Oligosaccharides are short sugar polymers that can become covalently linked to proteins and lipids through condensation reactions. These modified proteins and lipids are called glycoproteins and glycolipids, respectively. Within a protein, which of the amino acids (shown in Figure Q2-48) is the most probable target for this type of modification?
a) serine
(b) glycine
(c) phenylalanine
(d) methionine
Answer: A