Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

10 Z P
est for rogress

Z P
eal of artnership

SCIENCE
Quarter 4 - Module 3:
Biomolecules: Carbohydrates
& Lipids

Name of Learner:
Grade and Section:
Name of School:
1
Module
3 Biomolecules:
Carbohydrates & Lipids

What I Need to Know

This module was designed and written with you in mind. It is here
to help you master the concepts behind the categories of biomolecules,
such as carbohydrates, lipids, protein, and nucleic acids (S10MT-IVc-d-
22). The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.

After going through this module, you are expected to:

1. Recognize the major categories of biomolecules such as

carbohydrates and lipids
2. Differentiate the biomolecules from each other in terms of their
structure and function.

In grade 9, you have learned why carbon is so unique that it can

form bonds with hydrogen or oxygen and form long chains of compounds
compared to other elements. In this module, you will understand the
structure of biomolecules, mainly carbon, hydrogen, oxygen, proteins, nucleic
acids, and some derivatives of carbohydrates and lipids containing nitrogen.
They will also learn why these biomolecules are essential to all living things
and differentiate them from each other.

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 What's In
Activity 1: Carbo-Lipids Crossword
Instruction: Read the clues. After all the clues are answered, fill in the
crossword puzzle.

What's New
These science activities demonstrate how to detect the presence of
carbohydrates and lipids in food samples using chemical tests.

Activity 2: Test for Carbohydrates and Lipids

Objective: To detect the presence of carbohydrates and lipids in food samples using
chemical tests.

Materials Needed:
• Iodine solution or tincture of iodine
• Benedict's solution
• Food samples for testing carbohydrates (cooked pasta, cracker, cooked rice,
corn syrup, table sugar, pineapple)
• Food samples for testing lipids (oil, peanut butter, egg, fried chicken, butter, milk,
burger)
• 6 pcs. small test tubes or vials
• 6 pcs. test tube holders
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• 2 pcs. droppers
• mortar & pestle
• 1 spot plate
Procedure:
A. Carbohydrates
Iodine Test for Starch
1. Place ½ teaspoon of each food sample on the well of a spot plate. Make sure
that the food samples are far from each other.
2. Add 3 drops of Lugol's Iodine solution or tincture of iodine on each food
sample.
3. Note that Lugol's iodine solution or tincture of iodine changes from yellow
to blue or black in the presence of starch.
4. Write your observation in a piece of paper.

B. Benedict's Test for Reducing Sugar

1. Place a pinch of the food samples to be tested into a test tube.
2. Add one full dropper of Benedict's solution to each test tube.
3. Gently shake the test tube or vial.
4. Place the test tubes in the hot water bath for 2-3 minutes. After 2-3
minutes, return the test tubes to the test tube racks. If the substance in
your test tube contains sugar, Benedict's solution will change color.

Positive Test: Benedict's solution changes from blue to green (very small
amount of reducing sugar), to yellow (higher amount of reducing sugar) to
orange or brick red (highest amount of reducing sugar). The color change
is due to the formation of the red brick precipitate, Cu2O. CAUTION:
Always use a test tube holder to handle hot test tubes.

5. Observe your test tube (using white paper as a background). Record the
amount of sugar present.

Amount of 0 + ++ +++ ++++

Sugar in
Foods None Trace Little Sugar Moderate Much Sugar
Sugar
Color Blue Blue Green Green Yellow Orange/Red

A. Ethanol Emulsion Test for Fats and Oils

Solid sample:
1. Crush a pinch of food sample and place in a dry test tube.
2. Add ethanol to about 2 cm3 above the level of the sample and shake
thoroughly.
3. Allow the solid to settle for about 3 minutes and decant the ethanol into
another test tube.
4. Add 2 cm3 of distilled water to the test tube.
5. Write observations in Table 2. Liquid sample:

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1. Add a few drops of the liquid food sample to a dry test tube.
2. Add 2 cm3 ethanol and shake it thoroughly.
3. Add 2 cm3 of distilled water.
4. Write observations in Table 3.

