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GRADE 10

MODULE

• QUARTER 14 •• W
WEEEEKK13–•2 •
2 | Page SCIENCE 10 – MATTER

Introduction
The nature of organic and inorganic compounds and the changes they undergo
during life processes are the major concerns of biochemistry. The pre – fix bio is from
.
the Greek word bios, meaning “mode of life”. In this module you will learn that
biochemistry is about chemistry of life. How biochemist have made their discoveries to
explain the chemistry and heredity and the development of drugs and vaccines to cure
and prevent many diseases.

MELC
Recognize the major categories of biomolecules such as carbohydrates, lipids,
proteins, of
Compare the relative wavelengths and nucleicforms
different acids.of electromagnetic waves.
– –
(S10-FE-IIa-b47) d - 22
S10MT lVc

Topic Outline

• BIOCHEMISTRY: The Chemistry of Life

PRE - TEST
Directions: Choose the letter of the correct answer.
1. What class of compound is used by both plants and animals to store energy?
a. Nucleic acid c. Carbohydrates
b. Protein d. Fatty acids
2. Which substance is present in all carbohydrates?
a. Fructose c. Glucose
b. Galactose d. None of these
3. Which of the following is NOT a polysaccharide?
a. Cellulose c. Maltose
b. Glycogen d. Starch
4. What substance is produced when glycerol reacts with a fatty acid?
a. Carbohydrates
b. Fat
a. Nucleic acid
b. Protein
5. What are the building blocks of proteins?
a. Amino acids c. Carboxylic acid
b. Nucleic acids d. Fatty acids
6. Which branch of chemistry deals with the study of substances that involves biological
processes and changes during the life of an individual?
a. Stoichiometry c. Analytical chemistry
b. Biochemistry d. Organic Chemistry
7. Which of the following is the BEST example of food rich in carbohydrates?
a. Olive oil c. Nuts
b. Shrimp d. Rice
8. Which of the following is the BEST example of food rich in carbohydrates?
a. Olive oil c. Nuts
b. Shrimp d. Rice
9. There are three main classes of carbohydrates. Which of the following is NOT included?
a. Monosaccharide c. Disaccharide
b. Fructose d. Polysaccharide
10. It serves as the major source of energy in all living organism.
a. Nucleic acid c. Carbohydrates
b. Protein d. Lipid
3 | Page SCIENCE 10 – MATTER

Lesson 1 BIOCHEMISTRY: Chemistry of Life

In this part of module, you will understand the brief introduction of biochemistry.
The discussion is confined mostly to the three major components of food – carbohydrates,
lipids, and proteins. These are also major components of the body. Nucleic acids and other
biochemical compounds such as vitamins and hormones are also explained.

Let’s Explore

Directions: Identify the words whether carbohydrates, lipids, or proteins. Place your
answer before the number.

___________1. Rice ___________11. Bread

___________2. Beers ___________12. Pasta
___________3. Meat ___________13. Beans
___________4. Olive oil ___________14. Cheese
___________5. Avocado ___________15. Almond nuts
___________6. Potatoes ___________16. Vegetables
___________7. Fish ___________17. Sweets
___________8. Shrimp ___________18. Egg
___________9. Milk ___________19. Legumes
___________10. Peanut butter ___________20.Oatmeal

Let’s Discuss

CARBOHYDRATES

What is the role of carbohydrates in the human body?

Carbohydrates are products of photosynthesis in plants. They are the major component
in the structure of plants and are major
source of energy for most animals.
Since food is always a part of our lives it
is important that we know the nutrients
found in the food we eat. The following
discussions will give you a clearer
avenue to understand carbohydrates.
The three classes of carbohydrates are
monosaccharides, disaccharides,
and polysaccharides.
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MONOSACCHARIDES

Monosaccharides, also called simple sugars, are the simplest carbohydrates. Two of the
most common monosaccharides are glucose and fructose. They have the same molecular formula:
𝐂𝟔 𝐇𝟏𝟐 𝐎𝟔 . Their difference lies in their structures and functional groups. Glucose has an aldehyde
group (-CHO), whereas fructose has a ketone group aldehyde (or ketone) functional group at one
end of the molecule reacts with the hydroxyl at the other end. It can be noted from the figures that
(- OH) can be positioned either to the left or to the right of the chains, or above or below the rings.
These possibilities account for the many possible isomers of glucose and fructose.
 4 | Page SCIENCE 10 – MATTER

Chain and ring structure of glucose Chain and ring structure of fructose

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DISACCHARIDES

When two monosaccharide units are joined together, a disaccharide is formed/ In

this case, the monosaccharide are linked by a condensation reaction, in which hydroxyl
groups, one on each sugar, are detached to form water. Since there are several hydroxyl
groups, there are many condensation reaction between glucose and fructose produces the
most common sugar of all – sucrose, or table sugar.

