SCIENCE 10 - QUARTER 4

MODULE 3: BIOMOLECULES—CARBOHYDRATES AND LIPIDS

What I Need to Know

Living matter consists primarily of the elements carbon, hydrogen, oxygen, and nitrogen.
Elements combine to form the molecules that make up living cells. The molecules associated with life are
called biomolecules, and the main categories of biomolecules include carbohydrates, proteins, lipids,
and nucleic acids. Biomolecules form cells that comprise living matter, while biomolecular reactions
provide the energy needed to sustain life. Biomolecules are constantly broken down in a process called
catabolism and put together through anabolism as organisms carry out life processes such as growth,
locomotion, and reproduction. The sum total of catabolic and anabolic reactions is known as metabolism.
In this module, you will learn the first two classes biomolecules namely: carbohydrates and
lipids and their functions in human metabolism. Carbohydrates and lipids are complex organic
compounds containing the elements C, H, and O. Carbohydrates are in a ratio of two hydrogens to one
oxygen while lipids are greater than 2:1. They serve as a source of energy.
In this module, you will learn the properties, structures, classifications, sources and functions of
carbohydrates and lipids.
MOST ESSENTIAL LEARNING COMPETENCY
Recognize the major categories of biomolecules such as carbohydrates, lipids, proteins and nucleic
acids.
This module is divided into two lessons namely:
 Lesson 1: Carbohydrates
 Lesson 2: Lipids
After using this module, you are expected to attain the following objectives:
1. Explain the functions of carbohydrates in the body
2. Describe the structures of carbohydrates
3. Cite examples of food rich in carbohydrates
4. Explain the functions of lipids in the body
5. Describe the structures of lipids
6. Cite examples of food rich in lipids
Are you now ready to learn about carbohydrates an lipids? If you are ready, please answer the Pre-
test! Good luck! Have fun learning!

What I Know

Direction: Read the following questions carefully and write only the letter of the correct
answer on a separate sheet of paper.
1. Carbohydrates are defined as polyhydroxy aldehydes and ketones. Given the structure of
glucose at the right, how do you classify it based on the functional group and the number of
sugar units it contains?
A. Aldopentose B. Aldohexose C. Ketohexose D. Ketopentose
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2. Which example of polysaccharide forms the structural material of the cell walls of plants?
A. Cellulose B. Starch C. Pectin D. Glycogen
3. Carbohydrates are either simple or complex. Eighty percent (80%) of all food intake for human
consumption is carbohydrate. Why do we need enough carbohydrates every day?
A. They are instant source of energy.
B. They regulate many body functions.
C. They catalyze or help in biochemical reactions.
D. They transport different substances in blood of different tissues.
4. Which of the following elements is not present in Carbohydrates and Lipids?
A. Carbon B. Hydrogen C. Nitrogen D. Oxygen
5. Which of the following is NOT a function of carbohydrates?
A. Acts as energy source C. Form structural and protective components
B. Aid in regulation of nerve tissue D. Provide insulation and protection from cold.
6. Which of the following groups are all classified as disaccharide?
A. Sucrose, glucose and fructose C. Glycogen, cellulose and starch
B. Maltose, lactose and fructose D. Lactose, sucrose, and maltose
7. Joanna has not eaten for two days. She uses the storage of reserve food found in her liver and
muscle. This carbohydrate is called ________.
A. chitin B. cellulose C. glycogen D. pectin
8. Which pair of monosaccharide is the component of sucrose?
A. Glucose – glucose B. Galactose – fructose C. Glucose – galactose D. Glucose - fructose
9. What reagent is used to test for glucose?
A. Iodine solution B. Benedict’s solution C. Limewater D.Lead Nitrate solution
10. Lipids are insoluble in water because lipid molecules are ____
A. hydrophilic B. neutral C. hydrophobic D. ionic
11. What kind of molecule is represented by the structure below?
CH3CH2 CH2 CH2CH=CHCH2 CH2 CH2 CH2 CH2 CH2 CH2COOH
A. Monosaccharide B. Polysaccharide C. Saturated fatty acid D. Unsaturated fatty acid
12. Saturated fats contain single bonds in their structure. They exist in as solid state at room temperature
and usually derived from animal sources. Foods made with butter, margarine, or shortening have a lot of
saturated fat. What will happen if there is too much saturated fats in the body?
A. There is possibility to have hepatitis.
B. There is greater chance of becoming obese.
C. There is an increased chance of developing scurvy.
D. There is an increase chance of developing heart disease.
13. Which of the following sets of food is an example of saturated fats?
A. Butter, lard, beef fat C. Corn, beef fat, peanut oil
B. Butter, corn, palm oil D. Lard, herring oil, peanut oil
14. All of the following lipids act as hormones to regulate body functions EXCEPT ______.
A. Cholesterol B. Testosterone C. Progesterone D. Phospholipids
15. Which of the following can be used to test for lipids?
A. Biuret Test B. Benedict’s solution C. Brown Paper Test D.Lead Nitrate solution

