Building Science 2: Project 1 Final Report

SCHOOL OF ARCHITECTURE, BUILDING & DESIGN Centre for Modern Architecture Studies in Southeast Asia

(MASSA)

Bachelor of Science (Honours) (Architecture) BUILDING SCIENCE 2 [ARC3413]

PROJECT 1: Lighting & Acoustics Performance Evaluation and Design, Lab Practical Assignment:

Testing Methods of Lighting and Acoustics

Tutor: Mr Sanjeh Raman

Gertrude Lee Yue Siew 0306265 Kee Ting Ting 0310019 Nur Adila binti Zainal Abidin 0310417 Sharifah Diyana Syed Hussain 1006AH78373 Soh You Shing 0308010 Surayyn Selvan 0309818

BUILDING SCIENCE 2 [ARC3413]

TABLE OF CONTENT 1.0 INTRODUCTION pg 1 1.1 Aim and Objectives 2.0 LITERATURE REVIEW pg 2 2.1 Lighting 2.1.1 Importance of Light in Architecture 2.1.2 Natural Daylighting & Artificial Electrical Lighting 2.1.3 Balance between Science & Art 2.1.4 Daylight Factor 2.1.5 Lumen Method 2.2 Acoustic 2.2.1 Architectural Acoustics 2.2.2 Sound Pressure Level 2.2.3 Reverberation Time 2.2.4 Issues of Acoustic System Design 2.2.5 Acoustic Designs for Cafe 3.0 PRECEDENT STUDIES pg 8 3.1 Lighting Precedent Study 3.2 Acoustic Precedent Study 4.0 RESEARCH METHODOLOGY pg 16 4.1 Methodology of Lighting Analysis 4.1.1 Description of Equipment 4.1.2 Data Collection Method 4.1.3 Lighting Analysis Calculation 4.2 Methodology of Acoustic Analysis 4.2.1 Description of Equipment 4.2.2 Data Collection Method 4.2.3 Acoustic Analysis Calculation 5.0 CASE STUDY pg 23 5.1 Introduction 5.2 Measured Drawings 6.0 LIGHTING ANALYSIS pg 30 6.1 Lighting Data Record 6.1.1 Ground Floor Lux Reading 6.1.2 First Floor Lux Reading 6.2 Lux Contour Diagram 6.2.1 Daytime Lighting Lux Diagram 6.2.2 Artificial Lighting Lux Diagram 6.3 Analysis and Calculation (a) Zone 1: Ground Floor: Dining (b) Zone 2: Ground Floor: Kitchen (c) Zone 3: Ground Floor: Storage (d) Zone 4: First Floor: Dining (e) Zone 5: Staircase 6.4 Lighting Design Analysis

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7.0 ACOUSTIC ANALYSIS pg 59 7.1 Acoustic Data Reading 7.1.1 Ground Floor Sound Level Reading 7.1.2 First Floor Sound Level Reading 7.2 External Noise Sources 7.2.1 Surrounding Context 7.3 Internal Noise Sources 7.3.1 Electrical Appliances 7.3.2 Human Activities

7.4 Analysis and Calculation (a) Sound Pressure Level ( Appliances ) (b) Sound Pressure Level ( Floor Levels ) (c) Zone 1: Ground Floor: Dining (d) Zone 2: Ground Floor: Kitchen (e) Zone 3: Ground Floor: Storage (f) Zone 4: First Floor: Dining (g) Zone 5: Staircase 7.5 Acoustic Design Analysis 8.0 CONCLUSION pg 89 9.0 BIBLIOGRAPHY pg 90


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1.0 INTRODUCTION 1.1 Aim and Objectives AIM AND OBJECTIVES

Students are needed to conduct studies on how lighting and acoustic affects a particular space. We are then

required to choose a suitable site as a case study. Site visits were done several times in order to measure the

illuminance level and sound level of the interior and exterior spaces using the lux meter provided. The readings

were taken and recorded during different time, including both peak and non-peak hours. Photographs were also

taken to identify different light and sound sources in the space and the surrounding.

Once sufficient and completed data is collected, students are required to analyze and identify the issues from

the light sources, as well as the sound sources and the effects of it on the site. Solutions are then to be provided

by the students on improving the illuminance level and acoustic level of the space, in order to achieve better

comfort. Calculations carried out on daylight factor and lumen method calculations are required to show

relationship between the existing and proposed condition. Calculations regarding acoustic level is also to be

conducted. In addition to this, floorplans, sections, Ecotect, 3D models and other related materials of the site is

to be produced for further analysis.


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2.0 LITERATURE REVIEW 2.1 Lighting 2.1.1 Importance of Light In Architecture

The word of space is directly connected to the way light integrates with it. Light interact with us and

environment by our vision, experience and interpretation on elements. Based on architecture study, in any

dimension we can analyze such as space, material or color, it is essentially dependent on the lighting situation

that involves both the object and the observer. The dynamic daylight and the controlled artificial lighting are able

to affect not only distinct physical measurable setting in a space, but also to instigate and provoke different visual

experiences and moods. In addition, light can perceive different atmospheres in the same physical environment .

It also integrates an element of basic relevance for design of spaces which plays a significant role in the

discussion of quality in architecture.

2.1.2 Natural Daylighting & Artificial Electrical Lighting

Although architects should always strive towards achieving a building which can draw in as much natural

daylight as possible, it is almost impossible to go on without electrical lighting taking into consideration in design

especially that it need to function both day and night. Moreover, certain building typologies and uses are not

suitable for daylighting such as museums and galleries because exposure to natural light could damage the

artifacts. It is an important understanding of limitations and opportunities in using natural daylighting as well as

artificial lighting and be able to apply it architecturally to achieve the best performing building.

2.1.3 Balance between Science & Art

Sciences of light production and luminaire photometric are important as they are balanced with the artistic

application of light as a medium in our built environment. Electrical lighting systems and daylighting systems

should be integrated together while considering the impacts of it.

There are three fundamental aspects in architectural lighting design for the illumination of building and

spaces, including the aesthetic appeal, ergonomic aspect and energy efficiency of illumination. Aesthetic appeal

focuses on the importance of illumination in retail environments. Ergonomic aspect is the measurement of how

much function the lighting produces. Energy efficiency covers the issue of light wastage due to over illumination

which could happen by unnecessary illumination of spaces or over providing light sources for aesthetic

purposes. Each of these aspects are important when lighting works are carried out. It allows exploration on the

attractiveness of the design by either providing subtle or strong lighting sources which creates different

emotions for the users.


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2.1.4 Daylight Factor

It is a ratio that represents the amount of illumination available indoors relative to the illumination present

outdoors at the same time under overcast skies. Daylight factor is usually used to obtain the internal natural

lighting levels as perceived on a plane or surface, in order to determine the sufficiency of natural lighting for the

users in a particular space to conduct their activities. It is also simply known to be the ratio of internal light level

to external light level, as shown below:

Where, Ei = Illuminance due to daylight at a point on the indoor working planes,

Eo = Simultaneous outdoor illuminance on a horizontal plane from an unobstructed

hemisphere of overcast sky.

Daylight Factor, DF = x 100% Indoor Illuminance, Ei

Outdoor Illuminance, Eo

Zone DF (%) Distribution

Very bright > 6 Large (including thermal and glare problem)

Bright 3 – 6 Good

Average 1 -3 Fair

Dark 0 – 1 Poor

Table: Daylight Factor and Distribution.


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2.1.5 Lumen Method

Lumen method is used to determine the number of lamps that should be installed in a space. This can be

done by calculating the total illuminance of the space based on the number of fixtures and determine whether or

not that particular space has enough lighting fixtures.

The number of lamps can be calculated by the formula below:

Where, N = Number of lamps required

E = Illuminance level required (Lux)

A = Area at working plane height (m²)

F = Average luminous flux from each lamp (lm)

UF = Utilisation factor, an allowance for the light distribution of the luminaire

and the room surfaces

MF = Maintenance factor, an allowance for reduced light output because of

deterioration and dirt

Room Index, RI, is the ratio of room plan area to half wall area between the working and luminaire planes.

