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.
Agricultural experiment station
The movement to establish agricultural experiment stations in the USA can be credited to Samuel William Johnson who taught the first course in biochemistry. The development was recounted by William Cumming Rose:
The Bussey Institution at Harvard University (since 1871) and the Houghton Farm at Cornwall, New York (1876–88), were privately endowed stations. By 1887 fourteen states had definite organizations and in thirteen others the colleges conducted equivalent work.