Building science 2 complete

Building Science 2 [ARC 3413] Project 1 Lighting and Acoustics: Performance Evaluation and Design

Tutor: Dr. Mina Kaboudarahangi

Group Members TIOW TZE JINN 1101P13103 OOI SHIN TZE 0302058 LOOK KIT YEAN 0300432 WONG CHEA YEE 0302420 IRWAN ADIPUTRA BIN ABDUL SAMAT 0300951 MUHAMAD AKMAL BIN MOHD YAZIT 0312531

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Table of Contents 1.0

2.0

Introduction 1.1

Project Objective

1.2

Site Introduction

1.3

Site Plan

Research Methodology 2.1

2.2

Measuring Devices 2.1.1

Digital Lux Meter

2.1.2

Sound Level Meter / Data Logger

Measurement Procedures 2.2.1

Operation Hours and Selected Time Frame A. Non-peak Hours B. Peak Hours

3.0

2.2.2

Gridlines on Plan View, Tabulated Data and Zone Allocation

2.2.3

Measuring Acoustic Level

2.2.4

Measuring Lighting Level

2.3

Materials on Site

2.4

Measured Drawings 2.4.1

Floor Plans

2.4.2

Sections

2.4.3

Zoning plan

Lighting Analysis 3.1

Lighting Precedent Study - Ikibana Paral Restaurant, Barcelona, Spain

3.2

Site Context

3.3

Exterior / Natural Lighting

3.4

Interior / Artificial Lighting

3.5

Lux Data Table

3.6

3.5.1

Day Time

3.5.2

Night Time

Light Contour Diagrams

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4.0

3.6.1

Day Time

3.6.2

Night Time

3.7

Lumen Method Calculation for Zones

3.8

Daylight Factor Calculations for Zones 3.8.1

Day Time

3.8.2

Night Time

Acoustics Analysis 4.1

Acoustics Precedent Study - BanQ, Boston, USA

4.2

Site Context 4.2.1

Exterior Sound Sources A. Adjacent Shops / Activities B. Traffic and Pedestrians C. Masking Noise from Outdoor Air Conditioning Units

4.2.2 4.3

4.4

5.0

6.0

Interior Sound Sources

Sound Data Tables 4.3.1

Peak Hours

4.3.2

Non-Peak Hours

Sound Contour Diagrams 4.4.1

Peak Hours

4.4.2

Non-Peak Hours

4.5

Calculation for Power Addition Method

4.6

Calculation for Reverberation Time

4.7

Calculation for Sound Reduction Index (SRI)

Conclusion 5.5.1

Lighting Quality

5.5.2

Acoustics Quality

References

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1.0

Introduction 1.1

Project Objective

As a group of 6, we were required to evaluate our case study’s environment in terms of lighting and acoustics performances, in our case – a restaurant. The objective of this project is to help students understand the day-lighting & artificial lighting characteristics as well as the acoustics quality in the selected case study. Not only that, the objective of this project is also for students to determine the characteristics and function of day-lighting & artificial lighting as well as sound and acoustics within the intended space.

In addition, a complete documentation on analysis of the chosen site is to be properly presented in relation to the various factor which might affect the lighting and acoustics design of the space. The analysis done at the chosen site is relevant to the present construction industry so that students are able to evaluate and explore the improvisation by using current material and technology to affect the lighting and acoustics quality in the space.

This project aims to provide basic understanding and analysis of lighting and acoustics layout and arrangements by using various types of methods or calculation such as Lumen method, PSALI, Reverberation time and sound transmission coefficient.

1.2

Site Introduction

Figure 1.0 Talent Lounge

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Talent Lounge is situated at the ground floor of Menara Mustapha Kamal in Petaling Jaya Trade Center which is nestled at the entrance of Damansara Perdana. Talent Lounge is owned by a Malaysian family that runs recruitment & training services. During daytime, the restaurant supplies a calm, comfortable space for professionals, complete with workstations for rent & a meeting room, striking a balance between being business-like & casual. Not only that, Talent Lounge also nurtures an artistic side, turning part of this cavernous hall into a gallery that exhibits the work of local artists. When night falls, live music (open mic) is also featured every night. So essentially, it's an event venue with lots of facilities.

Talent Lounge can’t be described in a few words. It’s not a corporate office, training centre, talent developer, arts showcase Launchpad, even venue or a café bistro. Talent Lounge is all these things and more. Talent Lounge has high ceilings to allow customers feel spatial when inside the restaurant. The high ceilings also gives people visual illusion that makes the restaurant is bigger than a normal standard height ceiling restaurant.

Figure 2.0 Interior of Talent Lounge

Talent Lounge has glass façades which allows lots of natural lighting during the day time, it also allows the customers to have visual connectivity with the greeneries outside the restaurant.

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1.3

Site Plan

The rectangular high-rises with distinctive ventilation block faรงade, mossy gardens appeared to have infiltrated the surfaces and volumes have excellent access through the LDP and Sprint Expressway (Penchala Link), as well as the NKVE and North-South Expressway.

Diagram 1.0 Site Plan

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2.0

Research Methodology 2.1

Measuring Devices 2.1.1

Digital Lux Meter

Figure 3.0 Digital Lux Meter

The Digital Lux Meter is used to procure the data regarding light levels within the interior of the restaurant. This device is made up of two parts – the control unit and the sensor. On the control unit, there are options to increase and decrease the ranges of luminance as well as the power switch. The control system also allows users to adjust the level of VR in order to record the precision measurement without any external influence.

The Lux Meter is the toll used by users to directly transmit luminance level from the existing conditions into the display panel. The sensor uses an exclusive photo diode and color correction filter in order to meet the standard required for COS correction. The separation of the light sensor from the control unit allow users to measure the light at an optimum position, due to more freedom in the ability to position the sensor unit.