Which can be calculated by:

Where, L = Length of room

W = Width of room

Hm = Mounting height, the vertical distance between the working plane and

the luminaire

N = E x A

F x UF x MF

RI = L x W

Hm x ( L + W )


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2.2 Acoustic 2.2.1 Architectural Acoustics

This is a study on how to design buildings and other spaces that have pleasing sound quality with safe

sound levels. Some design example includes galleries, restaurants, and event halls. It is important to obtain

appropriate sound quality for the spaces in the building. The acoustic mood created in the spaces can be

affected by the buffer from the building exterior and the building interior design, as to achieving good quality.

2.2.2 Sound Pressure Level

Sound pressure level (SPL) can be used for acoustic system design. It is the average sound level at a

space caused by a sound wave, which can easily be measured by a microphone. It is also a logarithmic

measure of the effective sound pressure of a sound relative to a reference value, that is calculated in decibels

(dB).

Sound pressure formula given below:

Where, log is the common logarithm

P = Sound pressure

Po = Standard reference pressure of 20 microPascals

2.2.3 Reverberation Time

Reverberation is when a sound is created or signal is reflected causing large number of reflection to build

up and then decay as it is absorbed by the surfaces in the space including furniture and people. The length of

reverberation time is highly considerate in the architectural design of spaces which requires specific timing to

achieve optimum performance for the related activity.

SPL = 10 log ( ) P

Po

²


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Reverberation time is affected by the size of the space and the amount of reflective or

absorptive surfaces within the space. Spaces with absorptive surfaces will absorb the sound

and stop it from reflecting back into the space, which would create a shorter reverberation

time. Whereas reflective surfaces will reflect sound and increase reverberation time. As for

sizes, larger spaces have longer reverberation time as compared to smaller spaces which

have shorter reverberation time.

Reverberation time formulas as follow:

Where, T = Reverberation time (s)

V = Room volume (m³)

A = Absorption coefficient

T = 0.161 V

A


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2.2.4 Issues of Acoustic System Design

It is essential to obtain acoustic comfort to a certain level of satisfaction amongst users within the space.

The two main aspects that contributes to acoustic comfort are indoor and outdoor noise. Spatial acoustic may

contribute to the productivity in a particular space which depends on the function and type of users occupying

the space. This can be seen in spaces that require music setting, where proper sound isolation helps create a

musical space. Improper acoustic design may backfire if not implemented properly as noise is an increasing

public health problem. It can result in following health effects such as hearing loss, sleep disturbances and

performance reduction. Therefore, proper acoustical design should be of importance to ensure comfort in spaces

occupied by users for prolonged hours.

2.2.5 Acoustic Design for Café

There are two major concerns for acoustic design for interior spaces. The first concern is incorporating

design strategies to isolate sound of cafes from exterior sources including both atmospheric and man-made

noises. Adjacent traffic noises and surrounding noise from neighbouring buildings may interfere with the

experience of the café space. The other major concern is the room acoustics and related comfort parameters.

Reverberation time guides on the intelligibility and noise levels due to suspended sound within enclosed interior

spaces that are furnished. Selection of materials also play an importance in the spaces as reverberation time

helps in determining the best selection.


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3.0 PRECEDENT STUDIES 3.1 Lighting Precedent Study 3.1.1 Introduction

Picture 3.2 : Location of café. Source: http://maps.google.com

The Blue Bottle Coffee Kiyosumi-Shirakawa Roastery & Café is an old warehouse in Tokyo into a café and

roaster for a California coffee company which was converted by the Japanese studio Schemata Architects. The

building facility is 7000 square feet, and will include a training room, coffee cupping room, roastery, offices,

pastry kitchen, and a retail cafe. It is situated in 1 Chome-4-8 Hirano, Kōtō-ku, Tōkyō-to 135-0023, Japan and

the architect in charge is Jo Nagasaka. It has a well planned lighting system by Endo Lighting that illuminates

natural and artificial lighting throughout building.

Picture 3.1: Front view of the café Source: http://www.dezeen.com/2015/04/

Building Blue Bottle Coffee Kiyosumi-Shirakawa Roastery & Café

Architects Jo Nagasaka

Location 1 Chome-4-8 Hirano, Koto-ku, Tokyo-to 135-0023, Japan

Project 2015

Design Team Ryosuke Yamamoto

Builder TANK


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Diagram 3.1: Ground Floor Plan (N.T.S)

Source: http://www.archdaily.com/618361/blue-bottle-coffee-kiyosumi-shirakawa-roastery-and-

cafe-schemata-architects/

Diagram 3.2: First Floor Plan (N.T.S)

Source: http://www.archdaily.com/618361/blue-bottle-coffee-kiyosumi-shirakawa-

roastery-and-cafe-schemata-architects/


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3.1.2 Design Strategies

The concept of the café is to design the building open to outside and creating a continuous space where

everyone can establish and be involved in the balanced relationship to stay aware of each other’s action and to

collaborate for better results.

In order to maintain such relationship across spatial boundaries, they install very large-sized glass doors

and screens on each floor to maintain transparency between neighbouring spaces, inside-outside, and lower-

upper floors, which can be seen in Picture 3.3. In addition, Picture 3.4 shows that a large skylight is installed in

the centre to distribute natural light throughout the space on the second floor. The skylight is located right above

the void space connecting the first and second floors, where the indoor greenery on the upper level reflects

abundant natural light and delivers the exotic forest-like light and shade to the lower level. Therefore, customers

can enjoy coffee in a café space, while looking up to the second floor through the void space with exotic

greenery and light, and might become curious to see the space upstairs.

Besides, as shown in Picture 3.5, a glass floor is partially inserted on the second floor right above the

main roasting machine, the heart of the roastery, to visually connect the lower and upper floors. Through the

opening, the staff upstairs can observe how customers enjoy their coffee, which gives them further motivation,

and they can also constantly monitor the production downstairs and immediately respond to any arising issues.

These visual connections generate a positive relationship uniting everyone present, including the staff and

customers.

Diagram 3.3 : Section of the café.

Source: http://www.archdaily.com/618361/blue-bottle-coffee-kiyosumi-shirakawa-

roastery-and-cafe-schemata-architects/


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Picture 3.3 : Large-sized glass doors and screens to connect inside-outside space

Source:http://leibal.com/wp-content/uploads/2015/04/leibal_bluebottle_schemata_1.jpg

Picture 3.4 : Skylight right above the void space to connect lower and upper floor especially for customers

Source : http://static.dezeen.com/uploads/2015/04/Blue-Bottle-Coffee-Kiyosumi-Shirakawa-Roastery-Cafe-Schemata_dezeen_468_8.jpg

Picture 3.5 : Glass floor right above the roastery to connect lower and upper floor especially for baristas

Source: http://schemata.jp/wordpress/wpcontent/uploads/09_BBCK_329_MG_1473_S.jpg


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Types of Lighting

Brand Wattage (W)

Luminance Efficiency (Lux)

Colour Temperature

(K)

Colour Rendering Index (Ra)

Fresh Food Spot

Light

ENDO

LEDZ

32.4

3000

95

High Bay Series

ENDO

LEDZ

40.8

3000

85

LEDZ

Tube

ENDO

LEDZ

29.7

3500

82

3.1.3 Existing Lighting Source


Table 3.1 : Specifications of existing light sources

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The Cave Restaurant (Sushi Train) is a Japanese Restaurant located at Marlborough Street, which is

considered on of the busiest roads in Sydney as shown in Picture 3.6. Since it is located at the busiest road in

Sydney, the main aim of the Cave Restaurant is to create a comfortable and enjoyable dining experience as well

creating an intimate and controlled dining space for the dinners as the architect mentioned, “ We aim to change

the way we eat and chat in restaurants. The acoustic quality contributes to the comfort and enjoyment of a

dining experience.” Referring to Picture 3.7, the Cave Restaurant applied the “cave” design where there is the

use of multiple timber curves to create a continuous yet open canopy above the dining area.