Lesson 1 CARBOHYDRATES
Carbohydrates are organic molecules made up of the elements C, H, and O Sugar, starch and
cellulose belong to carbohydrates. They are the principal substances of which plants are composed. They
also serve as a source of energy and provide carbon chains for compounds that are synthesized by living
organisms.
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 In this lesson, you will learn the about the nature of carbohydrates. You will also detect the
presence of carbohydrates using different tests.

What’s New

Task 1.1 Test for Carbohyrates

Objective: Detect the presence of carbohydrates (simple and complex) using Lugol’s Iodine
and Benedict’s test.
Materials: Iodine solution, Benedict’s Solution, food samples for testing carbohydrates Test tubes ,
dropper
Procedure: Analyze the given situation then answer the guide questions that follow.
A. Test for the Presence of Starch (Complex sugar) Using Lugol’s (Iodine) Solution
The G10 students were asked by their chemistry teacher to perform an experiment regarding the
detection of the presence of starch in some food samples.
Using Iodine solution they place a pinch of each of the food sample in their labelled test tubes.
Using calibrated dropper, they add two to three drops of tincture of iodine in each test tube. They observed
the color change of the solution inside the test tube. They recorded the data on table 1.
 Analyze the data and then answer the questions below.

NOTE: Iodine is used to test the Figure 1. Color

presence of starch in food. Starch is change to dark blue
made up of many monosaccharide or black in the
units. presence of starch
Lugol’s Starch Result
Table 1. Data on the Presence of Starch Iodine Solution Solution
Presence of
Food Sample Observations Complex Sugar Questions:
( √ or X ) 1. Which of the food samples contain
Water X starch? What is the evidence that supports
Cooked Pasta black / your answer?
Cracker black / 2. What happened to the table sugar when
Cooked Rice black / you place a drop of tincture of iodine?
Corn starch black / What do you think is the reason?
Table Sugar black /
Apple Juice X

B. Test for the Presence Reducing Sugar Using Benedict’s Solution

Another test was performed by G10 Symbol Interpretation
students. They tried to detect the presence of 0 No sugar present
reducing sugar using Benedict’s solution. They
+ Traces of sugar is found
observe the changes in its color, and for the presence
of simple sugar use the symbol below. The results ++ Higher Amount of Sugar
were tabulated on table 2. Analyze the data and +++ Very High Amount of Sugar
answer questions below.

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Positive test: Benedict’s solution changes
from blue to green, to yellow to orange or
brick red as shown on the figure2 below. Figure 2. The
The change in color is due to the change of color
formation of the brick red precipitate, in the presence Blue Green / yellow Orange Brick-
Cu2O. of reducing solution ppt red ppt red ppt
sugar red ppt
Table 2. Data for the presence of reducing sugar
Presence and Amount
Food Sample Observations of Sugar Questions:
(0, +, ++, +++) 1. Which of the food samples
Water blue 0 contain the highest amount of
Cooked ++ sugar? The lowest /no
orange amount?
Pasta
Cracker orange ++
Cooked Rice orange ++ 2. What evidences that support
Corn starch orange ++ your answer? What do you
Table Sugar Brick red +++ think is the reason?
Apple Juice Green/yellow +

What
Whatis Itis it

What are Carbohydrates?

