Senior High School

Physical Science
Module 4:
Biological Macromolecules

AIRs - LM
LU_Physical Science_Module4
 PHYSICAL SCIENCE
Module 4: Biological Macromolecules
Second Edition, 2021

Copyright © 2021
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form without
written permission from the copyright owners.

Development Team of the Module

Author: Mary Ann M. Bautista

Editor: SDO La Union, Learning Resource Quality Assurance Team
Content Reviewer: John-John Q. Garcia
Language Reviewer: Mark Emil L. Agustin
Illustrator: Ernesto F. Ramos Jr.
Design and Layout: Jhunel L. Nevado

Management Team:

Atty. Donato D. Balderas Jr.

Schools Division Superintendent
Vivian Luz S. Pagatpatan, Ph D
Assistant Schools Division Superintendent
German E. Flora, Ph D, CID Chief
Virgilio C. Boado, Ph D, EPS in Charge of LRMS
Rominel S. Sobremonte, Ph D, EPS in Charge of Science
Michael Jason D. Morales, PDO II
Claire P. Toluyen, Librarian II

Printed in the Philippines by: _________________________

Department of Education – SDO La Union

Office Address: Flores St. Catbangen, San Fernando City, La Union
Telefax: 072 – 205 – 0046
Email Address: [email protected]

LU_Physical Science_Module4
 SHS

Physical Science
Module 4:
Biological Macromolecules

LU_Physical Science_Module4
 Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear
learners, can continue your studies and learn while at home. Activities,
questions, directions, exercises, and discussions are carefully stated for you
to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you
step-by-step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in

each SLM. This will tell you if you need to proceed with completing this
module or if you need to ask your facilitator or your teacher’s assistance for
a better understanding of the lesson. At the end of each module, you need to
answer the post-test to self-check your learning. Answer keys are provided
for each activity and test. We trust that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are
also provided to our facilitators and parents for strategies and reminders on
how they can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on
any part of this SLM. Use a separate sheet of paper in answering the
exercises and tests. And read the instructions carefully before performing
each task.

If you have any questions in using this SLM or any difficulty in

answering the tasks in this module, do not hesitate to consult your teacher
or facilitator.

Thank you.

LU_Physical Science_Module4
 Target

Your basic nutritional needs as humans are the macromolecules you have
heard since you were in Grade 1. These are carbohydrates, lipids, nucleic acid, and
proteins. Though many times you have heard about them, lessons about food never
run out of fashion, so to speak, because food is something we need every day. Time
and again, you need to learn more about the nutrients you take in because young
people this to be successful in life. While food culture evolves due to technology
and commercialism, the basic nutrients one needs every day remain the same. And
in case you have any problem with your personal health, the food you eat is one
aspect you can program and control to address some of these problems.
This module will provide you with information and activities to help you
understand better the structures, properties and functions of macromolecules such
as carbohydrates, lipids, nucleic acid and proteins.
After going through this module, you are expected to explain how the
structures of biological macromolecules such as carbohydrates, lipids, nucleic acid
and proteins determine their properties and functions (S11/12PS-111e-22).

Learning Objectives:
1. identify the four biological macromolecules
2. describe the structures of carbohydrates, proteins, nucleic acids and
lipids from one another
3. distinguish the properties and functions of the biological
macromolecules
4. relate the broad functions of the macromolecules to their complex
structures

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 Pre-test

Direction: Read each item carefully. Write the letter of the correct answer.

1. What is the form of carbohydrates that body cells readily absorb?

A. Fructose B. Galactose C. Glucose D. Sucrose

2. How many sugar units does a disaccharide have?

A. 1 B. 2 C. 3 D. 4

3. What form of carbohydrates is the most common?

A. Fructose B. Galactose C. Glucose D. Sucrose

4. Which of the following is a source of protein?

A. Avocado B. Citrus C. Pizza D. Chicken

5. If we drink plenty of water, what nutrients would be supplied to our bodies?

A. Carbohydrates B. Fat C. Protein D. None

6. Which of the following would be a good source of carbohydrates?

A. Cassava B. Crab C. Egg D. Eggplant

7. Which of the following elements is present in carbohydrates?

A. Beryllium B. Carbon C. Chlorine D. Copper

For numbers 8-10, refer to the following choices:

