SHS

General Chemistry 1
Quarter 2 – Week 8
Module 8 - Structure of Proteins, Nucleic Acids,
Lipids and Carbohydrates
General Chemistry 1

Grade 11/12 Quarter 2 - Module 8 - Structure of Proteins, Nucleic Acids,

Lipids and Carbohydrates

First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: ARLENE D. ORIBELLO, T-III

Editor: SDO La Union, Learning Resource Quality Assurance Team

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Schools Division Superintendent

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Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 General Chemistry 1
Quarter 2 – Week 8
Module 8 - Structure of Proteins,
Nucleic Acids, Lipids and
Carbohydrates
 TARGET

Biomolecule, also called biological molecule, any of numerous

substances that are produced by cells and living
organisms. Biomolecules have a wide range of sizes and structures and
perform a vast array of functions. The four major types of biomolecules are
carbohydrates, lipids, nucleic acids, and proteins and each is an important
component of the cell and performs a wide array of functions. Combined these
molecules make up the majority of a cell’s mass. Biological macromolecules
are organic, meaning that they contain carbon. In addition, they may contain
hydrogen, oxygen, nitrogen, phosphorus, sulfur, and additional minor
elements.

In your previous lesson, you’ve learned about the properties of some

polymers in terms of their structure. And this lesson, can help you as you go
through.

This learning material will provide you with information and activities
that will help you understand the four major types of biomolecules and also
the preparation of selected organic compounds

After going through this learning material, you are expected to:

1. Describe the structure of proteins, nucleic acids, lipids and

carbohydrates and relate them to their function(STEM_GC11OCIIg-j-
95)
2. Describe the preparation of selected organic compounds
(STEM_GC11OCIIg-j-97)
 JUMPSTART

For you to understand the lesson well, study the food pyramid
below. Let’s start…

Are you familiar with the food pyramid?

Answer the following questions:

1. Which group will predominantly be carbohydrates?

2. Which group will predominantly be proteins?
3. Which group will predominantly provide triglycerides?

Source USDA Food Pyramid. Retrieved from https://commons.wikimedia.org/wiki/

File:USDA_Food_Pyramid.gif (5 November 2016), Creative Commons AttributionShareAlike License.

Note: Our lesson will be on biomolecules: carbohydrates, proteins, nucleic acids, and
lipids which are all found in the food pyramid
 DISCOVER

All biomolecules share in common a fundamental relationship between

structure and function, which is influenced by factors such as
the environment in which a given biomolecule occurs. The four major types of
biomolecules are carbohydrates, lipids, nucleic acids, and proteins.

I. CARBOHYDRATES:

Most people are familiar with carbohydrates, one type of

macromolecule, especially when it comes to what we eat. To lose weight, some
individuals adhere to “low-carb” diets. Athletes, in contrast, often “carb-load”
before important competitions to ensure that they have enough energy to
compete at a high level. Carbohydrates are, in fact, an essential part of our
diet; grains, fruits, and vegetables are all natural sources of carbohydrates.
Carbohydrates provide energy to the body, particularly through glucose, a
simple sugar that is a component of starch and an ingredient in many staple
foods. Carbohydrates also have other important functions in humans,
animals, and plants.

Carbohydrates can be represented by the stoichiometric formula

(CH2O)n, where n is the number of carbons in the molecule. In other words,
the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules.
This formula also explains the origin of the term “carbohydrate”: the
components are carbon (“carbo”) and the components of water (hence,
“hydrate”). Carbohydrates are classified into three subtypes:
monosaccharides, disaccharides, and polysaccharides.
 A. Monosaccharides are simple sugars in which there are one oxygen
atom and two hydrogen atoms for each carbon atom present in the
molecule. They have general formula as (CH2O)n.

The figure below shows the most common monosaccharides: glucose,

fructose and galactose (six-carbon monosaccharides), and ribose and
deoxyribose (five-carbon monosaccharides). Note that they are all named
using the suffix –ose, which means sugar. Carbohydrates are often named
“somethingose”.

B. Disaccharides are made up of two monosaccharides joined together

by a condensation reaction.

Examples: Maltose is formed from two α-glucose molecules joined

together by a glycosidic bond. Sucrose is formed from a condensation
reaction between a glucose molecule and a fructose molecule. Lactose is
formed from glucose and a galactose molecule.
 C. Polysaccharides are polymers formed by combining many
monosaccharide molecules (more than two) by condensation reactions.
Polysaccharides do not taste sweet. Because their molecules are so
enormous, the majority of polysaccharides do not dissolve in water.

