STUDY BY THE METHOD OF ELEKTRONIC PARAMAGNETIC RESONANCE OF THE INFUENCE OF PHYSICS-CHEMICAL AND STRUCTURAL CHARACTERISTICS OF BONE TISSUE ON THE PROCESSES OF OSSEOINTEGRATION OF DENTAL IMPLANTS WITH DIFFERENT MICROSTRUCTURE OF THE SURFACE

Aim. Study by the method of electronic paramagnetic resonance (EPR) physical- chemical and structural features of bone tissue and their effect on the processes of osseointegration during dental implantation using implants with different macro-microstructure of the surface. Material and methods. The experimental study was conducted on 7 Vietnamese visobryu-pig mini-pigs. Under anesthesia, implants with different macro-microstructures of the surface (SLA, RBM, ) were installed under the methods of direct and delayed implantation. At different dates of the experiment, after the appropriate anesthesia, the gentle method was to remove implants with small fragments of periemplant bone tissue. Macro-drugs of bone tissue of the jaws after sawing on blocks and extraction of implants, as well as appropriate preparation, were investigated by the method of stationary electronic paramagnetic resonance. Results. As a result of the study it was revealed that the insertation of the implant into the jaw bone leads to structural changes in the surrounding bone implant. After prior exposure, the EPR spectrums, caused by different types of paramagnetic centers, were observed in the samples studied. Two types of centers, , have been identified. and F is the center. The spectrum of the second type reflects the presence in hydroxiapatites of lattice defects associated with isomorphism, and, . The findings suggest that one of the reasons for the higher content of free radicals (SR) in bone tissue derived from radiation, after dental implantation is the weakening of chemical bonds, greater mobility of fragments that make up its structure. It must be assumed that the high content of SR in the bone in the postoperative period is nothing but a result of the disruption of the mineralization process, which is accompanied by the replacement of phosphate groups with carbonate ions that are free-radicalized. It has also been revealed that the structural integrity of the bone depends to a large extent on the degree of orderliness of microcrystals of hydroxyapatite. According to EPR, the most favorable bone recovery (the process of osseointegration) occurs when using implants with a surface, . Conclusions. EPR research of native and carbonate radicals is a unique tool for studying the physical and chemical and structural features of bone tissue and their role in the process of osseointegration of implants. The speed of osseointegration for implants with different microstructures of the surface varies. EPR can be used as an additional method to control the integration of implants into bone tissue.

INVESTIGATIONS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF DOUGH SEMI-PRODUCTS ENRICHED WITH DIETARY SUPPLEMENTS

The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The conducted studies are directed on investigating the evenness of distribution of microelements in the volume of dough semi-products and establishing the influence of a supplement on functional-technological properties of these semi-products. At that there were used methods of nuclear magnetic resonance, electronic paramagnetic resonance, low-temperature calorimetric method and rheological research methods. The method of nuclear magnetic resonance established that a dietary supplement, based on the chelate complex influences the mobility and interaction of water molecules with an environment in dough semi-products. The method of electronic paramagnetic resonance proved the evenness of distribution of a microelement of a dietary supplement by the volume of studied dough semi-product. Rheological and low-temperature calorimetric methods established that an introduced supplement favors a change of the qualitative and quantitative composition of system water of studied semi-products and changes their elastic properties. The obtained results proved the efficiency of using a powder-like supplement with stabilized chelates of metals in technologies of enriching food products.