Physical Science Grade 11 Q3 Module 9 PDF

Physical Science 11 Physical Science – Grade 11 Quarter 3 – Module 9: Macromolecules: Carbohydrates and Lipids First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the govern...

Physical Science 11 Physical Science – Grade 11 Quarter 3 – Module 9: Macromolecules: Carbohydrates and Lipids First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education - Schools Division of Pasig City Development Team of the Self-Learning Module Writer: Mark Cristopher C. Nilo Editor: Bernadette S. Agustin Reviewer: Bernadette S. Agustin Illustrator: Edison P. Clet Layout Artist: Micaelle Lauren V. Tenorio Management Team: Ma. Evalou Concepcion A. Agustin OIC-Schools Division Superintendent Carolina T. Revera, CESE OIC-Assistant Schools Division Superintendent Manuel A. Laguerta EdD OIC-Chief, Curriculum Implementation Division Education Program Supervisors Librada L. Agon EdD (EPP/TLE/TVL/TVE) Liza A. Alvarez (Science/STEM/SSP) Bernard R. Balitao (AP/HUMSS) Joselito E. Calios (English/SPFL/GAS) Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports) Wilma Q. Del Rosario (LRMS/ADM) Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang) Perlita M. Ignacio PhD (EsP) Dulce O. Santos Printed in the Philippines PhD (Kindergarten/MTB-MLE) by Department of Education – Schools Division of Pasig City Teresita P. Tagulao EdD (Mathematics/ABM)  Physical Science 11 Quarter 3 Self-Learning Module 9 Macromolecules : Carbohydrates and Lipids Introductory Message For the Facilitator: Welcome to the Physical Science Grade 11 Module 9 on Macromolecules: Carbohydrates and Lipids! This module was collaboratively designed, developed and reviewed by educators from Schools Division Office of Pasig City headed by its Officer-In-Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership with the Local Government of Pasig through its mayor, Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using the Most Essential Learning Competencies (MELC) while overcoming their personal, social, and economic constraints in schooling. This learning material hopes to engage the learners into guided and independent learning activities at their own pace and time. Further, this also aims to help learners acquire the needed 21st century skills especially the 5 Cs namely: Communication, Collaboration, Creativity, Critical Thinking and Character while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Moreover, you are expected to encourage and assist the learners as they do the tasks included in the module. For the Learner: Welcome to the Physical Science Grade 11 Module on Macromolecules: Carbohydrates and Lipids! The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies and skills at your own pace and time. Your academic success lies in your own hands! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning material while being an active learner. This module has the following parts and corresponding icons: Expectation - These are what you will be able to know after completing the lessons in the module Pre-test - This will measure your prior knowledge and the concepts to be mastered throughout the lesson. Recap - This section will measure what learnings and skills that you understand from the previous lesson. Lesson- This section will discuss the topic for this module. Activities - This is a set of activities you will perform. Wrap Up- This section summarizes the concepts and applications of the lessons. Valuing-this part will check the integration of values in the learning competency. Post-test - This will measure how much you have learned from the entire module. Ito po ang parts ng module  EXPECTATIONS After going through this module, it is assumed that you will be able to: 1. define and give the importance of macromolecules; 2. distinguish the structures and functions of carbohydrates and lipids; 3. understand balanced amount of carbohydrates and lipids in food intake. PRETEST Analyze the questions and choose the letter of the correct answer. 