Research Article
Assia Slita, Nadia Filali, Lar
Abstract
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.