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.
Biology
The term "biology" is derived from the Greek word , "bios", "life" and the suffix , "-logia", "study of." The Latin-language form of the term first appeared in 1736 when Swedish scientist Carl Linnaeus (Carl von Linné) used "biologi" in his "Bibliotheca botanica". It was used again in 1766 in a work entitled "Philosophiae naturalis sive physicae: tomus III, continens geologian, biologian, phytologian generalis", by Michael Christoph Hanov, a disciple of Christian Wolff. The first German use, "Biologie", was in a 1771 translation of Linnaeus' work. In 1797, Theodor Georg August Roose used the term in the preface of a book, "Grundzüge der Lehre van der Lebenskraft". Karl Friedrich Burdach used the term in 1800 in a more restricted sense of the study of human beings from a morphological, physiological and psychological perspective ("Propädeutik zum Studien der gesammten Heilkunst"). The term came into its modern usage with the six-volume treatise "Biologie, oder Philosophie der lebenden Natur" (1802–22) by Gottfried Reinhold Treviranus, who announced: