Cervical epidural injection is a common treatment for management of neck, shoulder, and upper extremity pain. Although several complications are possible, cardiopulmonary arrest and intraventricular pneumocephalus are rare serious complications, mainly occurring when the dura has been punctured. We report on a case of cardiopulmonary arrest and intraventricular pneumocephalus after cervical epidural injection with loss of resistance technique using air. After performance of cardiopulmonary resuscitation for 30 minutes, a pulse was regained; however, the patient’s mental status was coma. Despite receiving conservative treatment, the patient ultimately died without recovery of consciousness.

Central venous catheterization can induce cardiac arrhythmias, such as, premature atrial or ventricular complexes, which are typically transient events. However, sometimes it initiates supraventricular tachycardia (SVT) with hemodynamic repercussions. We present a case of supraventricular tachycardia with cardiovascular collapse during central venous catheterization in a 32-year-old woman with an ovarian mass who required exploratory laparotomy. At first, the guide wire was withdrawn and carotid sinus massage attempted, but the patient did not return to sinus rhythm. Eventually, reversion to sinus rhythm was achieved after injecting adenosine.

Fermented soybean food is one of most economical and health food due to its valuable nutritional and medicinal attributes and have been consumed for centuries as flavoring ingredient in Korea. On fermented soybean food such as doenjang, aroma compounds are important property because they determine taste and grade of fermentation. This study investigated variety of aroma compounds of doenjang made from different soybean genotypes. Aroma compounds in twelve different doenjang made from two cultivar (Daewon and Taekwang) and ten elite lines were extracted by steam distillation extraction (SDE) method and analyzed by gas chromatography/mass spectrometry (GC/MS). Aroma compound were detected over 80 kinds in eight samples (Daewon, Taekwang, MY177, MY187, MY189, MY192, MY204 and MY205) and under 70 kinds in four samples (yeonchun1, MY188, MY203 and MY206). Among the detected aroma components, 47 compounds were assigned as aromatic compounds (21), long chain fatty acid (13), short chain fatty acid (5) and others (8) by the computer library (Wiley 7n program). The major aroma compounds in twelve different doenjang were benzaldehyde, benzeneacetaldehyde, 2-methoxy-4-vinylphenol, pyrazine type compounds, cysteaminesulfonic acid, palmitic acid, oleic acid and linoleic acid. Each doenjang made by same condition (microbe, temperature, aging time and etc) had a difference in ratio and variety of aroma compounds due to different components having soybean genotype.