Picture 3.7 : Interior of The Cave Restaurant Source: http://www.contemporist.com/2010/04/06/the-cave-restaurant-by-koichi-takada-architects/

3.2 Acoustic Precedent Studies 3.2.1 Introduction

Picture 3.6 : Location of The Cave Restaurant Source: http://maps.google.com

Building Cave Restaurant

Architects Koichi Tadaka Architects

Location Meroubra, Sydney, Australia

Project 2009

Design Team Koichi Tadaka, Robert Chen

Builder Bonar Interiors


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The architect wanted to design the place where the acoustics is an important element. Diagram 3.4

shows how the concept of a “cave” was applied to this restaurant as they have experimented with the noise

levels in relation to the comfort of dining and the ambience a cave like environment can create. As shown in

Diagram 3.5 and Picture 3.8 (conceptual model), the use of multiple timber curves creates a continuous yet

open canopy above the dining area. This acoustic curvatures were constructed with the help of a special 3D

modelling programs and using Computer Numerical Control (CNC) technology. Ultimately, the timber profiles

helps to generate a sound studio and a pleasant “noise” of dining conversation. This will offer a more intimate

experience as well as creating a visually interesting and complex surrounding.

3.2.2 Design Strategies

Diagram 3.4 : Section showing the timber curvature Source: http://www.archdaily.com/56011/cave-restaurant-koichi-takada-architects/

Diagram 3.5 : Arrangement of the timber curvature Source: http://www.archdaily.com/56011/cave-restaurant-koichi-takada-architects/

Picture 3.8: Conceptual Model of Cave Restaurant

Source: http://koichitakada.com/1d-cave


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(a) Selection of Interior Material

Selection of materials is important as it will effect the acoustic of the room as each materials has their own

acoustic reflection and absorption characteristics. The surface of each materials chosen will provide the

optimum reverberation time (RT) for the restaurant while also looking at the size of the room.

Picture 3.9 : Elements that is made of timber Source: http://www.contemporist.com/2010/04/06/the-cave-restaurant-by-koichi-takada-architects/

Diagram 3.6 : Acoustic Timber Ceiling Plan

Source: http://www.contemporist.com/2010/04/06/the-cave-restaurant-by-koichi-takada-architects/

As observed from pictures, the main material for this place is timber. Timber commonly used in the

acoustic arena as it can either enhance sound or reduce sound. Because of the structure of the timber, it has a

stronger sound dampening capacity than most structural materials. Timber actually reflect sound more

compared to concrete and this result in a stronger echo. The natural acoustic properties of timber control this

excessive echo or also know as reverberation, by reducing the transmission of sound vibration. As the architect

applies the concept of “cave” to this restaurant, timber is the most suitable material as timber will produce the

natural echo as like in the cave. Diagram 3.6 shows the repetition of timber curvature which will help in

producing the natural acoustic in the restaurant. As shown in Picture 3.9, other elements for example chairs and

tables, uses the timber as their material as this will also effect the acoustic of the place.


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4.0 RESEARCH METHODOLOGY 4.1 Methodology of Lighting Analysis 4.1.1 Description of Equipment

(a) Lux Meter

It is an electronic equipment that measures luminous flux per unit area and illuminance level. The device picks

up accurate reading as it is sensitive to illuminance.

FEATURES

Sensor with exclusive photo diode, multi colour correction filters and spectrum meeting C.I.E. standard.

Sensor COS correction factor meets standard.

Separate light sensor allows user to take measurements of an optimum position.

Precise, easy read out and wide range.

High accuracy in measuring.

Built-in low battery indicator.

LSI-circuit provides high reliability and durability.

LCD display provides low power consumption.

Compact, light-weight and excellent operation.

LCD display can clearly read out even with high ambient light.


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GENERAL SPECIFICATIONS

Display 13mm (0.5”) LCD.

Ranges 0-50,000 Lux. 3 Ranges.

Zero Adjustment Internal adjustment.

Over-input Indication of “ 1 “.

Sampling Time 0.4 second.

Sensor Structure Exclusive photo diode and colour correction filter.

Operating Temperature 0 to 50c ( 32 to 122 F ).

Operating Humidity Less than 80% R. H.

Power Supply DC 9V battery. 006P MN1604 ( PP3) or equivalent.

Power Consumption Approximately DC 2 mA.

Dimension Main Instrument : 108x73x23 mm Sensor Probe : 82x55x7 mm

Weight 160g ( 0.36 LB ) with batteries.

Accessories 1 instruction manual and 1 carrying case.

ELECTRICAL SPECIFICATIONS

Range Resolution Accuracy

2,000 Lux 1 Lux + ( 5 % + 2 d )

20,000 Lux 10 Lux + ( 5 % + 2 d )

50,000 Lux 100 Lux + ( 5 % + 2 d )

Note : Accuracy tested by a standard parallel light tungsten lamp of 2856k temperature.


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(c) Camera

The camera is used to record pictures on the lighting condition of the cafe and its surrounding, as well as the

lighting appliances.

(b) Measuring Tape

The tape is used to measure a constant height of the position of the lux meter, which is at 1m and 1.5m. The

height is taken on one person as reference to obtain an accurate reading.

4.1.2 Data Collection Method

Measurements were taken on 2 different date and time, which is at 14th April 2015 for the night data, and

15th April 2015 for the morning and evening data. This is to consider different lighting conditions between the

changes of time. We placed the flux meter at the same height of 1m and 1.5m for each point in order to obtain

an accurate reading. The readings were recorded on a plotted plan with 1m x 1.5m gridlines. Both ground floor

plan and first floor plan were measured.

The addition of gridlines on both ground floor plan and first floor plan resulted in having 42 and 48

intersection points for respective floors, making it a total of 90 points. Both floor plans were also divided into

several zones for further analysis.


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Procedure 1. Identification of area for light source measurements were based on gridlines produced.

2. Obtain data by using lux meter. The device is placed on each point according to the guidelines at both heights

of 1m and 1.5m.

3. Data is then recorded by indicating light level in each point based on gridlines. Variables affecting the site is

also noted.

4. Steps 1 to 3 is repeated for morning, afternoon and night time as there might be different lighting condition.

Picture 4.1: The ground floor interior is mixed with both natural daylighting and artificial lighting.

Picture 4.2 : The first floor is an open rooftop, with natural daylighting.

Picture 4.3 : During the night, the interior of the ground floor is illuminated by artificial lighting.


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4.2 Methodology of Acoustic Analysis 4.2.1 Description of Equipment

(a) Sound Level Meter

It is an electronic equipment that is used to get measurement in acoustics of an area. The device picks up

accurate reading as it is sensitive to sound pressure level.

GENERAL SPECIFICATIONS

Standard References IEC 804 and IEC 651

Grade of Accuracy Not assigned

Quantities Displayed Lp, Lp Max, Leq

LCD Display Resolution 1 dB

Frequency Weighting Fast

Time Integration Free or user defined

Measurement Range 30-120 dB / Range : 30-90 & 60-120

Linearity + 1.5 dB

Overload From ( + 1.5 dB maximum ) 93 dB and 123 dB peak

Dimensions / Weight 160x64x22 mm / 150g without battery

Battery / Battery Life Alkaline ( 6LR61) / min 30 h ( 20oC )

Environment Relative Humidity Storage <95% / measurement < 90%

Temperature Storage <55oC / 0oC <measurement< 50oC

CE Marking Comply with : EN 50061-1 and EN 50062-1


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(c) Camera

The camera is used to record pictures on the sources of sound in the cafe and its surrounding.

(b) Measuring Tape

The tape is used to measure a constant height of the position of the sound meter, which is at 1m. The height is

taken on one person as reference to obtain an accurate reading.

4.2.2 Data Collection Method

The sound level meter is placed at the same height of 1m for each point in order to obtain an accurate

and reading. This is done to ensure the consistency of the measurements taken. The readings were recorded

on a plotted plan with 1m x 1.5m gridlines, while facing the same direction to obtain the best result. During the

recordings, the person in charge of taking the measurement must not make noise as it could affect the readings.

Both ground floor plan and first floor plan were measured at different times.


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Procedure 1. Identification of area for sound source were noted based on gridlines produced.

2. Data was obtained by using sound level meter. The device is placed on each point according to the

guidelines at a height of 1m.

3. Measurement is then recorded by indicating sound level in each point based on gridlines. Variables affecting

the site is also noted.

