BAAO COMMUNITY COLLEGE

San Juan, Baao, Camarines Sur

COLLEGE OF EDUCATION

DETAILED LESSON PLAN IN SCIENCE 10

I. Objectives
At the end of the 60-minute session, the students are able to:

Recognize the major categories of biomolecules such as carbohydrates,

lipids, proteins, and nucleic acids (S10MTIVc-d-22)
A. Identify carbohydrates from other major classes of Biomolecules;
B. Construct a graphic organizer showing the structure, examples,
and functions of carbohydrates;
C. Cite the importance of biomolecule sub-units of carbohydrates in
our day-to-day lives.

II. Subject Matter

Main Topic : Biomolecules
Subtopic : All About Carbohydrates
Reference/s : Teacher’s Guide pages 314-325
Learner’s Materials pages 443-474
Materials : White cartolina papers, projector,
white background, markers, tape
or paste.
Skills to be developed : Critical thinking, collaboration,
comprehension, and conceptual
understanding.
Approach : Differentiated and Inquiry-Based
Learning
Method : Seven (7) E’s
Time Allotment : 60 minutes

III. Procedures
Time
Procedures Teacher’s Activity Student’s Activity
Allotment
A. Preliminaries 5 minutes
1. Greetings & “Good morning “Good morning sir!”
Short SUPERSCIENCE!”
Introduction

“How are you today?” “We’re doing great

 sir!”
“Well, that’s great! Before
we start, may I ask
someone to lead our
opening prayer? John
may you do the honor?”
“Of course sir.”

“Classmates, let’s offer

some silence and our
prayers to the Lord. In
the name of the Father,
the Son, and the Holy
Spirit. Father God,
Come be with us
today. Fill our hearts
with joy. Fill our
minds with learning.
Fill our classrooms
with peace. Fill our
lessons with fun. Fill
our friendships with
kindness. Fill our
school with love. We
come to you asking for
your guidance,
wisdom, and support.
In Jesus, we pray.
Amen.”
“Thank you, John for that
opening prayer.”

“Before you settle down,

collect bits and pieces of
trash around you.”

“Are there absentees “All our present, sir.”

today?”

“Excellent! You may now

take your seat and keep
unnecessary things off
your table.”
 “We’ll have an interesting
topic but it won’t be if
you’re all talking and not
cooperating.”

“Can someone here

remind us about our
classroom rules? Yes,
Andrea.”
“In our class, we will
LISTEN to others, be
KIND to one another,
RAISE a hand before
speaking, be POLITE,
try our BEST, and have
“That’s right, thank you FUN!”
Andrea. So let’s start!”
B. Engage “I have here sorts of
snacks and food but it’s
not snack break yet so
Food/snacks: seat down. Let’s say I’m
 Glass of milk your mother and I have
 Peanut butter prepared and left you
sandwich these food so that you
 Rice could have your
 Egg breakfast. Here’s the
 Pandesal catch, you can only
 Butter choose and eat two to
three of these food
 Hotdogs
because you don’t have
 Apple
time to finish them all or
 Oats else you’ll be late in class.
 Fried fish So my question is, which
 adobo of these food are you
going to eat and avoiding
being late? Raise your
hand if you want to
answer.”

“I would eat peanut

butter sandwich, glass
“Yes, Erica?” of milk and an apple.”
“Good Choice! How “No sir, I’d pick rice,
about you Sam? Would egg and hotdog.”
you pick the same?”

“Interesting! Nice
breakfast to start your
day. Now, I want all of
you to get a short bond
paper and a pencil.”

“Here’s what you’re

going to do individually.
Draw a big circle like a
plate and I want all of you
to pick three food from
these options and draw
them inside your plate.
That’ll be your breakfast
plate and consider to
include a well-balanced
diet of breakfast. Are we
clear? You may now
start.”
“Sir, I drew a peanut-
“Present your answer, butter sandwich, a
Luke.” glass of milk and an
apple.”

“Is it enough Luke? Is it a “Yes sir, these food

well-balanced diet or that I chose provides
not?” the nutrients that are
essential for a well-
balanced diet.”

“You are correct Luke!

