When comparing proteins and polysaccharides, the following similarities can be identified:
Both consist of linked monomers via the process of dehydration reactions
Both consist of linked monomers via the process of hydrolysis.
Both consist of linked sugars via the process of dehydration synthesis.
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Both consist of linked amino acids via the process of hydrolysis.

The comparison of proteins and polysaccharides establishes that they have similarity in both consist of linked monomers via the process dehydration reactions.

Explanation:

Both proteins and polysaccharides are polymers whose structure consists of the union of monomers. In the case of proteins the monomer is the amino acid, while in the polysaccharides can be glucose molecules.

The process of polymer formation is called polymerization, and one of the reactions that this process allows is polycondensation, where a water molecule is lost in the union of monomers.

The loss of water in a chemical reaction involves dehydration, a characteristic shared by the processes of adding monomers to proteins and polysaccharides.

The other options are not correct, because

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