4. Steps 1 to 3 is repeated for morning, afternoon and night time as there might be different sound condition.

Picture 4.4 : During peak time, the noise from the crowd will effect the sound level reading.

Picture 4.5 : There are air condenser on the first floor, which produce noise disruption.

Picture 4.6 : There are also speakers on the ground floor which could contribute to noise pollution.


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5.0 CASE STUDY 5.1 Introduction

Diagram 5.1 : Site Plan of Cat In The Box Café (Not to Scale)

CAT IN THE BOX

Cat In The Box is one of the shops located at Heritage Lane, Empire Damansara. It is a 2-storey shop lot,

with an open roof concept. The café is a place where mostly students hangout after classes and office staff relax

after long hours of work. Peak hours of the café is usually during the night.

The building itself is situated along a busy main road and surrounded by several high rise buildings,

therefore noise pollution might occur at certain times. Part of the shop is designed with curtain walling. This

allows natural daylighting to enter the space, besides being illuminated with artificial lightings. However it also

produces glares into the shop during evening hours. The site has very minimal sun shading besides the

surrounding buildings.

Diagram 5.2 : First Floor Plan of Cat In The Box at Empire Damansara (Scale 1:1000)


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Picture 5.2 : Cat In The Box café interior view

This particular site was chosen as our case study due to its poor lighting qualities in certain areas, as

well as the glares occurring during the evening and the insufficient amount of lighting during the night. Acoustics

of the site was also considered to be low quality because of the noise pollution from the surrounding context

and the interior noise pollution produced.

Picture 5.1 : Cat In The Box café exterior view


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5.2 Measured Drawings

Figure 5.3 :Ground Floor Plan (Scale 1:100)


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Figure 5.4 : First Floor Plan (Scale 1:100)


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Figure 5.5 : Section AA” (Scale 1:100)


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Figure 5.6 : Section BB” (Scale 1:100)


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Diagram 5.8: Zoning of Spaces (First Floor Plan)

Diagram 5.7: Zoning of Spaces (Ground Floor Plan)


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6.0 LIGHTING ANALYSIS 6.1 Lighting Data Record 6.1.1 Ground Floor Lux Reading Height: 1 meter Unit: Lux


Table 6.1 Lux Reading of Ground Floor at 1m

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Height: 1.5 meter Unit: Lux


Table 6.2 Lux Reading of Ground Floor at 1.5m

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6.1.2 First Floor Lux Reading Height: 1.0 meter Unit: Lux


Table 6.3 Lux Reading of First Floor at 1m

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Based on Table 6.1, Table 6.2 and Table 6.3, the following observations were noted along with relevant

discussions.

Observation 1

Light data collected during peak hours are lowered compared to the data collected during non-peak hours

Discussion 1

The reason is because peak hours occur during night time, therefore there is no daylighting contributing to the

light readings. The high number of occupants during peak hours also results in more shadows which diffuse the

general light levels.

Observation 2

Light data collected at the height of 1.5 m above ground is higher than the readings taken at 1m from the

ground.

Discussion 2

At 1.5 m level, the lux meter level is closer to artificial electrical lighting, therefore a higher amount of light been

collected. This is because the proximity of the lux meter to the artificial electrical lighting. Nevertheless, the large

difference in readings only happened in grids point which have artificial electrical lighting.

Observation 3

Light data collected in point grid B1 are significantly higher than those collected in the rest of grids on roof top.

Discussion 3

Grid B1 is near to the opening that allow light to penetrate inside the space. This results in a higher reading on

the lux meter.

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INDOOR DINING AREA

KITCHEN STORAGE

STAIRCASE

STAIRCASE

It can be seen in Figure 6.1 and Figure 6.2 that both the ground floor and first floor receives ample

daylighting some even over 18000 lux. Therefore several measures were taken in order to reduce the amount

of daylight penetrating into the spaces such as the use of tinted windows and the installation of louvers on the

exterior of the café. It can also be seen the due to the use of tinted glass in a very concentrated space, the

staircase area receives very little daylight.

Diagram 6.1 : Ground Floor Plan

Diagram 6.2 : First Floor Plan

OUTDOOR DINING AREA

6.2 Lux Contour Diagram 6.2.1 Daytime Lux Diagram 15th April 2015 12pm


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6.2.2 Artificial Lighting Lux Diagram

INDOOR DINING AREA

KITCHEN STORAGE

STAIRCASE

STAIRCASE

Diagram 6.3 : Ground Floor Plan

Diagram 6.4 : First Floor Plan

There is a lack of artificial lighting to brighten up the spaces such as the storage area and the lower

portion of the first floor dining area. In Diagram 6.3 and Diagram 6.4, the space with the most ample amount of

artificial lighting is located in the center of the café. Moving towards the glass windows, the lux reading slowly

decreases. On the first floor, the artificial lighting is highest in the center as well because of the placement of the

pendant lamp.

OUTDOOR DINING AREA


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6.3 Analysis and Calculation

A) Materials on site

B) First Floor

Plastic

Aluminium Frame and Tinted Glass

Brick Concrete with Paint Aluminium Frame with Acrylic Glass

Fabric Steel Steel Mesh with Timber Partition

Timber Laminate Timber

1 2 3 4

5 6 7 8

9 10

1

2

3

3

4

5 5

6

7

8

9 9

10

10

10

5

8


36

Product Brand LEDARE LED BULB GU4

Lamp Luminous Flux 90 lumen

Rated Colour Temperature

2700 K ( Warm White )

Colour Rendering Index 80

Beam Angle 36o

Power 1.25 W

Lumen Maintenance Factor

70%

Placement Wall Lamp

Product Brand LEDARE LED BULB GU10

Lamp Luminous Flux 200 lumen


2700 K ( Warm White )

Colour Rendering Index 80

Beam Angle 36o

Power 3.6 W

Lumen Maintenance Factor

70%

Placement Spotlight

Product Brand SORA E27

Lamp Luminous Flux 90 – 100 lumen


2700 K – 6500 K

Power 6 W

Input 100 – 240 V

Placement Kitchen Ceiling Lamp and Ground Floor Ceiling

Product Brand LEDARE LED Bulb E12

Lamp Luminous Flux 400


2700 K

Power 6.3 W

Placement First Floor Ceiling Light

D) Lighting Sources


Table 6.4 Specifications of exisiting light sources

37

(a) Zone 1: Ground Floor: Dining

INDICATION PICTURE LIGHT TYPE UNITS LIGHT DISTRIBUTION

Ceiling Lamp SORA E27

15

Wall Light LEDARE LED Bulb

GU4

4

Stand Lamp XOUNTS Speaker

Lamp

2

Spotlight LEDARE LED BULB GU10

1


Diagram 6.5 Zone 1 : Ground Floor Dining

38

Table 6.5 Indication of light sources and light distribution

Component Material Colour Surface finish

Reflectance Value (%)

Surface area (m2)

Refractive index (n)

WALL BRICK WALL WITH PLASTER FINISH

DARK GREY MATTE 15 29.312 1.5190

STEEL MESH

SILVER SATIN 58 12.738 2.757

WOODEN PARTITION

LIGHT BROWN GLOSSY 20 21.501 1.3280

FLOOR TIMBER LAMINATE

BROWN GLOSSY 20 48.097 1.3280

CEILING CONCRETE GREY MATTE 15 55.460 4.5000

GLASS DOOR

ALUMINIUM FRAME

BLACK MATTE 10 1.594 1.0792

TINTED GLASS

TRANSLUCENT GLOSSY 6 6.371 1.5171

WINDOWS

ALUMINIUM FRAME

BLACK MATTE 10 3.804 1.0792

TINTED GLASS


FURNITURE WOODEN DINING TABLE

BROWN GLOSSY 20 8.450 1.3280

TIMBER CHAIR

BROWN GLOSSY 20 4.576 1.3280

PLASTIC CHAIR

BLACK MATTE 10 1.092 1.4600

FABRIC CHAIR

GREEN MATTE 8 0.372 1.5750

TIMBER SHELF

BROWN GLOSSY 20 6.248 1.3280



Table 6.6 Specifications of materials in Zone 1

39

Dimension of room (m) 11.33m x 5.65m

Total floor area / A (m2) 64.01m2

Type of lighting fixtures Ceiling Wall Stand Spot

Number of lighting fixtures / N

14 4 2 1

Lumen of lighting fixtures / F (lux)