But aside from vitamins
and minerals, what are
the other nutrients that
we get for example from
this bread and from the “I think its sugar sir
meat that we eat? from the bread and
Anyone? Yes Elizabeth.” proteins from the
 meat.”

“You got it, Elizabeth!

Very good. Can we give
her and Luke a double-
superscience clap class?”

“Great! Very Good!

These are sugars or other
people call it carbs or
carbohydrates, proteins
and fats that are
categorized as biological
molecules used most
essentially in our body’s
cells. Again, these “They are called
nutrients are categorized Biomolecules, Sir.”
as?”

“That is correct Joshua!

However, we’ll only focus
first on one, the
carbohydrates.”
C. Introduction “We are here to discover
of the Topic the building components
of life, the biological
molecules. Think of these
biomolecules as
requirements or raw
materials to build your
own strong and beautiful
pyramid. As a Pharaoh,
you’ll need first a design
or blueprint of what you
want to build, materials
such as wood, clay, rocks,
and hays, a lot of these
materials. And of course,
manpower that’ll build
your dream pyramid.
Lose one of those
mentioned, you’ll never
be able to build one for
 yourself. In terms of
living organisms like us,
these requirements are
called biomolecules and
what are those. Peter?” “These are
carbohydrates, lipids,
proteins and nucleic
acids.”
“Amazing! Those are
correct but one in
particular is often taken
for granted by many and
even avoided because of
its effects, if
overconsumed. This is
commonly known as
sugar, carbs or
carbohydrates.” “Sir, if carbohydrates
are so common, how
can it be special from
other biomolecules?
What makes it
different from the
three?”
“That’s a good question.
You’re about to find out
the answers because
that’s one of your goals
for today!”

D. Introduction “First, you should be able

of the to accomplish these
Objectives learning outcomes. Read
the objectives all together
class.”
A. Identify
carbohydrates from
other major classes
of Biomolecules;
B. Construct a graphic
organizer showing
the structure,
examples, and
functions of
 carbohydrates;
C. Cite the importance
of biomolecule sub-
units of
carbohydrates in
our day-to-day
lives.

E. Explore “I have prepared an

activity where you’ll find
SOURCES FOR out the different aspect of
HANDOUTS: carbohydrates in terms of
its composition &
Classification – structure, sources,
http://www.rawfoo classifications, and its
dexplained.com/car functions. We have 4
bohydrates/ learning areas:
classifications-of- Area 1: Classification
carbohydrates.html Area 2: Sources
Area 3: Composition &
Sources - Structure
http://www.rawfoo Area 4: Functions
dexplained.com/car The class will be divided
bohydrates/sources- into 4 groups and be
ofcarbohydrates.ht assigned to each areas
ml respectively. Each group
shall study the assigned
Composition & topic or aspect about
Structure – carbohydrates. Handouts
http://www.austincc are available in each
.edu/biocr/1406/lec/c learning area and only
arbs/index.html one smartphone or laptop
is allowed for research
purposes about the
topic.”
Functions -
http://www.rawfoo “Present your findings on
dexplained.com/car a manila paper using
bohydrates/the- written information with
role-of- illustrations or
carbohydrates-in- drawings.”
the-body.html
“Remember what you’ve
asked earlier? What
 makes carbohydrates
special and different from
other biomolecules in
terms of the topic
assigned to your group?”

“For the Learning Area 1,

what are the major classes of
carbohydrates and how do
they differ from each other?
For Area 2, what food
sources, especially locally
available food in our
community, shall we eat to
get carbohydrates? What
type of carbs can we get
from those food sources?”
Area 3, all biomolecules
have different structures
and composition but what is
actually the composition of
carbohydrates? Does it have
monomer? If it has, what
does it look? And for Area
4, what does every classes of
carbs do for our body? Can a
man function normally
without carbohydrates in his
body? Why?”

“Time’s Up! Let’s start

with group 1 from
10-minute activity learning area 1, the
classification of
carbohydrates.”
F. Explain
“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 the
following:
Monosaccharides From the
prefix “mono” which means
one, monosaccharide is the
Simplest sugar and the basic
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 called dextrose) and
fructose.