Carbohydrates are the predominant class of biomolecules. Carbohydrates derive their name
from glucose, C6H12O6, which was considered a hydrate of carbon with the general formula of Cn(H2O)n,
where n is a positive integer. Carbohydrates consist of carbon, hydrogen, and oxygen atoms, with the
carbon atoms generally forming long unbranched chains. Carbohydrates are also known as saccharides,
derived from the Latin word for sugar “saccharon.” Carbohydrates contain either an aldehyde or a
ketone group and may be either simple or complex.
CLASSIFICATION OF CARBOHYDRATES
1. Monosaccharides
Monosaccharides are often called simple sugars, They contain a single aldehyde or ketone group
and cannot be broken down by hydrolysis reactions. The general formula for monosaccharide is
Cn(H2O)n or CnH2nOn.
Monosaccharide are classified according to
 the number of C sugar (lengths of their carbon chains)
 presence of functional group
A. Based on the number of Carbon sugar
A monosaccharide with three carbon sugar is a triose. The suffix -ose tells us that we are dealing with
a carbohydrate, while the prefix tri – indicates the number of carbon, three in this case. A tretrose is a
four-carbon sugar, a pentose contains five carbon sugar, a hexose contains six carbon augR and a
heptose contains seven carbon sugar.
B. Based on Based on the presence of functional group:
 Ketoses – R-O-R
 Aldoses- R-CHO
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 O
ll
All of the common monosaccharides contain one or two carbonyl group (-C-). They are either
polyhydroxyl aldehydes or polyhydroxy ketones. Monosaccharides with an aldehyde group are aldoses;
those with ketone group are the
ketoses.
Glucose contains six sugar
units and an aldehyde group is an
aldohexose while fructose contains
six sugar units and ketone group is a
ketohexose.
Examples of Monosaccharide
a. Glucose (C6H12O11) is present in
high concentration in blood Open chain structure Closed chain structure
because it serves as the major
source of immediate energy in Glucose and fructose have the same molecular formula
the body. It is often called (isomer)C6H12O6 but their structural formulas differ.
blood sugar.
b. Galactose is closely related to glucose, which differs only in how a hydrogen and a hydroxyl group
are oriented in space around one of the six carbon atoms.
c. Fructose is also known as fruit sugar because it is the major carbohydrate in most fruit. It is a
structural isomer of glucose.
2. Oligosaccharides
Theyare compound sugars that yield 2 to
10 molecules of the same or different
monosaccharides on hydrolysis.
 Disaccharide (Cn(H2O)n-1 ) is an
oligosaccharide yielding 2 molecules of
monosaccharides on hydrolysis
Two types of Disaccharides
 Reducing disaccharides (example
maltose)
 Non-reducing disaccharides (example
sucrose).
Examples of Disaccharide
a. Sucrose is a common sugar. It is
composed of two monosaccharides: Examples of Disaccharides
glucose and fructose. It is produced
naturally in plants, from which table sugar is refined. Its molecular formula is C 12H22O11.
b. Lactose is known milk sugar. It is made up of two smaller sugar molecules, glucose and galactose.
It is found in milk, yogurt, cream, butter, ice cream and cheese
In order for lactose to be absorbed from the intestine and into the body, it must first be split
into glucose and galactose.
c. Maltose (malt sugar) is a disaccharide formed from two molecules of glucose. It is the basic molecule
of starch. It appears in foods in which starch is fermented by yeast or enzyme.

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 Trisaccharides (Cn(H2O)n-2 ) yields 3 monosaccharides. They are found in sugar beet and and cotton
seed. Example: raffinose.
Raffinose - is a trisaccharide composed of galactose, glucose, and fructose. It can be found in beans,
cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains. beans) and plants.
Tetrasaccharides (Cn(H2O)n-3 ) yields 4 monosaccharides on hydrolysis.
Example: stachyose
Stachyose is a tetrasaccharide consisting of two galactose units. It is a normal human metabolite present
in human milk and is naturally found in many vegetables (e. g. green beans, soybeans )

