3

General
Chemistry 1
11
General Chemistry 1 – Grade 11
Quarter 2 – Module 14: The Formation, Structure and Properties of Polymers of
Carbohydrates
First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer: Ginalyn P. Bramaje
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Pasig City
 General
Chemistry
11
1 11 2
Quarter
Module 14
The Formation, Structure and
Properties of Polymers of
Carbohydrates
Introductory Message

For the facilitator:

Welcome to the – General Chemistry 1 Quarter 2 Module 14: The Formation,

Structure and Properties of Polymers of Carbohydrates
This module was collaboratively designed, developed and reviewed by educators
fromSchools Division Office of Pasig City headed by its Officer-In-Charge Schools
Division Superintendent, Ma. EvalouConcepcion A. Agustin in partnership with the
Local Government of Pasig through its mayor, Honorable Vico Sotto.
The writers utilized the standards set by the K to 12 Curriculum using the Most
Essential Learning Competencies (MELC) while overcoming their personal, social,
and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to the General Chemistry 1 Quarter 2 Module 14: The Formation,

Structure and Properties of Polymers of Carbohydrates

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest – This measures how much you have learned from the
entire module.
 EXPECTATIONS
This module is about the formation, structure and properties of polymers of
carbohydrates. After going through this module, you are expected to:

• describe the formation, structure and properties of polymers of

carbohydrates and relate them to their function;
• demonstrate an understanding about the polymers of carbohydrates;
• recognize the importance of carbohydrates in man’s life.

P R ET E S T
Let’s try to answer this! Choose the letter of your choice and write your answer in a
separate paper.

1. What elements make up a carbohydrate?

A. hydrogen, calcium, oxygen
B. hydrogen, carbon, oxygen
C. carbon, potassium, oxygen
D. carbon, magnesium, hydrogen
2. Starch and cellulose are complex carbohydrates found in ____.
A. air C. plants
B. animal D. soil
3. This macromolecule is the main source of energy and serves as structural
purposes in plants.
A. carbohydrates C. nucleic acid
B. lipids D. protein
4. What happens to a person's blood glucose level after eating?
A. It rises C. It is not affected
B. It falls D. It rises or falls depending on the gender
5. Research has indicated that diets high in fiber may reduce the risk of ____.
A. Colon cancer C. heart and artery disease
B. Hemorrhoids D. all of the above

RECAP
Based on the previous lesson, most of the things that we use as we start our
day like toothpaste, soap, shampoo, condiments in food preparation, fertilizer in
farming, fuel that is used in cars and industries, medicines, and others, undergo
chemical reactions. Specifically, we call these as simple organic reactions.
 As you go further with the next lesson can you answer first the exercises
below. Identify what type of organic reaction is being shown in these chemical
equations.

1. CH4 + 2O2 → CO2 + 2H2O

2. 2CH3COOH → (CH3CO)2O + H2O
3. C3H8 + 2O2 → 3C + 4H2O
4. C17H35C00C2H5 + NaOH C17H35COO-Na+
5. CH2=CH2 + Cl2 CH2-CH2
Cl Cl

Well done! Your retention is so good!

L E S S ON

Are carbohydrates a biomolecule? Yes! Carbohydrates is one of the four

biomolecules together with the lipids, proteins, and nucleic acid. Biomolecules or
organic substances are carbon-containing compounds found in living organisms and
perform important functions.

Carbohydrates refer loosely to the broad class of multiple hydroxyl

(polyhydroxylated) aldehydes and ketones commonly called sugars (saccharides).
This compound contains carbon, hydrogen, and oxygen. They have the general
formula Cx (H2O)y. In addition, when carbohydrates are eaten and metabolized they
provide the major source of energy required by living organisms. Thus, it functions
as the energy source of the body.

How are carbohydrates formed?

Carbohydrates are made by green plants during photosynthesis, a complex

process in which sunlight provides the energy to convert CO 2 into glucose. It acts as
intermediaries by which solar energy is stored and used to support life.

