<p>Carbohydrates when bind to a lipid via a glycosidic bond form glycolipids. The lipid portion can be either a glycerolipid (with a glycerol backbone) or a sphingolipid (with a sphingosine backbone). Fatty acids are connected to this backbone, resulting in a polar head and a non-polar tail. The carbohydrates attached to the polar head groups on the cell's outer surface form the ligand components of glycolipids. These are&nbsp;</p>