Sometimes the taste of the poison in a plant is hidden by large amounts of sweet-tasting starch.
Fortunately, human saliva contains an enzyme that breaks down these carbohydrates, exposing the nasty taste of the poison. Since even tiny amounts of some poisons can have large effects, for safety sake, take your time when tasting.

What are glycosides? Name at least four glycosides and describe the effect each has. Name seven plants rich in glycosides; specify the part of the plant and the kind of glycoside.

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