3. Polysaccharides (C6H10O5)x..
They are compound sugars and yield more than 10 molecules of monosaccharides on
hydrolysis. They are classified depending on type of molecules produced as a result of hydrolysis.
Kinds of polysaccharide
a. Homopolysaccharides – polymers
of a single type of monosaccharide.
Examples: cellulose, starch,
glycogen, pectin dextrin, dextran
 Cellulose is a polymer of glucose
and found in plant cell wall
 Glycogen is a polymer of glucose,
found in liver and muscle of
animals. It main storage
carbohydrate in animals
 Starch or amylum is
a polysaccharide, a digestible
complex carbohydrate made of
thousands of glucose molecules. It Structures of starch, cellulose and glycogen
is a mixture of two
polysaccharides: amylose and amylopectin
b. Heteropolysaccharides- polymers of more than one type of monosaccharide
Examples: gum, agar, align mucilages, hyaluronic acid, chondroitin
Agar is a mixture of indigestible polysaccharides and agaropectin, which are composed of galactose
molecules.
FUNCTIONS OF CARBOHYDRATES
1. They are chief energy source.
• Glucose is broken down by glycolysis/ Kreb's cycle to yield ATP.
• Glucose is the source of storage of energy. It is stored as glycogen in animals and starch in plants.
• Stored carbohydrates acts as energy source instead of proteins.
2. They are intermediates in biosynthesis of fats and proteins.
3. They aid in regulation of nerve tissue and is the energy source for brain.
Carbohydrates are the body's main source of fuel, needed for physical activity, brain function and
operation of the organs.
4. They get associated with lipids and proteins to form surface antigens, receptor molecules, vitamins and
antibiotics.
5. They form structural and protective components, like in cell wall of plants and microorganisms.

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6. In animals they are important constituent of connective tissues.
7. They participate in biological transport, cell-cell communication and activation of growth factors.
8. Carbohydrates that are rich in fiber content help to prevent constipation.
9. They also help in modulation of immune system.
Sources of Carbohydrates
Foods rich in carbohydrates are referred to as starchy foods. They are found in legumes, starchy
vegetables, whole-grain breads and cereals. They also occur naturally with vitamins and minerals in foods
like milk, fruits, milk products. They are also found in refined and processed products like candy,
carbonated beverages, and table sugar. They are the primary source of energy for the body. In a process
called cellular respiration, carbohydrates combine with inhaled oxygen and are oxidized to produce
carbon dioxide and water, plus energy
TEST FOR CARBOHYDRATES
1. Iodine Test
Using iodine to test for the presence of starch is a common experiment. A solution of iodine (I2)
and potassium iodide (KI) in water has a light orange-brown color. If it is added to a sample that contains
starch, such as the bread the iodine changes from brown to blue-black or purple. But how does this
color change work? Starch is a carbohydrate found in plants. It consists of two different types of
polysaccharides that are made up of glucose units which are connected in two different ways. One is the
linear amylose and the other is the branched amylopectin. Amylose is the compound that is responsible
for the blue color. Its chain forms a helix shape, and iodine can be bound inside this helix
2. Benedict’s Test
One test for the presence of many simple carbohydrates is to use Benedict's reagent. It turns from
turquoise to yellow or orange when it reacts with reducing sugars. These are simple carbohydrates with
unbound aldehyde or ketone groups. In lab, we used Benedict's reagent to test for one particular reducing
sugar: glucose. Benedict's reagent starts out aqua-blue. As it is heated in the presence of reducing sugars,
it turns yellow to orange. The "hotter" the final color of the reagent, the higher the concentration of
reducing sugar. In general, blue to blue-green or yellow-green is negative, yellowish to bright yellow
is a moderate positive, and bright orange is a very strong positive.

What’s More

Task 1.2 Where do I belong

Direction: Classify the following carbohydrates as monosaccharide, disaccharide or polysaccharide.
_____1. maltose _____3. lactose _____5. cellulose
_____2. Galactose _____4. amylopectin

Task 1.3 Functions of Carbohydrates

Direction: Read the sentences carefully. Put check (/) if it is a function of carbohydrates and cross (x) if
it is NOT.
_____1. Carbohydrates are chief energy source in many animals
_____2. Carbohydrates that are rich in fiber content help to prevent constipation.
_____3. Carbohydrates form structural and protective components, like in cell wall of plants
_____4. Carbohydrates act as enzymes in biochemical reactions.
_____5. Carbohydrates aid in regulation of nerve tissue.