100 90 85 200

Height of luminaire (m) 2.4 2.2 1.2 2.1

Work level (m) 0.8

Mounting height / H (hm)

1.6 1.4 1.2 1.3

Assumption of reflectance value

Ceiling = 0.7 Wall = 0.5

Floor = 0.2

Room Index / RI (K)

K = [ ] K = [ ] = 2.35

K = [ ] = 2.69

K=[ ] =3.14

K=[ ] =2.90

Utilization factor / UF 0.57 0.59 0.60 0.60

Standard Luminance (lux)

200

Illuminance Level (lux)

E = [ ] E =[ ] = 9.97

E =[ ] = 2.65

E=[ ] = 1.27

E=[ ] = 1.50

Total Illuminance Level = 9.97 + 2.65 + 1.27 + 1.50 = 15.39



11.33 x 5.65 (11.33 + 5.65)(1.6)

N (F x UF x MF) A

L x M (L + M) hm

11.33 x 5.65 (11.33 + 5.65)(1.4)

11.33 x 5.65 (11.33 + 5.65)(1.2)

11.33 x 5.65 (11.33 + 5.65)(1.3)

14 (100x0.57x0.8) 64.01

4 (85x0.59x0.8) 64.01

2 (85x0.6x0.8) 64.01

1 (200x0.6x0.8) 64.01

According to the MS1525, the standard luminance for a dining area should be 200 lux. However,

according to the calculations, the dining area in Zone 1 does not meet the standards with only 15.39 lux.

Table 6.7 Calculation of liluminance level in Zone 1

40

(b) Zone 2: Ground Floor: Kitchen


Angle Reflector Ceiling Lamp

LEDARE LED Bulb E12

3


Diagram 6.6 Zone 2 Ground Floor Kitchen


41


Reflectance value (%)

Surface area (m2)



GREY MATTE 15 20.224 1.5190


BROWN GLOSSY 20 10.156 1.3280


WINDOWS

ALUMINIUM FRAME

BLACK MATTE 10 0.966 1.0792

TINTED GLASS

GREEN TINT

GLOSSY 6 5.359 1.5171

FURNITURE WOODEN KITCHEN COUNTER

BROWN GLOSSY 20 3.564 1.3280

ALUMINIUM WASH BASIN

GREY MATTE 15 3.593 1.0792

FRIDGE GREY GLOSSY 15 0.852 2.757

(b) Zone 2: Ground Floor: Kitchen BUILDING SCIENCE 2 [ARC3413]


42



Type of lighting fixtures Ceiling


3


400

Height of luminaire (m) 2.3

Work level (m) 0.8


1.5


Ceiling = 0.7 Wall = 0.5 Floor = 0.2

Room Index / RI (K)

K = [ ] K = [ ] = 1.35

Utilization factor / UF 1.35


300


E = [ ] E =[ ] = 9.84

(b) Zone 2: Ground Floor: Kitchen


2.93 x 6.49 (2.93 + 6.49)(1.5)

N (F x UF x MF) A

L x M (L + M) hm

3(400 x 0.52 x 0.3) 19.02

According to the MS1525, the standard luminance for a kitchen should be 300 lux. However, according to

the calculations, the kitchen area in Zone 2 does not meet the standards with only 9.84 lux.

Table 6.10 Calculation of illuminance level in Zone 2

43

(c) Zone 3: Ground Floor: Storage


Ceiling Lamp SORA E27

1


Diagram 6.7 Zone 3 Ground Floor Storage

Table 6.11 Indiication of light source and light distribution

44



Surface area (m2)

Refractive Index (n)


GREY MATTE 15 16.800 1.5190


BROWN GLOSSY 20 4.410 1.3280


WINDOWS

ALUMINIUM FRAME

BLACK MATTE 10 0.736 1.0792

TINTED GLASS

GREEN TINT

GLOSSY 6 5.053 1.5171

(c) Zone 3: Ground Floor: Storage BUILDING SCIENCE 2 [ARC3413]


45





1


100

Height of luminaire (m) 2.4

Work level (m) 0.8


1.6


Ceiling = 0.7 Wall = 0.5 Floor = 0.2

Room Index / RI (K)

K = [ ] K = [ ] = 0.45

Utilization factor / UF 0.29


100


E = [ ] E =[ ] = 5.52

(c) Zone 3: Ground Floor: Storage


0.85 x 4.98 (0.85 + 4.98)(1.6)

N (F x UF x MF) A

L x M (L + M) hm

1(100 x 0.29 x 0.8) 4.3

According to the MS1525, the standard luminance for a storage area should be 100 lux. However,

according to the calculations, the storage area in Zone 3 does not meet the standards with only 5.52 lux.


46

(d) Zone 4: First Floor: Dining


Narrow Beam Downlight

LEDARE LED Bulb E12

4

Pendant Ceiling Lamp

LEDARE LED Bulb E12

1


Diagram 6.8: Zone 4 First Floor Dining


47



Surface area (m2)


WALL BRICK WALL

BROWN MATTE 20 34.554 1.7180

ALUMINIUM FRAME

BLACK MATTE 15 13.44 4.5000

TINTED GLASS


FLOOR CONCRETE WITH SCREED FINISH

GREY GLOSSY 20 65.26 1.3280

CEILING ACRYLIC ROOF

GREEN TINT GLOSSY 10 138.77 1.4600


BROWN GLOSSY 20 4.44 1.3280

PLASTIC CHAIRS

BLACK MATTE 20 2.08 1.7180

WOODEN SHELF

BROWN MATTE 15 10.06 4.5000

(d) Zone 4: First Floor: Dining BUILDING SCIENCE 2 [ARC3413]


48





4 1


400 400

Height of luminaire (m) 1.81 2.29 1.62

Work level (m) 0.8


1.01 1.49 0.82


Ceiling = 0.7 Wall = 0.5

Floor = 0.2

Room Index / RI (K)

K = [ ] K = [ ] = 4.11

K = [ ] = 2.79

K = [ ] = 5.07

Utilization factor / UF 0.62 0.59 0.63


200


E = [ ] E =[ ] = 5.75

E =[ ] = 5.47

E =[ ] = 2.92

Total Illuminance Level = 5.75 + 5.47 + 2.92 = 14.14

(d) Zone 4: First Floor: Dining


8.30 x 8.32 (8.30 + 8.32)(1.01)

N (F x UF x MF) A

L x M (L + M) hm

2 (400 x 0.62 x 0.8) 69.06

8.30 x 8.32 (8.30 + 8.32)(1.49)

8.30 x 8.32 (8.30 + 8.32)(0.82)

2 (400 x 0.59 x 0.8) 69.06

1 (400 x 0.63 x 0.8) 69.06

According to the MS1525, the standard luminance for a dining area should be 200 lux. However,

according to the calculations, the dining area in Zone 4 does not meet the standards with only 14.14 lux.


49

(e) Zone 5: Staircase

Diagram 6.9 Zone 5 Staircase

Diagram 6.10 Zone 5 Staircase


50



Surface area (m2)


WALL ALUMINIUM FRAME

BLACK MATTE 10 2.488 1.0792

TINTED GLASS

GREEN TINT

GLOSSY 6 12.924 1.5171

STAIRS STEEL BLACK GLOSSY 10 1.142 2.757

CEILING ALUMINIUM FRAME

BLACK MATTE 10 0.558 1.0792

TINTED GLASS

GREEN TINT

GLOSSY 6 2.802 1.5171

(e) Zone 5: Staircase BUILDING SCIENCE 2 [ARC3413]


51



Type of lighting fixtures -


-


-

Height of luminaire (m) -

Work level (m) -


-


-

Room Index / RI (K)

K = [ ] -

Utilization factor / UF -


100


E = [ ] -

(e) Zone 5: First Floor: Staircaise


N (F x UF x MF) A

L x M (L + M) hm

According to the MS1525, the standard luminance for a staircase should be 100 lux. However, there are

no luminaires available in the staircase area and by default does not meet the standards.


