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Science Activity Sheet
Quarter 4- MELC 2
Week 3-4
A Biomolecules

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REGION VI – WESTERN VISAYAS

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Science 10
Activity Sheet No. 2: Biomolecules
First Edition, 2021

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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This Learning Activity Sheet was developed by DepEd Region 6 – Western

Visayas.

ALL RIGHTS RESERVED. No part of this learning resources may be

reproduced or transmitted in any form or by any means electronic or
mechanical without written permission from the DepEd Regional Office 6 –
Western Visayas.
Development Team of Science Activity Sheet
Writer: Jennie H. Grande
Editors: Rochelle T. Pastias , Ma. Concepcion G. Pagcaliwagan
Illustrator: Jennie H. Grande
Layout Artist: Jennie H. Grande

School Division Quality Assurance Team

Rochelle T. Pastias Melvin B. Medina
Ma. Concepcion G. Pagcaliwagan Ana Lee C. Bartolo
Fatima A. Cordero

Division of La Carlota City Management Team

Neri Anne M. Alibuyog, Nelly E. Garrote
Melgar B. Coronel Ana Lee C. Bartolo
Ma. Concepcion G. Pagcaliwagan Leopoldo F. Sichon
Gilda C. Lastimosa

Regional Management Team

Ramir B. Uytico Pedro T. Escobarte, Jr
Elena P. Gonzaga Donald T. Genine
Rovel R. Salcedo Moonyeen C. Rivera,
Anita S. Gubalane Minda L. Soldevilla
Joseph M. Pagalaran Daisy L. Lopez

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Introductory Message
Welcome to Science 10!

This Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division Office of La Carlota City and DepEd Regional Office VI – Western
Visayas through the Curriculum and Learning Management Division (CLMD). This was
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

This Learning Activity Sheet is a self-directed instructional material aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For the learning facilitator:

This Science 10 Activity Sheet will help you facilitate the teaching-learning activities for
the specified Most Essential Learning Competency (MELC) with minimal or no face-to-face
encounter between the teacher and the learner. This is made available to the learners with
the references/links to ease independent learning.

For the learner:

This Science 10 Activity Sheet was developed to help you continue learning even if
you are not in school. This learning material provides you with meaningful and engaging
activities for independent learning. Being an active learner, carefully read and understand
the instructions then perform the activities and answer the assessments. This will be returned
to your school and teacher on the agreed schedule.

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Name
___ of Learner: ____________________________________________________
Grade - Section: __________________________Date: _____________________

SCIENCE 10 ACTIVITY SHEET No. 2

Biomolecules

I. Learning Competency with Code

Recognize the major categories of biomolecules such as carbohydrates, lipids,
proteins, and nucleic acids (S10MT-IVc-d-22)

II. Background Information for Learners

Think about the meals you have every day. They consist different types of food
which give you different nutrients for energy, growth and repair of body cells and
tissues. Most of the foods you eat contain three organic molecules- carbohydrates,
proteins and lipids as well as vitamins and minerals. What are these compounds for?
What elements are they made up of? What are their derivatives and major categories?
In this learning activity, you will be able to understand more about compounds
which are essential to life and belongs to four main classes of biomolecules:
carbohydrates, lipids, proteins, and nucleic acids.

A. CARBOHYDRATES

• Carbohydrates are the richest organic molecules in nature. Carbohydrates are

organic substances having C, H & O.
• Comes from a French term hydrate de carbone, which means “hydrates of
carbon.”
• It is sometimes called “saccharide” from the Greek sacharon, meaning “sugar”
which are known to be the chief source of energy of almost living organisms.
• Examples of food rich in carbohydrates: fruits, rice, bread, pastas, potatoes, and
cereals.
• Sugar, starch, and cellulose are groups of carbohydrates and are all made up of
the elements carbon, hydrogen, and oxygen.
• The production of these carbohydrates by green plants is possible through the
process of photosynthesis.
CO2 + H2O + energy → C6H12O6 + O2
(glucose)
• When broken down during digestion, the sugar glucose, C6H12O6, is formed.
• Glucose is readily metabolized to CO2 and H2O with release of energy as shown:
C6H12O6 + 6 O2 → 6 CO2 + 6 H2O + energy

