Which of the following is the rate-limiting step of fatty acid oxidation and is also inhibited by malonyl CoA?
A. Thiokinase
B. Carnitine Palmitoyl transferase I
C. Acyl CoA Dehydrogenase
D. Thiolase
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What is the basic order of events in the digestion and mobilization of dietary fats?
A. Degradation by lipases→ emulsified by bile→ incorporation into chylomicrons→ absorption and conversion into triacylglycerols
B. Degradation by lipases→ absorption and conversion into triacylglycerols→incorporation into chylomicrons→ emulsified by bile
C. Emulsified by bile→ degradation by lipases→ absorption and conversion into triacylglycerols→ incorporation into chylomicrons
D. Emulsified by bile→ incorporation into chylomicrons→ absorption and conversion into triacylglycerols→ degradation by lipases
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