52


6.4 Lighting Design Analysis

Diagram 6.11 : Direct sunlight and daylighting in the café through Section A-A

Diagram 6.12 : Direct sunlight and daylighting in the café through Section B-B

53


Diagram 6.13 : Artificial lighting in the café through Section A-A

Diagram 6.14 : Artificial lighting in the café through Section B-B

54


One of the main lighting design intention for Cat in the Box was to provide enough

daylighting in the building to reduce energy used for artificial lighting. It was done through the

orientation of the building by integrating curtain wall into the façade design on the east and

west axis to optimize daylight into the spaces. The curtain wall on the west façade allows

exposure of direct sunlight to penetrate through and illuminate the spaces inside the building.

However, louvres were added to provide shading on the storage area as well as reducing

the high amount of sunlight penetrating through. Frosted glass was used as part of the east

façade to reduce illumination due to the morning sunlight. It also provides privacy towards the

indoor kitchen space.

Diagram 6.15 : Penetration and reflection of direct sunlight through the café.

Picture 6.1 : Louvres as part of shading device on the façade.

55


Another daylighting feature in Cat in the Box is the usage of skylight. This allows natural

illumination of the staircase area and its surrounding spaces. To improve the success of

daylighting, the first floor was designed as a large open space to allow access of daylight.

Artificial lighting is provided in the design intention to enhance illumination of the interior

spaces as well as aesthetic pleasure. Wide angle lamps are placed in the kitchen area for

sufficient lighting due to the activity carried out and the semi closed design.

Picture 6.2 : Skylight providing natural lighting at the staircase area.

Picture 6.3 : Wide angle lamps provided to enhance kitchen lighting.

56


Spotlights and wall lights are directed on the menu board and feature wall to highlight and

attract the attention of customers, besides illuminating the particular area. Warm white color

was also used for the lighting system as it creates a calming affect, making the space cozier.

Bulb fixtures were also hung along the ceiling as part of the design trend of cafes

nowadays. Although having an adjustable lighting system allows the illumination level to be

controlled, low lighting option creates dark patches at the corners of the space. As for the first

floor, the usage and arrangement of dimmed ceiling lamp and narrow beam downlight along

the space creates a romantic ambience.

Picture 6.4 & Picture 6.5: Spotlights and wall lights on menu board and feature wall for attraction purposes.

57


Most of the interior finishes were specifically selected to improve the light reflection and

provide better lighting. The usage of tinted glass for doors and windows allows natural

lighting to penetrate through in the morning and reflects during the night. Laminated timber

floorings reflects and spreads light, therefore contributing in the illumination of spaces. Steel

mesh finish on wooden partition has a total light reflectance value of 78% allowing high

reflection of light to occur.

Although light is well reflected throughout the space, gray paint finish were applied to the

walls. This is purely the design intention of Cat in The Box to create a dark atmosphere as

light is absorbed. The usage of acrylic roof finish with steel structure on the first floor also

contributes in reflecting light within the space.

Picture 6.6 : Interior finishes reflects lighting throughout the café.

58


7.0 ACOUSTIC ANALYSIS

7.1 Acoustic Data Reading

7.1.1 Ground Floor Sound Level Reading

Height: 1 meter Unit : dB

Table 7.1 Sound Level reading on Ground Floor

59


7.1.2 First Floor Sound Level Reading

Height: 1 meter Unit : dB

Table 7.2 Sound Level reading on First Floor

60

Based on Table 7.1 and Table 7.2, the following observations were noted along with relevant

discussions.

Observation 1

There is a peak of 74 dB in E6

Discussion 1

This is due to the fact that the point E6 is located in the kitchen where the main source of noise comes from due

to the presence of kitchen appliances.

Observation 2

There is a significant drop in decibels at point F6 during the time 9pm – 10pm

Discussion 2

F6 is located inside the storage area which is partitioned away from the dining area. In addition to the fact that,

there wasn’t a crowd in the night, the storage area is very quiet.

Observation 3

The sound levels collected on the first floor are lower than the ground floor

Discussion 3

This is due to the fact that most of the activities occur in the ground floor and not many people visit the first floor

during the day. Also, the ground floor is an enclosed space and therefore sound reflects off of the materials as

opposed to the first floor being an open space.

61


7.2 External Noise Sources 7.2.1 Surrounding Context

Diagram 7.1 : Noise from moving cars on the nearby road Jalan PJU 7/7

Diagram 7.2 : Noise from external air conditioning condensors from other restaurants

62

Type of Sound Source Description

The noise produced by the cars driving along Jalan PJU 8/8 contributes to the acoustics.

The air condition condenser opposite of the café produces sound which contributes to the indoor acoustic level.

The door gap allows noise from the air conditioner and visitors along the corridor to propagate into the space.


7.4.1 (b) External Acoustic Sources

Table 7.3 Description of external noise sources

63


7.3 Internal Noise Sources 7.3.1 Electrical Appliances

Air Condition

Fan

Kitchen Appliances

Speaker

Condensor

Legend:

Diagram 7.3 Internal noise sources on ground floor

Diagram 7.4 Internal noise sources on first floor

64


7.3.2 Human

Human

Legend:

Diagram 7.5 Human noise source on ground floor

Diagram 7.6 Human noise source on first floor

65

Types of Sound Source Brand Unit(s) Wattage (W)

Voltage (V) Noise Level (dBa)

EXPOBAR 1 2500 230 65

PANASONIC 3 760 230 26

KDK 4 2(GF) 2(FFP)

65 240 20

PANASONIC 3 760 230 47

XOUNTS 360 2 30 100 75


7.4 Analysis and Calculation

a) Sound Pressure Level ( Appliances )

Table 7.4 Specifications of acoustic sources

66

a) Sound Pressure Level ( Appliances)

Types of Appliances

Kitchen Appliances (EXPOBAR Coffee Machine)

PANASONIC Air Conditioner

KDK Fan

PANASONIC Condenser

XOUNTS Speaker

Unit(s) 1 3 2 (GF) 2 (FF)

3 2

Sound Level (dB) 65 26 20 47 75

(i)  Kitchen Appliances (EXPOBAR Coffee Machine)

Using Sound Pressure Level (SPL) = 10log (I1/I0 )

I1 = Sound Power (W)

I0 = Reference Power 1.0 x 10-12

SPL = 10log (I1/I0 )

65 = 10log [I1/ (1.0 x 10-12)]

6.5 = log [I1/ (1.0 x 10-12)]

I1 = 3.16 x 10-6

Therefore,


= 64.9 dB

(ii) PANASONIC Air Conditioner


26 = 10log [I1/ (1.0 x 10-12)]

2.6 = log [I1/ (1.0 x 10-12)]

I1 = 3.98 x 10-6

Total Air Conditioner Intensity = 5 x (3.98 x 10-6)

= 1.99 x 10-9

Therefore,


= 10log [(1.99 x 10-9 / 1.0 x 10-12)]

= 32.99 dB


Table 7.5 Specifications of electrical appliances

67

(iv) PANASONIC Condenser


47 = 10log [I1/ (1.0 x 10-12)]

4.7 = log [I1/ (1.0 x 10-12)]

I1 = 5.01 x 10-8


= 1.503 x 10-7

Therefore,


= 10log [(1.503 x 10-7 / 1.0 x 10-12)]

= 51.77 dB

(v) XOUNTS Speaker


75 = 10log [I1/ (1.0 x 10-12)]

7.5 = log [I1/ (1.0 x 10-12)]

I1 = 3.16 x 10-5


= 6.32 x 10-5

Therefore,


= 10log [(6.32 x 10-5/ 1.0 x 10-12)]

= 78 dB

(iii) KDK Fan


20 = 10log [I1/ (1.0 x 10-12)]

2.0 = log [I1/ (1.0 x 10-12)]

I1 = 1 x 10-10

Total Fan Intensity = 2 x (1 x 10-10)

= 2 x 10-10

Therefore,


= 10log [(2 x 10-10 / 1.0 x 10-12)]

= 23.01 dB


68

b) Sound Pressure Levels ( Floor Levels )

