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Science
10
Quarter 4 - Module 5
Biomolecules: Carbohydrates

Department of Education ● Republic of the Philippines

Science- Grade 10
Alternative Delivery Mode
Quarter 4 - Module 4: Biomolecules
First Edition, 2020

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 10
Science
Quarter 4 - Module 4
Biomolecules: Carbohydrates

This instructional material was collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at bukidnon @
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Department of Education ● Republic of the Philippines

 Table of Contents

COVER PAGE Page

COPY RIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS

Lesson 1: What Are Biomolecules?

What I Need to Know 1
What I Know 1
What’s In 3
What’s New 3
What Is It 4
What’s More 7
What I Have Learned 8
What I Can Do 8
Assessment 9
Additional Activity 11

Lesson 2: Carbohydrates: Its Types

What I Need to Know 12
What I Know 12
What’s In 13
What’s New 14
What Is It 15
What’s More 16
What I Have Learned 17
What I Can Do 17
Assessment 17
Additional Activity 18

Lesson 3: Carbohydrates: Its Uses, Health benefits and Risks

What I Need to Know 20
What I Know 20
What’s In 21
What’s New 21
What Is It 22
What’s More 24
What I Have Learned 24
What I Can Do 25
Assessment 25
Additional Activity 27

Unit Assessment 43
Answer Key 46
References 53
What This Module is About

Introductory Message
For the facilitator:

Welcome to the Science 10 Alternative Delivery Mode (ADM) Module on Biomolecules.

This module was collaboratively designed, developed and reviewed by educators from public
schools to assist you, the teacher or facilitator in helping the learners meet the standards set
by the K to 12 Curriculum while overcoming their personal, social, and economic constraints
in schooling.

For the learner:

This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills 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:

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. Furthermore, you are expected to encourage and assist the learners as they do the
tasks included in the module.

For the parents:

As a coach, you are expected to watch over and support your child throughout their learning.
The same way, parents can mentor and encourage the learners to learn progressively and
independently.
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
Knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.
 What I Can Do This section provides an activity which will help
you transfer your new knowledge or skill into real
life situations or concerns.

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing this

module.

The following are some reminders in using this module:

1. Use this module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!
This page is intentionally left blank
 Lesson BIOMOLECULES: CARBOHYDRATES

1 What are Biomolecules?

What I Need to Know

This lesson deals with biomolecules. At the end of the lesson you
will be able to: 1 familiarize the structure of biomolecules.
2. describe the different processes of synthesis of biomolecules; namely
dehydration synthesis and hydrolysis synthesis.

What I Know
TRUE OR FALSE. Analyze each statement carefully and write TRUE if
the statement is correct and write FALSE if the statement is not correct in your answer
sheet.
1. Monosaccharides are simple sugars which cannot be hydrolyzed.
2. Glucose is an example of a complex sugar.
3. Biomolecules are also known as “micromolecules”.
4. Monomers combine with other monomers using covalent bonds to form more
complex and larger molecules called as isomers.
5. Water is produced in the process of bonding two monomers in a dehydration
synthesis.
6. Dehydration reaction requires energy and forms new macromolecules.
7. Most biomolecules are made from single subunits, or building blocks, called
polymers.
8. Hydrolysis reaction breaks bonds and release energy.
9. Polymers are broken down into its constituent monomers in a process known
as hydrolysis where a water molecule is lost in the process.
10. Amylase is a common enzyme necessary for the breakdown of
carbohydrates.
10.

9
 10. Dehydration synthesis is a reaction in which water is added to a reactant,
breaking the reactant into two product molecules.
11. Hydrochloric acid is one of the enzyme necessary for the breakdown of
proteins.
12. Hydrolysis is a process by which two molecules are joined by removing a
molecule of water.
13. The basic constituent of life is a carbon atom.
14. Lipase is a common enzyme necessary for the breakdown of lipids.

What’s In
In the previous quarter, we studied life as we readily see them. We studied how
life forms varies in features, characteristics, and attributes with respect to their habitat.
After studying their differences, we examined for the minute details that is common
amongst organisms of different species and what these similarities in the context of
theory of evolution. Finally, we studied how organisms interact with its surroundings. We
investigated the complex system of biotic and abiotic factors and how they maintain a
delicate balance to support life as we know it.
In this lesson however, we will peer on a different perspective of studying life
forms. Chemistry tells us that the fundamental building blocks of matter are atoms. We
will use such principle as a starting point for this new and exciting path of learning. We
will peel through what is apparent and dive deeper to what is fundamental of life forms:
biomolecules.

Notes to the Teacher

Allow students to explore their ideas on Biomolecules. Let them
visualize how these molecules of life are formed and structured.

What’s New
10
 The food that we eat provides us necessary nutrients to sustain the body and for
it to be able to function properly. Many of these critical nutrients are biomolecules, which
are necessary for life. This type of molecules is built from different combinations of
smaller organic molecules. How are these special types of molecules formed? Such
question will be the basis of discussion for this lesson

What Is It

Biomolecules are relatively large molecules that are necessary for life
that are formed from smaller organic molecules. Because of their relatively large size,
they are commonly regarded as “biological macromolecules”. These macromolecules
are organic, meaning they contain carbon, and make up the majority of cell’s mass.
Carbon
It is commonly said that all life forms are “carbon-based.” This means that the
basic constituent of life is a carbon atom. It may be bonded with other carbon atoms or
other elements such as nitrogen, hydrogen, oxygen among others, carbon atoms form
the fundamental structure of many, if not most, of the molecules unique in living
organisms. Carbon’s bonding properties are responsible for its important role in`
“building life from scratch.”

