Why are beta-ketoacids better at decarboxylation than gamma or delta?
It has to do with the stability of the electrons that are ejected from the bond that breaks. In B-ketoacids, the electrons can resonate onto the oxygen and form an enol/enolate intermediate, which is much more stable than forming a carbanion on a gamma or delta ketoacid (because there is nowhere for the electrons to go other than go on the carbon atom that participates in the bond-breaking event).