<p>Carbohydrates are often covalently bonded to the side chains of amino acids in proteins forming glycoproteins. This attachment, termed glycosylation, can occur either at the nitrogen atom in the side chain of asparagine (N-linked glycosylation) or at the oxygen atom in the side chain of serine or threonine (O-linked glycosylation) of the amino acids. Glycosylation can occur either during protein translation or as a post-translational&nbsp;</p>