Cell Biology and Biodiversity

Chemicals of Life - Composition, properties and functions of carbohydrates (Monosaccharides)

By the end of the lesson, the learner should be able to:
- Describe the composition, properties and functions of monosaccharides as a class of carbohydrates
- Identify examples of monosaccharides including glucose, fructose and galactose
- Connect knowledge of monosaccharides to real life examples such as why ripe fruits taste sweet and why glucose is used as a quick source of energy in hospitals

In groups, learners are guided to:
- Search for information on the composition and general formula of carbohydrates
- Discuss the composition, properties and examples of monosaccharides
- Carry out activities to observe properties of monosaccharides including sweet taste, solubility in water and crystallisation

How are carbohydrates important in cells?

- Distinction Biology Learner's Book Grade 10 pg. 68
- Glucose, ripe fruits, distilled water
- Beakers, stirring rod

- Oral questions - Observation - Written assignments

Cell Biology and Biodiversity

Chemicals of Life - Composition, properties and functions of carbohydrates (Monosaccharides)

By the end of the lesson, the learner should be able to:
- Describe the composition, properties and functions of monosaccharides as a class of carbohydrates
- Identify examples of monosaccharides including glucose, fructose and galactose
- Connect knowledge of monosaccharides to real life examples such as why ripe fruits taste sweet and why glucose is used as a quick source of energy in hospitals

In groups, learners are guided to:
- Search for information on the composition and general formula of carbohydrates
- Discuss the composition, properties and examples of monosaccharides
- Carry out activities to observe properties of monosaccharides including sweet taste, solubility in water and crystallisation

How are carbohydrates important in cells?

- Distinction Biology Learner's Book Grade 10 pg. 68
- Glucose, ripe fruits, distilled water
- Beakers, stirring rod

- Oral questions - Observation - Written assignments

Cell Biology and Biodiversity

Chemicals of Life - Composition, properties and functions of carbohydrates (Disaccharides and polysaccharides)
Chemicals of Life - Investigating the presence of carbohydrates in food substances

By the end of the lesson, the learner should be able to:
- Describe the composition, properties and functions of disaccharides and polysaccharides
- Differentiate between monosaccharides, disaccharides and polysaccharides
- Connect knowledge of carbohydrates to real life examples such as why sugarcane juice is sweet, why cooked rice provides energy and how chitin protects insects
- Investigate the presence of starch using iodine solution test
- Investigate the presence of reducing and non-reducing sugars using Benedict's solution
- Relate food testing to real life situations such as how food scientists test food products for quality control and nutritional labelling

In groups, learners are guided to:
- Discuss the composition, examples and properties of disaccharides including maltose, sucrose and lactose
- Discuss the composition, examples and properties of polysaccharides including starch, glycogen, cellulose and chitin
- Discuss the functions of carbohydrates in living organisms
- Carry out a practical activity to test for the presence of starch using iodine solution
- Carry out a practical activity to test for reducing sugars using Benedict's solution
- Carry out a practical activity to test for non-reducing sugars using hydrochloric acid and Benedict's solution

What are the different classes of carbohydrates?
How is the presence of carbohydrates in food determined?

- Distinction Biology Learner's Book Grade 10 pg. 72
- Sugarcane juice
- Digital resources
- Distinction Biology Learner's Book Grade 10 pg. 76
- Iodine solution, Benedict's solution, dilute HCl, NaOH
- Test tubes, hot water bath, food samples

- Oral questions - Observation - Written assignments
- Oral questions - Observation - Practical assessment

Cell Biology and Biodiversity

Chemicals of Life - Investigating the presence of carbohydrates in food substances

By the end of the lesson, the learner should be able to:
- Investigate the presence of starch using iodine solution test
- Investigate the presence of reducing and non-reducing sugars using Benedict's solution
- Relate food testing to real life situations such as how food scientists test food products for quality control and nutritional labelling

In groups, learners are guided to:
- Carry out a practical activity to test for the presence of starch using iodine solution
- Carry out a practical activity to test for reducing sugars using Benedict's solution
- Carry out a practical activity to test for non-reducing sugars using hydrochloric acid and Benedict's solution

How is the presence of carbohydrates in food determined?

