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Science
Quarter 4 – Module 3 – Week 3
BIOMOLECULES
Carbohydrates and Lipids

SDO Taguig City and Pateros

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 Let’s Learn

Atoms bond together to form molecules, and organized molecules form

cells. Cells of the same kind make up tissues, and different types of tissues
make up organs. Several organs constitute an organ system. The different
organ systems make up an organism. Organisms are composed of different
types of molecules. They also depend on these molecules for growth and
survival. These molecules are referred to as biological molecules, or
biomolecules, which have four major classifications – carbohydrates, lipids,
proteins, and nucleic acids. Each classification of biomolecules serves a
specific function in the body. Biomolecules are involved in the homeostatic
and metabolic processes of all organisms.
This module will help you recognize the major categories of
biomolecules such as carbohydrates, lipids, proteins, and nucleic acids.
S10MT - IVc - d -22
Specifically, after going through this module you are expected to:
1. describe biomolecules and identify the different elements present in
it;
2. describe carbohydrates and its classification;
3. describe lipid and differentiate the two classes of lipids; and
4. identify biomolecules based on the result of physical and chemical
tests or based on its function.

Let’s Try

Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of the following is a correct pair?
a. glucose- disaccharide c. starch- polysaccharides
b. sucrose- monosaccharide d. triglyceride- polysaccharides
2. Which of the following does not belong to the group?
a. glucose c. sucrose
b. galactose d. fructose
3. All of the following are polysaccharides, except _______.
a. starch c. glycogen
b. cellulose d. glucose
4. From the element C, H, O and Ca, which of the following are present in a
carbohydrate molecule?
a. C, H, and O c. H, O, and Ca
b. C, O, and Ca d. C, H, O and Ca

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5. Which of the following is the function of carbohydrates?
a. provides energy c. for movement
b. stores genetic information d. speeds up reaction
6. Which complex carbohydrate is a storage form of energy in plants?
a. cellulose c. glycogen
b. starch d. ribose
7. Which is not a description for cellulose?
a. energy storage for insects
b. structural polysaccharide
c. one of the most abundant organic compounds on earth
d. the basic structural component of plants cell walls
8. Which of the following is known as fruit sugar?
a. fructose c. lactose
b. maltose d. galactose
9. Which of the following is a naturally occurring organic compound that includes
fats and fat-like substances?
a. carbohydrates c. lipids
b. proteins d. nucleic acid
10. This type of fatty acids is solid at room temperature and is most likely found in
animals.
a. saturated fats c. phospholipids
b. unsaturated fats d. triglycerides
11. Which set consists of water-insoluble biomolecules that are classified as lipids?
a. fats, oils and waxes c. fats, waxes and proteins
b. fats, oils and proteins d. fats, oils and carbohydrates
12. Lipids are insoluble in water because lipid molecules are _________.
a. hydrophilic c. hydrophobic
b. neutral d. Zwitter ions
13. What kind of molecule is represented by the structure below?
CH3CH2CH2CH2CH = CHCH2CH2CH2CH2CH2CH2CH2CH2COOH?
a. monosaccharides c. saturated fatty acids
b. unsaturated fatty acids d. phospholipid
14. Which of the following is the most important steroid?
a. cholesterol c. fats
b. oil d. proteins

15. Some functions of lipids include water-proofing, temperature regulation, and

long-term energy storage. Which of the following is NOT a common type of lipids?
a. fats c. sugars
b. oil d. waxes

You may answer this online, just visit the link

https://forms.gle/okyJVWwDt6XXmhSA7

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Lesson

6 Carbohydrates

Let’s Recall

Directions: Examine the pictures below and classify them to their respective group.

CARBOHYDRATES LIPIDS PROTEINS NUCLEIC ACID

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 Let’s Elaborate

CARBOHYDRATES
Carbohydrates are organic compounds that serve as the main source of
energy in all organisms. Together with proteins, carbohydrates also function as
structural components of living cells. Carbohydrates are made up of carbon,
hydrogen and oxygen molecules where the proportion of hydrogen to carbon and
oxygen atoms is two is to one. {Cn(H2O)n}

Carbohydrates

Monosaccharide Monosaccharide Monosaccharide

Glucose Lactose Starch

Fructose Sucrose Glucose

Galactose Maltose Glycogen

Ribose
Deoxyribose

Mannose

Figure 1.1 Monosaccharide, Disaccharide, and Polysaccharide

Three main groups of carbohydrates

1. Monosaccharides – (mono means one) are simple sugars with only one sugar
unit. Monosaccharides are identified based on the number of carbon atoms they
are made of. Triose, such as glyceraldehyde (C3H6O3), is a monosaccharide with 3
carbon atoms. Pentose, such as ribose (C5H10O5), is a monosaccharide with 5
carbon atoms. The most common monosaccharides are made up of 6 carbon atoms
and are called hexoses (C6H12O6). Glucose also called dextrose (blood sugar),
fructose (corn sugar), galactose, mannose are examples of hexoses.

