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Science10 Quarter4 Week3-Biomolecules

The document discusses the key biomolecules - carbohydrates, lipids, proteins, and nucleic acids. It provides examples of monosaccharides (glucose, fructose, galactose), disaccharides (sucrose, lactose, maltose), and polysaccharides (starch, glycogen, cellulose). Proteins are made of amino acids and perform important structural and enzymatic functions. The document also contains a quiz to test understanding of the biomolecules.

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Margareth Landicho
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135 views2 pages

Science10 Quarter4 Week3-Biomolecules

The document discusses the key biomolecules - carbohydrates, lipids, proteins, and nucleic acids. It provides examples of monosaccharides (glucose, fructose, galactose), disaccharides (sucrose, lactose, maltose), and polysaccharides (starch, glycogen, cellulose). Proteins are made of amino acids and perform important structural and enzymatic functions. The document also contains a quiz to test understanding of the biomolecules.

Uploaded by

Margareth Landicho
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BALETE NATIONAL HIGH SCHOOL

LEARNER’S PACKET IN SCIENCE 10 - FOURTH QUARTER WEEK 3


BIOMOLECULES (Carbohydrates, Proteins, Lipids, Nucleic Acid)
Leaning Task I
There are carbon-containing compounds which are essentials to life. These compounds are called
biomolecules. These biomolecules are the following: carbohydrates, lipids, proteins, and nucleic acids.
Carbohydrates and lipids are generally made up of carbon, hydrogen and oxygen. Proteins and nucleic acids
and some derivatives of carbohydrates and lipids also contain nitrogen.
To motivate and check if you still remember your discussion about biomolecules in grade 9, try to answer
this short quiz.
Directions: Analyze each question carefully then choose the letter of the correct answer.
1. Which of the following is NOT a major source of protein?
A. fish B. egg C. milk D. vegetable
2. Which of the following contains the most lipids?
A. Banana B. champorado C. olive oil D. cheese
3. Which of the following is a correct pair?
A. glucose: disaccharide B. sucrose: monosaccharide
C. starch: polysaccharide D. triglyceride: polysaccharide
4. Which is a correct pair of an example of protein and its function?
A. enzymes: speed up reactions in the body and eventually used up in the process.
B. collagen: provides strength and flexibility to connective tissues.
C. actin and myosin: supplies amino acids to baby mammals
D. hemoglobin: helps regulate blood sugar levels
5. Which of the biomolecules contain other elements aside from carbon, hydrogen, and oxygen?
A. carbohydrates, lipids B. proteins, lipids
C. nucleic acids, proteins D. nucleic acids, lipids
A. CARBOHYDRATES
They are molecules made from aldehydes and ketones containing
numerous hydroxyl groups. All carbohydrates contain carbon, hydrogen, and
oxygen. The general empirical structure for carbohydrates is (CH2O)n. They are
the most abundant organic molecules in nature and also referred to as
“saccharides”. The carbohydrates which are soluble in water and sweet in taste
are called as “sugars”.
FUNCTIONS
Living organisms use carbohydrates as accessible energy to fuel cellular
reactions. They are the most abundant dietary source of energy (4kcal/gram) for
all living beings. Here are other functions of carbohydrates.
• Carbohydrates along with being the chief energy source, in many animals, are instant sources of energy.
Glucose is broken down by glycolysis/ Kreb’s cycle to yield ATP.
• Serve as energy stores, fuels, and metabolic intermediates. It is stored as glycogen in animals and starch in
plants.
• Stored carbohydrates act as an energy source instead of proteins.
• Carbohydrates are intermediates in the biosynthesis of fats and proteins.
• Carbohydrates aid in the regulation of nerve tissue and the energy source for the brain.
• In animals, they are an important constituent of connective tissues.
• Carbohydrates that are rich in fiber content help to prevent constipation
Carbohydrates may be classified into the following: monosaccharides, disaccharides and polysaccharides.
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), fructose or fruit sugar and galactose (sugar in milk).
DISACCHARIDES
Disaccharides consist of two monosaccharides that are chemically combined. The sugar we use to
sweeten coffee is a disaccharide. It is also called sucrose or table sugar. When two glucose molecules are
combined, maltose is formed. Another important disaccharide is Lactose or milk sugar. Lactose is made up of a
sugar called galactose and glucose. Maltose (or malt sugar) is an intermediate in the intestinal digestion (i.e.,
hydrolysis) of glycogen and starch, and is found in germinating grains (and other plants and vegetables).
POLYSACCHARIDES
Polysaccharides are polymers containing numerous monosaccharide monomers. There are three
common polysaccharides—starch, glycogen, and cellulose. Starch is the chief storage form of carbohydrates in
plants and the most important source of carbohydrate in human nutrition. 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. 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 animals. Glycogen is the major carbohydrate storage form in animals, and corresponds to starch in
plants. It occurs mainly in liver (up to 6-8% wet weight), and muscle (where it rarely exceeds 1% of wet weight).
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
components of plants.

B. PROTEIN
Proteins are polymers of amino acids. They have many
functions in the body. One of which is found as structural materials in
hair, nails and connective tissues. Proteins are made up of the elements
carbon, hydrogen, oxygen, nitrogen and sulfur. Enzymes are proteins
that act as biological catalysts. Egg white, fish, meat, and cheese are
foods rich in proteins. They are the second most common molecules
found in the human body (after water) and make up about 10% to 20%
of the mass of a cell. Amino acids are the building blocks of proteins. Of
the 20 amino acids found in human protein, only 11 can be synthesized
by the body and 9 have to be supplied by the foods we eat. These 9
amino acids are also called essential amino acids. 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. Your body doesn’t store amino acids, so it needs
a regular daily supply of these essential building blocks. Non essential is a slightly misleading label because
these amino acids actually fill essential roles, but since they’re synthesized by your body, they’re not an essential
part of your diet. Of the 11 nonessential amino acids, eight are called conditional amino acids.
Learning Task 2. Let’s Categorize!
On a separate sheet of paper, given the structural formula, complete the table by providing the needed
information regarding the different biomolecules.

Learning Task 3. Write THE LETTER OF YOUR ANSWER on the space before each number.
_____1. Which of the following groups are all classified as polysaccharide?
a. sucrose, glucose and fructose b. maltose, lactose and fructose
c. glycogen, sucrose and maltose d. glycogen, cellulose and starch
_____2. Amino acids are the building blocks of which group of biomolecules?
a. Proteins b. carbohydrates c. lipids d. nucleic acid
_____3. Which of the following is the major function of carbohydrates?
1. structural framework 2. storage 3. energy production
a. 1 only b. 2 only c. 3 only d. 1 & 3 only
_____4. In which organs are glycogen stored in the body?
a. liver and spleen b. liver and muscle c. liver and bile d. liver and adipose tissue
_____5. Which of the following bio molecules contain carbon, hydrogen, and oxygen?
a. Proteins b. carbohydrates c. lipids d. nucleic acid

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