Why is spicy hot and menthol cold??
Answers:
when eating something hot you're have turns red, mouth is hot and kind of hurts. when ingestion something cold, you feel you can breath, refreshing etc. this is cause by chemicals in the foods that bind beside your mouth and nose, i looked it up for a better explanation:
HOT: the spices that we generally associate with "hot" food, such as pepper or curry, activate the reheat receptors. piperine is the active component of white and black pepper (piper nigrum) and is presumably of use to the plant because of its insecticidal properties. capsaicin (pronounced cap-say-shin) is the substance responsible for the spiciness associated next to members of the genus capsicum, which includes most of the red and green pepper used in mexican, south american, cajun, and some asian foods. ginger is another "hot" spice adjectives to asian cuisine, and the substance responsible for its pungency is zingerone. the structures of these three substances are remarkably similar. each contains an aromatic ring near two ortho oxygen atoms (similar to vanillin), either surrounded by an ether-phenol combination, as in the suitcase of capsaicin and zingerone, or as an acetal, as found in piperine. bonded to the ring at position is a long secure bearing a carbonyl group. the carbonyl group is located within the same position for capsaicin and zingerone- although the latter is a ketone, whereas capsaicin is an amide. the carbonyl is located further down the cuff in piperine, which, close to capsaicin, is an amide. these three compounds are listed by the merck index as range from sparingly soluble to virtually insoluble in dampen, as anyone who has slipshod to achieve comfort by drinking cold marine to relieve the burning sensation from spicy foods can attest. all three are soluble within organic solvents, and their grease solubility accounts for why sour crème is a popular accompaniment to hot foods.
COLD: a "cool" sensation results from the presence of a substance that allows cool receptors to be activated outside their average temperature field in the thaw out enviornment of the mouth. menthol and carvone, terpenes with similar skeletal structures, can basis this effect. menthol can be extracted from different mint plants and can also be synthesized from turpentine. it is an optically active substance have three chiral carbons. the two enantiomers of carvone are often mentioned contained by organic chemistry classes to illustrate the chirality of olfactory receptors. R-(-)-carvone is the principal component within oil of spearmint; its enantiomer, S-(+)-carvone, is responsible for the flavor of caraway grease. it is significant that we do not associate the flavor of carawy with a cooling effect, indicating that the temperature-oriented neural receptors that respond to these substances must also hold chirality.
well i know that spicy get more blood to the area that's why it get hot, but menthol dunno
CAUSE THAT IS JUST HOW IT IS,
I would say it's the opinion they give. After Menthol it is not nice to drink or munch through something cold (it feels cold enough), and after spicy you cannot munch through or drink something hot because it would increase the feeling.
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