Monosaccharides such as five-carbon monosaccharides (pentoses) and six-

carbon monosaccharides (hexoses) may form rings through the intramolecular
reaction of an –OH group to the carbonyl carbon of the sugar. Ring formation
transforms the molecules into a more stable form. In some representations, the C
symbols are no longer written in each corner of the rings.

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GLUCOSE FRUCTOSE GALACTOSE
Figure 1.2 Branched and ring forms of monosaccharides

Monosaccharides are highly soluble in water and they can easily pass
through membranes such as the cell membrane. For this reason, monosaccharide
such as the glucose is an instant source of energy in the cell. Glucose is an
indispensable component of the mammalian blood and is found, at least in small
quantities, in all animals. Fructose is commonly found in plants but is rarely found
in animals. Fructose is the sweetest known sugar found in fruits such as ripe
mangoes, melon, and atis. Ribose and deoxyribose are simple sugars forming the
backbones of RNA (ribonucleic acids) and DNA (deoxyribonucleic acids),
respectively.

Simple sugars are used as the building blocks in the formation of complex
sugars such as disaccharide and polysaccharide. In addition, monosaccharide also
serves as starting materials for the construction of other organic molecules such as
fats. Although the main bulk of the carbohydrates in our diet are utilized as energy
sources and converted to glycogen for storage in the liver, any excess is converted
to fats. The take home message therefore is to eat just enough amount of
carbohydrate to minimize those bulging bellies.

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2. Disaccharide- (di means two) are complex sugars made up of two molecules of
monosaccharides chemically joined together. The chemical formula of a
disaccharide is C12H22O11. The chemical process whereby two monosaccharides are
joined together to form a disaccharide with the loss of water molecule is called
condensation or dehydration synthesis. Sucrose, the common table sugar, is a
disaccharide formed from the chemical combination of glucose and fructose.
Sucrose is found in sugarcane, sugar beets, carrots, and other sweet fruits. It is not
found in mammals.

Fig.1.3 Schematic diagram showing the synthesis of sucrose

Maltose (malt sugar) occurs in

malted cereals and sprouting grains. It
is made up of two glucose molecules. It
is obtained from starchy foods such as
potatoes and corn. It is also produced
when glucose is caramelized.

Fig1.4 Potatoes have high maltose content.

Maltose consists of two glucose units.

Lactose (milk sugar) is the principal

carbohydrate in milk. Thus, it is also called milk
sugar. It is composed of one molecule of galactose
and one molecule of glucose. Lactase is a digestive
enzyme that breaks down lactose into simple
sugar units.

Fig1.5 Dairy products are sources of lactose.

Lactose is made up of glucose and galactose.

A disaccharide can be broken down into simple sugars by heating it with

acids or treating it with suitable enzyme. The chemical reaction whereby a water
molecule is added on to split a disaccharide into its component units is called
hydrolysis or hydrolytic reaction. When sucrose in water solution is heated in dilute
hydrochloric acid or when treated with enzyme sucrose, it is broken down into its

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component glucose and fructose molecules. Similarly, maltose and lactose can be
hydrolyzed into their monosaccharide components using the enzymes maltase and
lactase, respectively
Sucrase
+

+ Dilute HCl
+
Sucrose Water Glucose Fructose
(C12H22O11) (H2O) (C6H12O6) (C6H12O6)
Fig. 1.6 The breakdown of disaccharide into two simple sugars
Monosaccharides and disaccharides have different degrees of sweetness as
shown in Table1-1. Aside from natural sources, they are also derived from
commercial syrup products.
Table 1.2 Carbohydrate
Components in Products
Table 1.1 Degrees of sweetness of Carbohydrate Components in Products

