This is the index page of my work on chemistry and biochemistry and I feature my complete work on the subject here.
Biochemistry is the exploration of chemical processes within and relating to living organisms, which has origins that predate modern science, harking back to ancient practices ranging from traditional crafts to early gastronomy. The journey of biochemistry begins with early humans’ manipulation of natural materials for survival and comfort. For instance, processing animal skins into clothing involved understanding tanning—a form of early chemical processing. Similarly, using natural resins to secure arrowheads onto spears demonstrates an early application of adhesive technologies, estimated to have been used as early as 100,000 years ago.
These primitive forms of chemistry evolved into more complex practices such as the fermentation of dairy into cheese, the brewing of beer, and the creation of mead. Mead, known to have been produced by the inhabitants of Southern Africa, represents one of the earliest forms of biochemical engineering, where the fermentation process converts honey into an alcoholic beverage. This practice may have spread to or developed independently in Mesopotamia.
The link between early food preparation techniques and biochemistry became more pronounced with advancements in meat curing and preservation. Butchers, through their craft, discovered the use of salt and smoke, not only to enhance flavour but also to inhibit microbial growth, leading to the discovery of nitrates and their preservative effects. These early insights into enzymatic reactions and microbial interactions with organic compounds laid foundational concepts for later biochemical research.
Moreover, the process of ageing meat, where natural enzymes within the meat break down muscle fibres, making the meat tenderer, provided an early empirical understanding of enzymatic activity within tissues. These observations by butchers, who were essentially applying biochemical principles unwittingly, helped bridge the gap between simple chemical reactions and the complex biological transformations they induced.
Through these various practices, whether it was the crafting of tools, the curdling of milk, or the preservation and preparation of meats, early innovators were engaging in the rudimentary science of biochemistry. They were uncovering and manipulating the chemical building blocks of nature long before the formal scientific method took shape. Their empirical knowledge laid the groundwork for the sophisticated study of biochemistry we know today, illustrating a profound connection between everyday human activities and the scientific pursuit of understanding life at the molecular level. These historical antecedents highlight how traditional practices contributed crucially to the evolution of scientific thought, ultimately shaping the development of modern biochemistry.