Disaccharides From the prefix

“di” which means two.
Disaccharides are two
monomers or
monosaccharides bonded
together by glyosidic bond
through condensation reaction
to form another sugar. Like for
example when two glucose
bonds together to form
MALTOSE or also known as
malt sugar, glucose and
fructose forms SUCROSE or
table sugar, and glucose plus
galactose forms LACTOSE or
milk sugar.

Polysaccharide – Like
disaccharides, the
polysaccharides cannot be
directly utilized by the body.
They must first be broken
down to monosaccharides, the
only sugar form the body can
use. Polysaccharides contain
up to 60, 000 simple
carbohydrate molecules or
monomers. Arranged in long
chains in either straight or
branched structure. There are
four polysaccharides that are
important in the study of
nutritional science: starch,
dextrin, glycogen, and
cellulose.

Starch is the chief storage

form of carbohydrates in
plants and the most important
source of carbohydrate 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. Starch is made up of
two types of polysaccharides:
amylose, which is a coiled or
helical structure, and
Amylopectin, which is
branched. Plants make starch.

All individuals whose intake

of glucose 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 that is made by
animal.

The glucose molecules in

cellulose chains are arranged
in such a way that hydrogen
bonds link hydroxyl groups of
adjacent glucose molecules to
form insoluble fibrous sheets.
These sheets of cellulose are
the basic component of plant.
People cannot digest cellulose,
but when we eat foods rich in
fiber, which is cellulose, it
speeds the movement of food
through the digestive tracts. It
is a food for herbivorous
animals like cows, carabaos,
goats, and horses. These
animals have microorganisms
in their digestive tracts that
can digest cellulose. They have
 a special stomach chamber
that holds the plants they eat
for a long period of time,
during which these
microorganisms can break
down the cellulose into
glucose. The protozoans in the
gut of insects such as termites
also digest cellulose.”

“Thank you group 1!

Your findings are correct.
Mono- and disaccharides “As simple sugars,
are also referred to as?” sir.”

“Right again! How about

polysaccharides? They are “Sir, I think they are
also known as?” also known as
complex sugars.”

“Absolutely! Let’s give

them five claps, class.”

“Nice! Which of the two

sugars are soluble in
water? And which is
not?”
“Simple sugars are
soluble but complex
sugars are not soluble
in water.”

“Yes! And because of the

solubility of simple
sugars, we benefit from
that by getting “instant”
boost of energy. That’s
why Ellysa’s mom want
her to eat a breakfast rich
in carbohydrates, enough
to get her to lunch then
refuel again that energy
with a balanced source of
carbs.”

“Job well done, group 1.

Superscience clap,
everyone!”
 “Rice is the major source of
“Let’s proceed to group 2. carbohydrates because it is our
You may now present staple food. Rice is starchy so
your findings.” it has disaccharides. Saging,
mansanas, ubas, manga, and atis
are some of the locally found
fruits that we can eat to obtain
fructose. Pandesal, slice bread,
and oats have starch and fibers
called cellulose, both
polysaccharide. A glass of
milk and cheese are also
sources of a disaccharide,
lactose. The sugar we add to
our coffee, tea, or milk is a
disaccharide called sucrose or
commonly known as table
sugar.”

“Very good group 2!

Class can you try to
identify the food that you
ate for breakfast earlier
that are source of carbs?
Encircle those sources to The class encircled the ffg:
identify.” Fried rice, camote,
pandesal, chocolate bar,
mansanas, milk, coffee,
boiled saba.”

“Those are correct, class.

Five claps for everyone.”

“If rice is so important

and beneficial, especially
to us Filipino, then why is
there a high rate of
diabetes cases in our
country because of rice?
What does that implies
about rice consumption
and its effects? Allan?”
“Outstanding, Allan! So
are you guilty of being a
rice lover? I think
everyone are but it should
be in moderation and
balanced with other
different types of food.
Just remember that too
“Maybe sir because of
high consumption of
rice of every Filipino
since we could go by
each day with just rice
and it’s our staple food
just like what the
reporters said. Eating
too much rice more
than the recommended
sugar intake could
cause blood sugar
level to build and if
our body fails to
convert and store that
much sugar, it could
cause many
complications. The
increased diabetes
cases also has to do
with the family history
through genetics. So if
a person with such
genes consumes more
rice than what is
needed, he has a high
chance of developing
diabetes.”
much of a good thing is a
bad thing. Okay?”

