Performance Output

In Science

MOLECULES OF LIFE

BY: Sean Gabriel C. Dumangas

Grade 10 Charity

Submitted to: Sir Romeo Basister

 A. CARBOHYDRATES

-DEFINITION

Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of
three main nutrients found in foods and drinks.

Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of
energy for your body's cells, tissues, and organs. Glucose can be used immediately or stored in the
liver and muscles for later use.

-USES/ IMPORTANCE

Foods high in carbohydrates are an important part of a healthy diet. Carbohydrates provide the body
with glucose, which is converted to energy used to support bodily functions and physical activity .

-SOURCES
The healthiest sources of carbohydrates—unprocessed or minimally processed whole grains,
vegetables, fruits and beans—promote good health by delivering vitamins, minerals, fiber, and a host
of important phytonutrients.

Unhealthier sources of carbohydrates include white bread, pastries, sodas, and other highly processed
or refined foods.  These items contain easily digested carbohydrates that may contribute to weight
gain, interfere with weight loss, and promote diabetes and heart disease.

-STRUCTURAL FORMULA
Carbohydrates are macromolecules composed of carbon (C), hydrogen (H), and oxygen (O). In
general, carbohydrates will have the formula of Cx(H2O)y.

B. FATS & OIL

-DEFINITION
Fats and oils are composed of molecules known as triglycerides, which are esters composed of three
fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or
unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the
presence of a base makes soap and is known as saponification. Double bonds present in unsaturated
triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid). The oxidation of fatty
acids can form compounds with disagreeable odors. This oxidation can be minimized by the addition
of antioxidants.

-USES/ IMPORTANCE
Fats and oils make an important contribution to adequate nutrition, they are a source of energy for the
body, they insulate and protect the body’s vital organs, they are a source of essential fatty acids and
they are required for the absorption of the fat soluble vitamins A, D, E and K. 

-SOURCES
Fats and oils enter our diet through a variety of sources; dairy products, and meat, fish, poultry and
seafood are all sources of fats, and some vegetable and plant foods are sources of oils. 

-STRUCTURAL FORMULA
Fatty acids are structural components of fats, oils, and all other categories of lipids, except steroids.
Fatty acids are long-chain carboxylic acids that have the general formula CH3(CH2)nCOOH.

C.LIPIDS
-DEFINITION
Lipids are a broad group of naturally-occurring molecules which includes fats, waxes, sterols, fat-
soluble vitamins, monoglycerides, diglycerides, phospholipids, and others. The functions of lipids
include storing energy, signaling, and acting as structural components of cell membranes.

-USES/ IMPORTANCE
Lipids are fatty compounds that perform a variety of functions in your body. They’re part of your cell
membranes and help control what goes in and out of your cells. They help with moving and storing
energy, absorbing vitamins and making hormones. Having too much of some lipids is harmful.

-SOURCES
Dietary lipids are primarily oils (liquid) and fats (solid). Commonly consumed oils are canola, corn,
olive, peanut, safflower, soy, and sunflower oil. Foods rich in oils include salad dressing, olives,
avocados, peanut butter, nuts, seeds, and some fish.

-STRUCTURAL FORMULA
Lipids consist of repeating units called fatty acids. Fatty acids are organic compounds that have the
general formula CH3(CH2)nCOOH, where n usually ranges from 2 to 28 and is always an even
number.

D.NUCLEIC ACID

-DEFINITION
Nucleic acids are biopolymers, macromolecules, essential to all known forms of life.
They are composed of nucleotides, which are the monomer components: a 5-carbon
sugar, a phosphate group and a nitrogenous base. The two main classes of nucleic acids
are deoxyribonucleic acid and ribonucleic acid

-USES/IMPORTANCE
Nucleic acids, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA), carry genetic
information which is read in cells to make the RNA and proteins by which living things
function. The well-known structure of the DNA double helix allows this information to be
copied and passed on to the next generation.

-SOURCES
As a general rule, growing organisms such as yeast, or rapidly metabolizing tissues such
as liver, will be rich in both DNA and RNA. Seeds, grain, and fish eggs are good sources
of the genetic material, DNA. Muscle tissue is an excellent source of nucleotides, such as
the energy source ATP.

-STRUCTURAL FORMULA
Deoxyadenosine Monophosphate (dAMP): C10H14N5O6P. This chemical formula
represents the sum of the purine base adenine (C5H5N5), deoxyribose(C5H10O4), and
phosphoric acid (H3PO4), where condensation reactions at the molecule bond sites lose
two water molecules (2H20). This is the DNA form.