| Lesson Plan |
| Grade: |
Date: 25/02/2026 |
| Subject: Biology |
| Lesson Topic: state that triglycerides are non-polar hydrophobic molecules and describe the molecular structure of triglycerides with reference to fatty acids (saturated and unsaturated), glycerol and the formation of ester bonds |
Learning Objective/s:
- Describe why triglycerides are non‑polar and hydrophobic.
- Explain the molecular structure of a triglyceride, including the glycerol backbone and three fatty‑acid tails.
- Differentiate saturated from unsaturated fatty acids and relate their structures to physical properties.
- Illustrate how ester bonds are formed between glycerol and fatty acids during condensation.
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Materials Needed:
- Projector and PowerPoint slides
- Printed handout of triglyceride diagram
- Molecular model kits (glycerol & fatty‑acid pieces)
- Whiteboard and markers
- Worksheet for labeling activity
- Exit‑ticket cards
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Introduction:
Begin with a quick “What makes oil slicks on water?” question to spark curiosity. Review students’ prior knowledge of polar vs. non‑polar molecules and the basic structure of lipids. State that by the end of the lesson they will be able to describe the structure of triglycerides and explain their hydrophobic nature.
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Lesson Structure:
- Do‑now (5’) – short recall quiz on polarity and basic lipid terms; collect answers.
- Mini‑lecture (10’) – present why triglycerides are non‑polar, show hydrocarbon chains and C–H bond polarity.
- Interactive diagram building (12’) – students assemble a triglyceride using model kits or a digital tool, identifying saturated vs. unsaturated tails.
- Esterification demonstration (8’) – walk through the condensation reaction, display the equation and discuss water release.
- Guided practice (10’) – worksheet where learners label the glycerol backbone, ester links, and fatty‑acid tails; compare physical states of saturated vs. unsaturated fats.
- Formative check (5’) – exit ticket: write one sentence explaining why triglycerides are hydrophobic.
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Conclusion:
Recap the key points: non‑polarity, glycerol‑fatty‑acid structure, saturated vs. unsaturated differences, and ester bond formation. Collect exit tickets to gauge understanding, and assign a brief homework task to research a common dietary fat (e.g., butter or olive oil) and describe its fatty‑acid composition.
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