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Types of Carbohydrates
Figure 1 below is a concept map the classification of carbohydrates
Carbohydrates

Simple Complex

Monosaccharide Disaccharides Polysaccharides

Glucose Maltose Starches

Fructose Lactose Fibers
Galactose Sucrose Glycogen
https://byjus.com/chemistry/classification-of-carbohydrates-and-its-structure/
Figure 1. Types of Carbohydrates
Simple carbohydrates

• Basic of carbohydrates. Examples are from soft drinks, candy, cookies and other
sweet snacks which are often made with white sugar, a form of processed sugar.
• Natural sugars like found in fruit, milk and vegetables and honey are also simple
carbohydrates.
Complex carbohydrates
• Important energy source for the body.
• Provide the sustained fuel the body needs for exercise, daily living activities and
even rest. They are often containing single units (monosaccharides), which are
bound together.
• The different types of carbohydrates that can be classified on the basis of their
behavior on hydrolysis are mainly classified into three groups: monosaccharides,
disaccharides and polysaccharides.
Monosaccharides:
• Tastes sweet and soluble (they dissolve) in water.
• It possesses a free aldehyde (CHO) or ketone (C=O) group and two or more
hydroxyl (OH) groups.
• The only sugar that can be absorbed and utilized by the body and cannot be
hydrolyzed further to give simpler units of polyhydroxy aldehyde or ketone.
• Aldose is called to a monosaccharide that contains an aldehyde group and ketose
is called to a monosaccharide that contains keto group.
• Types are glucose, galactose and fructose bearing the same formula C6H12O6.

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 Table 1. The Monosaccharides
Name Derivation of Name and Source
Glucose • From Greek word for sweet wine, grape; sugar; blood s
sugar;dextrose, aldehexose.
• Most abundant monosaccharide in nature.
• Found in bloodstream and provides the immediate source of energy
of the body’s cells and tissues.
• Essential energy source for all body function
Galactose • Is a Greek word for milk: “ galact”; fthat can be found in milk as
lactose component
• Does not occur or seldom occurs freely in nature
• It is produced in the body during the digestion of a disaccharide
• It binds with glucose to form sugar lactose in milk
Fructose • The Latin word for fruit: “ fructus”; which is also known as levulose,
found in fruits and honey; sweetest sugar
• 1.5 times sweeter than sucrose
• Can be found also in the nectar of flowers, molasses, and honey
• It is sometimes used as a low-calorie sweetener because less
fructose is needed to produce the same sweetness that table
sugar does.

Figure 2 below shows the chemical structure of glucose, galactose and fructose. Notice that
they have the same chemical formula whih is C 6H12O6 but they differ in the structure.
Compounds with the same molecular formula but differ in structure are called isomers.

Figure 2. Chain and ring structures of glucose,galactose and fructose

Image taken from Breaking Through Science 10

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Dissacharides
• Two monosaccharides are joined together by covalent bond as glycosidic
linkage in the process of dehydration synthesis to form a disaccharide
molecule.
• These are also soluble in water and taste sweet.
• All disaccharides has a molecular formula of C12H22O11.
Table 2.The Disaccharides
Name Derivation of Name and Source
Sucrose A French word for sugar; “ sucre”; it is a disaccharide which
contains glucose and fructose; table sugar, cane sugar,
beet sugar.
Lactose Latin word for milk: “ lact”; a disaccharide found in milk
containing glucose and galactose
(milk sugar)
Maltose From “ malt” french word; a disaccharide containing two
units of glucose; found in germinating grains; used to make
(malt sugar)
bear.

Condensation reaction
• a reaction when two molecules or parts of the same molecule combine.
• during this process, two monosaccharides combine to form disaccharides, one
molecule of water is lost. Maltose is form and water is lost during the process
when two glucose molecules are combined and water is lost during the process.

Hydrolysis reaction
• occurs when the bond between monosaccharides is broken with the addition of a
water molecule.