A. Cell growth and repair B. Provides immediate energy
C. Stores genetic material D. Structure of cell membrane

8. What is one function of proteins?

9. What is one function of fats/lipids?

10. Which is a function of nucleic acids?

11. Protein has many forms. Which of the following is NOT?

A. Cholesterol B. Enzyme C. Hemoglobin D. Insulin

12. Which is NOT a structure of DNA?

A. Sugar B. Phosphate group
C. Steroid D. Nitrogenous base

13. Which pair contains saturated fats that are generally solid at room
temperature?
A. Butter and cheese B. Butter and margarine
C. Canola and corn oil D. Cheese and corn oil

14. Which nutrient is a double helix structure?

A. Carbohydrates B. Fat C. Protein D. Nucleic Acid

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 15. What is the function of DNA?
A. Cell growth and repair B. Provide energy
C. Stores genetic material D. Provides insulation

Jumpstart

Activity 1: You Are What You Eat!

Direction: Think of a previous full meal that you enjoyed very much! List down the
names of the food prepared for that meal. Then try to classify them as to
carbohydrates, proteins, nucleic acids and lipids. Here you can also analyze if that
meal was balanced or not, healthly or not.

Name of Food Classification

(Carbohydrates, proteins, nucleic acid, lipids)
1
2
3
4
5

Activity 2: “Memory Lane”

Direction: In this exercise, you will be tested on your previous knowledge in

Biology by completing the following table with the basic information about the
Biological Macromolecules.

Macromolecule Monomer Function

Monosaccharide
1. 6.
Energy storage,
2. 4. membranes and steroids
Proteins 5.
7
3. Nucleotides
8.

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 Discover

Carbohydrates

A carbohydrate comprises the bulk of a typical meal because it is an energy

source. It is said to be the most abundant molecule on earth made up of three most
common elements in nature – C, H and O. They are used by all living things. With
an empirical formula, (CH₂O)n, carbohydrates are classified into three:
monosaccharides, disaccharides and polysaccharides. Examples of carbohydrates
are glucose, sucrose, starch, cellulose, and chitin.
Let us look at the chemical structure of each classification.
Monosaccharides (‘sacchar’ means sweet). This is carbohydrates with about three
to seven carbon atoms. The most common carbohydrate is glucose. It is a
monosaccharide because it has one carbon chain or carbon ring. In humans,
glucose is the simplest molecule that could be absorbed by the cells. It is sweet,
colorless, solid at room temperature and extremely soluble in water. Examples of
monosaccharides are glucose, fructose, erythrulose and ribulose.

Figure 1. Structure of Glucose

Source: https://www.visionlearning.com

Disaccharides. As the name implies, this carbohydrate is made up of two rings of

carbon resulting from the combination of monosaccharides in a process known as
dehydration synthesis. The process is dehydration because a molecule of water is
removed and synthesis because two monosaccharides are put together. Examples
are sucrose, lactose, and maltose.

Figure 2. Structure of Sucrose

Source: https://www.visionlearning.com

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 Polysaccharides contain more than ten (10) monosaccharide units and can be a
hundred of sugar units. The chain maybe branched or unbranched. There are two
(2) distinct types: starch and non-starch.

1. Starch polysaccharides. These are the main energy reserve in root vegetables
such as onions, carrots, potatoes, and whole grains. Some starches can only
be digested by the gut microbiota rather than our own body’s mechanisms:
these are known as resistant starches like those found in beans, peas,
lentils, green bananas, whole grains like oat & barley, cooked and cooled
rice. The corresponding polysaccharide in animals is glycogen.
2. Non-starch polysaccharides. These are the dietary fiber group. They are
found in vegetables, fruits, whole grains in the form of cellulose,
hemicellulose, pectin and gums. As fiber, humans cannot digest them so
that their average energy content compared to most carbohydrates is lower.
However, some types of fiber can be metabolized by gut bacteria producing
compounds that are good for our body.

Figure 3. Structure of Starch

Source: https://www.sciencedirect.com
Functions of Carbohydrates

1. Energy supply. When broken down into glucose, they provide energy directly
to cells in the body such as the muscles, brain, heart, and kidneys, enabling
the body to perform its functions. Without energy, none of the other life
processes are performed. The indigestible portions of carbohydrates referred
to as dietary fiber, increase the physical bulk of the bowel for easy
movement through the colon out of the body.
2. Energy storage. Excess glucose is stored. In the human body in the form of
glycogen in the muscles, and in the liver, while in plants, it is stored as
starch. In times when the body uses up the glucose supply after excessive
physical activity or prolonged hunger, this stored energy in the form of fat is
converted back to glucose. Therefore, glucose supply will prevent the
degradation of skeletal muscle and other tissues such as the heart, liver,
and kidneys.
3. Building macromolecules. Some glucose is converted to ribose and
deoxyribose, which are forms of sugar used as the building blocks of RNA,
DNA, and ATP.