Ground Floor

3 Air Condtioner

2 Fans

2 Speakers

1 Kitchen Appliances

Total Intensity for Ground Floor

Air Conditioner = 3.98 x 10-6

Fan = 1 x 10-10

Speaker = 3.16 x 10-5

Kitchen Appliance = 3.16 x 10-6

[ 3 x (3.98 x 10-6)] + [2 x (1 x 10-10)] + [2 x (3.16 x 10-5)]+ [1 x (3.16 x 10-6)]

= (1.19 x 10-5) + (2 x 10-10) + (6.32 x 10-5) + (3.16 x 10-6)

= 7.83 x 10-5

Therefore,

SPL = 10log [(7.83 x 10-5 / 1.0 x 10-12)]

= 78 dB

First Floor

3 Condensers

2 Fans

Total Intensity for Ground Floor

Speaker = 5.01 x 10-8

Fan = 1 x 10-10

[ 3 x (5.01 x 10-8)] + [2 x (1 x 10-10)]

= (1.503 x 10-7) + (2 x 10-10))

= 1.505 x 10-7

Therefore,

SPL = 10log [(1.505 x 10-7/ 1.0 x 10-12)]

= 51.78 dB


69


(c) Zone 1: Ground Floor: Dining

INDICATION PICTURE EQUIPMENT TYPE UNITS

XOUNTS Speaker Lamp 2

KDK Fan 2

PANASONIC Air Condition 3

Diagram 7.7 Indication of noise sources in Zone 1

Table 7.6 Noise sources in Zone 1

70


Surface area (m2)

Absorption Coefficient

(500Hz)

ABS units (m2 sabins)


DARK GREY MATTE 29.312 0.12 3.517

STEEL MESH

SILVER SATIN 12.738 0.24 3.057

WOODEN PARTITION

LIGHT BROWN GLOSSY 21.501 0.42 9.030


BROWN GLOSSY 48.097 0.10 4.810

CEILING CONCRETE GREY MATTE 55.460 0.06 3.328

GLASS DOOR ALUMINIUM FRAME

BLACK MATTE 1.594 0.25 0.399

TINTED GLASS

TRANSLUCENT GLOSSY 6.371 0.18 1.147

WINDOWS

ALUMINIUM FRAME

BLACK MATTE 3.804 0.25 0.951

TINTED GLASS



BROWN GLOSSY 8.450 0.23 1.944

TIMBER CHAIR

BROWN GLOSSY 4.576 0.15 0.689

PLASTIC CHAIR

BLACK MATTE 1.092 0.14 0.153

FABRIC CHAIR

GREEN MATTE 0.372 0.10 0.037

TIMBER SHELF

BROWN GLOSSY 6.248 0.10 0.625

Total ABS Unit (m2 sabins) 37.50

(c) Zone 1: Ground Floor: Dining

Reverberation Time



71


Volume

Total volume :-

= (6.08 X 2.8 X 5.65) + (2.68 X 2.8 X 7.64) + (2.49 X 4.4 X 2.67)

= 96.19 m3 + 57.33 m3 + 84.03 m3

= 237.55 m3

Total Absorption = 37.50m2

Volume = 237.55 m3

t = 0.16V

A

= 0.16(237.55 m3)

37.50 m2

= 1.01 seconds

Highest Reading Lowest Reading

70 dB 57 dB

Based on the table:-


70 = 10log ( I1 X 10-12 ) I1 = 1 X 10-5

57 = 10log ( I1 X 10-12 ) I1 = 5.01 X 10-7

REVERBERATION TIME

SOUND PRESSURE LEVEL

Total Intensity = ( 1 X 10-5) + (5.01 X 10-7) = 1.05 X 10-5

SPL = 10log [ (1.05 X 10-5) / (1X10-12)] = 70.21 dB

72


(d) Zone 2: Ground Floor: Kitchen


EXPOBAR Coffee Machine

1



73

(d) Zone 2: Ground Floor: Kitchen

Reverberation Time



Surface area (m2)

Absorbtion Coefficient

(500Hz)

ABS Unit (m2 sabins)


GREY MATTE 20.224 0.12 2.42688


BROWN GLOSSY 10.156 0.10 4.810


WINDOWS

ALUMINIUM FRAME

BLACK MATTE 0.966 0.25 0.2415

TINTED GLASS

GREEN TINT GLOSSY 5.359 0.18 0.96462

FURNITURE WOODEN KITCHEN COUNTER

BROWN GLOSSY 3.564 0.1 0.3564

ALUMINIUM WASH BASIN

GREY MATTE 3.593 0.04 0.14372

FRIDGE GREY GLOSSY 0.852 0.09 0.07668

Total Absorption (A) 10.11


74


Volume

Total volume :-

= 6.92 X 2.93 X 2.8

= 56.77 m3

t = 0.16V

A

= 0.16(56.77m3)

10.11 m2

= 0.9 seconds


76 dB 57 dB


76 = 10log ( I1 X 10-12 ) I1 = 3.98 X 10-5

REVERBERATION TIME


Total Intensity = ( 3.98 X 10-5) + (5.01 X 10-7) = 4.03 X 10-5

SPL = 10log [ (4.03 X 10-5) / (1X10-12)] = 76.05 dB

57 = 10log ( I1 X 10-12 ) I1 = 5.01 X 10-7

75


(e) Zone 3: Ground Floor: Storage

Diagram 7.9 Inidication of noise sources in Zone 3

76

(e) Zone 3: Ground Floor: Storage

Reverberation Time



Surface area (m2)


( 500Hz)



GREY MATTE 16.800 0.12 2.016


BROWN GLOSSY 4.410 0.1 0.441


WINDOWS

ALUMINIUM FRAME

BLACK MATTE 0.736 0.25 0.184

TINTED GLASS

GREEN TINT

GLOSSY 5.053 0.18 0.9905



77

Volume


Total volume :-

= (2.67 X 0.94 X 2.8) + (2.57 X 0.94 X 4.4)

= 7.03 m3 + 10.63 m3

= 17.66 m3

t = 0.16V

A

= 0.16(17.66m3)

3.9 m2

= 0.72 seconds


69 dB 54 dB


69 = 10log ( I1 X 10-12 ) I1 = 7.94 X 10-6

REVERBERATION TIME



SPL = 10log [ (8.19 X 10-6) / (1X10-12)] = 69.13 dB

54 = 10log ( I1 X 10-12 ) I1 = 2.51 X 10-7

78


(f) Zone 4: First Floor: Dining


KDK Fan 2

PANASONIC Aircondition Condensor

3



79

(f) Zone 4: First Floor: Dining

Reverberation Time



Surface area (m2)


(500Hz)


WALL BRICK WALL

BROWN MATTE 34.554 0.12 4.15

ALUMINIUM FRAME

BLACK MATTE 13.44 0.2 2.69

TINTED GLASS


FLOOR CONCRETE WITH SCREED FINISH

GREY GLOSSY 65.26 0.06 3.92

CEILING ACRYLIC ROOF

GREEN TINT GLOSSY 138.77 0.4 55.51


BROWN GLOSSY 4.44 0.23 1.02

PLASTIC CHAIRS

BLACK MATTE 2.08 0.14 0.29

WOODEN SHELF

BROWN MATTE 10.06 0.10 1.01



80

Volume


Total volume :-

= [ (1/2 X 1 X 8.93 X 9) + (8.93 X 9) ] – ( 1.94 X 1.83 X 2.1 )

= [ 40.19 m3 + 80.37 m3 ] – 7.46 m3

= 120.56 m3 - 7.46 m3

= 113.1 m3

t = 0.16V

A

= 0.16(113.1m3)

70.6 m2

= 0.26 seconds


67 dB 57 dB


67 = 10log ( I1 X 10-12 ) I1 = 5.01 X 10-6

REVERBERATION TIME



SPL = 10log [ (5.51 X 10-6) / (1X10-12)] = 67.41 dB

57 = 10log ( I1 X 10-12 ) I1 = 5.01 X 10-7

81


(g) Zone 5: Staircase



82

(g) Zone 5: Staircase

Reverberation Time



Surface area (m2)


(500Hz)

ABS Units (m2 sabins)