(a) (b)

11
 (c) (d)
FIGURE 1. Different carbon-based biomolecules. (a) methane
(b) stearic acid (c) glycine (d) glucose
Carbon bonding
A carbon atom has four valence electrons in its outer shell. This allows the atom
to form four covalent with other atoms or molecules. The simplest organic carbon
molecules is methane (C H 4), in which four hydrogen atoms are bonded to a carbon
atom as shown in 1.a. in the figure above.
Having four valence electron allows the carbon atom to be “accommodating”
enough for other atoms to be able to form more complex compounds necessary for life.
Any of the hydrogen atoms in methane can be replaced with another carbon atom
covalently bonded to the first carbon atom. In this way, long branching chains of carbon
compounds can be made like in Figure 1. b. The carbon atoms may bond to atoms like
oxygen, nitrogen, and phosphorus as in Figure 1.c. Also, the molecules may form rings
(Figure 1.d). This diversity of molecular configuration determines the diversity of the
functions and way it could bond with other molecules.

LINK: https://www.youtube.com/watch?v=ULiLt2rtpAg

12
Synthesis of Biomolecules
As said lately, biological macromolecules are large molecules necessary for all
life forms. These molecules are built from smaller organic molecules. There are two
methods biological macromolecules are form: dehydration synthesis and hydrolysis.

Dehydration Synthesis
Most biomolecules are made from single subunits, or building blocks, called as
monomers. Monomers combine with other monomers using covalent bonds to form
more complex and larger molecules called as polymers. The byproduct of such
process is the release of molecular H 2 O. Since water is lost in the process of bonding
two monomers, this process is called dehydration synthesis. Figure 2 below shows
that water is highlighted with red means in the process; it is lost or liberated from the
reaction.

FIGURE 2. The process shown in the figure is a dehydration

synthesis of disaccharide maltose. Two-glucose molecules
bond having water as by product of the synthesis.

SOURCE: https://bio.libretexts.org/@api/deki/files/922/Figure_03_01_01.jpg?revision=1

In a dehydration synthesis reaction, the hydroxyl ¿ group of a monomer

covalently (shares electron) bonds with a hydrogen of another monomer, creating water.
This process could repeat and form a polymer. Different monomers can bond in
different combination, giving rise to different group of biomolecules each having different
functions. It should be noted that one monomer can bond to several different polymers.
For example, glucose monomer can form into starch, glycogen, cellulose polymers.

Hydrolysis
You could think of hydrolysis reaction for biomolecules as the opposite of dehydration
synthesis. Polymers are broken down into its constituent monomers in a process known
as hydrolysis where a water molecule is used in the process. During these reactions,
+¿¿
the polymer is broken into two components: one part gains a hydrogen atom ( H ) and

13
 −¿¿
the other gains a hydroxyl molecule (O H the constituents of water molecule as
shown in Figure 3 below.

FIGURE 3. Hydrolysis of disaccharide maltose into two glucose molecules.

SOURCE: https://bio.libretexts.org/@api/deki/files/923/Figure_03_01_02.jpg?revision=1

Both dehydration and hydrolysis reactions are catalyzed, or “sped up,” by specific
enzymes, the biological catalysts. Dehydration reaction forms new macromolecules
(requires energy) while hydrolysis reaction breaks bonds and release energy.

LINK: https://www.youtube.com/watch?v=ZMTeqZLXBSo

These reactions are similar for most biomolecules, but each monomer and
polymer reaction is specific for its class. An example is when food is hydrolyzed or
broken down into simpler biomolecule by catalytic enzymes in the digestive system.
This allows for easy absorption by nutrients by cells in our intestine. Each biomolecule
is broken by specific enzymes. Shown below are the most common enzymes necessary
for the breakdown by different classes of biomolecules.

Biomolecule Enzymes/Catalysts
Carbohydrates  amylase, sucrase, lactase, and maltase
Proteins  pepsin and peptidase, and hydrochloric acid

14
 Lipids  lipases

What’s More

Activity 1: Biomolecules, Yay or Nay?

Identify whether the following molecular structures are a biomolecule or not. In a sheet
of paper, write “YAY” if the structure is a biomolecule or “NAY” if otherwise.
1) 6)

2) 7)

3) 8)

15
 4) 9)

5) 10)

Briefly explain your structural benchmarks or basis in deciding whether the structure is a
biomolecule or not.

Notes to the Teacher

Give an importance to your student’s explanation of this activity.
This allows you to gauge into their thought processes. Give
suggestions/corrections ONLY if necessary. Guiding them to think
“correctly” will be easier by then.

What I Have Learned

Filling the blanks. Fill in the blanks the correct word/words to

complete the statement.
1. __________ are relatively large molecules that are necessary for life that are
formed from smaller organic molecules.
2. These macromolecules are organic, meaning they contain __________, and
make up the majority of cell’s mass.
3. A carbon atom has _________ valence electrons in its outer shell. This allows
the atom to form _________covalent with other atoms or molecules.

16
 4. Most biomolecules are made from single subunits, or building blocks, called as
_____________.
5. Monomers combine with other monomers using covalent bonds to form more
complex and larger molecules called as _______________.
6. In a dehydration synthesis reaction, the hydroxyl ¿ group of a monomer
covalently (shares electron) bonds with a hydrogen of another monomer, creating
__________. This process could repeat and form a polymer.
7. Polymers are broken down into its constituent monomers in a process known as
_____________ where a water molecule is used in the process.

8. ___________ reaction forms new macromolecules (requires energy) while

hydrolysis reaction breaks bonds and release energy.