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 Proteins

Protein is said to be the growth nutrient. The building blocks are the 20
different amino acids commonly found in plants and animals. Any protein is made
up of about 300 or more amino acids sequenced in a unique manner providing a
specific shape that will determine its specific function. Every species, including
humans, has its own characteristic proteins. In other words, the amino acids are
common in all living things, but because of the varying needs of each organism, the
sequencing or arrangement of amino acids varies from organism to organism to
come up with the protein required to meet a specific need at any given time. For
instance, proteins produced during periods of rapid growth or increased demand,
such as childhood, and adolescence may not be the hormones produced during
pregnancy and breastfeeding.

Amino acids are classified as either essential or non-essential. Essential

amino acids cannot be produced by the body and therefore must come from the
diet. Nine of the 20 amino acids are essential. They are phenylalanine, lysine,
valine, tryptophan, histidine, methionine, leucine, isoleucine and threonine. On the
other hand, non-essential amino acids can be produced by the body and, therefore,
do not need to come from the diet.

Figure 4. Basic Structure of Figure 5. Basic Structure of

Amino Acid Amino Acid Lysine
Source: https://www.visionlearning.com Source: dreamstime.com

Each amino acid has a side chain. It is this side chain that makes each
amino acid different, giving it a unique set of chemical properties that further
define its function.
Functions of Proteins

Since a protein is a result of a particular arrangement of certain amino

acids, it follows that each protein has particular properties and functions. Let us
learn about the different proteins.
1. Antibodies. These are proteins found in the blood made by white blood cells
called B cells. They help recognize and destroy foreign pathogens in the
immune system, thus, fight infections.
2. Enzymes. These proteins speed up chemical reactions such as blood clotting
to DNA synthesis to digestion such that reactions that would take years
could happen only in seconds. They do this either by breaking down
molecules into smaller pieces or by building up large molecules without
themselves being and without affecting the reactants and products in the

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 reactions they catalyze. There are approximately 1300 different enzymes
found in the human cell.
3. Hormones. These are proteins used by the cell in receiving and sending
chemical signals, thereby coordinating bodily functions. For example,
insulin controls our blood sugar concentration by regulating the uptake of
glucose into cells. Hormones include insulin, estrogen, testosterone,
adrenaline, cortisol etc.

Figure 6. Structure of Insulin

Source: slideshare.net

4. Transport. These proteins move molecules across cell membranes. For

example, hemoglobin in the blood helps transport oxygen to the different
parts of the body.
5. Contractile function. These are involved in muscle contraction enabling
movement such as walking, writing, and chewing. Examples are actin and
myosin.
6. Support Structure. These provide support to organisms. For instance, the
proteins in our bones provide framework to the human body. Protein
fingernails and hair such as collagen and elastin provide support to
humans.
7. DNA synthesis and repair. These are proteins associated with regulating
chromosome structure during cell division and in regulating gene
expression. Examples are histones and cohesin.
Lipids

Lipids, usually called fats, are a family of organic compounds mostly

insoluble in water. They are also said to yield high energy. Fatty acids are the
building blocks of the lipids (fats). They are produced when digestion breaks down
fats. Fatty acid is the basic structure of fat, which can then be absorbed into the
blood. In this discussion when we use the word fat, we are referring to lipids.

Fatty acids may be saturated or unsaturated. Saturated fats are fatty acids
where the four arms of carbon are all bonded to hydrogen. The C-H bond is
stronger bond compared to C-C bond. This is the reason why saturated fat in
butter, cheese and red meat are solid at room temperature. These are also said to
be less healthy than unsaturated fats because they increase the levels of low-

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 density lipoprotein, also known as ‘bad’ cholesterol, that may increase the risk of
cardiovascular disease.