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2.1.2

Sound Level Meter / Data Logger

Figure 4.0 Sound Level Meter

The Sound Level Meter is used to record the acoustic level of the building’s interior. This device is equipped with an in-built microphone which records the ambience and tabulates them into the device’s on-board storage compartment and is filtered into categories such as maximum and minimum decibel, amongst others. The attached condenser microphone is designed for high accuracy and long term stability. As such, the device is able to withstand long period of recording session, and a have a much better lifespan.

The sound level meter allow users to adjust the range of decibel according to the scope of the project, and at the same time it provide users with options to record the existing acoustic conditions either at a fast or a slow rate. This enables the users to record data at precise measurement without much interference from other external factors.

The main functions of the device are designed to meet the IEC 61672 class 2 whilst the A/C weighting networks comply with the pre-existing general standards. The versatility of the device enables it to produce a general tabulation of data that can be easily transferred into computer for further analysis and charting.

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2.2

Measurement Procedures 2.2.1

Operation Hours and Selected Time Frame

Talent Lounge’s operational hours begins at eight o’ clock (8 AM) in the morning from Monday to Saturday. It opens from 8 AM to 8 PM during Monday to Thursday and from 8 AM to 8 PM on Friday and Saturdays only. As a group we decided to take readings on Saturday because most of us were having classes from 12 PM till the late evening so we can’t make it to the restaurant before it closes.

The first reading for lighting and acoustics quality is taken at two o’clock in the afternoon (2 PM) after lunch hour. The second reading for lighting and acoustics quality is taken during night at approximately nine o’clock (9 PM) at night, during the restaurant’s live performance.

We are to record the readings for both light and acoustics quality at both levels of 1 meter and 1.5 meter. These respective levels of height are to be adhered to so those fairs test can be conducted through the duration of the site visits.

2.2.2

Gridlines on Plan View, Tabulated Data and Zone Allocation

For measurement to commence, a scaled drawing of the restaurant floor plan have to be divided into grids of either one meter by one meter (1m x 1m) and one and a half meter by one and a half meter (1.5m x 1.5m). This is to ensure that the results taken off the device are confined for precision. The floor plan is then divided into zones which according to their own specific functions such as kitchen, dining area, performing area and more. Each reading recorded for both lighting and acoustics level are then tabulated according to the grids.

2.2.3

Measuring Acoustics Level

The sound level is adjusted to the appropriate range, which is held at one meter (1m) and one and a half meter (1.5m) from the ground with the microphone pointed away from the user. The device is held at that specific height because it is determined that one meter (1m) off the ground is the height with optimum human hearing.

If the display panel on the device shows error, it means that the sound level in the space has exceeded the range at which it can be interpret by the device. Thus an adjustment to the range has to be made for data to be collected. Sometimes error can appear when sound emission is present from users themselves. It is imperative that influences from external factors are minimalized so that each recording 9

are precise and fair throughout the site visit. It is also important to note that each grid, the device has to be situated at the same place so that all procedures and methods are equivalent.

2.2.4

Measuring Light Level

The LUX meter is initially adjusted to the appropriate range, which in this case is at 2000 LUX. It is held one meter (1m) above the floor and then at one and a half meter (1.5m), with readings taken at each respective level of height.

In order to obtain the most precise readings on LUX levels, the device has to be placed on the same location in each grid so that minimal external factors are able to affect the data collection process.

However with many other electrical devices, the lux meter is not perfect and troubleshooting is more that common when noting down readings.

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2.3

Materials on Site

Red Brick Flooring (Standard brickwork) Reflectance : 10 - 15 Coefficience : 0.03

Fabric Curtains (0.5kg/m2), draped to 75% area approx.

130mm Coefficience : 0.85

Concrete Wall (Smooth unpainted) Reflectance : 20 - 30 Coefficience : 0.05

Plaster Partition Wall Plaster on lath, deep air space Reflectance : 40 - 45 Coefficience : 0.06

Glass Wall (aluminium frame) Coefficience : 0.10

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Furniture Plan with Materials (NTS)

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14

15

16

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19

20

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2.4

Measured Drawings 2.4.1

Floor Plans

Floor Plan (1:150 scale)

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Reflected Ceiling Plan (1:150 scale)

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Air-Cond Diffusers Plan (1:150 scale)

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Furniture Plan (1:150 scale)

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2.4.2

Sections

Section A-A’ (Scale 1:100)

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Section B-B’ (Scale 1:100)

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Section X-X’ (Scale 1:100)

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Section Y-Y’ (Scale 1:100)

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2.4.3

Zoning Plans

Zoning Plan (1:150 scale)

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3.0

Lighting Analysis 3.1

Lighting Precedent Study - Ikibana Paral Restaurant, Barcelona, Spain

Architects: El Equipo Creativo Location: Barcelona, Spain Area: 260 sqm Year: 2012 Ikibana Paral Restaurant / El Equipo Creativo offer a fusion of Japanese and Brazilian gastronomies.

Element of design of space being incorporate hence creating an artificial landscape with great natural and mechanical lighting. One of the biggest conceptual challenges during the design of the restaurant is to maintain their concept which is creating an sustainability restaurant with artificial landscape.

Floor Plan (Without Interior Skin)

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Floor Plan (With Interior Skin)

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A. Artificial Lighting

As been shown on the picture above, mechanical lighting being placed in a vertical manner towards the interior skin of the restaurant which is made out of laminated timber strips which tends to be a great light reflective material, hence creating a light and bright atmosphere within the interior. It also artificially created a landscape on top of the ceiling.

COB LED track light (high quality decoration interior lights) Lumen: 95-110LM/W Lifespan: 50000h, 2years.

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High reflective material being used such as steel on the wall to enhance the mechanical lighting within the interior space. As shown in the picture above, the steel reflective material actually plays a big role by reflecting the light from the timber laminated skin towards the interior.

B. Natural Lighting Natural lighting coming from the exterior of the restaurant throw the glass louvers into the interior space and then being reflected by the timber laminated strips located on top of the ceiling of the restaurant and reflected back to the steel reflective material wall, hence lightens up the whole interior space during the day. This is a highly well planned and thought of sustainability design strategies.