1. Which of the following is NOT a major source of carbohydrates? a. chicken b. corn c. pasta d. rice 2. Which of the following contains the most amount of lipids? a. apple b. butter c. cauliflower d. cheese 3. Which of the following is a correct pair? a. glucose: trisaccharide c. starch: polysaccharide b. sucrose: monosaccharide d. triglyceride: polysaccharide 4. Which is a correct pair of an example of carbohydrate and its function? a. glucose: sugar that is used by the body for energy b. starch: form of stored sugar that is used by animals c. fructose: sugar commonly present in vegetables d. glycogen; storage form of amylose in humans 5. Knowing how nutrients are metabolized and utilized in the body is essential to healthy living. Which of the following is a fat – soluble vitamin? a. vitamin A b. vitamin B1 c. vitamin B12 d. vitamin C  RECAP Hi, There! This is a game recall on Intermolecular Forces. All you have to do is simply identify all possible IMF (check all that applies) that could exist in the molecules of the following substances: Substance Type of Existing Intermolecular Forces Hydrogen Bonds Dipole – Dipole London Dispersion Interactions Forces I2 H 2O O2 PCl5 CH4 NH3 LESSON Macromolecules : Biomolecules Remember star dusts? Well again, we are all the heirs of these dust elements showered by stars.Which of these elements do you think are the most essential life support to living things? Five elements are commonly found among living things and perform important roles in the composition of living cells. Their atoms are stuck together to form the so-called macromolecules. Element carbon plays the main component of these molecules. Multitudes of these carbon atoms are covalently bonded with atoms of other elements particularly hydrogen, oxygen, nitrogen and phosphorous. The massive amount of carbon atoms, bonding with other elements, results to unusually large molecules. That said, biomolecules are known as macromolecules. Though all molecules are of course really small. Bonded atoms form the so-called monomers and serve as the building blocks of macromolecules. Other macromolecules have groups of monomers and collectively called as polymers. All macromolecules contain carbon, thus they are likewise called organic molecules or biomolecules, meaning molecules of and from living things. Together, we will discover the different kinds of macromolecules, their building blocks, their structures and the importance of these macromolecules to living things. First off are two of the four kinds of macromolecules, carbohydrates and lipids. I. Carbohydrates: CHO Have you experienced going to school without having a breakfast? How did you feel? Not good, perhaps. After a heavy meal, do you feel sleepy? Well, this only proves that our body rely on food for energy source. Food is essential for all living things, they provide necessary molecules for life. That is why healthy food preference is important in keeping our body fit and healthy. However, people have varied food preferences. For Filipinos, a meal is not a meal without rice. But what is it in rice that makes it a staple food of people in tropical regions like the Philippines? Rice is known to be a great source of carbohydrates- a “GO” food in the food pyramid that gives a great fast source of energy. This energy came from compact bonds of elements that form large molecules, and molecules upon molecules connected by intermolecular forces. Carbohydrate biomolecules are composed of carbon and the elements of water - hydrogen and oxygen (C-H-O) with a basic ratio of 1:2:1 for its monomers and may also vary. Carbohydrates can be best found in bread, beans, grains, corn, cereals, potatoes, and dairy products. Also found in fruits and vegetables. Though carbohydrates are energy giving food molecules, they gain bad reputation for some, especially those on a diet. And, the “low carb diet” became a trend among weight and health conscious individuals. So, let us try to know more about the “energy giving macromolecule.” Let us look into its structure and untangle its composition. Carb’s Monomers: Monosaccharides The word monosaccharide, is derived from the prefix ‘mono’ meaning one and the Greek word sákkharon meaning, single. They are the simplest forms of sugar comprised of a single monomeric unit of carbohydrates – C6H12O6. The presence of hydroxyl group (-OH) makes them polar and are thus water soluble molecules. Glucose, and fructose are the most common type of monosaccharide. Both of them have molecular formula of C6H12O6, when dissolved in water their molecular structures would look like the figure on the right. Can you spot the difference? When a solution is formed out of the two molecules, glucose forms a ring structure made up of five carbon atoms and one oxygen atom, while fructose forms a ring of four carbon atoms and one oxygen atom. Both molecules have hydroxyl Fig. 1 Source: https://tinyurl.com/y37e2347 groups (-OH) in their structures. Aside from glucose and fructose, galactose is also a monomer building up carbohydrates molecules. All of them are said to be isomers. Isomers have