“Let’s give a superscience

clap for group 2! Good
job!”
“Carbohydrates can be
represented by the
“Next, group 3. Please stoichiometric formula (CH2O)
begin your presentation.” n, where n is the number of
carbons in the molecule. In
other words, the ratio of
carbon to hydrogen to oxygen
is 1:2:1 in carbohydrate
molecules. This formula also
explains the origin of the term
“carbohydrate”: the
components are carbon (carbo)
and the components of water
(hence, hydrate).
Carbohydrates are classified
into three subtypes:
monosaccharides,
disaccharides, and
polysaccharides.

Monosaccharides (mono– =
“one”; sacchar– = “sweet”) are
simple sugars, the most
common of which is glucose.
In monosaccharides, the
number of carbons usually
ranges from three to seven.

Galactose and fructose are

other common
monosaccharides — galactose
is found in milk sugars and
fructose is found in fruit
sugars. Although glucose,
galactose, and fructose all
have the same chemical
formula (C6H12O6), they differ
structurally and chemically
(and are known as isomers)
because of the different
arrangement of functional
groups around the asymmetric
carbon; all of these
monosaccharides have more
than one asymmetric carbon.
Monosaccharides can exist as a
linear chain or as ring-shaped
molecules; in aqueous
solutions they are usually
found in ring forms.

Disaccharides (di– = “two”)

form when two
monosaccharides undergo a
dehydration reaction (also
known as a condensation
reaction or dehydration
synthesis). During this
process, the hydroxyl group of
one monosaccharide combines
with the hydrogen of another
monosaccharide, releasing a
molecule of water and forming
a covalent bond. A covalent
bond formed between a
carbohydrate molecule and
another molecule (in this case,
between two
monosaccharides) is known as
a glycosidic bond.

Sucrose is formed when a

monomer of glucose and a
monomer of fructose are
joined in a dehydration
reaction to form a glycosidic
bond.

A long chain of
monosaccharides linked by
glycosidic bonds is known as a
polysaccharide (poly– =
“many”). The chain may be
branched or unbranched, and
it may contain different types
of monosaccharides. Starch,
glycogen, cellulose, and chitin
are primary examples of
polysaccharides.

Starch is made up of glucose

monomers that are joined by α
1-4 or α 1-6 glycosidic bonds.
The numbers 1-4 and 1-6 refer
to the carbon number of the
two residues that have joined
to form the bond.
 Cellulose is the most
abundant natural biopolymer.
The cell wall of plants is
mostly made of cellulose; this
provides structural support to
the cell. Wood and paper are
mostly cellulosic in nature.
Cellulose is made up of
glucose monomers that are
linked by β 1-4 glycosidic
bonds.
“Thank you group 3 for
that very informative
presentation. Now we
know that carbohydrates
are generally composed
of carbons, hydrogen, and
oxygen. Upon
understanding In cellulose, glucose
monomers are linked in
biomolecules, especially unbranched chains by β 1-4
carbohydrates, we should glycosidic linkages. Because of
also understand the the way the glucose subunits
are joined, every glucose
important role of carbon monomer is flipped relative to
in the formation of the next one resulting in a
biomolecules. Explain linear, fibrous structure.

briefly how carbon is so

That’s all sir. Thank you!”
important. Eric?”
“Right! So basically,
carbon is as important as
oxygen for us to survive
and grow. Thank you,
Eric.”

“Now, group 4, you may Carbon is able to bond with

now give us your findings many other elements to create
about the functions of both compounds and
molecules.
carbohydrates in our Compounds and molecules
body.” with both carbon and
hydrogen are called "organic,"
and all four of the
biomolecules are organic.
These organic molecules make
life on Earth possible, and
support growth and
development in living things.”

“There are five primary

functions of carbohydrates in
the human body. They are
energy production, energy
storage, building
macromolecules, sparing
protein, and assisting in lipid
metabolism.

