Scholars Research Library

Scholars Research Library

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

Author(s): Merieme Raqba, Taoufik Dahass, Asma Kafih, Oumaima Dahass, Aicha Bouchador, Maryem Belgharza, Souad Ismaili Alaoui, Assia Stila, Nadia Filali, Rajaa Rochdi and Mohamed Alaoui El Belghiti

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.