What I Can Do
Briefly explain the following.
1. What are biomolecules?
2. Give at least 3 examples of biomolecules.
3. How are biomolecules synthesized?

Assessment

Crossword Puzzle. Complete the crossword puzzle below

17
 3

Horizontal Vertical
1. common bonding element of 2. This This process yields a
organic molecules polymer and water
1. simplest organic molecule 3. Carbon-based molecules that are
2. A common monomer essential for life
−¿¿
3. O H 8. an enzyme used to breakdown
4. The subunit or building blocks of carbohydrates
complex biomolecules
9. This atom has 4 valence
electrons
9. Combination of two or more
small organic molecules

18
 Additional Activities

To further your understanding of biomolecule’s structure and their production, you can
participate in this interactive online game on dehydration synthesis and hydrolysis. Your
basic understanding of biomolecule’s structure will come in handy. Use this link to
access the game: https://www.purposegames.com/game/dehydration-synthesis-or-
hydrolysis, or scan the QR Code below.

19
 Lesson
Biomolecules: Carbohydrates
2 & Its Classification

Now that you have more definite sense and understanding on the structure of
biomolecules and how they are produced, you probably have an idea what substances
around you are one of these molecules.

What I Need to Know

In this lesson, you will learn about the first type of biomolecules: the carbohydrates. At
the end of the lesson, you are expected to:
1. Describe the structure of carbohydrates
2. Classify carbohydrates as to their types

What I Know

Multiple Choice: Select the correct answer from the given choices. Write your answer
on a separate sheet of paper.

1. Carbohydrates are also known as___________

A. Carbonates B. Glycolipids C.Hydrates of carbon D. Polysaccharides

2. Which of the following class of carbohydrate, which cannot be hydrolysed?

A. Disaccharides B. Monosaccharide C. Polysaccharides D. Proteoglycan

3. Chitin consists of___

A. D-glucose units
B. N-acetyl glucosamine
C. N-acetyl muramic acid
D. N-acetyl muramic acid and N-acetyl glucosamine

20
4. Which of the following is the component of starch ?
A. branched amylose and branched amylopectin
B. branched amylose and unbranched amylopectin
C. unbranched amylose and branched amylopectin
D. unbranched amylose and unbranched amylopectin

5. Lactose is a disaccharide consists of___

A. glucose and fructose B. glucose and galactose
C. glucose and ribose D. glucose and sucrose

6. Sucrose is a___
A. disaccharide B. monosaccharide C. polysaccharide D. triose

7. In polysaccharides, monosaccharaides are joined by___

A. Covalent bond B. Glycosidic bond C. Glucose bond D. Peptide bond

8. Which of the following is a reducing sugar?

A. Dihydroxyacetone B. Erythulos C. Glucose D. Lactose

9. Carbohydrates accounts___
A. 30% in plants and 20% in animals B. 30% in plants and 10% in animals
C. 30% in plants and 1% in animals D. 50% in plants and 50% in animals

10. The general formula of carbohydrate is___

A. (CH2O)n B. (C4H2O)n C. (C6H2O)n D. (C2H2O)n COOH.

11. The sugar present in milk is___

A. Glucose B. Lactose C. Maltose D. Sucrose

12. Which one of the four classes of biologically important molecules does
CELLULOSE belong to?
A. carbohydrates B. lipids C. nucleic acids D. proteins

13. Which of the following is a correct pair?

A. Glucose : Disaccharide B. Sucrose : monosaccharide
C. Starch : polysaccharide D. Triglyceride : Polysaccharide

14. Which of the following groups are all classified as polysaccharide?

A. glycogen, cellulose and starch B. glycogen, sucrose and maltose
C.maltose, lactose and fructose D. sucrose, glucose and fructose
15. In which organs are glycogen stored in the body?
A. liver and bile B. liver and muscle
C. liver and spleen D. liver and adipose tissue

21
 What’s In
The different foods you eat provide you with different forms of energy,
growth, and repair. This fact was presented in your elementary days. In your ninth
grade, you learned that the bonding characteristics of the carbon atom gave rise to a
large variety of compounds.
There is a reason why astronomers use the presence of carbon-based compounds as
one of the bases for an evidence of extra-terrestrial life forms. As you go along this
lesson, you will have firmer grip how life and biomolecules are inseparable. You will
understand how the different types of biomolecules serve a specific purpose integral to
all life forms. We will focus our study on the first type of biomolecules- The
CARBOHYDRATES.

Notes to the Teacher

Allow students to explore their ideas on the first type of
Biomolecules. Let them list the entire foodstuff they eat and let
them identify what they can get out of it.

What’s New
In the previous lesson we discussed the chemical structure of
biomolecules and how they are hydrolyzed and dehydrated to into different forms. Now,
we will look into Carbohydrates- the first class of biomolecules and its classification.

What Is It
Carbohydrates
Most people associate carbohydrates with the foods we eat. For example,
athletes undergo “carbo-loading” other than practicing before a competition that involves

22
intensive physical exertion. This is to sustain them with adequate energy during the
event. Carbohydrates are an essential part of our diet. We naturally acquire them from
eating grains, fruits, and vegetables. They provide our bodies with energy through
glucose, a simple sugar that is a component of starch.
Carbohydrates always come in a 1:2:1 carbon to hydrogen to oxygen ratio,
respectively. With this we can represent carbohydrate molecules by the stoichiometric
formula, ( C H 2 O )n; where, n is the number of carbon atoms present in the molecule.

