History of biochemistry
The history of biochemistry can be said to have started with the ancient Greeks who were interested in the composition and processes of life, although biochemistry as a specific scientific discipline has its beginning around the early 19th century. Some argued that the beginning of biochemistry may have been the discovery of the first enzyme, diastase (today called amylase), in 1833 by Anselme Payen, while others considered Eduard Buchner's first demonstration of a complex biochemical process alcoholic fermentation in cell-free extracts to be the birth of biochemistry. Some might also point to the influential work of Justus von Liebig from 1842, "Animal chemistry, or, Organic chemistry in its applications to physiology and pathology", which presented a chemical theory of metabolism, or even earlier to the 18th century studies on fermentation and respiration by Antoine Lavoisier.
History of chemistry
The protoscience of chemistry, alchemy, was unsuccessful in explaining the nature of matter and its transformations. However, by performing experiments and recording the results, alchemists set the stage for modern chemistry. The distinction began to emerge 
when a clear differentiation was made between chemistry and alchemy by Robert Boyle in his work "The Sceptical Chymist" (1661). While both alchemy and chemistry are concerned with matter and its transformations, chemists are seen as applying scientific method to their work.