POLYSACCHARIDES

Polysaccharides are made up of several monosaccharide units with a bonding

arrangement similar to that of disaccharides. The most important polysaccharides are
starch, glycogen, and cellulose. They are formed from repeating glucose units.

STARCH
Starch refers to a group of polysaccharides found in plants. Corn,
potatoes, wheat, and rice contain substantial amounts of starch. They serve as
major sources of energy for humans. The digestive system has enzymes that
catalyze the hydrolysis of starch to glucose.

GLYCOGEN Glycogen is a starch like substance synthesized in the human body.

Glycogen is concentrated in the muscles and liver. A glycogen molecule has
100 to 1000 linked glucose units, in the muscles; it serves as an intermediate
source of energy. In the liver, it helps maintain a constant level in the blood

CELLULOSE Cellulose is the major structural units of plants. A bundle of cellulose

molecules consists of long chains of glucose parallel to each other and attached
through hydrogen bonding. This structure accounts for the mechanical
properties of cotton fiber, which is about 90 percent cellulose and of wood,
which is about 60 percent cellulose.

LIPIDS
Lipids are group of organic molecule that are insoluble in water but soluble in nonpolar
solvents such as oil. There are two types of lipids: those that contain fatty acid (fats, oil,
waxes, and phospholipids) and those that do not contain fatty acid (steroid and cholesterol).
Therefore, lipids can be classified into simple and complex lipids.
• Simple lipids are esters of fatty acids with various alcohols:
1. Neutral fats – Esters of fatty acids with glycerol.
5 | Page SCIENCE 10 – MATTER

2. Waxes – Esters of fatty acids with higher alcohol other than glycerol.
The simple lipids are composed of two types. Fats and oils.
• Complex lipids (compound lipids) esters of fatty acids containing groups in addition to
an alcohol to an alcohol and a fatty acid.
1. Phospholipids - lipids containing, in addition to fatty acids and
alcohol, a phosphoric acid residue.
2. Glycolipids – lipids containing fatty acid, sphingosine, and
carbohydrate but no phosphoric acid and no glycerol.
3. Lipoproteins – lipids attached to plasma protein.

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FATS AND OILS

Both plant and animal systems have a way of storing energy in various chemical
forms so that this energy can be immediately utilized when needed. Among the most
important classes of compounds used for energy storage are fats and oils. These
substances are esters of glycerol (a trihydroxyalcohol) and fatty acids. Fats that are esters
of glycerol are called triglycerides and are characterized by the following reactions:

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Some common Fatty Acids and their Sources

Name Formula Source
SATURATED
Butyric acid 𝐂𝐇𝟑 (𝐂𝐇𝟐 )𝟐COOH Butter
Caproic acid 𝐂𝐇𝟑 (𝐂𝐇𝟐 )𝟒COOH butter
Lauric acid 𝐂𝐇𝟑 (𝐂𝐇𝟐 )𝟏𝟎COOH Coconut oil
Palmitic acid 𝐂𝐇𝟑 (𝐂𝐇𝟐 )𝟏𝟒COOH Palm oil
Stearic acid 𝐂𝐇𝟑 (𝐂𝐇𝟐 )𝟏𝟔COOH Animal and vegetable fats
6 | Page SCIENCE 10 – MATTER

Arachidic acid 𝐂𝐇𝟑 (𝐂𝐇𝟐 )𝟏𝟖COOH Peanut oil

UNSATURATED
Linolenic acid 𝐂𝟏𝟕 𝐇𝟐𝟗COOH Linseed oil
Linoleic acid 𝐂𝟏𝟕 𝐇𝟑𝟏COOH Linseed oil
Oleic acid 𝐂𝟏𝟕 𝐇𝟑𝟑COOH Corn oil

Fatty acids are monocarboxylic acids, usually with long carbon chains of about 10 to 20
carbon atoms. A few of the fatty acids and their sources are listed above. Saturated fatty acids form
triglycerides that are generally solid at room temperature and are thus referred to as fats.
Unsaturated fatty acids form triglycerides that are more likely to be liquid and are thus called oils.
For example, stearic acid is a saturated acid and can be found in animal fats. Oleic acid, an
unsaturated fatty acid, is found in corn oil, olive oil, and cotton seed oil.

