Drinking milk after eating chilli or curry etc makes your mouth hurt less. But why? And are there any dairy free alternatives that do the same?
In: Chemistry
This is the case because of the chemical principle of “like dissolves like.”
Based on their molecular structure, substances will either have some sort of vector from the charges in the atomic bonds (polar), or zero vector (non-polar)
Polar substances get dissolved by polar solvents, such as water.
Non-polar substances get dissolved by non-polar solvents, such as kerosense or butane.
Imagine a rock concert, and think about people as molecules. People who want to mosh go in the mosh pit and mosh. People who don’t want to mosh stay out of the pit ans remain still. Like goes with like.
Spices are generally non-polar and are fat soluable, not water soluable. Milk is a colloid that has particles of fat suspended throughout it. So milk (or yoghurt or oil etc) is able to get the spices to dissolve, like a mosh pit attratcing moshers. Water or any other polar solvent will not dissolve the spice molecules.
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