6 CO2 + 6 H2O + energy C6H12O6 + 6 O2 cellulose, starch

glucose

Classification of Carbohydrates

Carbohydrates are generally classified according to the number of sugar units in a

molecule namely:

• Monosaccharide- one sugar unit. It can’t be hydrolyzed into smaller molecules.

The common examples are glucose, fructose and galactose.
 • Disaccharide-two simple sugar units per molecule linked together. The
common examples are sucrose (table sugar), maltose, and lactose.
• Polysaccharide-made up of many sugar units in a molecule. It can break into
their constituent monosaccharide units. The common examples are cellulose
glycogen, and starch

Let’s check the similarities and differences of each classification of carbohydrates

through their formula, structure and the sources of each.

Table 1. Monosaccharides: Their Formula, Structure and Sources

Monosaccharides Formula Structure Sources

Glucose
is the primary fuel from
which energy is produced C6H12O6 fruits
in living organisms.

-blood sugar

Fructose
-natural sugar found in
fruits C6H12O6 fruits, honey

Galactose usually found C6H12O6 dairy products

in nature combined with
other sugars

Monosaccharides

• simplest group of carbohydrates and often called simple sugars

• colorless, crystalline solid which are soluble in water and insoluble in a non-
polar solvent.
• contains a free aldehyde or ketone group.
• The general formula is Cn(H2O)n or CnH2nOn.
• Most monosaccharides have a sweet taste (fructose is sweetest; 73% sweeter
than sucrose)
• solids at room temperature
• extremely soluble in water
Table 2. Disaccharides: Their Formula, Structure and Sources

Disaccharides Formula Structure Sources

Sucrose C12H22O11
-common table sugar
-glucose and fructose sugar cane
linked together
sugar beet
Lactose C12H22O11
-sugar naturally
found in milk milk
-glucose and galactose
linked together
Maltose C12H22O11
-two glucose molecules
linked together germinating grain

Disaccharide

• a molecule formed by two monosaccharides

• their chemical formula is C12H22O11
• formed through condensation or dehydration reactions
• found in many foods and are often added as sweeteners
• Glycosidic bonds are formed to join the molecules

Table 3. Polysaccharides: Their Formula, Structure and Sources

Polysaccharides Formula Structure Sources

Cellulose straight woods
chain polymer
consisting of (C6H10O5)n
glucose units

Starch found in plants: corn,

plants and used wheat, potato
as source of (C6H10O5)n
energy

Glycogen stored most mammalian

energy found in and
animals (C6H10O5)n nonmammalian
cells-liver
Polysaccharide:

• are also called as “glycans”

• are not sweet
• not soluble in water
• contain more than 10 monosaccharide units and can be hundreds of sugar
units in length.
• through hydrolysis can yield more than 10 molecules of monosaccharides
• Polysaccharides differ from each other in the
o identity of their recurring monosaccharide units,
o in the length of their chains,
o in the types of bond linking units and
o in the degree of branching.

****Isomers. Compounds with the same molecular formula but different

structure as observe in the examples of each class of carbohydrates.

Chemical Property of Carbohydrates

1. Reducing Property. All monosaccharides and disaccharides containing free

aldehyde and ketone group are reducing.
2. Osazone crystal formation. Osazone are carbohydrate derivatives when
sugars are reacted with an excess of phenylhydrazine.
3. Reaction with acids. Disaccharides and other higher carbohydrates mix
easily with acids.
4. Reaction with alkali. Sugar easily reacts with strong base (NaOH) in which it
turns yellow to brown with a caramel odor.
5. Hydrolysis. Polysaccharides can be hydrolyzed by acids or enzymes
6. Fermentation. A process of decomposing carbohydrates with the aid of yeast,
bacteria and etc.

