And the reason we add carbohydrate components is to basically increase the polarity, increase the hydrophilic nature of those proteins, so that they can interact better with other proteins as well as with other hydrophilic molecules. So, for example, we can have asparagne, the amino acid asparagine be modified by the addition of the sugar component. And all these different hydroxyl groups basically increases the hydrophilic nature of that protein. Finally, we can also undergo the process of phosphorylation. We can add these phosphoryl groups onto our amino acids. In fact, many different types of cellular processes that take place inside our cells and inside our body use the phosphorylation as a way to turn on and off these different types of cell processes.