Classification of Carbohydrates
Carbohydrates are classified into three types: monosaccharides, disaccharides, and
polysaccharides.

1. Monosaccharides (mono- = “one”; sacchar- = “sweet”) are simple sugars,

usually having three to seven carbon atoms. Monosaccharides are classified
based on the number of carbons in the molecule. General categories are
identified using a prefix that indicates the number of carbons and the suffix –ose,
which indicates a saccharide; for example, triose (three carbons), tetrose (four
carbons), pentose (five carbons), and hexose (six carbons).

The most common forms of monosaccharides are glucose and fructose, which
both have the formula, C 6 H 12 O6, however, they differ in their structural formula. In
water, glucose forms a ring of five carbon atoms and one oxygen atom, and
fructose forms a ring made up of four carbon atoms and one oxygen as shown in
Figure 1.

Glucose Fructose
FIGURE 1. Structure of glucose and fructose in water.
On another note, compounds with same molecular formula but differs in
molecular structure are called isomers. Though they have the same constituents,
glucose and fructose are used differently by our bodies because of their varying
structure. The arrangement of C, H, and O atoms determines the shape and properties
of each sugar. The same could be said with other biomolecules.

23
 If you still remember, in your grade 9, you learned that, for human, glucose is
important source of energy. Energy used to produce adenosine triphosphate (ATP)
comes from glucose during cell respiration. The glucose that we consume primarily
comes from plants. They synthesize glucose with the use of water and carbon dioxide
and are used or stored for the energy requirement for the plant. For the case of animals,
excess glucose is catabolized, the breakdown of larger molecules by cells, and is stored
as starch.

2. Disaccharides (di- = “two”) are formed from two monosaccharides that had
undergone dehydration reaction. Dehydration reaction is also known as a
condensation reaction and, as said in the previous lesson, dehydration synthesis.
Dehydration reaction forms a bond between two biomolecules, for this case
between two monosaccharides, which is known as a glycosidic bond.

FIGURE 2.2.2 Sucrose is formed when a monomer of glucose and a monomer of fructose are
joined in a dehydration reaction to form a glycosidic bond.
SOURCE: https://bio.libretexts.org/@api/deki/files/928/Figure_03_02_04.jpg?revision=1

Common disaccharides include lactose, maltose, and sucrose. Lactose, also known as
milk sugar, is catabolized with the enzyme lactase. People who suffer from lactose
intolerance do not produce lactase necessary to break down glucose and galactose.
Since lactose molecules are too large to be absorbed into the circulatory system. Thus,
they proceed through our digestive system unabsorbed. Eventually, bacteria in our large
intestine having carbon dioxide as a byproduct break down lactose. As a result, a
common symptom for lactose intolerance is the build-up of intestinal gas or flatulence.
In worse cases, lactose intolerance cause diarrhea.

24
 3. Oligosaccharides (from Greek word oligo, which means “few”) consist of a
small number (around 3 to 10) of monosaccharides linked together.
Table1 shows some examples of oligosaccharides and its sources.
Monosaccharide units Oligosaccharides Where it is Found
Glucose + fructose+ Raffinose Beans, cabbage, broccoli,
galactose and asparagus
Glucose + fructose+ 2 Stachyose Green beans, soybeans
galactose and other beans
4 Glucose + galactose Galactooligasaccharide Soybeans
(GOS)

4. Polysaccharides
A long chain of monosaccharides linked by glycosidic bonds is known as a
polysaccharide (poly- = “many). The chain can be branched or unbranched, and
branches may connect to different monosaccharides. Common examples are starch,
glycogen, and cellulose.
Starch as discussed lately are produced by plants and is made up of a combination of
polymers of glucose: amylose and amylopectin. They are consumed by humans and are
broken down by several enzymes, such as salivary amylases, into smaller molecules,
such as maltose and glucose. The cells can readily absorb glucose.
If plants store glucose in the form of starch, animals store glucose in the form of
Glycogen. It is highly branched molecule usually stored in liver and muscle cells.
Whenever our blood sugar level drops, glycogen is broken down to provide glucose in a
process called glycogenesis.
Cellulose is the most abundant biopolymer and is the basic component of cell wall of
plants. It is rigid and have tensile strength in nature, so they are mostly responsible for
the form and foundation of plant cells. Made up mostly of glucose monomers, they are
linked in such a way that hydrogen bonds link hydroxyl ( O H−¿¿ ) groups of adjacent
glucose molecules to form insoluble sheets. Humans cannot digest cellulose, so when
we eat fiber rich foods, which is cellulose, it passes through the digestive tracts.

For further understanding about the four major types of carbohydrates, kindly
familiarize the information on the table below. (2020 Encyclopedia Britannica,
Inc.):

25
 Table 2. Major Types of Carbohydrates
Type Meaning Chemical Structure Example
Monosaccharid - “mono” which - grapes,
e means one apple or atis.
-simplest sugar
and the basic -Starchy food,
subunit of a glucose is
carbohydrate. found in all
-they have polar, plants and in
hydroxyl (-OH) the sap of
groups in their trees
molecular
structures, they -glycogen that
are very soluble in is produced in
water. The most animal cells
common -potato,
monosaccharides wheat, corn
are glucose (also
called dextrose)
and fructose.
Disaccharides -two -Milk, Cheese
monosaccharides and Yugart
combine to form a
disaccharide.

Polysaccharide -many sugars -starch, rice,

s linked together. potato,
-complex legumes
carbohydrates. Oat, beans,
peanuts,
potatoes,
peas, corn,
whole-grain
bread, cereals
Oligosaccharide condensation of 2- -Garlic,
9 monomers. onions,
Leeks, etc.
-Ripe Banana,
Carrots,
Grapes & etc.