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 LESSON 2 LIPIDS

Lipids are complex organic compounds containing the elements C, H, O like carbohydrates,
however the proportion of H to O is greater than 2:1. Lipids include fats, oils, phospholipids, steroids and
waxes, and the basic unit is called fatty acid.

What’s New

Task 2.1. Test for the Presence of Lipids

Objective: Detect the presence of lipids in food samples.
Materials: dropper, brown paper towel, water, oil, butter, egg white, egg yolk,
Procedure
1. On a brown paper towel add one drop of the liquid food
sample.
2. Allow the sample to dry and observe.
3. A stain or mark indicates a positive test for lipids.
4. Record your observation on the table.
Brown paper test for Lipids
Table 4. Results of Brown Paper Test
Presence of Lipids
Food Sample Observations
( √ or X )
Water No stain X Questions:
Oil With stain / 1. Which food samples are lipids?
Egg White With stain / 2. In which food sample do you
Butter With stain / think has the highest amount of
Milk With stain / lipid?
Fish Puree No stain X
Egg Yolk No stain X

What
Whatisis it
It

Lipids are naturally occurring organic compounds, commonly known as oils and fats. They
occur throughout the living world in microorganisms, higher plants and animals and also in all cell types.
Fats contain saturated fatty acids; they are solid at room temperature (animal fats) while plant oils are
unsaturated and are liquid at room temperature
FUNCTIONS OF LIPIDS
Lipids carry out many important functions in the body. Their most important function is the
long-term storage of energy. They are the most concentrated form of energy as they yield 9 calories/g. In
contrast, carbohydrates and proteins give only 4 calories/grams. When an animal consumes more
carbohydrates than are needed at the time, the body converts the excess carbohydrates to fat. Later, when
insufficient carbohydrates are available for energy, the body may break down some of these fats to use
for energy. Carbohydrates are still needed in your diet, however, for the proper functioning of your cells.
In addition to storing energy, lipids have other vital functions:

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  Cell membranes are made of a double layer of phospholipids. These are lipids that are polar at one
end and non-polar at the other end.
 Lipids such as cholesterol and testosterone act as hormones to regulate body functions. (Not all
hormones are lipids. Some hormones are proteins. Other hormones are neither lipids nor proteins.)
 Several vitamins (such as vitamins A, D, and E) are lipids. These vitamins are known as fat-soluble.
 The fatty tissues in your body are made from lipids. They act like protective “packaging” around
fragile organs, such as the heart. They insulate the body from excessive heat or cold, and they act as
padding to reduce impact from collisions.
 Lipids act as signaling molecules.
General Characteristics of Lipids
 Are relatively insoluble in water (hydrophobic)
 Are soluble in non-polar solvents like ether, chloroform, methanol
 Have high energy content and are metabolized to release calories
 Act as electrical insulators to the nerve fibers
 Fats contain saturated fatty acids, they are solid at room temperature (animal fats)(
 Plant oils are unsaturated and are liquid at room temperatures
 Pure fats are colorless, they have extremely bland taste
 Melting points depend on the length of the chain of the constituent fatty acids and the degree of
unsaturation.
TRIGLYCERIDES
The fats and oils are more complex esters, formed from glycerol, a triol ( trihydroxy alcohol)
bearing three –OH groups. Glycerol is commonly known as GLYCERIN or GLYCERINE.
Structure of Glycerol
CH2 ─ CH ─CH2 a triester commonly described as triglyceride.
| | |
OH OH OH
Tricglycerides are the principal organic compounds of animal fats and vegetable oils. Fatty
acids are the acids we get through their hydrolysis. Fats are solid triglycerides while oils are liquid
triglycerides.
The difference between fats and oils lie in:
1. the length or number of carbons in their side chains and
2. the number of C-C double bonds in their side chains, which is known as degree of unsaturation.
Table 5. Structure of Some Common Fatty Acids
Name Melting Point Class Structure
(o0)
Lauric Acid 44 Saturated C-12 CH3 –(CH2)10 –COOH
Myristic Acid 58 Saturated C-14 CH3 –(CH2)12 –COOH
Palmitic Acid 63 Saturated C-16 CH3 –(CH2)14 – COOH
Stearic Acid 70 Saturated C-18 CH3 –(CH2)16 – COOH
Oleic Acid 16 Monounsaturated CH3 –(CH2)7 –CH=CH–(CH2)7–
C-18 COOH
Linoleic Acid -5 Polyunsaturated CH3 –(CH2)4 – CH=CH–CH2–
C-18 CH=CH –(CH2)7 – COOH