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3.2

Site Context

Diagram 2.0 Site Section Day Light Analysis

The architecture of PJ Trade Centre is based on two main ideas to craft and energy-efficient and environmentally-friendly building with simple local materials, mainly-overburnt bricks, concrete ventilation blocks and fair-faced concrete and also to create a building that will weather naturally and elegantly in the harsh tropical monsoon climate, requiring minimal maintenance of the faรงade in the long term.

Figure 5.0 PJ Trade Centre Vent Blocks Screen

The vent blocks create a porous faรงade for the building allowing natural ventilation and natural lighting into the building. From the exterior of the building, the vent blocks unconsciously created a screen to cover up the building behind the grey faรงade yet at the same time providing sufficient natural light and natural ventilation.

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Figure 6.0 Location of PJ Trade Centre

PJ Trade Centre is situated beside an expressway / highway hence it can get enough natural light and ventilation because it is the only high rise building in that area.

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3.3

Exterior / Natural Lighting

Diagram 3.0 Day Light Analysis

Diagram 4.0 Day light and Artificial Light Analysis

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From the diagram above, the natural light is being filtered by the trees which are located right next to the restaurant. The restaurant is getting sufficient sunlight during the daytime without getting too much sun glare. However the sunlight cannot reach far inside the restaurant, hence lights are still needed in the restaurant where the main dining area, counter and bar are located.

3.3 Interior / Artificial Lighting

Diagram 5.0 Lighting Indications

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The diagram above is the restaurant that currently under our group research. The restaurant is located at Mustapha Kamal Building in Damansara. The lighting scheme is the restaurant above is been control by the building maintenance itself, by that means that the lighting in the Talent Lounge is being replace or change according to the maintenance. The maintenance office is located in lower ground floor in the building. This is include the floor plan showing the lighting with color code to show where is the location of the light and also the type of light that is been used in the building is shown in the figure above.

The Color code

Type of lighting.

1. Blue

Halogen lighting

2. Red

Emergency lighting

3. Green

The Bulb lighting

4. Pink

Fluorescent Lighting Table 1.0 Type of Lightings

The table above is the layout plan of lighting in the Talent Lounge as shown in the diagram above showing that there are several lights that been used in the restaurant to composite the demand of lighting sources in the restaurant itself as shown in the diagram. There are several light such as bulb, emergency lighting, fluorescent light, and halogen lighting are used inside the building.

THE TYPE OF LIGHT The type of lighting that the building used are fluorescent light, bulb, stand still light, and desk light. The diagram below are the picture of light position that been in the restaurant. The color code of the bulb from the layout plan is in the green color code. There are 103 of incandescent bulb hanging in the restaurant however, not all the bulbs are needed switch on to light up the whole restaurant, also depending on the restaurant manager as well as the during events, performances; peak and non-peak hours during opening hours to light up the restaurant. According to Mr. Nazri, the layout of the bulb is purposely designed that way for aesthetic purposes. Each incandescent bulb is hanging from the aluminum steel bar circuit structure to make it visible and to increase its interior aesthetic value.

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Figure 7.0 Incandescent Light at the Counter Area

Figure 8.0 Incandescent Light at the Dining Area

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Next is the fluorescent lighting that is been used in the restaurant. There are 16 fluorescent lights in the restaurant. The location of the fluorescent light is such in the manager room, storage, dish area, and the kitchen area. The type of light that been used for the fluorescent are the Eterna. The pictures are the fluorescent lights that are used in the restaurant. Each room is equipped with 4 fluorescent lights to composite the used of the light and the light are being turn on to it individual self and it means that each of the fluorescent have its own switch to be switch on and off depending on the users’ need.

Figure 9.0 Warm White Fluorescent Light in the Kitchen

Figure 10.0 Fluorescent Light in the Storage room

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Figure 11.0 Fluorescent Light in the Management room

Figure 12.0 Management room (left) and the storage room (right)

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Figure 13.0 Dish Washing Room (Right) and the Kitchen (left)

The main area of the restaurant is using incandescent bulbs while the enclosed areas in the restaurant are using fluorescent lighting as shown in the above figures.

Next, the halogen lights and the emergency lights in the restaurant. There are a total of 15 halogen lights in the exterior and interior of the building, where 8 of them are installed inside the restaurant and the remaining 7 are installed at the exterior of the restaurant. The brand of the halogen light is OSRAM. The figures below are showing the halogen light which are installed in the interior and the exterior of the building.

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Figure 14.0 The halogen in the bar section.

Figure 15.0 The Halogen lights installed at the exterior of the restaurant.

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The emergency light that is equipped in the building are in total of 3 which are installed inside the building. The brand of the emergency light is Hitachi brand. Figure 16 is the picture show the emergency light installed in the interior of the building.

Figure 16.0 The emergency light inside the building

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ARTIFICIAL LIGTHING TYPE OF FIXTURE Type of fixture

Material of fixture

Type of

Nos of bulb

Type of luminaire

Lumen Flux(lB)

bulb Pedant lighting fixture

Translucent glass

103

900

Recessed lighting

Transparent glass

15

1500

Recessed lighting

Translucent glass

16

1680

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LAYOUT OF LIGHTING

Diagram 6.0 Layout of Ambient and Task Lighting

Color code

Type of lighting

Yellow color

Task lighting

Green color

Ambient lighting

Different lightings create different type of mood in the restaurant environment. What Talent Lounge Restaurant has done is that they only simplified the lighting scheme of mood with just 3 different type of lighting such:   

Incandescent lighting Halogen lighting Fluorescent lighting

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As mentioned above make the restaurant creates such a feeling of chillness to hangout in there. As shown in the diagram there is only two type of lighting such as:  

Ambient lighting Task lighting

Most of the lightings in the Restaurant are the incandescent lighting to brighten the interior also play with the mood of the environment in the interior. Incandescent light are daylight color follow with the halogen lights that are installed at the bar area and the exterior of the restaurant. The halogen color rendering index is in white color it make the space that it brighter and more distinguish.

