N-linked glycans are attached to proteins through N-acetylglucosamine or N-acetyl galactosamine to the amide side chain of . N-linked glycans are attached to proteins through N-acetylglucosamine or N-acetyl galactosamine to the amide side chain of . Asparagine Arginine Histidine Glutamine

Asparagine

Explanation:

Glycans are structures made up of chains of simple sugar molecules joined together by chemical bonds. N-linked glycosylation, is the attachment of an oligosaccharide, sometimes referred to as glycan, to the amide nitrogen the amino acid asparagine (Asn) residue of a protein, in a process called N-glycosylation. This linkage is most of the time important for the structure and function of the the protein they are linked to.

Asparagine.

Explanation:

Glucans are polysaccharides that are comprises of monosaccharides which are link by glycosidic bond which produced by living cells.

Glucans can attached to proteins as in glycoproteins which is found outside the cell. The N linked glucans are common in eukaryotes and they are attached in the endoplasmic recticulum to to the nitrogen in the side chain of Asparagine in the sequon