I wanted to check and see why a) hydroxylation of fatty acids is most likely to occur in the middle of the acyl chain and b) why that increases fluidity. If our goal is to increase fluidity, then by interrupting the van der waals interactions between the carbon chains would do so and hydroxylation would also mean we now have more H-bonding with the water and therefore increased fluidity. If someone could let me know if my thinking is correct, I would really appreciate it!


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