Unsaturated fat, on the other hand, is composed of fatty acids with two
carbon atoms connected by a double bond, which is considered a weak bond
compared to a purely C-H bond. This is why unsaturated fats, such as vegetable oil
(sunflower, corn, canola) are liquid at room temperature. They are also said to be
more healthy. They include avocados and avocado oil, olives and olive oil, peanut
butter and peanut oil, fatty fish, such as salmon and mackerel, nuts and seeds,
such as almonds, peanuts, cashews, and sesame seeds

Figure 7. Structure of Saturated and Unsaturated Fats

Source: https://wordpress.com

Let us take a look at the three main types of lipids.

1. Triacylglycerols (also known as triglycerides). These make up more than 95%

of lipids in the diet of fried foods, butter, whole milk, cheese, and some
meats. The terms fats, oils, and triacylglycerols are usually interchangeable
unless specified. Triglycerides are made of fatty acid molecules joined
together in groups of three. They are also made in our bodies from the
carbohydrates that we eat.
2. Phospholipids. These are lipids whose fatty acid component has been
replaced by a phosphate group (PO₄). As a major component of the cell
membrane, it is a bilayer whose “head” or upper layer is hydrophilic,
meaning it dissolves readily in water. It is an example of polar. On the other
hand, its “tail” or lower layer is hydrophobic, or it does not dissolve in water.
It is non-polar. Because of this property, phospholipids are an effective
barrier to the passage of ions and molecules into and out of the cell. This
means that practically all molecules in a water solution can enter the cell.
But because of the hydrophobic layer, not all of these molecules can enter
the cell.
3. Sterols. These lipids appear as tetrameric (4-sided) rings comprising about
50% of the membrane lipid content in cells, thus altering the membrane
fluidity and structure. The most common sterol in the animal membrane is
cholesterol, which is about 20% of all sterols present in organisms.
Cholesterol is manufactured by the human body, so there is a need
cholesterol-rich food (such as animal fats, sausages, and butter) in
moderation. Ergosterol are found in membranes of fungi and protists, while
phytosterols are found in plants.

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 Functions of Lipids

There are three primary biological functions of lipids within the body.

1. Structural components of cell membranes. Phospholipids are the major

component of cell membrane structure.
2. Energy storehouses. When one eats a lot of carbohydrates, the excess
glucose is stored as glycogen by the liver, and then this is converted back to
glucose by the liver as the need arises. For instance, when one has done
heavy work like cleaning the house, working in the fields, or playing
basketball. These activities have exhausted all the glucose derived from a
certain meal, that the liver converts the glycogen back to glucose.
3. Important signaling molecules. The lipids in the cell membrane receive the
signal from outside the cell. A chemical signal which is a “primary
messenger” that cannot get inside the cell and so binds to receptor on the
membrane activating enzymes. These enzymes cleave the surface of lipid to
transmit the message making the lipids the “secondary messenger” that can
bind with intracellular enzymes. This activates intracellular processes to
respond to the message.

Likewise, lipids in plant membranes can sense extracellular conditions

such as temperature, salinity, and pathogen attack. It can also serve as stress
mitigators in plants.

Nucleic acid

This is a macromolecule made out of basic units called nucleotides. A

nucleotide consists of a sugar attached to a phosphate group and any of the
nitrogen-containing bases cytosine, guanine, adenine, and thymine. The nucleic
acids are found in all living organisms, from tiny bacteria to multicellular
organisms like us.
There are two varieties of nucleic acid.

1. Deoxyribose nucleic acid (DNA). This is a double helix molecule composed

of a sugar deoxyribose, a phosphate and a nitrogen-containing bases
cytosine, guanine, adenine, and thymine. It is found in the nucleus of the
cell.
2. Ribose nucleic acid (RNA). This single strand molecule whose sugar is
ribose. It is found in the nucleolus. It also uses the same nucleotides as the
DNA for thymine because it is replaced by uracil in RNA. It is found in the
cytoplasm of the cell.

Functions of Nucleic Acids

1. Storage and expression of genetic information. Deoxyribonucleic acid (DNA)

encodes the information the cell needs. The sequence of the molecule encoded
can give a message, “make this protein, and replicate me”. The cell supplies
the nucleotides needed for the manufacture of that specific protein. The

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 resulting protein would help in the expression of a certain trait such as color
of hair or height.
2. Protein Synthesis. RNA, on the other hand, participates in the actual making
of protein, known as protein synthesis. It converts stored information in DNA
to make proteins. It is also used by viruses as genetic material.