- Distinction Biology Learner's Book Grade 10 pg. 76
- Iodine solution, Benedict's solution, dilute HCl, NaOH
- Test tubes, hot water bath, food samples

- Oral questions - Observation - Practical assessment

Cell Biology and Biodiversity

Chemicals of Life - Composition, properties and functions of proteins

By the end of the lesson, the learner should be able to:
- Describe the composition, properties and functions of proteins
- Investigate the presence of proteins in food substances using the Biuret test
- Relate knowledge of proteins to real life examples such as why eggs and beans are recommended for body building and why high fever can be dangerous as it denatures body proteins

In groups, learners are guided to:
- Discuss the composition of proteins including carbon, hydrogen, oxygen, nitrogen and sulphur
- Discuss properties of proteins including amphoteric nature, denaturation and hydrolysis
- Carry out a practical activity to test for the presence of proteins using the Biuret test

How are proteins important in living organisms?

- Distinction Biology Learner's Book Grade 10 pg. 81
- Egg white, sodium hydroxide, copper (II) sulphate
- Test tubes, measuring cylinder

- Oral questions - Observation - Practical assessment

Cell Biology and Biodiversity

Chemicals of Life - Composition, properties and functions of lipids

By the end of the lesson, the learner should be able to:
- Describe the composition, properties and functions of lipids
- Investigate the presence of lipids in food substances using the emulsion test and grease spot test
- Relate knowledge of lipids to real life examples such as why cooking oil is used for frying food, why whales have thick fat layers for insulation and why oily foods leave grease marks on paper

In groups, learners are guided to:
- Discuss the composition of lipids including fatty acids and glycerol joined by ester bonds
- Discuss properties and functions of lipids in living organisms
- Carry out emulsion test and grease spot test to investigate the presence of lipids in food substances

How is the presence of lipids in food determined?

- Distinction Biology Learner's Book Grade 10 pg. 85
- Cooking oil, ethanol, distilled water, filter paper
- Test tubes, measuring cylinder

- Oral questions - Observation - Practical assessment

Cell Biology and Biodiversity

Chemicals of Life - Composition, properties and functions of lipids
Chemicals of Life - Composition, properties and functions of vitamins

By the end of the lesson, the learner should be able to:
- Describe the composition, properties and functions of lipids
- Investigate the presence of lipids in food substances using the emulsion test and grease spot test
- Relate knowledge of lipids to real life examples such as why cooking oil is used for frying food, why whales have thick fat layers for insulation and why oily foods leave grease marks on paper
- Describe the properties, sources, functions and deficiency symptoms of vitamins A, B complex, C, D, E and K
- Investigate the presence of vitamin C in food substances using DCPIP solution
- Relate vitamin knowledge to real life examples such as why eating fresh fruits prevents scurvy, why carrots improve night vision and why sunlight exposure helps strengthen bones

In groups, learners are guided to:
- Discuss the composition of lipids including fatty acids and glycerol joined by ester bonds
- Discuss properties and functions of lipids in living organisms
- Carry out emulsion test and grease spot test to investigate the presence of lipids in food substances
- Use reference materials to search for information on the properties, sources and functions of vitamins
- Discuss the classification of vitamins into water-soluble and fat-soluble vitamins
- Carry out a practical activity to test for the presence of vitamin C using DCPIP solution

How is the presence of lipids in food determined?
What is the role of vitamins in the body?

- Distinction Biology Learner's Book Grade 10 pg. 85
- Cooking oil, ethanol, distilled water, filter paper
- Test tubes, measuring cylinder
- Distinction Biology Learner's Book Grade 10 pg. 91
- DCPIP solution, lemon juice, test tubes
- Measuring cylinder, dropper

- Oral questions - Observation - Practical assessment