Table 3 shows that a glycosidic bond will be formed two monosaccharides

join together by combination reaction that produces water as a side product.
.

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Polysaccharides
• Carbohydrates that contain ten monosaccharide units or more
• Starch, glycogen and cellulose are the common polysaccharides.

Table 4. The different Polysaccharides

Name Source and Description
Starch It is the stored form of glucose in plants and important
carbohydrates in human nutrition. Cereals such as wheat, rice corn,
barley, oats and tubers such as potatoes are good sources of
starch.
Cellulose It is the major component of the rigid cell walls in plants and is
composed of many monosaccharide units.
Glycogen It is the stored form of glucose in animals and humans which is
synthesize and stored mainly in the liver and the muscles

Figure 3. Structure of Starch

https://courses.ecampus.oregonstate.edu/ans312/one/carbs_story.htm

In Figure 3 above
• Water molecule breaks the starch to produce H+ and OH- to the site where the
bond is broken.
• The enzymes help separates the glucose units in the digestive system and can be
absorbed and used as fuel by the cells.
• The glucose is released to the cells gradually since it takes time for glucose to be
separated from the polysaccharide.
• Athletes often eat meals rich in complex carbohydrates before an athletic event in
this reason because the glucose from starch reaches muscle cells over a period
of time providing energy as it is needed.

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 .
Figure 4 Structure of Glycogen
http://www.natuurlijkerwijs.com/english/Glycogen_metabolism.htm .

Figure 4 shows that

• the structure of glycogen which consists of long polymer chains of glucose units
connected by an alpha glycosidic linkage.
• in animals, Glycogen serve as a form of energy storage in animals and also
represents the main storage form of glucose in the body.
• glycogen is the readily available energy stored in liver and muscles and the one
that is easily metabolized.
• glycogen is used during prolonged exercise or activity.

Figure 5. Structure of Cellulose

https://www.researchgate.net/figure/Structure-of-cellulose_fig3_235407157
• The glucose molecules in cellulose chains are the basic component of plant
• Arranged in such a way that hydrogen bonds link hydroxyl groups of adjacent
glucose molecules to form insoluble fibrous sheets.
• The food rich in cellulose cannot be digested but when we eat food rich in
fiber, it speeds up the movement of food through the digestive tracts.
• But herbivorous animals like cows, carabaos, goats, and horses can have
microorganisms in their digestive tracts that can digest cellulose.
• The animals have a special stomach chamber that holds the plants they eat for a
long period of time; this is the reason why these microorganisms can break down
the cellulose into glucose.
• For the insects, the protozoans in the gut of insects such as termites also digest
cellulose.

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• As for the economic importance, papers and fibers are the products of cellulose
and is chemically modified to yield substances used in the manufacture of items
such as plastics, photographic films, and rayon.
• Some other cellulose derivatives are used as adhesives, explosives, thickening
agents for foods, and in moisture-proof coatings. Industrial applications of starch
are the following: used in the manufacture of paper, textiles, pharmaceuticals, and
biodegradable polymers, and as an additive in foods.

A. LIPIDS

• Like carbohydrates, lipids are energy-rich compounds made of carbon (C),

hydrogen (H) and oxygen (O).
• Lipids include fats, oils, waxes and cholesterol.
• Lipids are organic molecules that are insoluble in water (hydrophobic) but soluble
in nonpolar solvents (alcohol, ether, benzene)
• Generally, lipids that are derived from animals are called fats and those derived
from plants are called oils.
• Lipids molecules are found in fatty foods such as meat, butter, cheese, peanut,
butter, margarine and the oil used to cook French fries.
• Saponification (means “soap making”) is formed when fats and oils are heated
with aqueous solution of bases.
• Glycerol and carboxylic acid known as fatty acids are the building blocks of
lipids.
• The waxes use to polish the car and the grease use for bike are also lipids.
• Both plants and animals produced Waxes.