Carbohydrates
Product Component
Relative Sweetness of Simple Cane sugar Sucrose
Carbohydrates Brown sugar Sucrose
Carbohydrate Sweetness Relative Corn syrup Glucose
to Sucrose (sucrose Fruit sugar Fructose
sweetness = 100) High fructose Fructose
Fructose 173 corn syrup
Glucose 74 Honey Fructose and glucose
Maltose 31 Malt sugar Maltose
Lactose 16 Maple sugar Sucrose
Milk sugar Lactose
Powdered sugar Sucrose
3. Polysaccharides – (poly means many) are
complex sugars made up of chains and or White sugar sucrose
branches of monosaccharides formed by
condensation reactions. The basic formula for a polysaccharide is ((C6H10O5)n,
where n refers to the number of monosaccharides present. Polysaccharides are
capable of acting as storage (stores energy) or structural (parts of cell structures)
molecules. Starch and glycogen are examples of storage polysaccharides while
cellulose and chitin are examples of structural polysaccharides.

Figure.1.7 Examples of Starch, Glycogen, and Cellulose

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 Starch is a plant storage carbohydrate that is composed entirely of glucose
molecules. It is a soft, white, and tasteless powder that is soluble in warm water
but insoluble in cold water. It consists of long chains of glucose units, which
should be broken down first before it can be used as source of energy. Starch is
easily digested by most animals as the enzyme (amylase) needed to hydrolyze the
compound is present in animals. A starch molecule may contain as many as 200
glucose molecules. It is commonly found in potato tubers, cassava, carrots, corn,
peas, pasta, and cereals. It is the main component of flour.

Cellulose is the most abundant organic compound on earth. It is a

structural polysaccharide found in the cell wall of plant cells making stems, leaves,
and branches strong. It is a highly insoluble carbohydrate that functions for
support and protection for plant cells. It is also made up of long chains of glucose
molecules like glycogen and starch but differ in the linkage and formation.
Cellulose is a rich supply of glucose but unfortunately, man and many animals are
not capable of digesting
it as they lack cellulose,
the enzyme needed to
hydrolyze cellulose.
Animals such as cows,
sheep, goats, and
horses can digest
cellulose because they
have the needed enzyme
in their digestive tract.
Figure 1.8 Structures of starch and cellulose

What differences do you observe between the structures?

Glycogen, also known as animal starch, is another polysaccharide made of
glucose units. It has a more complex branched structure compared to starch and
cellulose. Glucose is stored in the liver and the muscles. It serves as a reservoir of
the readily available glucose that is released from the liver when the glucose level in
the blood becomes low.
Glycogen and starch are ideal storage of polysaccharides because of the
following reasons:
• They can be easily broken down into glucose molecules when needed.
• They are insoluble in water thus they do not affect the osmotic
pressure in the cell.
• They have compact shapes thus occupy less space.
• They cannot diffuse through cell membranes because of their
relatively large size.
Chitin is another structural polysaccharide made of glucose units. It is
found in the outer coverings of crustaceans and insects. It has a protective and
supportive function. Because of its complex structure, chitin is very rigid and
inflexible. It is highly insoluble and does not expand in water making animals with
chitin able to survive in aquatic environments.

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Functions of Carbohydrates
Before carbohydrates can be utilized by the body, they must be converted
into glucose and other simple sugars. Simple sugars burn quickly, providing the
body with an instant burst of energy. Starch, on the other hand, burns more slowly
providing a longer-lasting, more stable energy source. One gram of burned
carbohydrates releases 4 kilocalories (kcal) of energy.
Carbohydrates play other vital roles aside from just being an energy source.
They combine with proteins (glycoproteins) and lipids (glycolipids) to form
molecules that are needed for bodily functions. The sugar ribose is one of the
components of DNA and RNA.

You can learn more about Carbohydrates, simply go to this

link. https://www.youtube.com/watch?v=jQi84TnstI4

Let’s Dig In

Activity 1. Match to Gain More

Directions: Match column A with the words that corresponds in column B. Write
the letter of the best answer on your answer sheet.
Column A Column B
___1. Elements present in carbohydrate molecule A. monosaccharide
___2. Complex sugars made up of two molecules of B. disaccharide
monosaccharides chemically joined together C. polysaccharide
___3. Simple sugars with only one sugar unit D. chitin
___4. Known as milk sugar E. sucrose
___5. The most abundant organic compound on earth F. cellulose
___6. They are complex sugars made up of chains and G. glycogen
or branches of monosaccharides. H. fructose
___7. The sweetest known sugar found in fruits I. C, H, O
___8. It is known as the common table sugar. J. lactose
___9. It is found in the outer coverings of crustaceans K. starch
and insects. L. C, H, Ca
___ 10. It is known as animal starch.

