Senior High School

General Chemistry 1
Module 14
Structure of Proteins, Nucleic
Acids, Lipids, and Carbohydrates

AIRs - LM
LU_General Chemistry1_Module14
STEM - GENERAL CHEMISTRY 1
Quarter 2 - Module 14: Structure of Proteins, Nucleic Acids, Lipids, and Carbohydrates
Second Edition, 2021

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La Union Schools Division
Region I

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Senior High School

General Chemistry 1
Module 14
Structure of Proteins, Nucleic
Acids, Lipids, and Carbohydrates
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear
learners, can continue your studies and learn while at home. Activities,
questions, directions, exercises, and discussions are carefully stated for you
to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you
step-by-step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in

each SLM. This will tell you if you need to proceed on completing this module
or if you need to ask your facilitator or your teacher’s assistance for better
understanding of the lesson. At the end of each module, you need to answer
the post-test to self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are
also provided to our facilitators and parents for strategies and reminders on
how they can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on
any part of this SLM. Use a separate sheet of paper in answering the exercises
and tests. And read the instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in

answering the tasks in this module, do not hesitate to consult your teacher or
facilitator.

Thank you.
Target

A biomolecule, also called a biological molecule, is 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.

Most Essential Learning Competencies

After going through this module, you are expected to:
A. describe the structure of proteins, nucleic acids, lipids and
carbohydrates and relate them to their function (STEM_GC11OCIIg-j-
95); and
B. describe the preparation of selected organic compounds
(STEM_GC11OCIIg-j-97).

Learning Objectives
At the end of the module, you are expected to:
A. define biomolecules;
B. give the functions of proteins, nucleic acids, lipids, and carbohydrates;
C. provide examples of foods rich in proteins, lipids, and carbohydrates; and
D. test lipids through a simple laboratory.

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Jumpstart

Activity 1: Pretest!
Direction: Read each item carefully. Write the letter of the correct answer. Write your
answers on a separate paper.
1. What elements make up a carbohydrate?
A. calcium, hydrogen, oxygen B. carbon, hydrogen, oxygen
B. carbon, potassium, oxygen D. carbon, magnesium, hydrogen
2. W h a t i s t h e carbohydrate that provides support in plants?
A. cellulose B. chitin C. dextrose D. lipids
3. What type of carbohydrates are glucose, galactose and fructose?
A. disaccharides B. isomers
C. monosaccharides D. polymers
4. What is the group of biologically important organic compounds responsible
for the storage and transfer of information?
A. carbohydrates B. phospholipids
C. polypeptides D. nucleic acids
5. Fats and oils are composed of two groups of molecules. What are these
groups?
A. starch and sugar B. water and cellulose
C. glucose and fructose D. glycerol and fatty acids

For you to understand the lesson well, study the food

pyramid below. Let’s start…

Are you familiar with the food pyramid?

Source USDA Food Pyramid. Retrieved from

https://commons.wikimedia.org/wiki/ File:USDA_Food_Pyramid.gif (5 November 2016),
Creative Commons AttributionShareAlike License.

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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?

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.

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

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”.

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

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B. Disaccharides are made up of two monosaccharides joined together by a
condensation reaction.

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

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.

Source: https://www.google.com/search?q=picture+of+the+structures+and+function+o

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Starch is the main energy storage material 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.

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

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.

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

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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.

Source: https://www.google.com/search?q=picture+of+the+structures+and+function+o

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IV. PROTEINS
Proteins are the macromolecules that play an integral role in the proper
tackling of cells. Proteins are built up of the linear polymers of amino acids.
Proteins play an operational or mechanical role in the 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.

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

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.

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

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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).

d. Structural proteins – are fibrous and provide support. An example is

collagen which provides support to connective tissues.

e. Storage proteins – store amino acids like casein in milk

f. 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. Several chemical tests 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).

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Food Pyramid

Source: USDA Food Pyramid. Retrieved from

https://commons.wikimedia.org/wiki/ File:USDA_Food_Pyramid.gif (5 November 2016),
Creative Commons AttributionShareAlike License.

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 is used
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 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.

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Explore

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

But before you will do the activity, consider the following precautionary
measures:

1. Use care in handling glassware to avoid damaging it.

2. If glassware accidentally becomes broken, carefully clean it up with a broom and
dustpan. Dispose of the broken glass in containers labeled FOR BROKEN GLASS
ONLY.
3. To avoid burns, do not handle heated glassware or materials directly.

Activity 2: What’s in My Food?

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

A. 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
calamansi 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 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.

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4. Record the results in the given table.

Lipids Present?
Food Color
Yes No
water
rice
carrots
peanuts
calamansi
butter
green vegetable
candy
bread

Deepen

Answer the following questions briefly.: Write your answer on a separate paper.

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 for a week. Sara is
eating pasta today and knows that it contains starch made of a long chain of 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?
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

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Gauge

Direction: Choose the letter of the best answer and write your answer on a separate
paper.

1. What elements make up a carbohydrate?

A. calcium, hydrogen, oxygen B. carbon, hydrogen, oxygen
B. carbon, potassium, oxygen D. carbon, magnesium, hydrogen
2. What carbohydrate provides support in plants?
A. cellulose B. chitin C. dextrose D. lipids
3. What type of carbohydrate are glucose, galactose and fructose?
A. disaccharides B. isomers
C. monosaccharides D. polymers
4. What kind of molecule is represented by the structure below?
CH3CH2CH2CH2CHCHCH2CH2CH 2CH2CH2CH2CH2COOH

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 _____. Which of
the following will COMPLETE the statement?
A. dehydrated B. denatured C. hydrolyzed D. plasmolyzed
6. Which of the following is a function of a carbohydrate?
A. To store and transport genetic material
B. To keep the heart functioning smoothly
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 _____. Which of the following will COMPLETE the
statement?
A. carbohydrates B. lipids C. proteins D. nucleic acids
8. Which of the following is a polymer of glucose?
A. cellulose B. glycogen C. starch D. all of these
9. What is the group of biologically important organic compounds responsible
for the storage and transfer of information?
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. What is the sequence of amino acids in a polypeptide?
A. quarternary structure B. secondary structure
C. primary structure D. tertiary structure
12. Why are fossil fuels, such as gasoline, considered organic compounds?
A. They are only produced from living organisms.
B. They contain both hydrogen and carbon.
C. They contain hydrogen.
D. They contain carbon.

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13. One type of carbohydrate can be seen in the image below. How does its
structure reflect its function?

A.
allows for

A. It is a glucose as its long chain molecules reflect its use for

storage.
B. It is a glycogen as the cross chains reflect its use by muscles.
C. It is a starch as its long chains long term storage.
D. It is a 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 are only produced from living organisms.
B. They contain both hydrogen and carbon.
C. They contain hydrogen.
D. They contain carbon.

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Answer Key

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References
A. Government Publication

Commission on Higher Education, Teaching Guide for Senior High School

in General Chemistry 1

B. Websites

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

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

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

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

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

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

Url.com/cmal4f

Url.com/4-X4Zr

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For inquiries or feedback, please write or call:

Department of Education – SDO La Union

Curriculum Implementation Division
Learning Resource Management Section
Flores St. Catbangen, San Fernando City La Union 2500
Telephone: (072) 607 - 8127
Telefax: (072) 205 - 0046
Email Address:
[email protected]
[email protected]

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