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b m Capsaicin is a hydrophobic molecule that accounts for the heat from hot peppers. Capsaicin structure is shown below. It binds to vanilloid receptors

b m Capsaicin is a hydrophobic molecule that accounts for the "heat" from hot peppers. Capsaicin structure is shown below. It binds to vanilloid receptors and mediates heat and pain signals to the brain. Consider the structure and properties of water and lipids. Why is water unable to quench the heat of spicy foods whereas dairy products with high lipid content can? HO

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