Starch is the main energy storage materials in plants. Glycogen is the

main energy storage materials in animals. Cellulose is the major component
of cell walls in plants.
II. LIPIDS - Lipids are a heterogeneous group of organic compounds that are
insoluble in water and soluble in non-polar organic solvents. They naturally occur in
most plants, animals, microorganisms and are used as cell membrane components,
energy storage molecules, insulation and hormones.

Lipid structures:
The structure of the fatty acids influences the structure of the lipid. In the
fatty acid chains, the carbon atoms could have single bonds between them making
the lipid “saturated”. This generates fats that are usually solid at room temperature.

Alternatively, if one or more of the bonds between the carbon atoms

are double bonds, the lipid is said to be “unsaturated”. If there is one double bond,
the triglyceride is said to be “monounsaturated”, if it has multiple double bonds, it
is “polyunsaturated”. Unsaturated fatty acids are usually liquid at room
temperature and are called oils.
 In the human body, triglycerides are mostly stored in fat cells,
called adipocytes, which form adipose tissue. Adipose tissue is primarily used as
an energy store, but also helps to protect and insulate the body. Lipids have a
variety of functions in the cell.

III. NUCLEIC ACIDS- are the biopolymers, or large biomolecules, essential to all
known forms of life. The term nucleic acid is the overall name for DNA and RNA. They
are composed of nucleotides, which are the monomers made of three components:
a 5-carbon sugar, a phosphate group and a nitrogenous base. If the sugar is a
compound ribose, the polymer is RNA (ribonucleic acid); if the sugar is derived from
ribose as deoxyribose, the polymer is DNA (deoxyribonucleic acid).

Nucleic acids are the most important of all biomolecules. These are found in
abundance in all living things, where they function to create and encode and then
store information of every living cell of every life-form organism on Earth. In turn,
they function to transmit and express that information inside and outside the cell
nucleus—to the interior operations of the cell and ultimately to the next generation
of each living organism. The encoded information is contained and conveyed via
the nucleic acid sequence, which provides the 'ladder-step' ordering of nucleotides
within the molecules of RNA and DNA.
IV. PROTEINS-

Proteins are the macromolecules which play an integral role in the

proper tackling of cells. Proteins built up of the linear polymers of amino
acids. Proteins play an operational or mechanical role in Cell Cytoskeleton.

Proteins are natural polymers. They are very large molecules that are
critical for the functions of the human body. They are made from the linkage
of monomers called amino acids.

Different Levels of Protein Structure The sequence and the structure of

proteins are important in determining their functions. There are four levels
of protein structures: the primary structure, secondary structure, tertiary
structure, and quaternary structure.

Protein Functions:
Proteins are important molecules in cell. Each protein in the body has
a specific function. Some of the types of proteins and their functions are :
a. Antibodies - proteins involved in defending the body against
antigens. They are the molecules of the immune system.
b. Contractile proteins – responsible for body movement such as
muscle contraction
c. Enzymes – proteins that catalyze (speed up) or facilitate biochemical
reactions
d. Hormonal proteins – serve as messenger proteins to help coordinate
some body functions. An example is insulin (which controls blood sugar
concentration).
 e. Structural proteins – are fibrous and provide support. An example is
collagen which provides support to connective tissues.
f. Storage proteins – store amino acids like casein in milk.
g. Transport proteins – are carrier proteins which move molecules from
one place to another in the body. An example is hemoglobin which
transports oxygen.

Protein Denaturation
Denaturation is a process in which a protein loses its secondary,
tertiary, or quaternary structures. This may be caused by physical or
chemical agents like strong acid, base, inorganic salt, heat, or solvent which
disrupt the bonds that hold the protein structures together. Denaturation
does not cause the cleavage of the peptide bond (the primary structure).
Note that a protein will lose its biological activity if it loses its 3-dimensional
shape.

How do we prepare for these selected organic compounds?

Substances in food that can be used by organisms for energy or

growth and repair are called nutrients. Nutrients include carbohydrates,
lipids, proteins, minerals, and vitamins. Cells of all organisms contain these
nutrients as well as water. There are several chemical tests that can be used
to determine which nutrients, if any, are present in substances. These
nutrients should be included in a daily diet. A recommended diet is
displayed in the provided food pyramid, in the categories; grains, vegetables,
fruits, milk, meats, and other (fats, oils, and sweets).

Food Pyramid
 Solutions Used in Lab

Lugol’s Iodine Solution

This solution is used to test for the presence of starch. Lugol’s is a

yellow-brown color. When it reacts chemically with starch a blue-black
colored substance will form called iodine of starch.