The incandescent lights are installed throughout the main space inside the restaurant. It creates a soft yellow blush in the space which makes it very suitable to be use in the dining area as it creates a softer mood and enhance the environment for the customers to dine in and provides user a calm and joy feeling. They are also installed at the performing area where the daylight color will combines with the music that is playing at the moment.

The halogen lights also help the interior to glow in a different way; they create a brighter white color.

The halogen lights are installed at the bar area and also at the entrance of the restaurant. The halogen lights are placed there to make the restaurant noticeable from a faraway view and they are also installed at the bar area to distinguish between dining area and also the bar area.

In addition, fluorescent lightings have been installed in the restaurant as well but only at the working space, such as:    

The manager room The store room The dish room Kitchen

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AMBIENT LIGHTING

Diagram 7.0 Layout of Ambient Lighting

Color code

Type of lighting

Yellow color

Task lighting

Green color

Ambient lighting

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Halogen lights that are installed at the bar area add the distinguish function and to make a contrast from the incandescent light.

Halogen lights which are installed at the outdoor area create a cozy feeling which makes the customers feel more comfortable to come and dine in.

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TASK LIGHTING

Diagram 8.0 Layout of Task Lighting

Color code

Type of lighting

Yellow color

Task lighting

Green color

Ambient lighting

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They can be seen as both task and general lighting. The fixture of the lighting is suspended from ceiling over each other to create the mood.

Reading zone required task light to make the customer adjusting from different type of light. The lights are switch on to prevent the space from any glare.

The fluorescent lights are installed to the enclosed space for the worker and the manager accessibility only such as the management room, storage room, dish washing area and the kitchen.

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DETAIL OF THE LIGHT An incandescent light bulb works by passing an electric current through a thin filament, heating it until it produces light. Incandescent bulbs are made in a wide range of sizes and voltages. Incandescent light bulbs are gradually being replaced by fluorescent lamps, LEDs and other newer technologies. The new technologies give more visible light for the same amount of energy and typically generate much less heat. As part of regulations in the European Union, incandescent light bulbs are being phased out in favour of more energy-efficient lighting.The first detail are the bulb. There are 103 light bulb that glow in the restaurant where not all are been switch on where as show in the figure 17 below.

Figure 17.0 Hanging Incandescent bulb

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Incandescent lighting

Figure 18.0 Incandescent bulb

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Type of light: Incandescent bulbs Brand : TUNSSRASLOB Watts : 60 Watts CCT : 2700 Kelvin Colour rendering index : 100 Colour : Daylight Fitting caps : E27 Lifetimes : 1500 Hours Voltage : 230 V Made in : Germany

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Advantages: a) b) c) d)

Work well in small area spaces.

It cheap to produce and it means that it is cheap for consumers Don’t contain dangerous substances such as mercury, so easy to dispose.

Instanltly emit a warm light in all direction

Disadvantages: a) b) c) d)

Used a lot of energy, 10 % is used to light the bulb and the rest waste to heat.

Do not work well in large area Need to installed many in a large area It lifespan is short compare to the other lighting solution

Flourescent lighting

Figure 19.0 Fluorescent lights

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Figure 20.0 Details of the fluorescent light

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Type of light: Fluorescent Brand : Eterna Regular Watts : 28 Watts CCT : 2700 Kelvin Colour rendering index : 100 Colour : Daylight Fitting caps : F28T5 Lifetimes : 10000 Hours Voltage : 150-230 V Made in : United Kingdom

Advantages: a) b) c) d) e)

Ideal for hard to access locations Give off significantly less heat Last 5 – 8 times longer Have a reduced fire risk Typical 75% energy saving

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Disadvantages: a) b) c) d) e)

Takes time to reach peak output.

May cause eye strain and headache Potential mercury leaks Do not like wet locations Most can not be used with light dimmers.

Halogen lighting

Figure 21.0 Halogen Light

1.

2.

3.

4.

5.

6.

7.

8.

9.

Type of light: Halogen Brand : Osram Watts : 75 Watts CCT : 2900 Kelvin Colour rendering index : 100 Colour : White Fitting caps : E27 Lifetimes : 2000 Hours Voltage : 230 V

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Advantages: a) b) c) d) e) f)

Ideal for specific fixture The amount of light reduces the eye strain Have a pinpoint focus, ideal for directing attention Last longer to standard incandescent bulb No mercury waste Less energy than CFL

Disadvantages: a) b) c) d) e)

More expensive than incandescent light bulb Much hotter burn than other type and can cause fire hazard Have an intense glare Don’t give that warm glow of standard bulb Need to be shielded so the filament is not in line of sight.

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3.5

Lux Data Table 3.5.1

Day Time

Table 2.0 Day Time light data during non-peak hours

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The data in diagram 9.0 below is the layout of the plan with the average of each luminous flux of each light in the non-peak hour during day time at the distance of 1m from the ground floor.

Diagram 9.0 Day time lighting reading at 1 meter distance during non-peak hours

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The data in the diagram 10.0 below is the layout of the plan with the average of each luminous flux of each light during the non-peak hour during day time at the distance of 1.5m from the ground floor.

Diagram 10.0 Day time lighting reading at 1.5 meter distance during non-peak hours

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3.5.2

Night Time

Table 3.0 Night time light data during peak hours

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The data in the diagram 11.0 below is the layout of the plan with the average of each luminous flux of each light during the peak hour during nighttime at the distance of 1m from the ground floor.

Diagram 11.0 Lighting readings at 1 meter distance during peak hours

The data in the diagram 12.0 below below is the layout of the plan with the average of each luminous flux of each light during the peak hour during nighttime at the distance of 1.5m from the ground floor.

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Diagram 12.0 Lighting reading at 1.5m distances during peak hours

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Diagram 13.0 Light Analysis during day time in Section B-B’

Diagram 14.0 Light Analysis during night time

The diagrams above show how the restaurant is lit up during day time and night time without interruption of other lights in the adjacent and surrounding buildings.

