Do we need to know about each vitamin and where it is sourced?
Do we need to know about all the carbohydrates and where they are sourced?
Thanks
From the VCAA study design on vitamins and carbohydrates:
"Vitamins: inability of humans to synthesise most vitamins (except Vitamin D) making them essential dietary
requirements; comparison of structural features of Vitamin C (illustrative of a water-soluble vitamin) and Vitamin D
(illustrative of a fat-soluble vitamin) that determine their solubility in water or oil."
"Carbohydrates: formation of disaccharides from monosaccharides, and of complex carbohydrates (specifically
starch and cellulose) as condensation polymers of monosaccharides; glycosidic links; storage of excess
glucose in the body as glycogen; comparison of glucose, fructose, sucrose and the artificial sweetener
aspartame with reference to their structures and energy content."
In my opinion the key characteristics you need to know about vitamins is that they are needed by the body in small amounts and thus considered micronutrients. Vitamin D and C are commonly used as examples so it benefits you to be familiar with these. Their structures are provided in the data book so there is no need to memorise them however you should know that the presence of hydroxyl groups contributes to the solubility of vitamin C while Vitamin D is largely non-polar and not water soluble (stored in fat).
With carbs, I think it's good to know that polysaccharides form through condensation reactions (H2O as by product) and that starch, cellulose and glycogen are polymers of glucose. Sometimes you'll be asked to name a glycosidic link too.
It's best to refer to the study design for exam study but stick to what you are taught in class for your SACs because teachers may give you questions that require the application of the concepts taught to you in the classroom. Hope this helps!!