Study of the electrical resistivity of several vegetable oils: Nigella, Olive, Argan, Prickly pear and Palm

The objective of this study is to analyze the behavior of the electrical resistivity versus temperature for several vegetable oils : Nigella oil, olive oil, argan oil , palm oil and prickly pear. This study showed that the electrical resistivityρ decreases as the temperature T increases (25 -100 ° C). We attributed this decline to the effect of thermal agitation of the molecules disorientation oil.