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Diagram 15.0 Artificial Light Analyses in Section A-A’

Diagram 16.0 Artificial Light Analyses in Section B-B’

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Diagram 17.0 Artificial Light Analyses in Section X-X’

Diagram 18.0 Artificial Light Analyses in Section Y-Y’

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3.6

Light Contour Diagrams 3.6.1 Day Time

Diagram 19.0 Day time Light Contour Diagram at 1 meter during non-peak hours

For the 1 meter light measurement during the non-peak hour, the middle part dining area is under 30% to 60% average where the east and west side dining area is under 60% to 100% average due to exposure to daylight. As for the other area such as kitchen, washing and entrance are under 0% to 30% average due to limited exposure of daylight and artificial light.

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Diagram 20.0 Day time Light Contour Diagram at 1.5 meter during non-peak hours

For the 1.5 meter light measurement during the non-peak hour, quarter of the middle part dining area is under 30% to 60% average where the east and west side dining area and partial of the middle dining area is under 60% to 100% average due to exposure to daylight. As for the other area such as kitchen, washing and entrance are under 0% to 30% average due to limited exposure of daylight and artificial light.

The contour is different compares to the 1 meter non-peak hour due to the height differences in the measurement, hence slightly affects the contour readings 3.6.2 Night Time

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Diagram 21.0 Night time Light Contour Diagram at 1 meter during peak hours

For the 1 meter light measurement during the peak hour, quarter of the middle part dining area and east side which is the bar counter is under 60% to 100% average where the west side dining area and partial of the middle dining area and also partial of the office area is under 30% to 60% average due to exposure to artificial lighting. As for the other area such as kitchen, washing, office area and entrance are under 0% to 30% average due to limited exposure of daylight and artificial light.

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Diagram 22.0 Night time Light Contour Diagram at 1.5 meter during peak hours

For the 1.5 meter light measurement during the peak hour, quarter of the middle part dining area and east side which is the bar counter is under 60% to 100% average where the west side dining area and partial of the middle dining area is under 30% to 60% average due to exposure to artificial lighting. As for the other area such as kitchen, washing, office area and entrance are under 0% to 30% average due to limited exposure of daylight and artificial light. The contour is different compares to the 1 meter nonpeak hour due to the height differences in the measurement, hence slightly affects the contour readings.

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3.7

Lumen Method Calculation for Zones

Table 3.0 Day Time light data during non-peak hours

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Table 4.0 Night time light data during peak hours

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Luminance Level Analysis Formula: Room Index (RI) = L= Length of Room W= Width of Room H= Mounting Height Lumen Method Calculation: N= 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 = Utilization factor, an allowance for the light distribution of the luminaire and the room surfaces MF = Maintenance factor, an allowance for reduced light output because deterioration and dirt (0.8)

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Reflectance Table

Table 5.0 Reflectance Table

Utilization Factor Table

Table 6.0 Utilization Factor Table

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Zone A: Dining Area

Diagram 23.0 Locations of Incandescent Bulbs

Luminance level cause by Incandescent light. (900lm) Ceiling Height: 3m Working Plane: 1m Area = 9.8 x 6 = 58.8sqm Room Index (RI) = = 1.86 F = 900 A = 58.8sq UF= 0.65 MF= 0.8 N= 39 Calculation: E= E= E= 310.4 lux The standard luminance level required (E) for dining area at 1m is 100 lux. Based on the calculation above, the luminance level in dining area is 310.4 lux, which exceeds the standard luminance level requirement due to too many installations of lamps in the dining area. Thus, the number of lamps installed in the dining area should be reduced.

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Zone B: Working Area

Diagram 24.0: Locations of Incandescent Bulbs

Luminance level cause by Incandescent light. (900lm) Ceiling Height: 3m Working Plane: 1m Area = 7.8 x 3.6 = 28.08sqm Room Index (RI) = = 1.23 F = 900 A = 28.08 UF= 0.6 MF= 0.8 N= 17 Calculation: E= E= E= 261.5 lux The standard luminance level required (E) for working area at 1m is 400 lux. Based on the calculation above, the luminance level in working area is 261.5 lux, which is lower than the standard luminance level requirement. The number of lamps installed in the working area should be increased.

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Zone C: Kitchen

Diagram 25.0 Locations of Incandescent Bulbs

Diagram 26.0 Location of Fluorescent Lamps

Diagram 27.0 Location of All Types of Lights

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Luminance level cause by Incandescent light. (900lm) Ceiling Height: 3m Working Plane: 1m Area = 5.5 x 6.0 = 33sqm Room Index (RI) = = 1.43 F = 900 A = 33 UF= 0.62 MF= 0.8 N= 5 Calculation: E= E= E= 67.6 lux Luminance level cause by Fluorescent light. (1680lm) Ceiling Height: 3m Working Plane: 1m Area = 5.5 x 6.0 = 33sqm Room Index (RI) = = 1.43 F = 1680 A = 33 UF= 0.62 MF= 0.8 N= 8 Calculation: E= E= E= 202.0 lux Total luminance level= 67.6 + 202.0 = 269.6 lux The standard luminance level required (E) for kitchen at 1m is 500 lux. Based on the calculation above, the luminance level in kitchen is 269.6 lux, which is lower than the standard luminance level requirement. The number of lamps installed in the kitchen should be increased.

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Zone D: Bar

Diagram 28.0 Locations of Halogen Bulbs

Luminance level cause by Halogen light. (1500lm) Ceiling Height: 3m Working Plane: 1m Area = 3.5 x 6.2 = 21.7sqm Room Index (RI) = = 1.12 F = 1500 A = 21.7 UF= 0.57 MF= 0.8 N= 9 Calculation: E= E= E= 283.7 lux

The standard luminance level required (E) for bar at 1m is 100 lux. Based on the calculation above, the luminance level in bar is 283.7 lux, which is higher than the standard luminance level requirement. Thus, the number of lamps installed in the bar should be reduced.