Benedict’s Solution

This solution of sodium and copper salts is a clear-blue color. It

isused to test for the presence of simple sugars. In the presence of simple
sugars, when heated, Benedict solution changes color to green, yellow,
orange, red, and brown, depending on the amount of sugar. Blue (no glucose
present), green, yellow, orange, red, and then brick red or brown (high
glucose present).

Biuret’s Solution

This solution is used to indicate the presence of proteins in a solution.

Biuret's solution is blue in color but changes to purple in the presence of
proteins due to a chemical reaction. The solution consists of allophanamide
treated with cupric sulfate and sodium hydroxide.
 EXPLORE

Let’s try the next activity wherein we can describe the preparation of some
organic compounds…

Activity 1: What’s in My Food?

Adapted from “Ramapo High School Food Lab”(Schott, n.d.)

Testing for Lipids (fats)

Materials
Rice Peanuts
Green Vegetable Water
Mineral oil Test Tubes
Test Tube Racks Brown paper bags
Foil Paper/ paper towels Mortar and Pestle
Hot Plate Carrot
Oranges Milk
Pot for boiling water

Procedures:

1. Place two drops of mineral oil on a piece of brown paper.

This mineral oil contains lipids. Place two drops of water
on another section of the same paper.
2. Hold the paper up to the light and look through the
water spot and the oil spot. Note that the oil spot is
greasy and translucent while the water spot is not. This
indicates the presence of lipids.
3. Reexamine the spots after several minutes. The
water spot will evaporate and disappear. The oil
(lipid) spot does not disappear.
4. Test the other foods for the presence of
lipids. If the food is a solid rub it into the
brown paper and allow it to dry for a few
minutes. If the spot is still there the food
contains lipids the spot will remain. If it
is a liquid proceed to follow steps 1
through 3.
 5. Record the results in the following data table.

Food Color Lipids Present?

Yes No
Water
Rice
Carrots
Peanuts
Oranges/Apple-
nose
Butter
Green Vegetable
Candy
Bread
 DEEPEN

Answer the following questions briefly.: Write your answer on the

space provided after the question.

1. Sara is studying nutrition and as an assignment she has been asked to

find examples of each type of carbohydrate in the food that she
consumes over the course of a week. Sarah is eating pasta today and
knows that it contains starch made of a long chain of many sugars. What
type of carbohydrate would you classify starch as? Support your answer.
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
________________________________________________________________.

2. Malik has a huge track meet tomorrow. Malik should focus on eating foods
rich in what type of macromolecule? Why?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_____________________________________________________________________.
 GAUGE

I. Choose the letter of the best answer and write your answer
on the space provided before the number.

______1. What elements make up a carbohydrate?

A. calcium, hydrogen, oxygen

B. carbon, hydrogen, oxygen
C. carbon, potassium, oxygen
D. carbon, magnesium, hydrogen

_______2. The carbohydrate that provides support in plants is called __________.

A. Cellulose B. Chitin C. Dextrose D. Lipids

_______3. Glucose, galactose and fructose are __________.

A. Disaccharides B. Isomers C. Isotopes D. Polymers

_______4. What kind of molecule is represented by the structure below?

CH3CH2CH2CH2CHCHCH2CH2CH2CH2CH2CH2CH2COOH

A. sugar

B. dipeptide

C. saturated fatty acid

D. unsaturated fatty acid

_______5. When a protein is boiled, it loses all levels of organization except the
primary level. When this happens, the protein is said to be:
A. dehydrated
B. denatured
C. . hydrolyzed
D. plasmolyzed
_______6. One function of a carbohydrate is _______________.

A. To keep the heart functioning smoothly

B. To store and transport genetic material
C. To provide the body with immediate energy
D. To control the rate of the biochemical reactions

_______7. Biopolymers formed from the linkage of monomers in the form of

nucleotides are called _______

A. carbohydrates B. lipids C. proteins D. nucleic acids

_______8. Which of the following is a polymer of glucose?

A. starch B. glycogen C. cellulose D. A, B and C

_______9. . The group of biologically important organic compounds responsible

for storage and transfer of information is ________

A. carbohydrates
B. phospholipids
C. polypeptides
D. nucleic acids
_______10. Fats and oils are composed of what two groups of molecules?