Energy Production
The primary role of
carbohydrates is to supply
energy to all cells in the body.
Many cells prefer glucose as a
source of energy versus other
compounds like fatty acids.
Glucose is in the blood and
extracellular fluids (lymph)
and can be made from
glycogen. Glycogen is stored
in the liver and muscles and in
smaller amounts in the other
organs and tissues of the body.
Energy is derived from
glucose by the splitting of the
glucose molecules into smaller
compounds and oxidizing
these to form water, which
frees quite a large amount of
energy. When carbohydrates
needed for the functioning of
the central nervous system,
the muscles and the other
body systems and functions
are insufficient in the diet (as
during a fast or on a weight-
loss diet), stored adipose
tissue (fat) is broken down
into glucose to make up the
caloric deficit.

Cellular respiration is the process

by which energy is captured from
glucose.

Energy Storage
If the body already has
enough energy to support
its functions, the excess
glucose is stored as
glycogen (the majority of
which is stored in the
muscle and liver). A
molecule of glycogen may
contain in excess of fifty
thousand single glucose units
and is highly branched,
allowing for the rapid
dissemination of glucose
when it is needed to make
cellular energy.

The amount of glycogen in

the body at any one time is
equivalent to about 4,000
kilocalories—3,000 in muscle
tissue and 1,000 in the liver.
Prolonged muscle use (such
as exercise for longer than a
few hours) can deplete the
glycogen energy reserve. This
is referred to as “hitting the
wall” or “bonking” and is
characterized by fatigue and a
decrease in exercise
performance. The liver, like
muscle, can store glucose
energy as a glycogen, but in
contrast to muscle tissue it will
sacrifice its stored glucose
energy to other tissues in
the body when blood
glucose is low. The liver uses
this glycogen reserve as a way
to keep blood-glucose levels
within a narrow range
between meal times.

Building Macromolecules
Although most absorbed
glucose is used to make
energy , some glucose is
converted to ribose and
deoxyribose, which are
essential building blocks of
important macromolecules,
such as RNA, DNA, and
ATP. Glucose is
additionally utilized to make
the molecule NADPH, which
is important for protection
against oxidative stress and
is used in many other
chemical reactions in the
body.

The sugar molecule deoxyribose

is used to build the backbone of
DNA.© Shutterstock

Sparing Protein
In a situation where there is
not enough glucose to meet
the body’ s needs, glucose is
synthesized from amino
acids. Because there is no
storage molecule of amino
acids, this process requires the
destruction of proteins,
primarily from muscle tissue.
The presence of adequate

“Let’s give them a
superscience clap!
So it means that
carbohydrates fuel us in
order for our systems to
work and function well.
However, carbs are not all
created equal. Some
might benefits you and
some might lead to health
issues. Can someone
name a few? Ellysa?”
“Absolutely, that’s why
we should always be
cautious about carbs we
eat even if their important
glucose basically spares the
breakdown of proteins from
being used to make glucose
needed by the body.
Lipid Metabolism
As blood-glucose levels rise,
the use of lipids as an
energy source is inhibited.
Thus, glucose additionally
has a “fatsparing” effect.
This is because an increase
in blood glucose stimulates
release of the hormone
insulin, which tells
cells to use glucose (instead
of lipids) to make energy .
Adequate glucose levels in
the blood also prevent the
development of ketosis.
Ketosis is a metabolic
condition resulting from an
elevation of ketone bodies in
the blood. The minimum
amount of carbohydrate in the
diet required to inhibit ketosis
in adults is 50 grams per day.
Carbohydrates are critical to
support life’ s most basic
function—the production of
energy . Without energy none
of the other life processes are
performed.”
“Lack of insulin
responsive cells or
production (source)—
which leaves glucose
and insulin levels at a
heightened level after
eating. Over time, this
 to our system. Thank you high demand on
Ellysa.” insulin producing cells
can wear them out to
the point of preventing
further insulin
production. This is
where insulin
resistance, type 2
diabetes, heart disease,
and weight gain arise.”
G. Elaborate “Class, I want to know
what you had for your
Food/snacks breakfast or your last
presented on Engage meal.”
stage:
 Glass of milk “I have here a drawing of
 Peanut butter a stomach on a manila
sandwich paper and I want all of
 Rice you to write the last meal
 Egg that you had eaten inside
 Pandesal the stomach. It may be
 Butter your dinner last night,
midnight snack or your
 Hotdogs
breakfast today. Are we
 Apple
clear? I will not tolerate
 Oats those who will laugh or
 Fried fish make fun of other’s work
 Adobo about their last meal or
else you’ll have to explain
that behavior to me and
to our principal.
Understood?”