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Zone E: Store Room

Diagram 29.0 Locations of Fluorescent Lamps

Luminance level cause by Fluorescent light. (1680lm) Ceiling Height: 3m Working Plane: 1m Area = 3.5 x 3.5 = 12.25sqm Room Index (RI) = = 0.88 F = 1680 A = 12.25 UF= 0.52 MF= 0.8 N= 4 Calculation: E= E= E= 228.2 lux

The standard luminance level required (E) for store room at 1m is 300 lux. Based on the calculation above, the luminance level in store room is 228.2 lux, which is slightly lower than the standard luminance level requirement. Thus, the number of lamps installed in the store room should be increased.

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Zone F: Management Office

Diagram 30.0 Locations of Fluorescent Lamps

Luminance level cause by Fluorescent light. (1680lm) Ceiling Height: 3m Working Plane: 1m Area = 3.5 x 3.5 = 12.25sqm Room Index (RI) = = 0.88 F = 1680 A = 12.25 UF= 0.52 MF= 0.8 N= 4 Calculation: E= E= E= 228.2 lux The standard luminance level required (E) for office at 1m is 400 lux. Based on the calculation above, the luminance level in management office is 228.2 lux, which is lower than the standard luminance level requirement. Thus, the number of lamps installed in the management office should be increased.

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Zone H: Chilling Area

Diagram 31.0 Locations of Incandescent Bulbs

Luminance level cause by Incandescent light. (900lm) Ceiling Height: 3m Working Plane: 1m Area = 9.8 x 8.1 = 79.38sqm Room Index (RI) = = 2.22 F = 900 A = 79.38 UF= 0.65 MF= 0.8 N= 45 Calculation: E= E= E= 265.3 lux

The standard luminance level required (E) for dining area at 1m is 100 lux. Based on the calculation above, the luminance level in chilling area is 265.3lux, which exceeds the standard luminance level requirement. Thus, the number of lamps installed in the chilling area should be reduced.

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3.8

Daylight Factor Calculation for Zones

Diagram 32.0 Daylight Analyses in Section A-A’

Diagram 33.0 Daylight Analyses in Section B-B’

84

Diagram 34.0 Daylight Analyses in Section X-X’

Diagram 35.0 Daylight Analyses in Section Y-Y’

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3.8.1

Day Time

Daylight factor is the ratio between the luminance at a point of indoors to that of the outdoors. The daylight factor remain constant although there is overcast sky luminance may vary.

Diagram 36.0 Zoning of Daylighting on Floor Plan

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Diagram 37.0 Zoning of Daylighting on Section B-B

Diagram 38.0 Zoning of Daylighting on Section Y-Y

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The ratio of the daylight factor is calculated using the formula below: DF= Ei/Ex x 100% DF= Daylight Factor Ei= Indoor Illuminance Eo= Outdoor Illuminance Daylight level in Malaysia (Eo) 32000lux

Zone

DF (%)

Distribution

Very Bright

>6

Very large with thermal and glare problem

Bright

3-6

Good

Average

1-3

Fair

Dark

0-1

Poor

Table 7.0 Daylight Factors & Distribution (Department of standards Malaysia, 2007)

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Average DF at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

140.4

19/4/2014 1PM Sunny Table 8.0 Average DF at 1m

DF= Ei/Ex x 100% DF= 140.4/32000 x 100% DF= 0.44%

Average DF at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

173.02

19/4/2014 1PM Sunny Table 9.0 Average DF at 1.5m

DF= Ei/Ex x 100% DF= 173.02/32000 x 100% DF= 0.54% The tables above show that the cafĂŠ has an average daylight factor of 0.44% at 1 m height and average daylight factor of 0.54% at 1.5m height during day time. Based on the calculation above, daylight factor that is less than 1 is considered dark environment. According to MS1525, minimum average daylight factor for indoor dining area is 2%.

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Zone A: Dining Area at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

165.07

19/4/2014 12PM-2PM Sunny Table 10.0 Dining Area at 1m

DF= Ei/Ex x 100% DF= 165.07/32000 x 100% DF= 0.52%

Zone A: Dining Area at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

143.72

19/4/2014 12PM-2PM Sunny Table 11.0 Dining Area at 1.5m

DF= Ei/Ex x 100% DF= 143.72/32000 x 100% DF= 0.45% The daylight factor at 1m is 0.52% and at 1.5 m is 0.45%. Although there is a full height glazing window which receive direct day light entering this area, however daylight factor that is less than 1 is considered dark environment. According to MS 1525, minimal standard daylight factor requirement for indoor dining area is 2% therefore 0.47% of daylight factor is insufficient.

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Zone B: Working Area at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

97.52

19/4/2014 12PM-2PM Sunny Table 12.0 Working Area at 1m

DF= Ei/Ex x 100% DF= 97.52/32000 x 100% DF= 0.30%

Zone B: Working Area at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

162.75

19/4/2014 12PM-2PM Sunny Table 13.0 Working Area at 1.5m

DF= Ei/Ex x 100% DF= 143.72/32000 x 100% DF= 0.51% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

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Zone C: Kitchen at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

71.75

19/4/2014 12PM-2PM Sunny Table 14.0 Kitchen at 1m

DF= Ei/Ex x 100% DF= 71.75/32000 x 100% DF= 0.22%

Zone C: Kitchen at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

131.25

19/4/2014 12PM-2PM Sunny Table 15.0 Kitchen at 1.5m

DF= Ei/Ex x 100% DF= 143.72/32000 x 100% DF= 0.41% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

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Zone D: Bar at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

116.88

19/4/2014 12PM-2PM Sunny Table 16.0 Bar at 1m

DF= Ei/Ex x 100% DF= 116.88/32000 x 100% DF= 0.37%

Zone D: Bar at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

147.88

19/4/2014 12PM-2PM Sunny Table 17.0 Bar at 1.5m

DF= Ei/Ex x 100% DF= 147.88/32000 x 100% DF= 0.46% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

According to MS1525, minimum average daylight factor for indoor dining area is 2%.

