The units come in multiples of 100. The molecule, Capsaicin, is what makes chilies hot. Capsaicin is highly soluble in fats, oils, and alcohol. So, to douse the heat while eating chilies, drink milk or eat ice cream or yogurt. Dairy products break down the Capsaicin oils and put out the fire.
Peanut butter is good too.
Water spreads the flames.