Glucosides having either a strong bitter taste, or pronouncedly poisonous properties, likewise undoubtedly serve to protect such important organs of plants as the seeds and fruits from being prematurely eaten by birds and animals. The common disappearance of these bitter substances as the seed or fruit ripens adds to the attractiveness of the material for food for animals at the proper stage of ripeness to provide for wider distribution of the seeds for further propagation. Further, the very general occurrence of these protective glucosides in many of the vegetative parts of plants during the early stages of growth, followed by their disappearance after the seeds of the plant have been formed, certainly serves to protect these plants from consumption as forage by animals before they have been able to develop their reproductive bodies. The lack of palatability, and even the production of digestive disorders resulting from the eating of unripe fruit may be due, in part at least, to the presence of protective glucosides in unripe fruits and vegetables. On the other hand, the almost universal presence of the brilliant pigment glucosides in the external parts of flowers undoubtedly serves to attract the insects which are biologically adapted to provide for the transportation of pollen from one blossom to another and so to insure the cross-fertilization which is so important in maintaining the vigor of many species of plants. It is apparent that this important group of compounds, with its exceedingly varied and complex constituent groups, may play a variety of significant rôles in plant growth. REFERENCES. ARMSTRONG, E. F.--"The Simple Carbohydrates and Glucosides," 239 pages, _Monographs_ on Biochemistry, London, 1919 (3d ed.). VAN RIJN, J. J. L.--"Die Glykoside," 511 pages, Berlin, 1900. CHAPTER VII TANNINS