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Zone E: Store Room at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

265.00

19/4/2014 12PM-2PM Sunny Table 18.0 Store Room at 1m

DF= Ei/Ex x 100% DF= 265.00/32000 x 100% DF= 0.83%

Zone E: Store Room at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

325.00

19/4/2014 12PM-2PM Sunny Table 19.0 Store Room at 1.5m

DF= Ei/Ex x 100% DF= 325.00/32000 x 100% DF= 1.02% Zone E has higher daylight factor because it is nearer to external light source. Based on the calculation above, daylight factor that is between 1-3 is considered as average brightness.

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Zone F: Management Office at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

278.67

19/4/2014 12PM-2PM Sunny Table 20.0 Management Office at 1m

DF= Ei/Ex x 100% DF= 278.67/32000 x 100% DF= 0.87%

Zone F: Management Office at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

484.67

19/4/2014 12PM-2PM Sunny Table 21.0 Management Office at 1.5m

DF= Ei/Ex x 100% DF= 484.67/32000 x 100% DF= 1.51% Zone F has the most daylight factor among others zone because the zone is very near to an external light source. Based on the calculation above, daylight factor that is between 1-3 is considered as average brightness.

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Zone G: Performance Stage at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

71.67

19/4/2014 12PM-2PM Sunny Table 22.0 Performance Stage at 1m

DF= Ei/Ex x 100% DF= 71.67/32000 x 100% DF= 0.22%

Zone G: Performance Stage at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

117.33

19/4/2014 12PM-2PM Sunny Table 23.0 Performance Stage at 1.5m

DF= Ei/Ex x 100% DF= 117.33/32000 x 100% DF= 0.37% Zone G have the least daylight factor among others zone because the zone is too far away from an external light source. Objects and between zone A and H, the external light source diffused daylight from reaching the zone.

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Zone H: Chilling Area at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

139.79

19/4/2014 12PM-2PM Sunny Table 23.0 Chilling Area at 1m

DF= Ei/Ex x 100% DF= 139.79/32000 x 100% DF= 0.44%

Zone H: Chilling Area at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

163.50

19/4/2014 12PM-2PM Sunny Table 24.0 Chilling Area at 1.5m

DF= Ei/Ex x 100% DF= 163.50/32000 x 100% DF= 0.51% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

According to MS1525, minimum average daylight factor for indoor dining area is 2%.

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Zone I: Counter at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

101.50

19/4/2014 12PM-2PM Sunny Table 25.0 Counter at 1m

DF= Ei/Ex x 100% DF= 101.50/32000 x 100% DF= 0.32%

Zone I: Counter at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

119.50

19/4/2014 12PM-2PM Sunny Table 26.0 Counter at 1.5m

DF= Ei/Ex x 100% DF= 119.50/32000 x 100% DF= 0.37% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

According to MS1525, minimum average daylight factor for indoor dining area is 2%.

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3.8.2

Night Time

Table 27.0 Night time light data during peak hours

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Average DF at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

67.44

26/4/2014 8.15PM – 9.30PM Cloudy Table 28.0 Average DF at 1m

DF= Ei/Ex x 100% DF= 67.44/32000 x 100% DF= 0.21%

Average DF at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

85.37

26/4/2014 8.15PM – 9.30PM Cloudy Table 29.0 Average DF at 1.5m

DF= Ei/Ex x 100% DF= 85.37/32000 x 100% DF= 0.27% The tables above show that the café has an average daylight factor of 0.21% at 1 m height and average daylight factor of 0.27% at 1.5m height during night time. Compared to daytime, night time has lower daylight factor. This is because there is no external lighting source that will affect the interior light quality. Based on the calculation above, daylight factor that is less than 1 is considered dark environment. According to MS1525, minimum average daylight factor for indoor dining area is 2%.

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Zone A: Dining Area at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

56.35

26/4/2014 8.15PM – 9.30PM Cloudy Table 30.0 Dining Area at 1m

DF= Ei/Ex x 100% DF= 56.35/32000 x 100% DF= 0.18%

Zone A: Dining Area at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

65.17

26/4/2014 8.15PM – 9.30PM Cloudy Table 31.0 Dining Area at 1.5m

DF= Ei/Ex x 100% DF= 65.17/32000 x 100% DF= 0.20% The daylight factor at 1m is 0.18% and at 1.5 m is 0.20%. Although there is a full height glazing window which receive direct day light entering this area, however during night time there is no external light source penetrating into the café. Daylight factor that is less than 1 is considered dark environment.

According to MS 1525, minimal standard daylight factor requirement for indoor dining area is 2% and therefore 0.2% of daylight factor is insufficient.

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Zone B: Working Area at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

34.67

26/4/2014 8.15PM – 9.30PM Cloudy Table 32.0 Working Area at 1m

DF= Ei/Ex x 100% DF= 34.67/32000 x 100% DF= 0.11%

Zone B: Working Area at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

46.67

26/4/2014 8.15PM – 9.30PM Cloudy Table 32.0 Working Area at 1.5m

DF= Ei/Ex x 100% DF= 46.67/32000 x 100% DF= 0.15% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

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Zone C: Kitchen at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

69.67

26/4/2014 8.15PM – 9.30PM Cloudy Table 33.0 Kitchen at 1m

DF= Ei/Ex x 100% DF= 69.67/32000 x 100% DF= 0.22%

Zone C: Kitchen at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

46.67

26/4/2014 8.15PM – 9.30PM Cloudy Table 34.0 Kitchen at 1.5m

DF= Ei/Ex x 100% DF= 46.67/32000 x 100% DF= 0.15% Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

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Zone D: Bar at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

210.00

26/4/2014 8.15PM – 9.30PM Cloudy Table 35.0 Bar at 1m

DF= Ei/Ex x 100% DF= 210.00/32000 x 100% DF= 0.66%

Zone D: Bar at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

278.38

26/4/2014 8.15PM – 9.30PM Cloudy Table 36.0 Bar at 1.5m

DF= Ei/Ex x 100% DF= 278.38/32000 x 100% DF= 0.87% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

According to MS 1525, minimal standard daylight factor requirement for indoor dining area is 2% therefore 0.87% of daylight factor is insufficient.

