Study of the electric resistivity of Vegetable oil: Argan, Avocado and Olive

The objective of this study is to analyze the behavior of the electric resistivity versus to the temperature, for three vegetable oil: the oil of the Argan, Avocado and Olive. This study showed that the electric resistivity decreases when the temperature T increases (25 100 C °). We attributed this decrease is due to the effect of the thermal motion on the disorientation of the molecules of the oil.