WALL ALUMINIUM FRAME

BLACK MATTE 2.488 0.2 0.5

TINTED GLASS

GREEN TINT

GLOSSY 12.924 0.1 1.30

STAIRS STEEL BLACK GLOSSY 1.142 0.08 0.09

CEILING ALUMINIUM FRAME

BLACK MATTE 0.558 0.2 0.11

TINTED GLASS

GREEN TINT

GLOSSY 2.802 0.1 0.28



83

Volume


Total volume :-

= ( 1.94 X 1.83 X 2.1 )

= 7.46 m3

t = 0.16V

A

= 0.16(7.46m3)

2.28 m2

= 0.52 seconds


64 dB 60 dB


64 = 10log ( I1 X 10-12 ) I1 = 2.51 X 10-6

REVERBERATION TIME


Total Intensity = ( 2.51 X 10-6) + (1 X 10-6) = 3.51 X 10-6

SPL = 10log [ (3.51 X 10-6) / (1X10-12)] = 65.45 dB

57 = 10log ( I1 X 10-12 ) I1 = 1 X 10-6

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REVERBERATION TIME AND SOUND PRESSURE LEVEL ANALYSIS


ZONES REVERBERATION TIME (s)

SOUND PRESSURE LEVEL (dB)

ZONE 1 Indoor Dining Area

1.01 70.21

ZONE 2 Kitchen

0.9 76.05

ZONE 3 Storage

0.72 69.13

ZONE 4 Outdoor Dining Area

0.26 67.41

ZONE 5 Staircase

0.52 65.45

According studies, the volume needed for a comfortable conversation is about 60 decibels. However, it

can be seen that in both dining areas, Zone 1 and Zone 4, the sound levels exceed 60 decibels. Therefore, it

does not meet the average requirement. According to the table, it can be seen that the highest sound level

comes from the kitchen. This is due to the fact that there are appliances that produce noise when in use. The

staircase on the other hand has the lowest sound level because of it’s enclosed space with no noise sources.

According to AS/NZ 2107:2000 time of less than 1.0 seconds, it can be seen that all the Zones

except for Zone 1 meet the required reverberation time.

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Table 7.14 Summary of reverberation time and sound pressure level


7.5 Acoustic Design Analysis

The distribution of the acoustic conditions throughout the spaces for Cat in the Box is

partially affected by the surrounding context. The ground floor is not as affected as it is an

enclosed space with curtain wall barriers. However, the adjacent traffic flow along the building

mainly disrupts the first floor acoustic due to its open concept.

There are also presence of air conditioning condenser around the first floor from other

buildings as well. The low humming noise produced interrupts the quality of acoustic

condition of the space.

Diagram 7.13 : Traffic flow along the building disrupts the acoustic condition.

Diagram 7.14 : Low humming noise produced by condensers around the building.

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As for the interior space, one of the main source on low acoustic condition comes from

the kitchen. The loud humming of appliances used such as blenders and coffee machines

disrupts the mood of the space, by creating unpleasing sounds.

Diagram 7.15 : Noise disruption from kitchen appliances affects acoustic condition.

Diagram 7.16: Sound propagation to dining area from kitchen

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The selection of materials with different acoustic absorption characteristics affects the

acoustical environment of a space. Therefore proper usage of materials contributes in

providing optimum reverberation time based on their sizes. The usage of timber finishes on

floors and walls assist in diffusing sound due to its grains. Yet, Cat in the Box lacks in soft

materials that could aid in better acoustic quality. Furniture such as carpets and sofas could

be considered and incorporated in the design layout to absorb sound.

Picture 7.1 : Bean bags are some of the soft materials found in the café for sound absorption.

In order to overcome this issue, speakers were placed around the café for sound

masking. It also provides distraction by playing relaxing music for the users. Conversations

amongst users also contributes in low acoustic condition.

Diagram 7.17 : Speakers used around café for sound masking purposes and hearing pleasure.

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8.0 CONCLUSION


Based on the observations and analysis, it can be seen that Cat in the Box Café

has insufficient lighting to meet the lighting standards required for a café. The bulbs used

were not carefully planned to ensure no dark pockets appear. Therefore, there is a

concentration of light in the middle of the café. The use of dim light bulbs however has

become a trend in many café’s and provides a very calm ambience for the customers. The

kitchen is also insufficiently lit despite the use of wide-angle reflector lamps. In order to

improve the lighting, counter lamps should be installed or increase the mounting height of the

kitchen ceiling lamps. The first floor lacks sufficient lighting as well despite the use of a

pendant lamp located in the middle of the space as well as narrow beam reflectors on each

corners.

Acoustically, it can be seen that the noise levels are higher in the ground floor

this is due to the fact that most of the customers are located there. The kitchen also

contributes to most of the noise generated on the ground floor. Due to the fact that it is an

open kitchen, the sound propagates towards the dining area. However, some measures were

taken in order to increase the comfort of the environment such as installing speakers to

function as a mask. The speakers are strategically located in the dining areas in close

proximity to the customers. The use of wood aids in the sound absorption especially in the

ground floor. The first floor is an open space and therefore noise generated from the

surrounding context such as the cars and air-conditioning condensers propagate into the

space.

Aesthetically, Cat in the Box Café managed to provide its customers a very cozy

and relaxing environment to study, rest and have a cup of coffee despite not meeting the

minimal requirements for lighting. In terms of acoustics, the playlist consists of a very calm

acoustic set which is to the liking of their customers.

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9.0 REFERENCE LIST


1D.CAVE. (n.d.). Retrieved April 20, 2015, from http://koichitakada.com/1d-cave ABSORPTION COEFFICIENTS. (n.d.). Retrieved April 22, 2015, from http://www.acoustic.ua/

st/web_absorption_data_eng.pdf Absorption Coefficients of common building materials and finishes. (2014).Retrieved May 01,

2015, from http://www.sae.edu./reference_material/pages/Coefficient %20Chart.htm

AS/NZS 2107 (2000). Acous)cs – Recommended design sound levels and reverbera)on )mes for

building interiors. Australian/New Zealand Standards: Sydney/Wellington. Blue Bottle Coffee Kiyosumi-Shirakawa Roastery & Cafe / Schemata Architects. (2015, April

13). Retrieved May 11, 2015, from http://www.archdaily.com/618361/blue-bottle- coffee-kiyosumi-shirakawa-roastery-and-cafe-schemata-architects/

Cave Restaurant / Koichi Takada Architects. (2010, April 13). Retrieved April 20, 2015, from

http://www.archdaily.com/56011/cave-restaurant-koichi-takada-architects/ Coefficient Chart. (n.d.). Retrieved April 22,2015, from http://www.sae.edu/

reference_material/pages/Coefficient%20Chart.htm ENDO LEDZ (English ed.). (2009). Osaka: Endo Lighting. Featured Project. (n.d.). Retrieved April 27, 2015, from https://www.woodsolutions.com.au/

Articles/Why-Wood/product-performance-acoustics Harris, Cyril M. Noise Control in Buildings: A Practical Guide for Architects and Engineers.

New York: Mcgraw-Hill, 1993. Long,M. (2006).Architectural acoustics. Amsterdam: Elsevier/Academic Press. Malaysian Standard : Code of Practice on Energy Efficiency and Use of Renewable Energy f

or Non-Residential Buildings. (2007). Departments of Standards Malaysia. Neufert, Ernst and Peter. Neufert Architect’s Data. Oxford: Willey-Blackwell, 2012 Schemata Architects inserts coffee shop into Tokyo warehouse. (2015, April 8). Retrieved

April 20, 2015, from http://www.dezeen.com/2015/04/08/blue-bottle-coffee- kiyosumi-shirakawa-roastery-cafe-warehouse-schemata-architects-tokyo-japan/

Technical Information. (n.d.). Retrieved April 25, 2015, from http://saudilighting.com/

technicalguide/Photometry.html What's an acceptable level of noise? Here's sound advice. (n.d.). Retrieved April 29, 2015,

from http://www.restaurant.org/Manage-My-Restaurant/Marketing-Sales/In- Store-Experience/What-s-an-acceptable-level-of-noise-Here-s-sound

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