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 Linolenic Acid -11 Polyunsaturated CH3 –CH2 – CH=CH–CH2 -
C-18 CH=CH – CH2– CH=CH
–(CH2)7 – COOH
The melting point of triglyceride esters depend on the degree of unsaturation. The greater the
number of double bonds in the chain, the lower the melting point and the more likely that the acid is a
liquid rather than a solid.
 Low melting point – short side chain and plenty of C-C double bond.
 High melting point – long chain and less C-C double bond. Better nutrition – more unsaturated.
Saturated fatty acid - acid containing only single bond in their molecules
Monounsaturated fatty acid – is one with a single C-C double bond
Polyunsaturated fatty acid – contains two or
more C-C double bonds

Example of Lipids
 Fats and oil Fats and oils(triglycerides and
triacylglycerols) are esters of fatty acids
with a trihydroxy alcohol. A fat is solid at
ordinary room temperature, an oil is liquid.
 Waxes – are water-repelling solids that are
part of the protective coatings of a number
of living things, including the leaves of
plants, the fur of animals, and the feathers of
Structural formula of the Saturated, Monounsaturated and
birds.
Polyunsaturated Fatty Acids
 Steroids do not contain fatty acids. They are
nonsaponificable, are not hydrolysed on heating. They are widely distributed in animals, where they are
associated with physiological processes. Many hormones are steroids. The most abundant member of
the steroid family in animals is cholesterol, the precursor of
all other steroids. Cholesterol is an important component of
cell membranes. Its ring structure makes it more rigid than
other membrane lipids.
 Essential fatty acids are those that cannot be constructed
through any chemical pathways, known to happen in
humans. They must be obtained from the diet.
SOURCES OF FATS
1. Saturated fat
It mostly found in animal foods, such as milk, cheese, and meat. Poultry and fish have less saturated
fat than red meat. It is also found in tropical oils, such as coconut oil, palm oil, and cocoa butter ( coffee
creamers and whipped toppings) Foods made with butter, margarine, or shortening (cakes, cookies, and
other desserts) have a lot of saturated fat. Saturated fat can raise your cholesterol. A healthy diet has less
than 10% of daily calories from saturated fat.
2.Trans fat
Transfat is a fat that has been changed by a process called hydrogenation. This process increases the
shelf life of fat and makes the fat harder at room temperature Harder fat makes crispier crackers and
flakier pie crusts. It can raise your cholesterol, so eat as little transfat as possible. Found in: Processed
food, Snack foods, such as chips and crackers, Cookies., Some margarine and salad dressings, Foods
made with shortening and partially hydrogenated oils.
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3. Unsaturated fat
 Monounsaturated fat: This fat is in avocado, nuts, and vegetable oils, such as canola, olive, and
peanut oils. Eating foods that are high in monounsaturated fats may help lower your "bad" LDL
cholesterol.
 Polyunsaturated fat: This type of fat is mainly in vegetable oils such as safflower, sunflower, sesame,
soybean, and corn oils. Polyunsaturated fat is also the main fat found in seafood. Eating
polyunsaturated fat in place of saturated fat may lower LDL cholesterol.
Task 2.2 Classify me!
Direction: Classify the following source of lipids as saturated or unsaturated fats.
_______1. sunflower _______3. olive _______5. butter
_______2. lard _______4. cow’s milk

Task 2.3 Word Puzzle

Direction: Fill in the boxes by writing the letters that 1
L
will form words found in the topic “LIPIDS ” Refer to
2
the given clues below. I
3
CLUES P
1. C_____ serve as reserve energy of the body 4
I
2 Lipids serve as sources for fat soluble V_______
5
like A, D, E, K D
3. Lipids are insoluble in water . They are H______. 6
S
4. Lipids act as S_____molecules
5. Pure fats are colorless and have extremely B_____taste
6. Lipids act electrical I______to the nerve fiber

