FORM: 5

DATE:

LEVEL: UPPER SECONDARY

TIME:

THEME: INTERACTION BETWEEN CHEMICALS

TOPIC: Carbon Compound
OBJECTIVE: 2.8 Evaluating Fats
LEARNING OUTCOMES:
By the end of the lesson, students should be able to:
1
2
3
4
5
6

State what oils are,

State what fats are,
State the important of oils and fats for body process,
State the source of oils and fats,
State the differences between oils and fats,
Identify structural formulae for fat molecules of certain fatty acids.

MORAL VALUES:
Having an interest and curiosity towards the environment, appreciating and practicing clean and
healthy living, appreciating the contribution of science and technology, appreciating the natural
sources and thankful to God and being amazed of its creation.
EDUCATIONAL EMPHASIS:
Active listening, differentiate, making observation, making inference, generate ideas, logical and
reasoning.
INSTRUCTIONAL AIDS:
Whiteboard, marker pen, manila card, mahjong papers and some pictures like cakes, animal fats,
and plant oils.

PREVIOUS KNOWLEDGE:

Students already learn about functional group like alcohol, carboxylic acid and esters.
REFERENCES:
Bibliography

TEACHING PROCEDURE:

STAGE

INSTRUCTIONAL ACTIVITY

LEARNING ACTIVITY

SET INDUCTION

Teacher friendly greeting the students and Students also welcome the

(5 mins)

introduce herself.

teachers

Before start the lesson teacher shows two Students pay attention by
pictures and asks the student what is in the looking at the picture and
pictures.

show interest.

Teacher gives situations which there are two Students pay attention to the
cakes A and B. The tastes of the cakes are teachers
same which moist, fluffy and soft. Then answering

and

actively

the

question

both of the cakes are put in the refrigerator. given by the teachers.
After next day the tastes of the cake B is
different which is dry, and not fluffy and
moist. The Cakes A still have same taste
before we put in the refrigerator. Then .
teachers ask the several question related to
the situation:

Why the two of cakes have different

structures
refrigerator.

after

put

in

the

What could be the ingredient for

these cakes?
What the reasons this situation is
happen?

Teacher relates the situation with the lesson.

Teachers introduce new chapter of the
lesson which is about oils and fats.

Students pay attention to the

teachers and this increase
students curiosity about the
lessons.

DEVELOPMENT

Firstly teacher asks the students to open the Students listen attentively to

(20 mins)

textbook on page 85

the explanation given by

teacher.

Teacher introduces what is fat and oils.

Students pay attention the

teacher.

Teacher introduce the structural formula for Students pay attention to the
ACTIVITY 1

fat molecules:

teachers and take some note

Glycerol + fatty acid = triglycerides

from the lessons.

Teacher show how the formation of Students pay attention to the

triglycerides is happen.

teacher.

Teacher provides the questions to the Students help the teacher to

students by paste on the whiteboard.

Teachers also provide multiple choice paste the manila card.

answers.
Teacher explains the instruction regarding
the questions.

Students

are

listen

the

instruction by teachers
Teacher calls five students to fill in the
blank with available answers that are Students
provided.

give

full

cooperation to answer the

question.

Teacher checks the answers and give reward

for the correct answers.

Students are happily receive

the reward

Teacher explains about the differences

Activity 2

between fat and oils.

Students pay attention to the

teachers.

Teacher mentions 3 main differences of fats

and oils in term of :

Sources
Physical state
Molecular structure

Students pay attentions and

take some note during the
lesson.

Teacher shows some picture as example to

make students more clear.

Students show interest by

looking the picture

Teacher explains more about physical state

of oils and fats that answered the question in
the induction set.

Cake B is made from butter and

butter is solid at cold and room
temperature. That the reason why

Student show curiosity to

the answers of the questions
and pay full attention.

the cake B is not fluffy as before.

Cake A made from the oil and oils is
still maintained liquid even at cooler
temperatures.

Teacher explains about the important of fat

and oil for body process:

Students pay attention to the

Sources of nutrient
Protection to internal organ
Thermal insulation
Source of energy

teachers.

Teacher shows a picture of nutrient A, D, E

and K
Students pay attention to the
Teacher shows a picture of polar bear as the teaching process.
example.

Polar bear contain thick fat in

their body and suitable to make as reference Students show curiosity to

the
relationship
to explain about the important of fat in body know
between polar

process.

bear and

function of fat.
Teacher asks the students are the other
animals that have same properties of polar
Students

bear.

answer

teachers question.
Teacher plays an activity name as poison
box.
Teachers explain the instruction for the
second activity.
Teachers

provide

five

envelopes

that

contains question. Teachers play music then

stop at certain time. Teacher asks the right

the

students who have the poison box to choose

the envelope and ask the student to answer Students
the question.

give

full

cooperation and attention

when playing the game.

Teacher gives reward to the students.

CONCLUSION

Teacher recall and repeat again for overall Students pay attention to the

(5 mins)

lesson that has been discovered.

Teacher

emphasize

the

meaning

teachers.
and Students focus to the lesson

differences of fats and oils

Teacher ask one student to make a simply Student
review and conclusion on what they had conclude
learnt.

reflects
overall

and
of

the

lesson.

Teacher asks the students to make a mind Students take a note to the
maps about this topic.

instruction given by the

teacher.