Role of lipids:
1. Fuel reserve of the body. It stores excess energy for future use by using it to
bond atoms together in lipid molecules.
2. Lipids are components of membrane structure and regulate the membrane
permeability.
3. They serve as source of fat-soluble vitamins
4. Lipids are important cellular metabolic regulators
5. Lipids protect the internal organs and serve as insulating materials

The Structure of Lipids

Fats and oils are the most abundant of the lipids and they are also called
triglycerides. Unsaturated fatty acids are present in oils that are liquids at room
temperature and contain unsaturated fatty acids. Most oils, such as vegetable oil,
corn oil, and olive oil are produced by plants.

Figure 6. Structure of Lipids

Taken from the book Breaking through Science

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 Most of the fats and oils in your diet consist of fatty acids that are bonded to a
glycerol molecule.

Glycerol is a sugar containing three hydroxyl (-OH) groups. The structure of

molecules composed of long chain of carbon atom with a carboxyl group (-COOH) at
one end are fatty acids.

Triglycerides are fat molecules that contain three fatty acids.

Saturated fats are fats that are solid at room temperature. Examples are butter, lard
and animal fats.

Atherosclerosis is a heart ailment when there is too much saturated fats in the diet.
When a lipid is saturated, the acid chains are straight because all the bonds are single
bonds as shown in Figure 7.

Unsaturated fat are fats that are liquid at room temperature. Examples are Corn oil,
olive oil, canola oil and other vegetable oil. They are not harmful to your health.
When a lipid is unsaturated, the molecule bends wherever there is a double bond as
in figure 7. The label “hydrogenated vegetable oil” on margarine means
unsaturated fats have been converted to saturated fats by adding hydrogen atoms.

Figure 7 Structure of saturated vs. unsaturated fats

https://www.quora.com/What-is-the-difference-between-saturated-and-unsaturated-fat-in-foods

Waxes composed of long chains of fatty alcohols, or an ester of alcohols and fatty
acids. They do not mix with water. This property makes them effective natural coatings
for fruits. Many insects also have waxy coats to prevent their bodies from drying out.
Example are bees wax, lanolin or wool fat, sebum, cerumen, plant wax and paraffin
wax

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 Phospholipids are structurally similar to fats, but contain the element
phosphorus and only two molecules of fatty acids. They are the major components
of cell membrane, forming a double layer that shields the cell from its environment.

Taken from the book Breaking Through Science

Figure 8. Structure of Phospholipids

Steroids are naturally occurring lipid-soluble molecules. One important steroid in

the cell membrane is cholesterol. It is a complex lipid that is present in fatty meat,
butter, eggs, and cheese. A high concentration of cholesterol in the blood can also
lead to atherosclerosis.

Figure 8. Structure of Cholesterol

https://www.toppr.com/ask/question/the-diagram-shows-the-structure-of-cholesterolwhich-statements-
about-cholesterol-are-correct1-the-molecule-contains/

Figure 8 shows the unique structure of cholesterol which consists of four linked
hydrocarbon rings forming the bulky steroid structure. A tail linked to one end of the
steroid is attached by a hydrocarbon and to the other end linked is a hydroxyl group.
Cholesterol
• Known as a “sterol” because it contains an alcohol functional group-OH.
• Absent in prokaryotes and present in most animal membranes with varying
amounts
• Plays an important role in eukaryotes and especially abundant in cell membranes
of animal cells and small amount of cholesterol can also be found in the membrane
of some organelles inside the cells
• Found to be the most important factor in the formation of synapses which greatly
affect our memory and learning ability.
• Steroids like cortisone, testosterone, and estrogen are synthesize by animals
by using cholesterol.
• Disorders caused by the buildup of lipids are called lipidoses; Tay Sachs disease
is an example.
• Fatty acid oxidation disorders is one of the abnormalities in enzymes that
prevent lipids from being converted into energy.