Test for Carbohydrates and Lipids

Table 2. Results of Carbohydrate Test

Food Sample Test for Simple/Reducing Iodine
Sugars/ Test
Benedict's Test
Cooked pasta
Cracker
Cooked rice
Corn syrup
Table sugar
Pineapple

Table 3. Results of the Ethanol Emulsion Test for Lipids

Food Sample Colorless A layer of
Cloudy White
Suspension
Oil
Peanut Butter
Egg
Fried Chicken
Butter
Milk
Burger
Mashed
potato
Guide Questions:
1. Which of the food samples tested would your body use for a quick burst of
energy? (2pts)
2. Which could be used for energy when no carbohydrates are available?
(2pts)
3. Why is it that Benedict's test gives a negative (-) result with sucrose or table
sugar? (2pts)
4. What kind of foods rich in fats should be taken in moderation? Why?
(4pts)

4
 What is it
Carbohydrates
Since food is always a part of our lives,
we must know the nutrients found in the
food we eat. The following discussions will
give you a clearer avenue to understand
carbohydrates.

http://bit.ly/3tCvDmi

Figure 1. Foods rich in carbohydrates

Figure 1 shows some foods that are rich in carbohydrates. Carbohydrates are
the primary source of energy for the body. These are simple sugar, starch, and
cellulose. All carbohydrates contain carbon, hydrogen, and oxygen. They may be
classified into the following:

Monosaccharides

From the prefix "mono," which

means one, the monosaccharide is the
simplest sugar and the essential
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 https://bit.ly/3a1apXu called dextrose) and
fructose. Figure 2. Simple Sugar Structural Formulas

Although both monosaccharides have the formula C6H12O6, their structural

formulas differ. As figure 3 shows, glucose in water solution forms a ring made up of
five carbon atoms and one oxygen atom, and fructose in a water solution includes a
ring made up of four carbon atoms and one oxygen atom. Both compounds have
fiveOH groups in their structures. Compounds with the same molecular formulas are
called isomers. So, glucose and fructose are isomers. Though they have the same
molecular formula, these sugars cannot be used in the same way by cells in the body.
The C, H, and O atoms' arrangement determine the shape and properties of each
sugar.
During digestion, carbohydrates are broken down into monosaccharide which
is absorbed into the blood and transported to the cells providing "instant" energy to
perform our activities. Sometimes we overeat, especially when we are tired, the excess
glucose is stored in the liver as glycogen for later use. It is essential to have a steady
supply of glucose in the blood to maintain body functions. As they say, too much or
too little of anything may lead to some diseases. When too much glucose is in the
blood, the pancreas secretes a hormone called insulin, which stimulates cells in the
liver, muscles, and fat to absorb glucose and transform it into glycogen or fats, stored
for some time. When blood glucose drops, the pancreas secretes glucagon, which
causes the liver, muscles, and fat to convert glycogen back to glucose. Fruits like
grapes, apple, or atis contain a monosaccharide called fructose or fruit sugar. It is

5
considered the sweetest naturally occurring sugar. Due to its sweetness, fructose is
sometimes used as a low-calorie sweetener because less fructose is needed to
produce the same sweetness that table sugar does. Starchy food that we eat is widely
distributed in the plant world. Thus, its principal constituent glucose is found in all
plants and the sap of trees. However, glucose is also found in glycogen that is
produced in animal cells.