Deoxyribose nucleic acid (DNA) Ribose nucleic acid (RNA)

Figure 9. Structure of Nucleic Acids

Explore

Enrichment Activity 1: Table Completion

Direction: To summarize the concepts you have learned in this lesson, you are
going to complete the following table. Several clues are already given.

Macromolecule Basic Examples (2) Main Functions(2)

Component
1. Myosin 1.
Amino acid 2. 2.
1. 1.
Fatty acid 2. 2.
1. 1.
Nucleic acid 2. 2.
1.Glycogen 1.
2. 2.

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 Enrichment Activity 2: “Two-Day Meal Plan”

Direction: Think of a 2 – day healthy meal plan for a teenager like yourself and
write it in the table below. Make sure that you choose the right kind of food
containing carbohydrates, proteins, and lipids.

Day 1 Day 2

Breakfast Morning

Morning Snack

Lunch

Afternoon Snack

Dinner

Dessert

Deepen

Performance Task: My Health Reflection

Direction: Read the following selection, afterward write a 50-word reflection on the
importance of the hormone insulin to humans, and mention the things you can do
as a student to avoid becoming diabetic. Please take note of the rubric below.

According to DOH Secretary Francisco Duque III, “Diabetes keeps on

increasing in prevalence, but we shouldn’t give up the fight against the disease. It
maybe chronic and incurable, but diabetes can be managed. We need to strengthen
multi-stakeholder collaboration in increasing awareness of this disease, and for
people to follow a healthy lifestyle. Diabetes is a familial (meaning it runs in the
family or it is hereditary) as well as a lifestyle disease. By exercising, eating healthy,
and avoiding sugary drinks, we can prevent diabetes. For the 4 million Filipinos who
are already affected by diabetes, it is not just to do this but also to see their doctor
regularly and ensure that they stay on medications to avoid complications such as
kidney failure and cardiovascular disease. It destroys many of the organs of the
body. It’s the no. 1 cause of blindness, the no 1 cause of kidney failure that leads to
dialysis and transplants. It destroys or blocks the blood vessels in the heart, in the
brain, and in the legs, so that the risk getting a heart attack or stroke is higher.”
(Source: https:// www.doh.gov.ph Nov 14, 2017)

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 The Three Types of Diabetes

Type 1 (Juvenile diabetes). This is characterized by the failure of the pancreas to

produce enough insulin causing a high level of sugar in the blood;

Type 2 (Adult diabetes). This starts with insulin resistance, or when cells fail to
respond to insulin properly, soon lack of insulin may also develop;

Type 3 (Gestational diabetes). This occurs when a pregnant woman without a

history of diabetes develops high blood sugar levels.

Common symptoms are frequent urinating, thirstiness, hunger, extreme fatigue,

blurry vision, slow healing of cut/bruises, weight loss even when eating more
(type1), tingling, pain or numbness in the hand (type 2).

(Source: Pacholo Concepcion (lifestyle.inquirer.net)

Rubrics for a 50-word Reflection

CRITERIA Exceed Meet Almost meet Below

expectations expectations expectations expectations
5 4 3 2

Number of Words 40-55 words 30-39 words 20-29 words 10 words or

less
Content (Mention Expression of Expression Action is not None
of things to do to personal of action of specified included
avoid becoming action other people
diabetic)
Content Clearly Fairly Barely Does not
(Importance of explains explains explains explain the
Insulin) importance of importance importance importance
the hormone of the of the of insulin.
insulin hormone hormone
insulin insulin
Grammar & Reflection Reflection Reflection Reflection
Conventions contains 5 or contains 6- contains 11- contains
less errors. 10 errors. 20 errors. more than
20 errors.

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 Gauge

Direction: Read each item carefully. Write the letter of the correct answer.

1. What is the main source of energy for organisms?

A. Fructose B. Galactose C. Glucose D. Sucrose

2. Proteins are made of building blocks. Which one is it?

A. Amino acid B. Ammonia C. Carbohydrate D. Polypeptide

3. Which of the following is NOT a subunit of a nucleotide?

A. Glycerol C. Phosphate
B. Nitrogenous base D. Sugar

4. Which macromolecule do Glycogen, Starch and Cellulose belong?

A. Carbohydrates B. Lipids C. Nucleic Acids D. Proteins

5. When disaccharides are broken into monosaccharides, what is the process

involved?
A. Activation B. Dehydration C. Digestion D. Hydrolysis
6. Which of the following is NOT made up of proteins?
A. Cellulose B. Enzymes C. Fingernails D. Hair

7. What do saturated fats have that distinguish them from unsaturated fats?
A. They have doubles bonds.
B. They have no double bonds.
C. They have electrostatic charges.
D. They are associated with heart disease.