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 B. PROTEINS
• The most important groups of biomolecules in living cells they help build and
repair body parts.
• Came from the Greek word proteis meaning “first place” which suggests the
importance of these molecules in living systems.
• Made up of the elements carbon (C), hydrogen (H), oxygen (O), nitrogen (N) and
sulfur (S).
• Example of the foods rich in protein are egg white, fish meat, animal meat, milk,
tuna, cheese, tofu and beans.
Amino Acids
• Amino acids are the building blocks of protein. An amino acid is composed of a
central carbon (C) bonded to a hydrogen (H), a carboxyl group (- COOH), an
amino group (- NH2), and a side chain or R group.
• There are twenty different amino acids and can be classified as essential and non-
essential amino acids.
• Essential amino acids cannot be synthesized by the body but it is of great
importance in our diet and can be obtained from the food. There are nine essential
amino acids and adults’ only need to obtain eight of them: valine, isoleucine,
leucine, lysine, methionine, phenylalanine, threonine and tryptophan. The
ninth amino acid - histidine - is only essential for infants.
• There are 11 non-essential amino acids, of the 11 nonessential amino acids, eight
are called conditional amino acids that includes arginine, glutamine, tyrosine,
cysteine, glycine, proline, serine, and ornithine. The remaining three - alanine,
asparagine, and aspartate - are nonessential. When you’re sick or under
significant stress, your body may not be able to produce enough of these amino
acids to meet your needs.
Amino Acid Structure

Amino Hydrogen Carboxyl

H H O
+H N C C

H R O
R-group
(variant
Figure 9. Structure of Amino Acids
http://entrytest-preparation.blogspot.com/2014/01/amino-acids.html

Figure 9, shows the structure of amino acids. Amino acids are organic molecules
that contain two functional groups: a basic NH2 amino group and an acidic- COOH
carboxylic acid group.

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 Amino acid 1 Amino Acid 2
R1 O R2 O
HC C + HC C

NH2 OH NH OH
H H2O

O
R2 R2 O
C Dipeptide
HC C HC
NH2 NH OH

Peptide bond
Figure 3. Peptide Bond
Taken from the Grade 10 Science Learner’s Module

Peptide bond is formed when two amino acids react with each other in an acid-base
reaction. The basic amino group of one amino acid reacts with the acidic carboxylic
group of another amino acid, forming the peptide, and a molecule of water is lost.

The reaction shown above is classified as a condensation reaction because the two
amino acid molecules join together and water is formed. The bond formed is called
a peptide bond, and the product is a dipeptide because it is made up of two amino
acid units. Longer chains are called polypeptides and chains of 50 or more amino
acids are called proteins.

Structure of Proteins

Figure 10. Levels of Proteins

https://byjus.com/chemistry/protein-structure-and-levels-of-protein/
Proteins have four levels of structure: primary, secondary, tertiary and quaternary
according to their complexity. What dictates their structure is simply the sequence of
amino acids. See Figure 10

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 Primary structure is the linear sequence of amino acids that form a protein
pleated sheet which make up the chain.
Secondary structure is the spatial arrangement of the polypeptide chain of a
protein. The secondary structures of proteins refer to the coiling of the protein chain
into a α–helix structure, formation of b sheets, or twisting into random structures.
Tertiary structure describes the shape of the coiled chain when it is folded or
hydrated in its natural state. It refers to the final three-dimensional shape of a single
polypeptide molecules where the alpha helix and the pleated sheet are folded forming
a globular protein. It termed globular since proteins are approximately spherical in
shape.
Quaternary protein structure involves the clustering of several individual
peptides into a final specific shape. Quaternary structure refers to the overall shape
when two or more polypeptides bind each other. A good example of this structure is
hemoglobin, the oxygen carrier in the blood.