“All right! Time’s up!”

“Take your seat now and

look at the food inside the
stomach. Did some of
you, if not all, had carb-
rich food for breakfast or
last night’s dinner?
Answer that in a tabular
form. First column will be
the name of the
carbohydrate-rich food;
second column is the
classification of carb they
contain and provide (if it
is mono-, di-, or
polysaccharide); third
column is the sub-units of
its classification (if the
food has glucose,
fructose, or galactose for
monosaccharides;
sucrose, lactose or
maltose for
disaccharides; and starch,
glycogen, or cellulose for
polysaccharides); fourth
column is its function (is
it an INSTANT ENERGY,
STORED ENERGY, or
STRUCTURAL
SUPPORT?). You may
include in the choices the
food that I presented Format:
earlier (Engage Stage).
Sub-unit/
Food Class monomer
Function
Instant
Start now.” Rice Poly- starch
&
stored
energy
Instant
Milk Di- lactose
energy
Instant
Sliced &
poly starch
bread stored
energy
Instant
apple Mono- fructose
energy
apple Poly- cellulose Structure

Instant
&
pandesal Poly- starch
stored
energy
Instant
&
oats Poly- Starch
stored
energy
Table Instant
Di- Sucrose
sugar energy

“Very good class! After

checking, pass your paper
to me.”

