Abstract
The development of organic Chemistry and Biology in the second half of the 19th century was key to the origin of Biochemistry. Some French chemists such as Dumas, Laurent and Berthelot, and also the Germans Wöhler, Liebig and Kekulé contributed to it. The study of alcoholic fermentation was another landmark to the development of Biochemistry. In 1897 Eduard Büchner provided evidence that alcoholic fermentation was not inherent in life. He proved the ability of cell-free ferments to break down glucose.