Denaturation – is a process of alteration of protein shape through some form of

external stress (for example, by applying heat, acid, salt, baking soda or alkali) in such
a way that it will no longer be able to carry out its cellular function. Example is the
extraction of oil from coconut milk emulsion (gata), preservation of food by picking and
salting. (Adapted:Practical Work for Teacher Trainers, High School Chemistry volume 2, UPNISMED)

Kwashiorkor is a disease for lack of nutrition in the body especially for young
children. It also known as protein malnutrition or calorie malnutrition and referred to as
Protein- Energy Malnutrition (PEM).
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C. NUCLEIC ACIDS

Nucleic acids are molecules that code for hereditary traits by controlling the
production of protein. Like proteins, nucleic acids are long chain of polymers consisting
of simpler units or monomers. There are two kinds of nucleic acids: DNA, or
deoxyribonucleic acid; and RNA, or ribonucleic acid. DNA found mainly in the cell
nuclei contains the genetic information that codes for the sequences of amino acids in
proteins. RNA is found in many places in the cell and carries out the synthesis of
proteins. The monomers of nucleic acids are nucleotides. They are made up of three
parts: a five-carbon sugar (pentose), a phosphate group, and a ring-shaped base
containing nitrogen. Refer to figure 11 below.

Figure 11. Model of Nucleotide

Taken from the Science learner’s Module Grade 10
A nucleic acid is a large polymer containing carbon, hydrogen, oxygen, as well as
nitrogen and phosphorus. Small amounts of nucleic acids are found in cells. They are
not essential in food because they can made by the body from amino acids and
carbohydrates.

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 The building of living organisms are the nucleic acids. Just like proteins,
nucleic acids are the most important biomolecules. They serve as the blueprint of life.
They are responsible in encoding, transmitting and expressing genetic information.
Figure 12 below are the structure of DNA and RNA.

Figure 12. Comparison between DNA and RNA structure

Image taken Science Links

Table 5. Summary of the differences between the two kinds of nucleic acids:
DNA
Deoxyribonucleic Acid
Description It contains the genetic
instruction used in
the development and
functioning of all living
modern organisms.
Function Long-term storage and
transmission of genetic
information
Sugar and Bases Deoxyribose sugar
Phosphate backbone;
Four Bases: adenine,
guanine, cytosine, and
thymine
Pairing of Bases A-T (Adenine-Thymine)
G-C (Guanine-Cytosine)
Unique Features The helix geometry of
DNA is of B-form, which
means it is a double helix.
DNA is completely
RNA
Ribonucleic Acid
It is responsible for
the template in the
synthesis of proteins
which in turn control the
operation & function of
the cell
Transfer the genetic
information for the
creation of proteins
from the nucleus to the
ribosomes
Ribose sugar
Phosphate backbone;
Four Bases: adenine,
guanine, cytosine, and
uracil
A-U (Adenine-Uracil)
G-C (Guanine-Cytosine)
The helix geometry of
RNA is of A-form RNA
strands are continually
made, broken down, and

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 protected by the body, reused RNA is more
and that is, the body resistant to damage by
destroys enzymes that ultraviolet rays.
leave DNA. DNA can be
damaged by exposure to
ultra violet rays
Predominant structure Double-stranded molecule A single-stranded
with a long chain of molecule in most of its
nucleotides biological roles and has a
shorter chain of
nucleotides.
Stability Deoxyribose sugar in Ribose sugar is more
DNA is less reactive reactive because of C-OH
because of C-H bonds; (hydroxyl) bonds, not
stable in alkaline stable in alkaline
conditions. DNA has conditions; RNA has
smaller grooves, which larger grooves, which
make it harder for makes it easier to be
enzymes to “attack” DNA attacked by enzymes
Propagation DNA is self-replicating RNA is the synthesized
from DNA when needed
Location nucleus cytoplasm
http://www.diffen.com/difference/DNA_vs_RNA)

III. Accompanying Deped Textbook

Department of Education (2015). K-12 Basic Education Curriculum, Science 10
Learners Material (p.443, 450-471). Pasig City, Philippines.

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IV. Activity Proper:
Activity 1:
Let’s Try this!
Direction: Consider the different kinds of food below. Classify as carbohydrates,
lipids, nucleic acids or proteins. Write the answer on your answer
sheet.

Food Biomolecules
1.

www.medicalnewstoday,com

2.

Taken from Learner’s Module Grade 10

3.

http://www.imgt.org/IMGTeducation/Aide-
memoire/_UK/aminoacids/formuleAA/

4.