Let’s Remember

Activity 2: Concept Mapping

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Directions: Below is the list of key concepts about carbohydrates. Create a concept
map to relate the given concepts.

biomolecules disaccharide hydrogen monosaccharide

blood sugar energy indigestible oxygen
carbohydrate fructose lactose polysaccharide
carbon galactose liver starch
cellulose glucose maltose sucrose
chitin glycogen milk

Activity 3: Pattern Fan

Directions: Write the details of the Main Concept: Carbohydrates. Write your
answer on your answer sheet.

CARBOHYDRATES

Let’s Apply

Directions: Read the selection and answer the following questions.

Since food is always a part of our lives, it is important that we know the nutrients
found in the food we eat. Rio, Genikka, Jeaunace and Arianne are all marathon
runners. Their coaches always let them eat sumptuous meal before the race.
Questions:
• Why do marathon runners eat a meal rich in carbohydrates the day before
the race?
___________________________________________________________________________
___________________________________________________________________________
• What are the foods that Rio, Genikka, Jeaunace and Arianne should take to
improve their performance?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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Lesson

7 Lipids

Let’s Recall

Direction: Choose the right word that is being described in each number.
1. ____________________ (Carbohydrates, Lipids) are organic compounds that serve
as the main source of energy in all organisms.
2. ____________________ (Monosaccharides, Disaccharides) are simple sugars with
only one sugar unit.
3. ____________________ (Disaccharides, Polysaccharides) are complex sugars made
up of two molecules of monosaccharides chemically joined together.
4. ____________________ (Monosaccharides, Polysaccharides) are complex sugars
made up of chains and or branches of monosaccharides formed by condensation
reactions.
5. ____________________ (Starch, Cellulose) is the most abundant organic compound
on earth.

Let’s Elaborate
Lipids are organic substances that include fats and fat-like substances such
as phospholipids, waxes, steroids, and others. Lipids are generally hydrophobic
substances and are insoluble in water. Like carbohydrates, lipids are also made up
of carbon, hydrogen and oxygen but they contain less oxygen in proportion to
hydrogen and also have the “job” of storing energy for later use. Lipids are also
found in hormones and cell membrane components.
Functions of lipids in living organisms:
• Source and storage of energy. As a result of larger hydrogen content of fats,
a greater degree of oxidation (removal of hydrogen) is required, thus more
energy per molecule of fat is obtained compared to carbohydrates. Lipids
provide twice as much as energy per pound as carbohydrates.
• Essential part of cell structures such as cell membranes. Phospholipids are
major building blocks of the bi-lipid layer of cell membranes.
• An insulating material to prevent heat loss and protection against extreme
cold. Aquatic animals like whales have thick layer of fats beneath their skin
which helps retain body temperature.
• Solvent for fat-soluble vitamins and hormones.

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 • Prevents water loss from skin surface. The thin layer of oil secreted by
sebaceous glands in the skin prevents the evaporation of water.
Fats are lipids composed of 1 molecule of glycerol (an alcohol containing 3
carbons) and 3 fatty acid molecules. An ester bond connects the glycerol and
the fatty acids.

1 glycerol 3 Fatty acid

molecule molecules

Fig.2. Schematic representation

Fig.2.1 Structure of a fat molecule of a fat molecule

There are two types of fatty acids – saturated and unsaturated. Saturated
fatty acids are solid at room temperature. They are mostly found in animals. Lard,
margarine and butter are examples of saturated fatty acids. On the other hand,
unsaturated fatty acids occur in liquid state at room temperature. They are found
most in plants. Vegetable oil and corn oil are examples of unsaturated fatty acids.
Unsaturated fats are believed to be healthier sources of fats compared to saturated
forms.

Saturated Fatty Acid Unsaturated Fatty Acid

Figure 3. Types of fatty acids
• Phospholipids are important components of cell membranes. They are made
up of 2 fatty acid molecules and 1 phosphate group. The fatty acid
components are hydrophobic while the phosphate group is hydrophilic. As a
result, they are responsible for the polar and non-polar characteristic of cell
membranes.
• Waxes are lipids which are important components for many organisms, such
as the cuticle covering the surfaces of leaves and stems of plants and
protective coverings on the skin and fur of some animals.