26
 LINK: https://www.youtube.com/watch?v=LeOUIXbFyqk

What’s More

Identify whether the structure below is monosaccharides, disaccharides,

oligosaccharides, and polysaccharides. Write your answer in a separate sheet of paper.

27
 What I Have Learned
Filling the Blanks. Fill in the blanks with the correct word/words to
complete the given statement.
1. Carbohydrates are an essential part of our diet. They provide our bodies with
energy through ________________, a simple sugar that is a component of starch.
2. Carbohydrates always come in a 1:2:1 carbon to hydrogen to oxygen ratio,
respectively. With this we can represent carbohydrate molecules by the
stoichiometric formula, ( C H 2 O )n; where, n is the number of ________ atoms
present in the molecule
3. Monosaccharides (mono- = “one”; sacchar- = “sweet”) are _________ sugars,
usually having three to seven carbon atoms.
4. Compounds with same molecular formula but differs in molecular structure are
called _____________.
5. For humans, glucose is important source of energy. Energy used to produce
adenosine triphosphate (ATP) comes from glucose during
___________________.
6. Disaccharides (di- = “two”) are formed from two monosaccharides that had
undergone ___________ reaction.
7. Dehydration reaction forms a bond between two monosaccharides, which is
known as a ________________ bond.
8. Common disaccharides include lactose, maltose, and sucrose. Lactose, also
known as milk sugar, is catabolized with the enzyme ______________.
9. A long chain of monosaccharides linked by glycosidic bonds is known as a
____________. The chain can be branched or unbranched, and branches may
connect to different monosaccharides.
10. Starch is produced by plants and is made up of a combination of polymers of
glucose: _______________ and _____________.

28
What I Can Do

Mind Mapping
Below is an example of a mind map.

SOURCE: http://learningfundamentals.com.au/wp-content/uploads/connected-mindmap-small.jpg

What to DO:
In this activity, create a mind map for the four types of carbohydrates in an
A4 bond paper. Incorporate as much as information as you can without
sacrificing creativity; vice versa. Stay away from long sentences and paragraphs
but use topic sentences instead. Refer To the RUBRIC below for scoring:

RUBRICS for Scoring Mind Mapping

Criteria Exemplary Exceeds Standard Adequately Meets Below Standard
(4) ( 3) Standard (2) (1)
Organization • Well organized • Thoughtfully • Somewhat • Contains a limited
• Contains main concepts organized organized number of
 Easy to follow most • Contains only a concepts
of the time few of the main • Many key words
concepts and concepts from
the unit are
missing
Contents, • Shows an • Makes some • Makes many • Shows no
Concepts and understanding of the mistakes in mistakes in understanding of
Terminology topic’s concepts and terminology or terminology and the topic’s concepts

29
 principles and uses shows a few shows a lack of and principles
appropriate misunderstandings understanding of • Many
terminology and of concepts many concepts misconceptions are
notations • Few • Some evident.
• No misconceptions/ misconceptions misconceptions
errors evident are evident. are evident.
Connections and • All words accurately • All words • Most words • Some words
Knowledge of connected. accurately accurately accurately
the • Meaningful and connected. connected. connected
Relationships original insights • Some meaningful • Makes some • Fails to use any
among Concept demonstrated connections made incorrect appropriate
connections concepts or
appropriate
connection
Total Score

Modified from source: https://www.nps.gov/grsm/learn/education/classrooms/upload/Concept-Map-

Scoring-Rubric.pdf

Assessment
TRUE OR FALSE. Write True if the statement is correct and False
if the statement is wrong. Write your answer in your activity notebook.
1. Carbohydrates are joined together by peptide bonds.
2. A disaccharide is an example of a carbohydrate.
3. Monosaccharides are made of polysaccharides.
4. Monosaccharides have to be broken down many times during digestion.
5. Polymers are made of monomers.
6. Amylose is the most abundant biopolymer and is the basic component of cell wall
of plants.
7. Every time our sugar level drops, glycogen is broken down to provide glucose in
a process called syneresis.
8. If plants store glucose in the form of starch, animals store glucose in the form of
glycogen.
9. Maltose is the most abundant biopolymer and is the basic component of cell wall
of plants.
10. A long chain of monosaccharides linked by glycosidic bonds is known as a
monosaccharide.
11. People who suffer from lactose intolerance do not produce lactase necessary to
break down glucose and galactose.
12. Polysaccharides consist of a small number (around 3 to 10) of monosaccharides
linked together.
13. Raffinose is found in broccoli, and asparagus.

30
 14. The glucose that we consume primarily comes from animals.
15. Starch, glycogen and cellulose are examplles of polysaccharides

Additional Activity
Please answer each question to the best of your knowledge.
1. What are the importance of carbohydrates to human life?
2. What are food sources of carbohydrates?

31
 Lesson
Carbohydrates: Its Uses,
3 Health Benefits and Risks

Now that you have already learned the types and structure of carbohydrates,
you are now going to explore on their uses, health benefits and risks of carbohydrates in
our body.

What I Need to Know

In this lesson, you will learn about the first type of biomolecules: the carbohydrates.
At the end of the lesson, you are expected to:
1. Describe carbohydrates in terms of it uses, health benefits and risks.

