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
In 1825, Friedrich Wöhler and Justus von Liebig performed the first confirmed discovery and explanation of isomers, earlier named by Berzelius. Working with cyanic acid and fulminic acid, they correctly deduced that isomerism was caused by differing arrangements of atoms within a molecular structure. In 1827, William Prout classified biomolecules into their modern groupings: carbohydrates, proteins and lipids. After the nature of combustion was settled, a dispute about vitalism and the essential distinction between organic and inorganic substances began. The vitalism question was revolutionized in 1828 when Friedrich Wöhler synthesized urea, thereby establishing that organic compounds could be produced from inorganic starting materials and disproving the theory of vitalism.