C.5.1 Define the term vitamin

C.5.2 Deduce whether a vitamin is water or fat soluble from its structure.

C.5.3 Describe the structures and major functions of retinol (vitamin A), calciferol (vitamin D) and ascorbic acid (vitamin C).

C.5.4 Describe the effects of food processing on the vitamin content of food.



Bibliography
http://ibchem.com/IB/ibnotes/full/opc_htm/biochem.htm
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_processing_and_nutrition?open
http://dictionary.reference.com/browse/vitamin