“Did you noticed that

both mono and
disaccharides provides
instant energy?” “It’s because they have
 simple structure
composed only of one
to two monomers that
our body easily breaks
down for our cells to
be used.
Polysaccharides, on
the other hand, contain
sugar molecules but
are present in the form
of long chains. Which
means, these carbs
take longer for the
body to digest and
absorb.”
“Precisely. Either way,
both provide energy for
us. Just know what carbs
to eat in relation how
your body reacts.”
H. Generalization “So to summarize our
topic. I want group 1 and
2 to merge, group 3 and 4
as well to form to groups.
As a group, construct a
graphic organizer on a
manila paper that
illustrates the 4 major
aspects of carbohydrates.
Namely its classifications,
sources, composition and
structure, and its
functions. You may
utilize this format but still
be creative and using too Content of the graphic organizer
(branching details/examples may
Suggested format: much words, just the also be added if necessary):
important details.”
“Carbohydrates are classified
as monosaccharides,
disaccharides, and
polysaccharides. Common
monosaccharides are glucose,
galactose, and fructose.
Common disaccharides are
GRADING RUBRIC: sucrose, lactose, and maltose.
Common polysaccharides are
starch, glycogen, and cellulose.
Content
Sources carbs for simple
sugars are fruits, dairy
4pts - Topic has 10-20 products such as milk and
accurate details which cheese, malts, table sugar or
include examples, sugar cane, softdrinks, juices.
definitions, and Complex carbohydrates are
obtained from fibrous and
locations or functions, starchy food such as whole
subtopics are grains, including some types
included, includes 1-2 of bread, cereal, pasta, and
sketches per topic. rice, peas and beans,
vegetables and fruits.
3pts - Topic has 5-9 Carbs can be represented by
details which include the stoichiometric formula
examples, definitions, (CH2O) n, where n is the
and locations or number of carbons in the
molecule. In other words, the
functions, subtopics
ratio of carbon to hydrogen to
are included. May oxygen is 1:2:1 in carbohydrate
include minor errors molecules. This formula also
with details. Includes explains the origin of the term
at least 1 sketch. “carbohydrate”: the
components are carbon (carbo)
and the components of water
2pts - Topic has at least (hence, hydrate).
4 details which include Monosaccharides (mono– =
examples, definitions, “one”; sacchar– = “sweet”) are
and locations or simple sugars, the most
functions, subtopics are common of which is glucose.
included, some errors in In monosaccharides, the
number of carbons usually
details, sketches not
ranges from three to seven.
included. Glucose, galactose, and
1pts - Fewer than four fructose all have the same
accurate details, major chemical formula (C6H12O6),
errors in details and they differ structurally and
examples. chemically (and are known as
isomers). Disaccharides (di– =
OVERALL “two”) form when two
ORGANIZATION monosaccharides undergo a
dehydration reaction (also
known as a condensation
4pts - Graphic organizer reaction or dehydration
is a map (not a list or synthesis). Sucrose is formed
outline), individual when a monomer of glucose
details are short phrases and a monomer of fructose are
and are linked to other joined in a dehydration
details. Map uses color reaction to form a glycosidic
or shapes to make it easy bond. A long chain of
for reader to follow. monosaccharides linked by
glycosidic bonds is known as a
polysaccharide (poly– =
3pts - Graphic is mostly “many”). The chain may be
mapped, though some branched or unbranched, and
details are listed and not it may contain different types
linked to other details. of monosaccharides. Starch is
Somewhat difficult to made up of glucose monomers
follow, or minor that are joined by α 1-4 or α 1-
problems with 6 glycosidic bonds. In
organization. cellulose, glucose monomers
are linked in unbranched
chains by β 1-4 glycosidic
2pts - Graphic is not well
linkages. Because of the way
mapped, created as lists the glucose subunits are
or as paragraphs, details joined, every glucose
are not linked, but may monomer is flipped relative to
be included otherwise, the next one resulting in a
somewhat difficult to linear, fibrous structure.
read or follow.
There are five primary
1pts - Graphic is poorly functions of carbohydrates in
organized, difficult to the human body. They are
following, lacking links energy production, energy
storage, building
or clarity.
macromolecules, sparing
protein, and assisting in lipid
metabolism.
Energy Production
The primary role of
carbohydrates is to supply
energy to all cells in the body.
Many cells prefer glucose as a
source of energy versus other
compounds like fatty acids.
Energy Storage
If the body already has
enough energy to support
its functions, the excess
glucose is stored as
glycogen (the majority of
which is stored in the
muscle and liver).
Building Macromolecules
Although most absorbed
glucose is used to make
energy , some glucose is
converted to ribose and
deoxyribose, which are
essential building blocks of
important macromolecules,
such as RNA, DNA, and
ATP.
Sparing proteins and lipids
The presence of adequate
glucose basically spares the
breakdown of proteins from
being used to make glucose
needed by the body. As
blood-glucose levels rise, the
use of lipids as an energy
source is inhibited. Thus,
glucose additionally has a
“fatsparing” effect. This is
because an increase in blood
glucose stimulates release of
the hormone insulin, which
 tells cells to use glucose
(instead of lipids) to make
energy.
I. Evaluate “Get a piece of paper for a Answers:
15-item quiz. Here are my 1. Carbohydrates
questions: 2. Glycosidic
bonds
1. A macromolecule that 3. Lactose
provides structural 4. Sucrose
support to plant cells, 5. Disaccharide
fungi, and all of the
arthropods that
6. Sucrose
include lobsters, crabs, 7. Lactose
shrimp, insects, and 8. Glycogen
spiders. 9. Insulin
2. Monosaccharides are
linked by
10. Simple Sugars
_______________________
that are formed as a 11-15. or
result of dehydration
reactions, forming
disaccharides and
polysaccharides with the
elimination of a water
molecule for each bond
formed.
3. Also known as milk
sugar.
4. Table sugar is also called
what?
5. Two monomers bonded
by glycosidic bond is
called?
6. Glucose plus glucose
forms what kind of
sugar?
7. Glucose plus galactose
forms what kind of
sugar?
8. Excess glucose are stored
in the liver in a form of
____________.
9. Glucose is flows in the
bloodstream distributed
by an enzyme to every
cells in the body. What is
that enzyme?
10. These sugars provide
instant energy to our
body.

11-15. Draw either a ring

or linear form of
carbohydrates’ monomer,
glucose.
 Prepared by: Checked by:
Jericko Magistrado Mr. Johnrick Noleal
BSE-3C Course Instructor