Monosaccharide • Strawberries
• Glucose • Oranges
• Fructose • Carrots
Simple • Galactose
– Disaccharides
• Beets
• Milk
carbohydrates • Sucrose
• Lactose
• Maltose

Complex Requires more work for

body to
•
•
Grains or grass seeds
Peas
Activity 1 carbohydrates digest
– Polysaccharide
•
•
Corn
Beans
• Winter squash
• Potatoes

Valuing
1. /

2. X

3. /
4. /

5. /
Activity 2 Activity 3/Wrap-UP
 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
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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
Narson, Tanner. States of Matter. January 4, 2013.
https://prezi.com/8laflljxz8c5/states-of-matter/

Thryn, Damien. (2020, November 6). What Is the Effect of Temperature on States of
Matter?. sciencing.com. Retrieved from https://sciencing.com/effect-
temperature-states-matter-8601348.html

https://sites.google.com/a/wrps.net/cns-ontl/cns-2nd-semester-weblinks/unit-7-
resources---lab/chemical-tests-to-identify-biomolecules

Mooly, Elizabeth, updated July 7, 2020,

Verywellhealth,https://www.verywellhealth.com/what-causes-high-triglycerides-in-
diabetes-1087722

Greenwood,Michael,LifeMedicalScience,Nov.4,2018https://www.google.com/search
?q=lipids+definition&source=lmns&bih=722&biw=1519&rlz=1C1CHBF_enPH921PH
921&hl=en&sa=X&ved=2ahUKEwinhP7_84zvAhWVEKYKHZ7VBEoQ_AUoAHoECAE
QAA

LHN-CNS, Chemistry (Team A),https://sites.google.com/a/wrps.net/cns-ontl/cns-

2nd-semester-weblinks/unit-7-resources---lab/chemical-tests-to-identify-
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