8. Which of the following is NOT related to protein?

A. DNA encoding
B. Muscle composition
C. Speeding up of chemical reactions
D. Formation of cell membrane bilayer

9. Which of the following tasks is NOT a job of proteins?

A. Cell Growth B. Receive and send signal
C. Store genetic information D. Speed up chemical reaction

10. Which macromolecule stores energy, insulates us, and make up the cell
membrane?
A. Carbohydrates B. Lipids C. Nucleic Acids D. Proteins

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 11. During photosynthesis, plants capture light energy from the sun to make
glucose. When plants produce a lot of glucose during summer, these are
stored in the plant. In what form is excess/unused glucose stored in plants?
A. Cellulose B. Chitin C. Glycogen D. Sucrose

12. Which of the following pairs has components that are UNRELATED?
A. Fat and lipid B. Sugar and carbohydrate
C. Amino acid and protein D. Glycogen and nucleic acid

13. Which of the following explains why sterols (or steroids) are considered to be
lipids?
A. They are water soluble. B. They are rich in hydrogen.
C. They contain fatty acids. D. They are used as storage fats.

14. Cholesterol is a lipid. Why is it NOT advisable that we eat a lot of this in the
diet?
A. Cholesterol is healthy.
B. Excess fats regulate body weight.
C. Good cholesterol increases risk of heart disease.
D. What the body needs is naturally produced by the body.

15. You helped fix your backyard garden, and a big unstable rock fell on one
foot! Frightened, you were able to remove the rock quickly by yourself
because your muscles store energy for this kind of emergencies. What
macromolecule is this?
A. Carbohydrates B. Lipids
C. Nucleic Acids D. Proteins

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 References

Aryal, Sagar. What are Carbohydrates? (2020, Feb 24). Retrieved July 25,
2021 from https://microbenotes.com/carbohydrates-structure-
properties classification-and-functions

Biological Macromolecules. n.d. Retrieved July 24, 2021 from

https://www.khana cademy.org/science/ap-biology/chemistry-of-life
Concepcion, Pacholo. Diabetes now an Epidemic in Ph. (2019, September 3).
Retrieved August 3, 2021 from https://lifestyle.inquirer,net

DOH Leads World Diabetes Observance in the Philippines. (2017, November

14). Retrieved August 1, 2021 from https:// www.doh.gov.ph
Dotso, Dianne. Lipids: Definition, Structure & Examples. April 11, 2019.
Retrieved July 24, 2021 from https://sciencing.com/lipids-facts-
and-functions-13714439.html
Fahy, Eoin et.al. Lipid Classification, Structures and Tools. ( 2011, June
16). Retrieved July 24, 2021 from
https://www.ncbi.nlm.nih.gov/pmc/articles /PMC3995129

Functions of Proteins. (2016, March 22). Retrieved July 25, 2021 from
https://sphweb.bumc.bu.edu
Lopez, Michael. Biochemistry, Essential Amino Acids.(2020, April 24).
Retrieved July 24, 2021 from
https://www.statpearls.com/kb/viewarticle/36202?utm_source=pu
bmed
Role of Proteins in the Body. (2011, June 10). Retrieved July 26, 2021 from
https://www.sciencelearn.org.nz/resources/209-role-of-proteins-
in-thebody

Types and Functions of Proteins. (2019, Nov 19). Retrieved July 23, 2021
fromhttps://bio.libretexts.org/Bookshelves/Introductory_and_Gener
al_Biology
What are Lipids?( 2019, June 6). Retrieved July 24, 2021 from
https://med.libretexts.org/Courses/American_Public_University

What are proteins and what is their function in the body.(2019,Dec 16)
Retrieved July 23, 2021 from https://www.eufic.org/en/whats-food

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 For inquiries or feedback, please write or call:

Department of Education – SDO La Union

Curriclum Implementation Division
Learning Resource Management Section
Flores St. Catbangen, San Fernando City La Union 2500
Telephone: (072) 607 - 8127
Telefax: (072) 205 - 0046
Email Address:
[email protected]
[email protected]

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