can you drink 4 litres of milk in 1 hour
Milk chugging The primary difficulty in completing the challenge lies in the limited capacity of the stomach. Generally, the stomach can hold only half a gallon (1.9Â L). Stretch receptors in the organ sense when its limit is reached, triggering a vomit reflex that swiftly empties the stomach. Moreover, drinking a gallon of milk is more difficult than drinking a gallon of water. The fat and protein in milk each inhibit the stomach from releasing its contents into the small intestine, forcing more of the liquid to remain in the stomach.[4] In turn, the action of gastric acid and proteases in the stomach cause proteins in the milk to unravel and expand the liquid into a thick semi-solid substance, further reducing the amount of fluid that can be held in the stomach without being regurgitated.
Pasteurization A less aggressive method was developed by the French chemist Louis Pasteur during an 1864[13] summer holiday in Arbois. To remedy the frequent acidity of the local aged wines, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a short time to kill the microbes, and that the wine could subsequently be aged without sacrificing the final quality.[13] In honour of Pasteur, the process became known as "pasteurization".[2][14] Pasteurization was originally used as a way of preventing wine and beer from souring,[15] and it would be many years before milk was pasteurized. In the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated.[16]