Oils can be converted to fats simply by hydrogenation or reacting to the oil with hydrogen
(in the presence of a catalyst such as platinum metal) to break down the carbon – carbon multiple
bonds in the oil and form a saturated compound. The preparation of solid shortening and
oleomargarine from the oils of corn, peanut, soybean is done in this manner. Research has shown
that saturated fats can be cause cholesterol buildup in the blood, leading to heart disease.

Fats and oils can be easily hydrolyzed into glycerol and their constituent fatty acids by water
in the presence of heat, acids, bases, or enzymes such as lipase. If they are treated with alkali, the
reaction produces soap. This process is known saponification.

PHOSPHOLIPIDS AND CHOLESTEROL

Other types of lipids contain substances other than fatty acids. Such as
phospholipids which, it contains one or more phosphate groups. These molecules are the
major structural constituents of cell membranes aid in controlling the flow of molecules into
and out of cells.

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 7 | Page SCIENCE 10 – MATTER

Another type of lipid that does not contain fatty acid is cholesterol. Cholesterol is a significant structural
component of animal cell membranes and some hormones.

Let’s Try More

To further understand the carbohydrates and lipids, let’s try to do the following activities
below.
A. Directions: Answer the following questions below.

1. How does biochemistry helps to sustain our life?

2. What are the roles of carbohydrates and lipids in our body?

3. What will be the effect of having too much carbohydrates and lipids in our body?
1. What are the roles of carbohydrates and lipids in our body?

4. Select one food item and copy on a piece of paper its nutrition facts. From these
facts, identify the possible effects on the human body of the various ingredients of
the food item you selected.

B. Directions: Create a graphic organizer or concept map about lipids, it must show the types of
lipid and provide examples.
8 | Page SCIENCE 10 – MATTER

Application

PERFORMANCE TASK #3

Directions: Show the importance of monitoring the amount of molecules in our body
through a vlog, song, poem, poster, rap, slogan, or anything that you can do in your
home.

ASSESSMENT

Directions: Choose the letter of the correct answer.

11. Which branch of chemistry deals with the study of substances that involves biological
processes and changes during the life of an individual?
a. Stoichiometry c. Analytical chemistry
b. Biochemistry d. Organic Chemistry
12. Which of the following is the BEST example of food rich in carbohydrates?
a. Olive oil c. Nuts
b. Shrimp d. Rice
13. Which of the following is the BEST example of food rich in carbohydrates?
a. Olive oil c. Nuts
b. Shrimp d. Rice
14. There are three main classes of carbohydrates. Which of the following is NOT
included?
a. Monosaccharide c. Disaccharide
b. Fructose d. Polysaccharide
9 | Page SCIENCE 10 – MATTER

15. It serves as the major source of energy in all living organism.

a. Nucleic acid c. Carbohydrates
b. Protein d. Lipids
16. What class of compound is used by both plants and animals to store energy?
a. Nucleic acid c. Carbohydrates
b. Protein d. Fatty acids
17. Which substance is present in all carbohydrates?
a. Fructose c. Glucose
b. Galactose d. None of these
18. Which of the following is NOT a polysaccharide?
a. Cellulose c. Maltose
b. Glycogen d. Starch
19. What substance is produced when glycerol reacts with a fatty acid?
a. Carbohydrates
b. Fat
c. Nucleic acid
d. Protein
20. What are the building blocks of proteins?
a. Amino acids c. Carboxylic acid
b. Nucleic acids d. Fatty acids

Summary
• Biochemistry is a branch of chemistry that deals with the study of substances
involved in biological science and the changes they undergo during life
processes.
• Carbohydrates serve as a major source of energy of animals and major
component in the structure of plants.
• The three main classes of carbohydrates are the monosaccharide,
disaccharides, and polysaccharides. Monosaccharides are the simplest forms of
carbohydrates. Disaccharides are composed of two bonded monosaccharides.
Polysaccharides are composed of long monosaccharides.
• Lipids are the main compounds by which plants and animals store energy in
various chemical forms.

REFERENCES

Dr. E. V.Evangelista, Dr. G. L. Follosco, Dr. A. S. Pili, Dr. R. L. Sotto. (2017). Science Today's World 10,
Quezon City: SIBS Publishing House, Inc.

H.D.Acosta, L.A.Alvarez, D.G.Angeles, R. D. Arre, M.P.P.Carmona, A. S. Garcia, A.Gatpo, J. F.

Marcaida, M. R.A.Olarte, M. S. Rosales, N. G. Salaza.r (2017). Science Learner's Module 10. Pasig
City: Department of Education.

IMAGES
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COMPUTER LINK
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