Instructional Planning

(The process of systematically planning, developing, evaluating and managing the instructional
process by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Learning Area:
DLP No.: Grade Level: Quarter: Duration: Date:
17 SCIENCE 10 2 60 MINUTES Feb. 5, 2019
Learning Competency/ies: Recognize the major categories of biomolecules such as Code:
(Taken from the Curriculum Guide) carbohydrates, lipids, proteins and nucleic acids; S10MT-Ivc-d-22
Key Concepts / Understandings to be The structures of biomolecules are made up mostly of a limited number of elements such as Carbon,
Developed Hydrogen, Oxygen and Nitrogen
Adapted Cognitive
Knowledge
Domain Process Dimensions OBJECTIVES:
Skills The fact or (D.O. No. 8, s. 2015)
condition of knowing Remembering Identify the presence of carbohydrates on some foods
The ability
something and
with
capacity
familiarityacquired
gained Understanding
through deliberate,
experience or Applying Perform chemical tests for carbohydrates in food samples
systematic,
association and
sustained effort to Analyzing
smoothly and Evaluating
adaptively carryout
Creating
complex activities or
the ability, coming
Attitude Receiving Phenomena
from one's knowledge,
practice,Values
aptitude, etc., Valuing Value the knowledege of what food they will include in their diet that will keep them going
to do something and those that they must be taken in moderation to maintain a healthy lifestyle
2. Content Biomolecules, Experiment on Detecting Carbohydrates in Foods
Science 10 Learning Materials, Teachers Guide and Curriculum Guide, Food Chemistry
3. Learning Resources Experiments from Institute of Food Technologists
Activity Guide (attachment, kindly see guide for materials)
4. Procedures
4.1 Introductory Activity
The students are asked: Can you identify the presence of carbohydrates in food?
5 minutes
4.2 Activity
The groups are asked to prepare and check their materials for the activity.Refer to Activity 1 Test for
Carbohydrates and Lipids on the student manual. Part A - Iodine Test for Starch and B - Benedict’s Test
25 minutes for Reducing Sugar for carbohydrates will be performed for this session. The safety precautions are
reviewed before the activity. A representative will report the group's findings of the experiment.

4.3 Analysis
What is the indication that the food contains carbohydrates by using the iodine test?
5 minutes What is the indication that the food contains starch by using Benedict's test?

4.4 Abstraction

Lugol’s iodine solution or tincture of iodine changes from yellow to blue or black in the presence of
starch.
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
change in color is due to the formation of the brick red precipitate, Cu2O.
Carbohydrates are the major 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
monosaccharides, disaccharides and polysaccharides. Carbohydrates contribute to energy production
and the manufacture of important products for human consumption.
For a quick burst of energy, you need simple sugars (e.g. sucrose, honey). When no carbohydrates
are available, egg, peanut butter, fried chicken, oil, etc can be used.
Sucrose is a non-reducing sugar because of the way the bonds are attached to the two
monosaccharides making up sucrose. It will therefore give a negative result with Benedict’s test.
Too much sugar in the diet can be converted to fats.
 Lugol’s iodine solution or tincture of iodine changes from yellow to blue or black in the presence of
starch.
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
change in color is due to the formation of the brick red precipitate, Cu2O.
Carbohydrates are the major 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
10 minutes monosaccharides, disaccharides and polysaccharides. Carbohydrates contribute to energy production
and the manufacture of important products for human consumption.
For a quick burst of energy, you need simple sugars (e.g. sucrose, honey). When no carbohydrates
are available, egg, peanut butter, fried chicken, oil, etc can be used.
Sucrose is a non-reducing sugar because of the way the bonds are attached to the two
monosaccharides making up sucrose. It will therefore give a negative result with Benedict’s test.
Too much sugar in the diet can be converted to fats.

4.5 Application A certain food was tested with iodine and the color changes from yellow to blue. What does it mean?
minutes Another food was tested with Benedict's test and the color remains blue. What does it mean?
4.6 Assessment
1) What is the major role of carbohydrates in our body?
Analysis of Learners' Products 2) What are the common elements found in carbohydrates?
10 minutes 3) What are the classifications of carbohydrates?

4.7 Assignment
Enhancing / improving the Read in advance the procedure for Part C of the Activity - Test for
2 minutes day’s lesson Carbohydrates and Lipids

4.8 Concluding Activity

The students are asked to clean their working areas.
3 minutes
5.      Remarks
6.      Reflections
A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who
the evaluation. have caught up with the lesson.
B.   No. of learners who require
D.  No. of learners who continue to require remediation.
additional activities for remediation.
E.   Which of my learning strategies
worked well? Why did these work?
F.   What difficulties did I encounter
which my principal or supervisor can
help me solve?
G.  What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by:
Name: JERAMEEL K. ESTRERA School: BADIAN NATIONAL HIGH SCHOOL
Position/
Division:
Designation: TEACHER 1 CEBU PROVINCE
Contact
09333308095 Email address: physfreak1@yahoo.com
Number:
Technical
Editor: FLORENCIO G. LABISTE PRINCIPAL