Functions of Carbohydrates

Carbohydrates are everywhere. They occur in every living organism and

essential to life. They serve as important energy source for different metabolic
activities. They have the following major functions:

• They are used by living organisms as accessible energy to fuel cellular

reactions.
• They served as metabolic intermediates, energy stores and fuels
• Stored carbohydrates act as an energy source instead of proteins.
• They form structural and protective components of cell membrane
• They are intermediates in the biosynthesis of fats and proteins.
• They serve as energy source for the brain.
• They get linked with lipids and proteins to form surface antigens, receptor
molecules, vitamins, and antibiotics.
• They form part of the structural framework of RNA and DNA molecules
 • They are an essential component of connective tissues in animals.
• They help in the modulation of the immune system.

ACTIVITIES

ACTIVITY 1: “Study my Structure”

Direction: Answer the questions below. Please refer your answer on Table 1.

1. What is the formula of glucose? fructose? galactose? What can you say about
their formulas?
2. What do you call compounds with the same formula but different structures?
3. What is the difference between the structure of glucose and the structure of
fructose?
4. How many carbon atoms do glucose, fructose, and galactose have?
5. What functional groups are present in glucose, fructose, and galactose?

What did you realize in this activity? I know your mind is enlightened already. Let’s
have another one.
ACTIVITY 2: “Cut down my Carbs”
People are aware nowadays about their body and health. Thus, we usually
avoid starchy foods (potatoes, rice, and bread) and sugary foods (cookies and soft
drinks), when we are told to “cut down on carbs,” But is that the whole story about
carbs?
Choose and drop the foods that contain carbs onto the plate.

http://www.tv411.org/science/tv411-whats-cooking/

carbohydrates-science-lesson/activity/1/1
ACTIVITY 3:
I. Different foods contain different amount of sugar and starch. Simple carbohydrates
give our body a quick burst of energy while complex carbohydrates pack a lot of
energy. Which food do you think contains more sugar (simple carbohydrates)? Which
food contains more starch (complex carbohydrates? Place each food to the right
category.
Onions corn white rice
High in Sugar High in Starch
Camote mango syrup

raisins Macaroni orange

sugar cane prunes

WRAP–UP

Let’s take a closer look at the chemistry of carbohydrates.

We can break down the word carbohydrate into carbo for carbon and hydrate for
water, which is a compound of hydrogen and oxygen. So carbohydrates are a
compound of carbon, hydrogen, and oxygen. Fill in the blank that best describes
each statement.

1. __________are those carbohydrates that cannot hydrolyzed into simpler

carbohydrates.
2. Disaccharides are condensation products of two ______units.

3. In carbohydrates, ______ and _______ are functional groups.

4. A solution of reducing sugar when heated with phenyl hydrazine forms yellow
crystalline compounds called _____ .

5. The main function of carbohydrates is _____.

Finally, you made it! Take your last step and good luck!

VALUING
Carbohydrates has a big role in human’s whole being. It provides body and
brain energy. Also, it plays an important role in the structure and function of our
cells, tissues and organs. So where do we get it? Of course we get most of our energy
from eating carbs, and the carbs we eat mostly come from plants. On the other hand,
too much intake of carbohydrates can have a negative effect. So as a student what
can you do to have a healthy body especially this time that we are experiencing
pandemic?

POSTTEST

Direction: Choose the letter of the best answer and write your answer on a separate
sheet of paper.

1.What is/ are the major functions of carbohydrates?

A. structural framework C. both a nad b

B. storage D. none of these

2. Which of the following is a carbohydrate with 6 carbon atoms with a keto group
as a functional group?
A. dihydroxyacetone C. galactose
B. fructose D. glyceraldehyde

3. Which of the following is the best source of foods high in starch?

A. grains C. milk products

B. fruits D. meat and beans

4. Why is it that carbohydrates are considered as the body's preferred source of

energy?
A. They spare fats
B. They are inexpensive to buy
C. They are plentiful in the died
D. They can be used efficiently as fuel

5. Gina decided to follow a diet program to lose weight. She was avoiding nearly all
carbohydrate foods. What health condition is she most at risk of developing?
A. Diabetes mellitus C. Lactose intolerance
B. Ketosis D. Starvation