What I Know

TRUE OR FALSE. Analyze each statement carefully and write TRUE if the statement
is correct and write FALSE if the statement is not correct in your answer sheet.
1. Before entering into the bloodstream, carbohydrates in the foods are digested
and broken down into glucose.
2. Glycogen is a stored form of glucose and is primarily found in the liver and
muscle.
3. Soluble fiber helps alleviate constipation by adding bulk to one’s stools and
making things move a little quicker through the digestive tract.
4. Dietary fiber can be broken down into glucose.
5. Glucose is a fuel molecule use to power a variety of metabolic tasks.
6. Soluble fiber is found in oats, legumes and the inner part of fruits and some
vegetables.
7. Insoluble fiber is found in whole grains and the skins and seeds of fruits and
vegetables.

32
 8. Adrenaline is a hormone secreted by the pancreas to move glucose out of the
blood
9. Type 2 diabetes is a disorder involving low blood sugar levels.
10. Ketones are partially broken-down fats in the blood.
11. The role of insulin in the human body is to move glucose out of the blood.
12. If a person is having high sugar level, the pancreas cannot produce enough
insulin.
13. Dental caries are cavities formed by the destruction of the hard tissues of the
teeth.
14. Hyperglycemia occurs when the glucose levels in the blood drop below normal.
15. Ketosis is a condition characterized by a build up of ketones in the blood due to
low intake of carbohydrates.

What’s In
Our previous lesson talks about carbohydrates and its four major types.
You learn about the chemical structures and examples of monosaccharides,
disaccharides, oligosaccharides and polysaccharides. You also learn some of their
sources and behavior. Knowing the four types of carbohydrates, you can now classify
carbohydrates as you encounter some it in your day-to-day activities.

What’s New

In the previous lesson, we discussed the chemical structure of the four types of
carbohydrates and how they are structured and behave being distinct from each other.
Now, we will look into the uses and health benefits of carbohydrates and the risk
associated with it when its presence in our body is too low or too high compared to the
normal dose.
What do you think will happen if a person is having too much intake of sweets?
Do you think it is good for your body if you drink coca cola every day? Why do
you think so?
How about if a person is having low carbohydrates intake, what do you think are
the risks associated with it?
These questions will be answered as we go through on this lesson.

33
 What Is It

Uses and Health Benefits of Carbohydrates

1. Carbohydrates Provide Your Body With Energy
One of the primary functions of carbohydrates is to provide your body with
energy. Most of the carbohydrates in the foods you eat are digested and broken
down into glucose before entering into the bloodstream.

Glucose in the blood is taken up into your body’s cells and used to
produce a fuel molecule called adenosine triphosphate (ATP) through a series of
complex processes known as cellular respiration. Cells can then use ATP to
power a variety of metabolic tasks.
2. They Also Provide Stored Energy
If your body has enough glucose to fulfill its current needs, excess glucose
can be stored for later use. This stored form of glucose is called glycogen and is
primarily found in the liver and muscle. The liver contains approximately 100
grams of glycogen. These stored glucose molecules can be released into the
blood to provide energy throughout the body and help maintain normal blood
sugar levels between meals.
3. Carbohydrates Help Preserve Muscle
Glycogen storage is just one of several ways your body makes sure it has
enough glucose for all of its functions. When glucose from carbohydrates is
lacking, muscle can also be broken down into amino acids and converted into
glucose or other compounds to generate energy.

4. They Promote Digestive Health

Unlike sugars and starches, dietary fiber is not broken down into glucose.
Instead, this type of carbohydrate passes through the body undigested. It can be
categorized into two main types of fiber: soluble and insoluble.

Soluble fiber is found in oats, legumes and the inner part of fruits and
some vegetables. While passing through the body, it draws in water and forms a
gel-like substance. This increases the bulk of your stool and softens it to help
make bowel movements easier. Furthermore, reduced straining and pain
associated with bowel movements.

34
 On the other hand, insoluble fiber helps alleviate constipation by adding
bulk to your stools and making things move a little quicker through the digestive
tract. This type of fiber is found in whole grains and the skins and seeds of fruits
and vegetables. Getting enough insoluble fiber may also protect against digestive
tract diseases.
Risk associated with excessive intake of Carbohydrates In our Diet
Excessive consumption of carbohydrates, especially refined carbohydrates and
added sugars, can lead to negative health effects. Learn how type 2 diabetes, dental
caries and obesity are linked to the overconsumption of carbohydrates in our diet.
Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how
they affect blood glucose levels.
Carbohydrate-rich foods are a great source of energy, and many of them provide
vitamins and minerals your body needs for good health. Therefore, you might be
thinking if some carbohydrates are good, more must be better! Well, the “more is always
better” rule is not the best one to apply when it comes to carbohydrates. There will be
some health effects that come with the overconsumption of carbs such as:
1. Type 2 Diabetes
Carbohydrates are your body's preferred source of energy. When you eat carbs they
break down into glucose, which is the simple sugar your body and brain use for
energy. Glucose gets absorbed out of your digestive tract and into your bloodstream.
Your body closely regulates how much glucose is allowed to stay in your blood.
When there is too much, it calls on insulin, which is a hormone secreted by your
pancreas to move glucose out of your blood, to address the problem. This system
works nicely in healthy individuals, but this is not the case in a person with type 2
diabetes.

Type 2 diabetes is a disorder involving high blood sugar levels. In this condition,
the pancreas does not produce enough insulin. Because insulin's job is to move
glucose out of the blood, having too little means that blood sugar is able to linger
in your bloodstream and this raises your blood sugar level.

Type 2 diabetes has been linked to the overconsumption of refined

carbohydrates, which include white breads, pasta and many packaged snack
foods. These types of carbs digest quickly and cause a rush of glucose into the
blood. This increases the body's need for insulin and it has theorized that this
higher demand wears out the insulin-producing cells of the pancreas leading to
the onset of the disease.