Disaccharides

In the morning, Aaron Jay's mother prepares his coffee; he always adds half a
teaspoon of table sugar. He remembered his TLE (Technology and Livelihood
Education) teacher, who mentioned one time in their class that the sugar we use to
sweeten coffee is a disaccharide. It is also called sucrose with the molecular formula
C12H22O11. He wondered how sucrose, which is a disaccharide, is formed. Their
teacher explained that the formation and breakdown of sucrose to glucose involves
two reactions in their chemistry class.
A condensation reaction is a reaction in which two molecules or parts of the
same molecule combine. During the condensation of monosaccharides to form
disaccharides, one molecule of water is lost. When two glucose molecules are
combined, maltose is created, and water is lost during the process. A hydrolysis
reaction occurs when the bond between monosaccharides is broken with the addition
of a water molecule.
After he finished doing his homework, Aaron Jay drinks his milk. When he is
about to jump into his bed to have a good night's sleep, he has this bloated feeling
along with a buildup of intestinal gas. He feels uneasy and cannot sleep. He swears
he will never drink milk again! The following morning in his chemistry class, his
teacher discussed another important disaccharide- Lactose or milk sugar. Lactose is
made up of a sugar called galactose and glucose. In our body, a specific enzyme,
lactase, is necessary to help break the bond between the two monosaccharides when
lactose is digested.
People who cannot digest milk products are called "lactose intolerant" because
they do not produce the enzyme (lactase) necessary to break the bond between
glucose and galactose. Since lactose molecules are too large to be absorbed into the
circulatory system, they continue through the digestive system, where bacteria
eventually break them down in the large intestine. These bacteria digest
monosaccharides, producing carbon dioxide gas in the process. As a result, a
common symptom of lactose intolerance is a buildup of intestinal gas along with a
bloated feeling, and more often, the passing out of undigested lactose as diarrhea.
After the discussion, he concluded that he might be "lactose intolerant."

Figure 3
shows that when a
combination reaction
joins two
monosaccharides, a
glycosidic bond will
be formed between
the two
monosaccharide
molecules. The
reaction

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produces water as a side
product. http://bit.ly/3q5bNhj Figure 3. Structure of
Disaccharides

Polysaccharides
In the evening, he did not drink milk anymore. Instead, he ate fruits before
going to bed. The following morning, he had the same routine-ate his breakfast and
went to school. As the bell rang, Aaron Jay rushed to the canteen to eat his lunch. It
included local tubers like sweet potato or camote and green, leafy vegetables like
malungay and kangkong. Again, he remembered the result of their activity no.1
wherein the food samples like sweet potato and ripe banana turned blue-black when
stained with iodine solution. These foods contain polysaccharides in their class
discussion (the prefix poly means many) or complex carbohydrates. They are large
molecules that are made up of many smaller units that are joined. The reason why
these foods turn blue-black is that they contain starchy components. After lunch, he
returned to their classroom. Their discussion was about the three common
polysaccharides starch, glycogen, and cellulose. The starch breakdown requires a
water molecule to provide a hydrogen atom and a hydroxyl group to the site where
the bond is broken. With the help of enzymes in the digestive system, the glucose
units can be separated. When a glucose molecule is separated from the rest of the
starch polymer, it can be absorbed and used as fuel by your cells. Since it takes time
for glucose to be separated from the polysaccharide, it is gradually released to the
cells. Thus, the glucose from starch reaches muscle cells over a period providing
energy as it is needed. For this reason, athletes often eat meals rich in complex
carbohydrates before an athletic event.
Starch is the chief storage form of
carbohydrates in plants and the most
important carbohydrates source in human
nutrition. A starch molecule is a
polysaccharide assembled from the simple
sugar glucose; it can contain anywhere
from five hundred to several hundred
thousand glucose molecules joined by
covalent bonds into a single structure. http://bit.ly/36RREnd Starch is made
up of two types of Figure 4. Structure of Starch polysaccharides: amylose, which
is a
coiled or helical structure, and amylopectin, which is branched. Plants make starch.
All individuals whose glucose intake is excessive will store the excess glucose
as fat for long-term storage, and some are converted to another polysaccharide
glycogen. 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 made by an animal.
On the other hand, starch contains both straight-chain and branched
polysaccharides with much less branching than that of glycogen and is produced
only by the plant.

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 Figure 5 shows the glycogen structure,
which consists of long polymer chains of
glucose units connected by an alpha glycosidic
linkage. It is a multibranched polysaccharide
of glucose that serves as a form of energy
storage in animals. The polysaccharide
structure represents the main storage form of
glucose in the body. Glycogen is the readily
available energy stored in the liver and
muscles and is
quickly metabolized. Fats are stored in adipose http://bit.ly/36RREnd tissues but,
unlike glycogen, are not as readily Figure 5. Structure of Glycogen
metabolized. They are used during prolonged exercise or
activity.
After the discussion, Aaron Jay was amazed at how carbohydrates contribute
to energy production and the manufacture of important products for human
consumption.

