Question Description I’m trying to learn for my Chemistry class and I’m stuck. Can you help? Capsaicin is the molecule that causes peppers to be hot. If we eat too hot of a pepper, drinking water will not help us, but drinking milk, especially whole milk, will. Why is this? Do you think drinking some vegetable oil (which is an oil, so completely hydrophobic) would help remove the hot sensation of a pepper from our mouth faster, or slower than milk? Why?