2. Dental Caries

35
 Dental caries are cavities formed by the destruction of the hard tissues of the
teeth. You probably refer to them by their common name, cavities, but it is easy
to remember the medical term if you recall that dental refers to teeth and caries is
the Latin word for decay. They occur when bacteria on your teeth metabolize
carbohydrates. This leaves behind an acid, which sits on your teeth, slowly
destroying the hard enamel covering and underlying structures of the tooth, much
like acid rain chips away at a statue over time. Dental caries are commonly
associated with the overconsumption of refined carbs and added sugar because
these are the easiest carbs for the bacteria to break down into acids. That is why
your parents always remind you to brush your teeth every time you eat specially
candies and sweets.

3. Obesity
Weight gain is often blamed on carbohydrates, yet not all carbs deserve this
blame. For example, foods that provide unrefined carbohydrates and high
amounts of fiber, such as vegetables, beans and whole grains can actually
promote weight loss. These carbs are very filling and slow down digestion, which
makes you feel satisfied on less food. The troublesome carbs, when it comes to
weight gain and obesity, are the refined carbohydrates that have been processed
and stripped of fiber. These carbs cause a rapid rise in blood glucose, which we
learned earlier stimulates the release of insulin. Insulin promotes fat storage by
moving excess glucose out of the blood and into your fat cells.
Risk associated with low intake of Carbohydrates In our Diet
Many people avoid carbohydrates due to concerns about weight gain, but
carbohydrates are needed for the body to function. Carbohydrates are your body’s main
energy source and necessary for you to think and remain active. According to
MayoClinic.com, carbohydrates should make up 45 to 65 percent of your daily caloric
intake. Skipping too much on carbohydrates can cause several health problems such
as:
1. Lack of Energy
Carbs are your body's preferred source of fuel, so keeping carbs out of your diet
can make you feel drained. That is one reason why dieters following a low-carb
diet often experience a "keto flu" -- without enough carbs available, dieters feel
tired and foggy, at least until their body starts burning more fat for energy. During
this time, you might also find your workouts suffer, since your muscles are
missing glycogen, a carb that is a quick source of energy.

2. Hypoglycemia
Hypoglycemia, also known as low blood sugar or low blood glucose, occurs
when the glucose levels in the blood drop below normal. While hypoglycemia is
often associated with diabetes, it can be caused by a lack of carbohydrates in

36
 healthy people. Symptoms of hypoglycemia include tiredness, weakness, light-
headedness, confusion and hunger. Carbs are the main source of glucose
because they are broken down into simple sugars during digestion and enter the
cells with the help of insulin, providing energy. Eating a small amount of carbs
will quickly treat hypoglycemia.

3. Ketosis
Eating less than 130 grams of carbohydrates, a day can cause a buildup of
ketones, which are partially broken-down fats in the blood. This condition is
known as ketosis, according to the Weight-Control Information Network, a
service of the National Institute of Diabetes and Digestive and Kidney Diseases.
When your body does not have enough glucose for energy, it breaks down
stored fat, producing ketones. Mild ketosis can cause mental fatigue, bad breath,
nausea and a headache, but severe ketosis can lead to painful swelling of the
joints and kidney stones. An average person should aim for 225 to 325 grams of
carbohydrates a day to prevent ketosis and other health problems.

Now you know that having too much or too little of carbohydrates have adverse effects
on our health so it is important to have healthy lifestyle to prevent such health
deficiencies.

What’s More
Watch a video presentation using this link and make a reflection based
on a question: How do carbohydrates impact your health?

Link: https://www.youtube.com/watch?v=wxzc_2c6GMg

What I Have Learned?

37
Answer the following by filling the blanks with the correct word/words to complete the
statement:
1. The degree to which a unit of insulin lowers blood sugar is called___________.
2. ___________ is a disorder involving high blood sugar levels.
3. Soda and white bread has _________(low, medium, high) glycemic index.
4. A condition that happens when insulin sensitivity goes down is called _________.
5. A relative ranking of carbohydrate in foods according to how they affect blood
glucose levels is known as _________.
6. A partially broken-down fats in the blood is called __________.
7. __________ occurs when the glucose levels in the blood drop below normal.
8. __________ are cavities formed by the destruction of the hard tissues of the
teeth, which occur when bacteria on the teeth metabolize carbohydrates.
9. __________ is the simple sugar our body and brain use for energy.
10. The stored form of glucose is called __________ and is primarily found in the
liver and muscle.

What I Can Do
Do as instructed. Write your answer in a separate sheet of paper.
Given a human caricature, illustrate or show through a diagram the possible symptoms
that develop when a person develops insulin resistance. Refer to the RUBRICS for
scoring below.

38
Source:https://www.google.com/search?
q=human+caricature&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiy166losnqAhXLBogKHcVdALAQ_AUoAXoECA4QAw&biw=1366&bih=635#i
mgrc=kEKEkZi0TTzAWM&imgdii=PLWSNS7xURvQaM

RUBRICS for Scoring Diagramming

Diagram Below Average Above Excellent Score
Average Average
Diagram Few requried Some required Most required All required
components items are items are items are items are
represented represented represented represented
on diagram (1-
on diagram (4- on diagram (7- on diagram (9-
3 points) 6 points) 8 points) 10 points)
Proper Use of Does not Follows lesson Follows lesson Follows lesson
technology follow lessonrequirements requirements requirements
requirements most of the (7-8 points) with high level
(1-3 points) time (4-6 of creativity
points) (9-10 points)
Text and labels Few labels (1-3 Some labels Most labels All labels are
points) (4-6 points) are present present and
and some stules and
styles and effects are
effects are applied (9-10
appplied (7-8 points)
points)
Total Score

Adopted from the source: www.wsfcs.k12.nc.us › cms › lib › Centricity › Domain

Assessment
Answer as indicated. Write your answer in a separate sheet of paper.