Lipids

In the previous lesson, you have learned that carbohydrates are important in
providing "instant" energy for cells. Another class of biomolecules called lipids have
the "job" of storing energy for later use. Lipids are also found in hormones and cell
membrane components.

http://bit.ly/3rBH5N6

Figure 6. Sources of Lipids

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 nonpolar solvents.
When Aaron Jay accidentally mixed oil and water, he observed that they do
not mix. He was late in his Chemistry class the following morning, but he could catch
up on his teacher's discussion on lipids. His teacher explained that oil and water do
not mix because they do not have the same polarity. Also, oils are composed primarily
of long hydrocarbon chains. They are formed reaction between an alcohol and one or
more long-chain carboxylic acids. The most abundant of the lipids are fats and oils,
also called triglycerides. Table 4 below shows the structures of common fatty acids.

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The presence of double bonds in the fatty acids lowers its melting point. At room
temperature, lauric acid is stable, while linoleic acid is liquid.

Table 4. Structures of Some Common Fatty Acids

Name Structural Formula Melting Point (oC)
Lauric CH3(CH2)10COOH 44

Myristic CH3(CH2)12COOH 53
Palmitic CH3(CH2)14COOH 63
Stearic CH3(CH2)16COOH 70
Oleic CH3(CH2)7CH=CH(CH2)7COOH 16
Linoleic* CH3(CH2)4(CH=CHCH2)2(CH2)6COOH -5
Linolenic* CH3CH2(CH=CHCH2)3(CH2)6COOH -11
Arachidonic* CH3(CH2)4(CH=CHCH2)4(CH2)2COOH -50

Fats are solids at room temperature and contain saturated fatty acids. Aaron
Jay still remembered that all saturated hydrocarbons contain single bonds and are
produced only by animals. Examples of animal fats are lard and butter. Oils are
liquids at room temperature and contain unsaturated fatty acids. Again, he recalled
that unsaturated hydrocarbons have one or more double bonds. Most oils, such as
vegetable oil, corn oil, and olive oil, are produced by plants. Table 5 gives the fatty
acid content of some glycerides.

Table 5. Structures of Some Common Fatty Acids

Saturated Unsaturated
Source Others
Myristic Palmitic Stearic Oleic Linoleic
Butter 10 29 9 27 4 31
Animal 2 30 18 41 6 5
Lard 3 32 25 38 3 2
Fat
Beef
Plant Corn Oil 1 10 4 34 48 4
Soybean - 7 3 25 56 9
Peanut - 7 5 60 21 7
Olive 1 6 4 83 7 -

If you eat in moderation, fats are good sources of body fuel. They are regarded
as good emergency food and are an efficient energy storage system. However, an
excess quantity of fats is not good for the heart. Fats are not good for the heart
because they tend to clog arteries and overwork the heart. While carbohydrates are
the primary energy source in your body, your system turns it to fat as a backup
energy source when carbohydrates are not available. Vitamins A, D, E, and K cannot
function without adequate daily fat intake since they are fat-soluble vitamins. If you
don't meet your daily fat intake or follow a low-fat diet, absorption of these vitamins
may be limited, resulting in impaired functioning.

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 Steroids are another class of lipids whose molecules are composed of fused
rings of atoms. The most important steroid is cholesterol. It is a sterol because of the
presence of alcohol or the hydroxyl functional group. It is found mainly in animal
cells, although cell membranes of plants may contain small quantities of cholesterol
and its major derivatives, sitosterol.
Cholesterol plays an essential role in eukaryotes and especially abundant in
the cell membranes of animal cells. A small amount of cholesterol can also be found
in the membrane of some organelles inside the cells, such as the mitochondrion and
the endoplasmic reticulum. It is not only abundant in the cell membrane but also in
brain tissues of the nervous system. An important nerve cell, myelin, covers nerve
axons to help conduct the electrical impulses that make movement, sensation,
thinking, learning, and remembering possible. Studies have shown that cholesterol
was the most important factor in forming synapses, affecting our memory and
learning ability. Animals can use cholesterol to synthesize other steroids like
cortisone, testosterone, and estrogen. These hormones are already discussed in
Grade 9. Although cholesterol is an essential lipid for humans, excessive cholesterol
levels in the blood can lead to deposits in the arteries of the heart. These arterial
deposits are a leading cause of heart disease. (LeMay Jr, 2000)