• Steroids are lipids with a carbon skeleton of 4 fused rings. Cholesterol, bile
salts, sex hormones and vitamin D are examples of steroids. Cholesterol
adds strength to the plasma membrane of animal cells and serves as a
precursor of in the formation of other
steroids. Our liver produces cholesterol
that we need. We can get additional
cholesterol by consuming meat
products, poultry, eggs and dairy
products. However, too much cholesterol
is harmful to the body as it may be
Fig.4. Sources of cholesterol
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 deposited on the inner walls of arteries which may cause heart ailments.
• Triglycerides, also known as blood fats, circulate in our blood stream along
with cholesterol. We get triglycerides from the food such as meat and plant
oil as well as our body makes its own. Just like cholesterol, we need just the
right amount of triglycerides because too much of it can increase our risk of
heart and blood vessel diseases.

You can learn more about Lipids, simply go to this link.

https://sciencemusicvideos.com/ap-biology/module-6-
menu-biochemistry/biochemistry-3-lipids-interactive-
tutorial/

Let’s Dig In

Activity 1. What Am I
Directions: Find out how much you have learned from this lesson. Solve the
following riddles.

1. “I can be found in the

2, “I am known as blood 3. “I am solid at room
tissues of animals but not
fats which circulate in your temperature. I am like
in plants. I add strength to
bloodstream along with lard, margarine and
the plasma membrane of
cholesterol.” butter.”
animal cells.”

4. “I am an organic 5. “I can be found mostly

in plants like corn and
substance that includes 6, “I am a lipid with a
become a corn oil. I am in
fats and fat-like carbon of 4 fused rings.”
liquid state at room
substances.” temperature.”

7. “I am an important
component for many
organisms because I act
as a covering for plants
and animals.”

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 Let’s Remember

Activity 2: Concept Mapping

Directions: Below is the list of key concepts about lipids. Create a concept map to
relate the given concepts.

biomolecules double bond high blood single bond

animals fats liquid solid
cardiovascular disease fatty acids oil stored energy
cholesterol glucose plants triglycerides
cholesterol-free glycerol saturated unsaturated

Let’s Apply

Activity 3: Metacognition
Directions: Complete the statement on the things you learned about Lipids.

Now, I know about __________________________________________________.

First, ______________________________________________________________.

Second, ____________________________________________________________.

Finally, ____________________________________________________________.

Now you know what I know about ____________________________________.

Let’s Evaluate

Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. When digesting a complex carbohydrate, water is added and simple sugar is
obtained through which process?
a. photosynthesis c. hydrolysis
b. condensation d. dehydration

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2. 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 c. proteins
b. fat d. nucleic acid
3. 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
4. Which of the following is a true statement about glucose?
a. It cannot be utilized by red blood cells.
b. It has 4 asymmetric carbon atoms.
c. It is stored as starch in animals.
d. It is oxidized to form glycerol.
5. Which of the following include structural polysaccharide?
a. cellulose, hemicellulose and chitin
b. cellulose, starch and chitin
c. cellulose, starch and glycogen
d. cellulose, glycogen and chitin
6. Sucrose is composed of which of the following two sugars?
a. glucose and glucose c. glucose and galactose
b. glucose and fructose d. fructose and galactose
7. Which of these are correct combinations of monosaccharides to form
disaccharides?
(i) Glucose + Glucose = Maltose
(ii) Glucose + fructose = Lactose
(iii) Glucose + fructose = Sucrose
(iv) Glucose + galactose=Lactose
a. i, ii and iii only c. i, ii, iii and iv
b. ii only d. i, ii and iv only
8. What is meant by lactose intolerance (Hypolactasia)?
a. This is where more lactose can be consumed than can be digested, where
the lactase enzyme to break down the lactose is not sufficient causing
accumulation in stomach, one will get bloating effect, abdominal
discomfort, diarrhea. Bacteria respire in that to get energy leaving
products of acid and gas giving unpleasant effects.
b. Lactose intolerance is where a someone can’t tolerate milk in their
stomach, where due to a number of foods eaten at the same time that
lactose may have a negative impact on that person through the milk and
cause vomiting.
c. This is where children grow to naturally prefer juice than milk due to the
different processes in which the lactose of the milk undergoes which by
the end of the process of producing milk; the enzymes are killed causing
an allergic reaction, where children get sick.
d. This is where there is a buildup of lactose in the stomach which mixes
with mucus to cause an oxidation reaction where the enzyme lactase dies
due to the reaction generating heat causing that individual to obtain a
fever.
9. Which of the following best describes the Lipids?
a. They serve as food reserves in many organisms.
b. They include fats consisting of one fatty acid molecule and three glycerol
molecules.
c. They include cartilage and chitin.
d. They are composed of monosaccharide.

