COMMON SUBJECTS: YEAR THREE

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SCH301 Biochemistry I
Mr. Heng Savoeun
Year III, Semester I
Students learn about the location of compounds, activities and intra-organization, the physio-chemical properties of biological systems, purification preparation, and the interrelationships and functions of biologically important compounds. A related lab course covers the identification, metabolism and properties of carbohydrates, lipids, amino acids and proteins.

SCH302 Advanced Organic Chemistry
Mr. Long Lay
Year III, Semester I
In this course, students examine the different types of reaction mechanisms in organic chemistry, including addition, substitution, elimination, and oxidation-reduction.

SCH303 Physical Chemistry II
Mr. Chey Thavy
Year III, Semester I
This course examines electrochemistry, solutions of electrolytes, behavior of ions in solutions, Debye-Huckel Theory, phase equilibria and the properties of solutions. A laboratory component of this course examines the thermodynamic properties of chemical systems, electrochemistry, conductivity of ions and electrochemical cells, reaction rates, and temperature dependant reactions.

SCH304 Instrumental Methods of Chemical Analysis
Ms. Proum Sorya
Year III, Semester I

This course introduces students to the electromagnetic spectrum, the absorption and emission of radiation, electronic spectra and to molecular structure, fluorescence, emission spectroscopy principles and instruments such as Beer's Law, and single and double beam instruments. Students explore the theory and applications of solvent extraction as well as chromatographic methods of separation including gas chromatography, column chromatography, thin layer chromatography, and paper chromatography.

SCH305 Biochemistry II
Mr. Heng Savoeun
Year III, Semester II
This course introduces students to the metabolism of carbohydrates, lipids, nucleic acids, amino acids and proteins. The course examines metabolic control, the chemistry of hormones and their physiological and biochemical actions, and introduces students to biological aspects of nutrition. The lab component includes quantitative determination of amino acids and proteins, extraction of DNA, and properties and reactions of enzymes, including denaturation and enzymatic decomposition.

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