Carbohydrates can be attached to proteins to form glycoproteins. these modifications are quite common, with approximately 50% of the proteome consisting of glycoproteins. carbohydrates are linked to proteins through asn, thr, or ser residues by o-linked or n-linked glycosylation. two common forms of glycosylation include the addition of n-acetylglucosamine (glcnac) or n-acetylgalactosamine (galnac) which are glucose and galactose molecules modified at the 2’ position with the n-acetyl group.

what are the differences between o-linked and n-linked glycosylation?

of asn, thr, and ser, which residue(s) get o-linked and which are n-linked? explain.

draw o-linked glcnacylation and n-linked galnacylation (you can choose which residue you

depict the glycosylation with, sugars should be in haworth depiction).