the same molecular formula but different structural formula. The arrangement of the elements, C, H, and O determine the shape and properties of each sugar and how they are used in the body. Carb’s Polymers: Disaccharides Disaccharide are forms of sugar composed of two monomeric units. Sucrose, a disaccharide is also known as table sugar. The formation and breakdown of disaccharides to glucose involves a two – step reaction. In Chemistry, condensation reaction is the term used to describe a reaction in which two molecules or part of the same molecule combine. One molecule of water leaves as a group when monosaccharides from disaccharides. As an example, maltose is formed out of two glucose molecules. The bond between two or more monomeric units of carbohydrates is called a glycosidic bond. When the bond is broken between monosaccharides with the addition of water, a hydrolysis reaction is said to have occurred. Lactose is a disaccharide made up of galactose and glucose. To digest biological molecules that are far more complex than its monomer, our body needs specific enzymes to break the bonds between them. In this case, lactase is the enzyme needed to break down lactose into its monomeric units. Unfortunately for some people, their intestinal lining cannot produce the enzyme lactase necessary to break down lactose into galactose and glucose. As lactose builds up in the intestine because they are quite large to pass through the fine structures of the small intestine called microvilli, they continue through the digestive system. As bacteria break them down and digest the monosaccharides, they produce carbon dioxide in the process. One of the common symptoms of lactose intolerance is the building up of undigested lactose which usually translates to diarrhea. Digestible Food Disaccharides maltase digests maltose into glucose molecules lactase digests lactose which forms glucose and galactose sucrase digests sucrose into glucose and fructose Fig2 Source:https://media.lanecc.edu/users/powellt/FN225OER/Carbohydrates/FN225Carbohydrates4.html drates4.html Carb’s cc.edu/users/powellt/FN225OER/Carbohydrates/FN225Carbohydrates4.html Polymers: Polysaccharides The prefix poly in the word polysaccharide means “many,” and suggests that polysaccharides are complex carbohydrates. They are large molecules that are composed of smaller subunits that are connected to each other through bonds called glycosidic bonds. Polysaccharides are present in plants which include tubers like sweet potato or camote and green leafy vegetables like alugbati and petsay. Polysaccharides exist as starch, glycogen, and cellulose. Water disbonds a single glucose molecule from the rest of the starch molecule with the aid of other digestive enzymes in the alimentary canal. The dismemberment of a glucose molecule allows it to be absorbed in the blood to be used by fuel by the cells. It is convenient to eat food that are rich in starch since it releases a steady supply of glucose to the cells because it is separated from the polysaccharide slowly.  Starch is a complex carbohydrate that is assembled from five hundred to several thousand glucose subunits that are covalently bonded to each other. It plays an important role as the chief storage form of carbohydrates in plants and the most important source of carbohydrates in human nutrition. Amylose, a polysaccharide that is coiled or has a helical structure, and branched polysaccharide called amylopectin makes Fig 3 Source: https://tinyurl.com/y5zxgtpb up starch. When the intake of glucose is excessive, it will either be stored as glycogen or fat. Similar to starch because it is composed of alpha glucose units, glycogen is different from it since it has high degree of branching unlike starch which contains straight chain and much less branched polysaccharides. They too contrast in origin. While glycogen is made by animals, starch is made by plants. Fig. 4 Source: https://biologydictionary.net/glycogen/ Cellulose chains are arranged in such a way that hydrogen bonds link hydroxyl groups of adjacent glucose molecules in a cyclic manner thereby forming fibrous sheets that are insoluble in water. Because humans do not produce cellulose, the enzyme that is supposed to digest cellulose into its single subunits, they cannot digest cellulose. However, this aids the food to smoothly pass through the digestive tract. In the digestive tract of some herbivores like carabaos and cows that has multiple cambers, certain bacteria that produce cellulase, the enzyme that converts cellulose into its monomer glucose while in termites, certain protozoans in termite guts also convert do the same to this complex carbohydrate. Cellulose is economically important as the main raw material in fiber and paper production. It also undergoes certain chemical processes to produce plastics, rayon and photographic films to name a few.  