Assessment

Direction: Read the following questions carefully and write only the letter of the correct answer on a
separate sheet of paper.
1. Carbohydrates are either simple or complex. Eighty percent (80%) of all food intake for human
consumption is carbohydrate. Why do we need enough carbohydrates every day?
A. They are instant source of energy.
B. They regulate many body functions.
C. They catalyze or help in biochemical reactions.
D. They transport different substances in blood of different tissues.
2. Carbohydrates are defined as polyhydroxy aldehydes and ketones. Given the structure
of glucose at the right, how do you classify it based on the functional group and the
number of sugar units it contains?
A. Aldopentose B. Aldohexose C. Ketohexose D. Ketopentose
3. Which of the following elements is not present in Carbohydrates and Lipids?
A. Carbon B. Hydrogen C. Nitrogen D. Oxygen
4. Which example of polysaccharide forms the structural material of the cell walls of plants?
A. Cellulose B. Starch C. Pectin D. Glycogen
5. What kind of molecule is represented by the structure below?

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 CH3CH2 CH2 CH2CH=CHCH2 CH2 CH2 CH2 CH2 CH2 CH2COOH
A. Monosaccharide B. Polysaccharide C. Saturated fatty acid D. Unsaturated fatty acid
6. Which of the following is NOT a function of carbohydrates?
A. Acts as energy source C. Form structural and protective components
B. Aid in regulation of nerve tissue D. Provide insulation and protection from cold.
7. Which of the following groups are all classified as disaccharide?
A. Sucrose, glucose and fructose C. Glycogen, cellulose and starch
B. Maltose, lactose and fructose D. Lactose, sucrose, and maltose
8. Joanna has not eaten for two days. She uses the storage of reserve food found in her liver and
muscle. This carbohydrate is called _____,
A. chitin B. cellulose C. glycogen D. pectin
9. All of the following lipids act as hormones to regulate body functions EXCEPT
A. Cholesterol B. Testosterone C. Progesterone D. Phospholipid
10. Which of the following can be used to test for lipids?
A. Biuret Test B. Benedict’s solution C. Brown paper test D.Lead Nitrate solution
11. Which pair of monosaccharide is the component of sucrose?
A. Glucose – glucose B. Glucose - galactose C. Galactose – fructose D. Glucose - fructose
12. What reagent is used to test for glucose?
A. Iodine solution B. Benedict’s solution C. Limewater D.Lead Nitrate solution
13. Lipids are insoluble in water because lipid molecules are ____
A. hydrophilic B. neutral C. hydrophobic D. ionic
14. Saturated fats contain single bonds in their structure. They exist in as solid state at room temperature
and usually derived from animal sources. Foods made with butter, margarine, or shortening have a lot of
saturated fat. What will happen if there is too much saturated fats in the body?
A. There is possibility to have hepatitis.
B. There is greater chance of becoming obese.
C. There is an increased chance of developing scurvy
D. There is an increase chance of developing heart disease
15. Which of the following sets of food is a source of saturated fats?
A. Butter, corn, palm oil
B. Corn, palm, peanut oil
C. Butter, lard, beef fat 5. Linolenic - unsaturated
4.Linoleic - unsaturated
D. Lard, herring oil, peanut oil 3. stearic –saturated
15. C
14. D
2.oleic – unsaturated 15. C 13. A
1.lauric – saturated 14. D 12. D
Task 2.4 13. C 11.D
Answer Key 12. B 10.C
6. insulator 11. C 9. B
5.bland 10. C 8. B
may vary Task 1.2 4. vitamin 9. D 7. C
Answers 1. Disaccharide 3.hydrophobic 8. C 6. D
Task 1.1 2. Monosaccharide 2. signaling 7. D 5. C
3. Disaccharide 1. cholesterols 6. C 4. C
4. Disaccharide Task 2.3 5. C 3. A
vary 5. Polysaccharide 4. D 2. A
Answers may Task 1.3 5. saturated 3. C 1. A
Task 2.1 1./ 4. saturated 2. A
2./ 3. unsaturated 1. A t
3./ 2. saturated smen
4.x 1. unsaturated ment Asses
5./ Task 2.2 Assess Pre-

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