And this includes asparagine, amino acids, serine, amino acids, and three an amino acids. And out of these three types of attachments, we only have two types of bonds that can actually form. We can have the N glycocitic bond that can form between the sparring and the sugar, or we can have the O glycocitic bond that can form between the oxygen on the serine or thorianine and that corresponding sugar molecule. 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.