What's More
In this section, you will be doing a hands-on activity on determining the
number of calories you have consumed throughout the day!
Activity 3: Meet Your Calories!
All foods have calories, and different foods have different amounts of
calories. Fats, carbohydrates, and proteins provide calories. Fats have the
highest concentration of calories. On average, that's nine calories per gram of
pure fat. Proteins and carbohydrates each have four calories per gram of pure
protein or pure carbohydrate on average. Understanding your diet's role in
your diet can help you balance your calories in with your calories out and
help you achieve weight management goals.
Direction: Students will work with a partner inside their homes, select foods
they would typically eat in a day, and calculate the total number of calories.
Students will then discuss with their partner the following questions.

Food
Number of Calories (Number
of Calories per serving can
be found on the Nutrition
Facts label of every food
package)

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 Total:

1.) What did you find most surprising about the number of calories in the
foods selected? (2pts)
2.) Based on the information you have learned about calories, list five good
nutrition habits you can adopt. (2pts)
3.) How can you use this vital information to help make nutritious food
choices? (2pts)
4.) Why is participating in 60 minutes a day of physical activity important?
(2pts)
5.) Carbohydrates and lipids are composed of the same chemical elements but
in different proportions. Both are used primarily as energy sources for cell
metabolism. Which type of molecule has the higher calorie content per
gram? Explain the reasons for your answers. (2pts)

What I Have Learned

Now that you've learned a lot from the very start of our
module let us summarize the lesson by answering the questions below.

Activity 4: Modified True or False

Let us check what you have learned about carbohydrates and lipids
through completing the true or false checklist below.

Directions: Check (√) the column for the true statement if the
statement is true. But if the statement is false, write the correct answer
on the column provided for the false statement(s).

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 STATEMENTS True False
1.Starch is the chief storage form of carbohydrates
in plants
2. Glucagon is the readily available energy stored
in the liver and muscles and is quickly
metabolized.
3. Oils are liquids at room temperature and
contain unsaturated fatty acids.
4.People who cannot digest milk products are called
lactose tolerant.
5. Carbohydrates provide instant energy
6. The molecular formula for glucose is C6H12O8
7. Sucrose has a molecular formula of C22H11O11
8. Oil and water do not mix because they have the
same polarity
9.Lactose is made up of a sugar called fructose and
glucose.
10.A condensation reaction is a reaction in which
two molecules or parts of the same molecule
combine.

What I Can Do
Good Job! You are near the finish line. It is time to put those learning into application.

Activity 4: Nutrition is the Key!

In this time of COVID-19 pandemic, a communicable disease caused by Severe
Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), health experts suggest an
optimal intake of nutrients plays crucial roles in boosting the immune system.
Concerning your knowledge on biomolecules, how do eating carbohydrates and lipids
improve our physical health in combating COVID-19 and other communicable
diseases?

Post Assessment
Set A
Direction: Encircle the letter of the best answer.
1. Which of the following is a term that refers to the building blocks of all cells? A.
Macromolecules B. Micromolecules C. Molecules D. DNA