A. starch and sugar

B. water and cellulose
C. glucose and fructose
D. glycerol and fatty acids

_______11. The sequence of amino acids in a polypeptide is called the protein’s

__________.

A. primary structure
B. secondary structure
C. tertiary structure
D. quarternary structure
________12. Why are fossil fuels, such as gasoline, considered organic
compounds?
A. they contain both hydrogen and carbon
B. they contain hydrogen
C. they contain carbon
D. they are only produced from living organisms
_______13. One type of carbohydrate can be seen in the image below.
How does its structure reflect its function?
A. This image is of glucose as its long chain
molecules reflect its use for storage
A. B. This image is of starch as its long chains
allows for long term storage
C. This image is of glycogen as the cross
chains reflect its use by muscles.
D. This image is of cellulose as its structure
reflects its strength

_______14. Which of the following molecules is a typical fatty acid?

A. A molecule that has an even number of carbon atoms in a branched
chain.
B. An amphipathic dicarboxylic acid with unconjugated double
bonds.
C. A molecule that has one cis double bond in a linear carbon chain.
D. A polar hydrocarbon with that reacts with NaOH to form a salt.

________15. Why are fossil fuels, such as gasoline, considered organic

compounds?
A. they contain both hydrogen and carbon
B. they contain hydrogen
C. they contain carbon
D. they are only produced from living organisms

_______16. The image below is of a type of biomolecule critical for life.

Identify both the type of biomolecule and the specific name of the
molecule.
#3

A. protein; antibodies
B. carbohydrate; sucrose
C. carbohydrate; glucose
D. nucleic acid; deoxyribonucleic acid
Use the table of results below to answer questions 17, 18 and 19.

Results from an experiment testing for presence of specific chemicals.

Indicators used are listed across the top of the chart.

unknown Lugol’s iodine Sudan stain Biuret reagent

1 positive negative negative

2 negative positive negative

3 negative negative positive

17. The results of the lab tests performed (shown in the data table
above) indicate that unknown #1 contains .
This is because the changed from light brown to blue
black during the test.

A. proteins; Lugol’s
B. sugars; Biuret
C. starch; Lugol’s
D. lipids; Lugol’s

18.The results of the lab tests performed (shown in the data table above)
indicate that unknown #2 contains .

a. proteins
b. glucose
c. starch
d. lipids

19.The results of the lab tests performed (shown in the data table above)
indicate that unknown #3 contains .
This is because the changed from blue to purple
during the test.

a. proteins; Sudan
b. glucose; Biuret
c. starch; Biuret
d. proteins; Biuret
e.
________20. Which of the following structures is a triglyceride?

O
||

a) CH2 – O – C – (CH2)14CH3 O
||

CH – O – C – (CH2)14CH3

O
||

CH2 – O – C – (CH2)14CH3

O
b) ||
CH2 – C – O – (CH2)14CH3 O
||
CH – C – O – (CH2)14CH3 O
||
CH2 – C – O – (CH2)14CH3

c) CH2 – O – (CH2)14COOH
|
CH – O – (CH2)14COOH
|
CH2 – O – (CH2)14COOH

O
||
d) CH2 – O – C −
(CH2)14COOH
O
||
CH – O – C −
(CH2)14COOH
O
||
CH2 – O – C −
(CH2)14COOH
JUMPSTART:
1. Bread, Cereal, Rice and pasta group
2. Meat, poultry, fish, egg, dry beans and nut group & milk, yogurt and cheese group
3. Fats group
DEEPEN:
1. Polysaccharide are complex carbohydrates that are made up of long chains of
monosaccharides. “Poly” means many as stated starch is made up of many
monosaccharides linked together.
2. Carbohydrates because it provides your body with quick energy that is readily available
to use. Malik will be exerting a lot of energy at his track meet and this is the best
choice for him.
GAUGE:
1. B
2. A
3. B
4. D
5. B
6. A
7. D
8. D
9. D
10. D
11. A
12. A
13. D
14. C
15. A
16. B
17. C
18. D
19. D
20. A
Answer Key
References:

Commission on Higher Education, Teaching Guide for Senior High School in

General Chemistry 1

https://www.britannica.com/science/biomolecule

https://study.com/academy/lesson/proteins-structure-function-types.html

https://www.google.com/search?q=biomolecules&source=lmns&hl=en&sa=X&
ved=2ahUKEwjvu5fdhcjsAhUYg5QKHewqAvAQ_AUoAHoECAEQAA

https://courses.lumenlearning.com/wm-biology1/chapter/reading-types-of-
carbohydrates/

https://microbenotes.com/lipids-properties-structure-classification-and-
functions/

https://www.google.com/search?q=picture+of+the+structures+and+function+o
f+different+types+of+lipids&tbm=isch&ved=2ahUKEwjjxfS1yczsAhVKXpQKHQ7
EAHEQ2-

https://en.wikipedia.org/wiki/Nucleic_acid

http://www.wpclipart.com/science/atoms_molecules/molecules