So oligosaccharides may be attached to proteins via the nitrogen atom on the side chain of asparagne. And this is called the anglecocitic linkage, or via the oxygen atom of the side chain of three aniner serene and that particular corresponding oligosaccharide. And this is known as the Ogliac acidic linkage. Now, to see exactly what we mean by all that, let's take a look at these two diagrams. So, in this particular case, we have the sparrogene amino acid. So this is the side chain of asparagine.