Likewise, starch has multiple uses, it serves as binder for paper pulp, and is used in the manufacture of textiles, pharmaceutical products, biodegradable polymers and is used as a food additive. II. Lipids: CHO Lipids are classes of biological molecules that functions as stored energy for later use. They are also present in hormones and serve as water – repelling component of cell membrane. Lipids are not all the same, to name a few, lipids may occur in different structural types such as carboxylic acids or fatty acids, triglycerides, waxes, steroids. They are insoluble in water but are soluble in nonpolar solvents. Some vitamins are rich in water insoluble fatty acids such vitamin A,D,E and K. Too much of these can damage our kidneys and can cause serious damage. Fatty acids are carboxylic acid consisting of a straight chain of an even number of carbon atoms, with hydrogen atoms along the length of the chain and a carboxyl group (—COOH) at the other end. They occur as esters in fats and oils and are the considered building blocks or monomers of lipids. Its basic chemical composition is the same with carbohydrates with added few other elements. And so, have no fixed ratio because the length of fatty acid chains vary. Compared to monomers of carbohydrates, fatty acids have very little amount of oxygen (O). While hydrogen (H) is about twice (though not exact) the amount of carbon (C ). Structures of Some Common Fatty Acids Name Structural Formula Melting Point (ºC) Lauric CH3(CH2)10COOH 44 Myristic CH3(CH2)12COOH 53 Palmitic CH3(CH2)14COOH 63 Stearic CH3(CH2)16COOH 70 Oleic CH3(CH2)7CH=CH(CH2)7COOH 16 Linoleic* CH3(CH2)4(CH=CHCH2)2(CH2)6COOH -5 Table 1. Source: Padolina, M.C.D., Antero, E.S., Alumaga, M.J.B & Estanilla, L.C. (2004). Conceptual The presence of double bonds in the fatty acids lowers its melting point. This explains why linoleic acid is liquid at room temperature in contrast to lauric acid which is solid at room temperature. Fats are lipids that contain saturated fatty acids and are solid at room temperature. Fats are only produced by animals like butter and lard. Oils on the other hand contain unsaturated fatty acids and are liquids at room temperature. Peanut oil, sesame oil and coconut oil are few of the oils produced by plants. Another class of lipids are steroids. Their molecules are in ring – like structures. Cholesterol can be considered as the most essential steroid. Although it is mainly found in animal cells, trace quantities of cholesterol is also found in cell membrane of plants. Cholesterol plays a vital role in eukaryotes and it is abundant in the cell membranes of animal cells for permeability. Certain cellular organelles, such as mitochondrion and endoplasmic reticulum also contain cholesterol. It is also significantly present in brain tissues of the nervous system. It also plays a crucial role in the synthesis of sex hormones, vitamin D, and acts as antioxidants. All in the right proportion because we know that too much of anything is not good. Sad to say, cholesterol accumulates fast and can be detrimental to our health in large proportions.  ACTIVITIES Activity 1: “Cool Carbs” Objective: Distinguish carbohydrates according to class or structure and food source Materials: pen, paper, notebook or portfolio Procedure: Study and fill in the given table below. Structural Description/ Class of Carbohydrate Molecule Example of Food Source Carbohydrate Lactose Cellulose Fructose Sucrose Activity 2: “Lazy Lipids“ Objective: Identify the properties of lipids in terms of structure and function Materials: pen and paper, module Procedure: Unscramble the word opposite the number to complete each statement. dislip 1. _______________ form the cell membrane of all cells and provides long term energy for animals. arnnopol 2. Lipids cannot be dissolved in water because they are. saft 3. _______________ are lipids that contain saturated fatty acids and are solid at room temperature. soil 4. _____________ contain unsaturated fatty acids and are liquids at room temperature rloseletohc 5. _______________ can be considered as the most essential steroid. Activity 3: “Learning Labels” Objective: Learn how to read carbohydrate and fat contents in food labels. Materials: pen, paper, notebook or portfolio, 3 different food labels of your favourite snacks or meals Procedure: 1. Cut out food labels (nutrition facts) and paste in your notebook or portfolio. 