This study was conducted to assess the characteristics of pigment wastewater and the removal rates of appropriate treatment by physical, chemical and biological process, and the possibility of reuse for effluent. Based on the results, the wastewater qualities of pigment were pH 5.1±3.4, temperature 43.0±5.0℃ BOD 1,431.4±589.6㎎/ℓ, COD 2,282.8±66.5㎎/ℓ, turbidity 1,340±82ONTU, color 243.0±147.Ounit, Pb 36.5±9.5㎎/ℓ and Cr^+6 10.3±1.3㎎/ℓ, respectively. The removal rates of adsorption by activated carbon and filter process were BOD 40.6%, COD 57.0%, turbidity 89.6%, color 87.2%, Pb 86.0% and Cr^+6 10.6%, respectively. And the removal rates of reduction, neutralization, coagulation and air floatation process were BOD 18.2%, COD 24.3%, turbidity 74.3%, color 56.7%, Pb 68.6% and Cr^+6 97.8%, respectively. The removal rates of activated sludge process were BOD 95.9%, COD 86.0%, turbidity 27.8%, color 25.2%, Pb 26.9% and Cr^+6 50.0%, respectively. The total removal rates of treatment by physical, chemical and biological process were BOD 98.0%, COD 95.4%, turbidity 98.1%, color 95.8%, Pb 97.0% and Cr^+6 99.0%, respectively. According to the test results for possibility of reuse with coagulation-adsorption by activated carbon process of effluent, COD was higher than that of raw water and others were similar to that of raw water, thus, it is considered to be reused.

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 52 were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p