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1. Biochemistry

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   The field emerged prominently in the late 19th and early 20th centuries, initially focusing on the isolation and characterization of biomolecules derived from foodstuffs, such as the discovery of "zymase" by Eduard Buchner in yeast extracts, which demonstrated that chemical reactions could occur outside of intact cells [1]. Early biochemistry was heavily focused on vitalism, the belief that organic compounds possessed a unique "…