2. Tabulate the carbohydrates and fat contents from the label. 3. Research on the recommended daily intake of carbohydrates and fats. 4. Compare it with the data in your table. Are you taking in the right amount of carbs and fats? 5. How is reading food labels important to you now? Are all food labels reliable? Amount of Daily Amount of Daily Food Carbohydrates Recommended Fats Recommended Product per Serving Intake per Serving Intake WRAP-UP Carbohydrates are compounds composed of carbon, hydrogen and oxygen that are efficient sources of energy. Based on the number of units, carbohydrates can be classified into monosaccharides (monomers), disaccharides and polysaccharides (polymers).Carbohydrates should be consumed in moderation since excess amount of it may be converted into fats which may pose harm to the functions circulatory system. While, lipids are classes of biological molecules that function as stored energy for later use. They are also present in hormones and serve as water – repelling component of cell membrane. Oils and fats, are the most common type of lipids. Our knowledge of the food we eat influences our overall health. Both of these macromolecules are good sources of energy, but should be consumed in moderation to avoid certain health risks. VALUING Everything should be in moderation. Think of the foods that you are constantly eating and identify the kinds of carbohydrates and lipids in them. What health risks do they pose against yourself? What can you do to eat them in moderation? __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ _____.  POSTTEST Direction: Read each statement carefully and choose the letter of the best answer. 1. C6H12O6 is the molecular formula of a carbohydrate monomer. Which of the following is a monosaccharide? a. galactose b. glucose c. fructose d. sucrose 2. Carbohydrates are classified based on the number of monomeric units that it is composed of. Which of the following is a correct pair? a. glucose: trisaccharide c. sucrose: monosaccharide b. starch: polysaccharide d. triglyceride: polysaccharide 3. Which of the following statement is true? a. fats are lipids that are liquid at room temperature that contain saturated fatty acids. b. oils are lipids that are solid at room temperature that contain saturated fatty acids. c. cholesterol is the most unpopular steroid that aids in cellular functions d. glucose are lipids that are used by the body for energy 4. Which of the following DOES NOT describe a fatty acid? a. contains carboxyl group (—cooh) at the other b. consisting a straight chain of an even number of carbon c. fatty acids are carboxylic acids d. they occur as aldehydes in fats and oils 5. Knowing how nutrients of biomolecules are metabolized and utilized in the body is essential to healthy living. Which of the following is a fat – soluble vitamin? a. vitamin A b. vitamin B1 c. vitamin B12 d. vitamin C  Education, 2016. Physical Science. Edited by Nathaniel P. Hermosa. Quezon City, Philippines: Commission on Higher Dapul , Gian Karlo R., Clarisa C. Avila, and Johnrob Y. Bantang. Teaching Guide for Senior High School https://www2.chemistry.msu.edu/courses/cem151/Intramolecularforces_Ch11.pdf. Chapter 111 Intermolecular Forces. Pearson Education, Inc., 2012. 2016. Noemi M. Moncada. Physical Science. Quezon City, Philippines: Educational Resources Corporation, Bayo - ang, Roly B., Maria Lourdes G. Coronacion, Annamae T. Jorda, Anna Jamille Restubog, and Maria REFERENCES PRETEST 1) A. chicken 2) B. butter 3) C. starch: polysaccharide 4) A. Glucose: sugar that is used by the body for energy 5) A. Vitamin A RECAP: Substance Type of Existing Intermolecular Forces Hydrogen Bonds Dipole – Dipole London Dispersion Interactions Forces I2  H2O   SO2   PCl3   CH4  NH3   Activity 1. Answers may vary Carbohydrate Structural Food Source Molecule Description Lactose monosaccharide milk, dairy products Cellulose polysaccharide vegetables, oats Fructose polysaccharide fruits, natural fruit juice pastries, carbonated beverages, sweetened tea Sucrose monosaccharide or coffee Activity 2- 1) Lipids 2) Nonpolar 3) Fats 4) Oils 5) Cholesterol Activity 3- Answers may vary POSTTEST 1. D. sucrose 2. starch: polysaccharide 3. C. cholesterol is the most unpopular steroid that aids in cellular functions 4. D. They occur as aldehydes in fats and oils. 5. A. Vitamin A KEY TO CORRECTION