1. What are the importance of carbohydrates in our body? (3 PTS.)

2. What are the risks associated with high carbs intake? (5 PTS.)
3. Name some food sources having (7 PTS.)
a. Low glycemic index
b. Medium glycemic index
c. high glycemic index
4. What are the risks associated with low carbs intake? (5 PTS.)

39
 What I Can Do
Answer the following questions. Write your answer in a separate sheet of
paper.
Watch this video, and write your thoughts about what you have learned from the
presentation. (a one or 2 sentences will do.)

https://www.youtube.com/watch?v=DDAromHaKf4

40
 Biomolecules: Carbohydrates
Unit Assessment

Multiple Choice. Analyze each question carefully then choose the letter of the correct
answer.
Write the letter of your answer in your sheet of paper.

1. 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

2. __________ are built from different combinations of smaller constituent organic

molecules.
a. Cells B. Plastics C. Polymers D. Tissues
3. These are carbon-based molecules that are necessary for life
a. Biomolecules B. Catalysts
C. Inorganic molecules D. Organic molecules
4. During dehydration synthesis, which of the following is the byproduct?
a. Carbon dioxide B. Oxygen C. Polymer D. Water
5. Which of the following does not belong to the group?
a. Amylase B. Lactase C. Maltase D. Sucrose
6. Which of the following is NOT a disaccharide?
a. Glucose B. Lactose C. Maltose D. Sucrose
7. What term describes a part of plant foods that helps foods pass through the
digestive tract, though it cannot be digested?
a. Starch B. Fiber C. Marcronutrients D. Amino acids
8. Which hormone is secreted from the pancreas that controls the amount of
glucose in the blood?
a. Insulin B. Saccharin C.Pepsin D. Aspartame

9. Starch consists of
A. unbranched amylose and branched amylopectin
B. branched amylose and unbranched amylopectin
C. branched amylose and branched amylopectin
D. unbranched amylose and unbranched amylopectin
10. It occurs when the glucose levels in the blood drop below normal.
A. Hyperglycemia B. type 2 Diabetes
C. insulin resistance D. Hypoglycemia

41
11. The degree to which a unit of insulin lowers blood sugar is called ___
A. Insulin resistance B. Insulin sensitivity
C. Metabolic syndrome D. ketosis
12. The general formula of carbohydrate is
A. (C6H2O)n B. (C4H2O)n C. (CH2O)n D. (C2H2O)n COOH.
13. Which class of carbohydrates is considered as non-sugar?
A. Monosaccharides B. Disaccharides
C. Polysaccharides D. Oligosaccharides
14. What is the major storage form of carbohydrates in animals?
A. Cellulose B. Chitin C. Glycogen D. Starch

15. When digesting a complex carbohydrate, water is added and simple sugar is
obtained through which process?
A. Photosynthesis B. Hydrolysis
C. Condensation D. Dehydration

42
 Answer Key
Lesson 1- WHAT ARE BIOMOLECULES?

WHAT I KNOW WHATS’ MORE WHAT I HAVE

1.TRUE 1.NAY LEARNED
1.Biomolecules
2. FALSE 2.NAY 2. Carbon
3. FALSE 3.YAY 3. 4,4
4. Monomers
4. FALSE 4.NAY 5. polymers
6. water
5. FALSE 5.YAY
7. hydrolysis
6. TRUE 6.NAY 8. dehydration

7. FALSE 7.YAY
8. TRUE 8.NAY
9. FALSE 9.NAY
10. TRUE 10.NAY
11.FALSE
12. TRUE
13. FALSE
14. TRUE
15. TRUE

43
Lesson 2- CARBOHYDRATES: Its Classification

WHAT I KNOW? WHAT’S MORE? WHAT I HAVE

1. C 1. Oligosacchride LEARNED
2. B 2. Disaccharide 1. Glucose
3. B 2. Carbon
4. C
3. Polysaccharide
4. Monosaccharide 3. Simple
5. B 4. Isomers
6. A 5. Cell respiration
7. B 6. Dehydration
8. C 7. Glycosidic bond
9. C 8. Lactose
10. A 9. Polysaccharides
11. B 10. Amylose and
12. A amylopectin
13. C
14. A
15. B

Lesson 3- CARBOHYDRATES: Its Uses, Health Benefits and Risks

WHAT I KNOW WHAT I HAVE UNIT ASSESSMENT

1. TRUE LEARNED
2. TRUE 1. D
1. Insulin sensitivity 2. C
3. FALSE 2. Type 2 Diabetis 3. A
4. FALSE 4. D
3. High
5. FALSE 5. D
4. Insulin resistance
6. TRUE 6. A
5. Glycemic index
7. TRUE 7. B
6. Ketones 8. A
8. FALSE 7. Hypoglycemia 9. A
9. FALSE 8. Dental carries 10. D
10. TRUE 11. B
9. Glucose
11. TRUE 12. C
10. glycogen
12. TRUE 13. C
13. TRUE 14. C
14. FALSE 15. B
15. TRUE

44
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consumption-of-carbohydrates.html#:~:text=Weight%20gain%20and
%20obesity%20are,stimulates%20the%20release%20of%20insulin.

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For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd-BLR)

DepEd Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph

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