Taken from Learner’s Module garde 10

5.

https://www.first-learn.com/fats-for-
energy-and-warmth.html

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For nos. 6-10. Classify the structure of biomolecules below as carbohydrates,
lipids, nucleic acids or proteins. Write the answer on your answer sheet.
Structure Biomolecules
6.

7.

8.

9.

10.

For Nos. 11-15. Refer to items 1-6 in the table above. Recognize the importance of
each structure of biomolecules (carbohydrates and lipids) by answering each
question below. Write the number of the correct biomolecule on the space provided.

________11. Which of the given structures represents molecules that provide the
immediate source of energy of the body’s cells and tissues?
________12. Which of the given structures represents molecules that
serves as the main storage form of glucose in the body?
________13. Which of the given structures represents molecules that store excess
energy for future use?
________14. Which of the given structures represents molecules that build and
repair body parts?
________15. Which of the given structures represents molecules that serves as the
blue print of life?

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V. Reflection
Questions:
1. Samantha Therese is an oversized woman. She always loves to eat
especially foods that are rich in carbohydrates and fats. What do you think will
happen to a person if excessive carbohydrates and fats will be taken on the
diet?
___________________________________________________________________
___________________________________________________________________
2. Some people in remote areas have lack or low levels of education and don’t
understand how to eat a proper diet. This is the reason why most of the children
have enlarged and swollen stomach which is due to edema (an excess water
retention in body tissues). What do you think is a disease that affects those
children? What causes this disease?
_____________________________________________________________________
_____________________________________________________________________
3. Why do siblings resemble with each other? Why mother and daughter look
alike?
_____________________________________________________________________
_____________________________________________________________________

4. Why do siblings resemble with each other? Why mother and daughter look
alike?
_____________________________________________________________________
_____________________________________________________________________

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 VI. Answer Key
Activity 1. Let’s Try This
1-3. Answer varies
Reflection:

15.10 10. Protein Lipids 5.

14. 9 9. Nucleic Acid Lipids 4.
13. 7 8. Carbohydrates Protein 3.
12. 8 7. Lipids Carbohydrates 2.
11. 6 6. Carbohydrates Carbohydrates 1.

VII. Other Links and References

Baguio, SS.M., Felicerta C.N., Mañosa S.D & Sanitsteban-Cook C.J.C. (2015). Breaking
Through Science 10
Valdoz,M.P., Aquino, M.D., Biong, J.A. & Andaya M.O. ( 2015). Science Links (Worktext for
Scientific and Technological Literacy)
https://byjus.com/chemistry/classification-of-carbohydrates-and-its-structure/
http://www.sci.uidaho.edu/bionet/biol115/t2_basics_of_life/lesson2.htm#Carbohydrate
https://courses.lumenlearning.com/wm-biology1/chapter/reading-types-of-carbohydrates/
https://courses.lumenlearning.com/wm-biology1/chapter/reading-types-of-carbohydrates/
https://www.verywellhealth.com/difference-between-saturated-fats-and-unsaturated-fats-
697517
https://www.google.com/search?q=structure+of+cholesterol&oq=structure+of+cholesterol&aqs
=chrome..69i57.11297j0j7&sourceid=chrome&ie=UTF-8
https://davidson.weizmann.ac.il/en/online/askexpert/chemistry/what-difference-between-
saturated-and-unsaturated-fat-and-what-are-trans-fats-eyal
https://www.creative-proteomics.com/blog/index.php/fatty-acids-types-roles-and-analysis/
https://www.first-learn.com/fats-for-energy-and-warmth.html
https://www.medicalnewstoday,com
http://pnhs.psd202.org/documents/rkieft/1500929211.pdf
https://www.lee.k12.nc.us/cms/lib03/NC01001912/Centricity/Domain/701/Lipid%20Worksheet.
pdf

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statements-about-cholesterol-are-correct1-the-molecule-contains/
http://www.imgt.org/IMGTeducation/Aide-memoire/_UK/aminoacids/formuleAA/
http://entrytest-preparation.blogspot.com/2014/01/amino-acids.html
https://byjus.com/chemistry/protein-structure-and-levels-of-protein/
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