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.
Sir William Dunn Institute of Biochemistry
The Sir William Dunn Institute of Biochemistry at Cambridge University is a research institute endowed from the estate of Sir William Dunn, which was the origin of the Cambridge Department of Biochemistry. Created for Frederick Gowland Hopkins on the recommendation of Walter Morley Fletcher, it opened in 1924 and spurred the growth of Hopkins's school of biochemistry. Hopkins's school dominated the discipline of biochemistry from the 1920s through the interwar years and was the source of many leaders of the next generation of biochemists, and the Dunn bequest inaugurated a period of rapid expansion for biochemistry.