12
2. Which form of glucose is stored in the human liver and muscle?
A. Cellulose B. Glycogen C. Lipids D.
Starch
3. Disaccharide is formed by combining two monosaccharides. What do you call the
process of combining two or more simple sugars?
A. Hydrolysis C. Peptide bonding
B. Condensation D. Saccharide bonding
4. Lipids are insoluble in water because lipid molecules are ?
A. hydrophilic B. neutral C.
hydrophobic D. Zwitter ions
5. Which of the following term refers to the combination of two types of
monosaccharides?
A. Monosaccharide C. Polysaccharide
B. Disaccharide D. Lygase
6. Which of the following is a term that refers to an energy source obtained from
plants?
A. Cellulose B. Glycogen C. Lipids D.
Starch
7. Which of the following is a correct pair?
A. glucose: disaccharide C. starch: polysaccharide
B. sucrose: monosaccharide D. triglyceride: polysaccharide
8. Which of the following statements is NOT TRUE of carbohydrates?
A. Carbohydrates contain one or more OH groups
B. Carbohydrates are all solids
C. Carbohydrates can be aldoses
D. Carbohydrates are esters
9. Starch is characterized by all the following EXCEPT:
A. It is composed of non-glucose units
B. It contains a linear polymer
C. It is composed of glucose units
D. It contains a branched polymer
10. Which of the given structures represents molecules that provide energy and are
very soluble in water?

13
 Post Assessment
Set B
Directions. Encircle the letter of the best answer.

1. Which of the following groups are all classified as polysaccharides? A.

sucrose, glucose and fructose C. glycogen, sucrose and maltose
B. maltose, lactose, and fructose D. glycogen, cellulose and starch
2. Which of the following is the major function of carbohydrates? I. structural
framework II. Storage III. energy production
A. I only B. II only C. III only D. I & III only
3. Nutritional chemists have found that burning 1 gram of fat releases twice the
amount of heat energy as burning 1 gram of starch. Based on this
information, which type of biomolecule would cause a person to gain more
weight?
A. carbohydrate B. fat C. proteins D. nucleic acid
4. In which organs are glycogen stored in the body?
A. Liver and spleen C. liver and bile
B. Liver and muscle D. liver and adipose tissue
5. When digesting a complex carbohydrate, water is added and simple sugar is
obtained through which process?
A. Photosynthesis B. Condensation C. Hydrolysis D. Dehydration
6. What kind of molecule is represented by the structure below?
CH3CH2CH2CH2CH=CHCH2CH2CH2CH2CH2CH2CH2CH2COOH
A. monosaccharide C. saturated fatty acid
B. unsaturated fatty acid D. phospholipid
7. Disaccharide is formed by combining two monosaccharides. What do you call
the process of combining two or more simple sugars?
A. Hydrolysis C. Condensation
B. Peptide Bonding D. Saccharide bonding
8. Which of the following elements is NOT present in carbohydrates?
A. carbon B. oxygen C. nitrogen D. hydrogen
9. Which of the following sugars are the components of lactose?
A. glucose & galactose C. glucose & fructose
B. fructose and galactose D. glucose and glucose
10. What type of chemical bond is illustrated by the arrows below?

A. sugar-sugar bond C. peptide bond

B. glycerol- fatty acid bond D. hydrogen bond

14
 Additional Activities
Activity 7: Let's Add It On!
Direction: Fill in the blank(s) with the correct answer.
1. Glucose + = Sucrose

2. + Glucose = Maltose

3. Galactose + Glucose =

4. Glucose + Fructose =

5. Glucose + Glucose =

Activity 8: Bio-Match!
Direction: Match Column X with column Y. Write only the letter of the correct
answer on the space provided after each item number.
Column X Column Y
1. starch a. Lipids whose molecules are composed rings of
atoms
2. glycogen b. A reaction which occurs when the bond between
monosaccharides is broken with the addition of
water
3. fats c. Lipids that are solid at room temperature
4. oils d. Multibranched polysaccharide of glucose that
serves as a form of energy storage
5. steroids e. People who are unable digest the sugar in milk
6. condensation f. Chief storage form of carbohydrates in plants
7. hydrolysis g. A reaction in which two molecules or parts of the
same molecule combine
8. lactose intolerant h. The most important steroid which plays an
important role in eukaryotes & especially
abundant in cell membranes of animal cell
9. cholesterol i. Lipids that are liquid at room temperature
10. calorie j. A unit that measure energy.

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