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10. Why lipids are insoluble to water? Lipid molecules are _________.
a. hydrophilic c. neutral
b. hydrophobic d. Zwitter ions
11. Which of the following does NOT belong to the group?
a. butter c. margarine
b. lard d. corn oil
12. Why too much cholesterol is harmful to the body?
a. It may be deposited on the inner walls of arteries which may cause heart
ailments.
b. It may produce additional proteins which may cause disruption in
metabolic pathways.
c. It reduces the vitamins and minerals stored in the body.
d. It increases the production of unsaturated fatty acids.
13. Why waxes are important components for many organisms?
a. It adds strength to the plasma membrane of animal cells.
b. It serves as a precursor in the formation of other steroids.
c. It is responsible for the polar and non-polar characteristic of cell
membrane.
d. It is responsible for the protective coverings for the plants and animals.
14. Some functions of lipids include water-proofing, temperature regulation, and
long-term energy storage. Which of the following is NOT a common type of lipids?
a. fats c. waxes
b. oils d. sugars
15. What kind of molecule is represented by the structure below?
CH3CH2CH2CH2CH=CHCH2CH2CH2CH2CH2CH2CH2CH2COOH
a. monosaccharide c. saturated fatty acids
b. unsaturated fatty acids d. phospholipids

You may answer this online, just visit the link

https://forms.gle/fY4vTSsXXw8TQwfu6

References
PRINTED MATERIALS
DepEd. Science Grade 10 Learner’s Material First Edition 2015 Philippines: Vibal
Publishing House, Inc.

Ramos, A.M., et al. Exploring Life Through Science. 2016. Phoenix Publishing House,
Inc.

Religioso, T.F., et al. You and the Natural World Grade 10. 2019. Phoenix Publishing
House.

ELECTRONIC SOURCES AND PHOTOCREDITS

https://www.pinterest.ph/pin/332492384960143279/
https://www.pinterest.ph/pin/58757970125501707/
https://www.nutrientsreview.com/lipids/fats.html
https://biologydictionary.net/dna-vs-rna/

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https://www.quora.com/Why-could-the-structure-of-glucose-be-demonstrated-as-a-cyclic-
form-and-an-open-chain-form-but-the-structure-of-fatty-acid-only-as-an-open-chain-form
https://www.assignmentpoint.com/science/chemistry/galactose.html
https://www.healthline.com/nutrition/foods/potatoes
https://www.monashfodmap.com/blog/what-difference-between-dairy-and-lactose/
http://www.ontrack-media.net/gateway/biology/g_bm1l1rs4.html
https://www.healthline.com/nutrition/foods/butter

Development Team of the Module

Writers: MA. CATALINA B. MALLILIN – TI (TNHS)
ADELA T. TUPPAL – MTI (TNHS)
Content Evaluators:
ELMER L. BELZA JR.
TERESITA L. BALTAZAR
IAN LUIGIE D. ORDOÑEZ
JENNIEVIVE G. DELA CRUZ
JIMMYLIN U. SOLANO
Reviewer: LYDIA H. PASICOLAN, HT III (TNMHS)
Language Editor: LYDIA H. PASICOLAN, HT III (TNHS)
Illustrator: MA. CATALINA B. MALLILLIN, TI (TNHS)
Layout Artist:
HYBRID MODULE TEAM:
DR. MELEDA POLITA – Team Leader
DR. REA MILANA-CRUZ – (School Principal IV-WBNHS)
JAYAR E. LONGASA – MT I (WBNHS)
Management Team:
DR. MARGARITO B. MATERUM - SDS
DR. GEORGE P. TIZON -SGOD - Chief
DR. ELLERY G. QUINTIA -CID - Chief
DR. MARIVIC T. ALMO - EPS- Science
DR. DAISY L. MATAAC, EPS – LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City
Telefax: 8384251
Email Address: [email protected]

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