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Zone E: Store Room at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

15.00

26/4/2014 8.15PM – 9.30PM Cloudy Table 37.0 Store Room at 1m

DF= Ei/Ex x 100% DF= 15.00/32000 x 100% DF= 0.05%

Zone E: Store Room at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

17.50

26/4/2014 8.15PM – 9.30PM Cloudy Table 37.0 Store Room at 1.5m

DF= Ei/Ex x 100% DF= 17.50/32000 x 100% DF= 0.05% Zone E has the least daylight factor among others zone because the zone is not utilized during night time.

No light is switched on in this enclosed store room. Based on the calculation above, daylight factor that is less than 1 is considered dark environment. Zone E with minimum 0.05% of daylight factor considered as very dark.

105

Zone F: Management Office at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

14.50

26/4/2014 8.15PM – 9.30PM Cloudy Table 38.0 Management Office at 1m

DF= Ei/Ex x 100% DF= 14.50/32000 x 100% DF= 0.05%

Zone F: Management Office at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

15.83

26/4/2014 8.15PM – 9.30PM Cloudy Table 39.0 Management Office at 1.5m

DF= Ei/Ex x 100% DF= 15.83/32000 x 100% DF= 0.05% Zone F has the least daylight factor among others zone because the zone is not utilized during night time.

No light is switched on in this enclosed store room. Based on the calculation above, daylight factor that is less than 1 is considered dark environment. Zone E with minimum 0.05% of daylight factor considered as very dark.

106

Zone G: Performance Stage at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

69.33

26/4/2014 8.15PM – 9.30PM Cloudy Table 40.0 Performance Stage at 1m

DF= Ei/Ex x 100% DF= 69.33/32000 x 100% DF= 0.22%

Zone G: Performance Stage at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

81.50

26/4/2014 8.15PM – 9.30PM Cloudy Table 41.0 Performance Stage at 1.5m

DF= Ei/Ex x 100% DF= 81.50/32000 x 100% DF= 0.25% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

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Zone H: Chilling Area at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

56.34

26/4/2014 8.15PM – 9.30PM Cloudy Table 42.0 Chilling Area at 1m

DF= Ei/Ex x 100% DF= 56.34/32000 x 100% DF= 0.18%

Zone H: Chilling Area at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

65.17

26/4/2014 8.15PM – 9.30PM Cloudy Table 43.0 Chilling Area at 1.5m

DF= Ei/Ex x 100% DF= 65.17/32000 x 100% DF= 0.20% The result of daylight factor at 1.5m is slightly higher than 1m because it is nearer to the luminaire.

Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

According to MS 1525, minimal standard daylight factor requirement for indoor dining area is 2% therefore 0.2% of daylight factor is insufficient.

108

Zone I: Counter at 1m Date / Time/ Weather

Data Collected (Lux) Outdoor (1m)

Indoor (1m)

32000

58.00

26/4/2014 8.15PM – 9.30PM Cloudy Table 44.0 Counter at 1m

DF= Ei/Ex x 100% DF= 58.00/32000 x 100% DF= 0.18%

Zone I: Counter at 1.5m Date / Time/ Weather

Data Collected (Lux) Outdoor (1.5m)

Indoor (1.5m)

32000

53.00

26/4/2014 8.15PM – 9.30PM Cloudy Table 45.0 Counter at 1.5m

DF= Ei/Ex x 100% DF= 53.00/32000 x 100% DF= 0.17% Based on the calculation above, daylight factor that is less than 1 is considered dark environment.

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4.0

Acoustics Analysis 4.1

Acoustics Precedent Study - BanQ, Boston, USA

Architects: Office dA Location: Boston, MA, USA Project Area: 446 sqm Project Year: 2006-2008 Located in the old Penny Savings Bank, BanQ is a restaurant located at the base of the old banking hall.

Divided into two segments, the front area on Washington Street is programmed as a bar, while the larger hall behind serves as the dining area. A striated wood-slatted system was developed that conceals the view of the mechanical, plumbing, and lighting systems on the longitudinal axis, while offering a virtual canopy under which to dine. The geometry of the wood slats conforms to each equipment above, but is also radiuses in order to smoothen the relationship between other adjoining equipment, creating a seamless landscape.

BanQ Floor Plan

110

Curvy wooden panels were designed above the ceiling to absorb sound as all restaurants it faces a high amount of sound reverberation during peak hours of the day when business is bustling. The users of the space could not hear one another when they communicate hence, the architect incorporated wood panels across the entire restaurant for soundproofing and ultimate noise reduction which overall further beautify the restaurant.

The functional aspects of a dining space are fabricated with warm woods and relaminated bamboo amplifying the striping affect already at play throughout the space. Striations of the ground, the furnishings, and the ceiling all conspire to create a total effect, embedding the diners into the grain of the restaurant.

111

The curvy wooden panel acts as a good sound insulation and noise reduction, hence creating a very good sound proof interior. As shown in the picture above, the sound being produced by the speaker does not goes to the another section of the room. It’s being absorbed by the wooden panels and bounce backwards.

112

4.2

Site Context 4.2.1

Exterior Sound Sources A. Adjacent Shops / Activities

Diagram 39.0 Adjacent Building and Activities

Talent Lounge is close to the adjacent road which is right in front of the building. Vehicles often pass through the road to enter the opposite building – Empire Damansara, even though there are no heavy traffic passing through the area, still there is a certain amount of cars passing through the road to enter PJ Trade Centre during office hours and also during peak hours – lunch time and after work time.

113

B. Traffic and Pedestrians The restaurant is facing the PJ Trade Centre courtyard; hence it is located far away from the busy expressways. There is very little traffic noises around because of the location of the Talent Lounge. The cars have their own parking in the basement of the building. There are only pedestrian noises outside the corridor of the restaurant.

Figures 22.0 Courtyard in front of the restaurant

114

C. Masking Noise from Outdoor Air Conditioning Units

Figure 23.0 Air Conditioning Condenser Units

Diagram 40.0 Masking Noise from Outdoor Air Conditioning Units

The mechanical noises around the site are mostly from outdoor air-con units and the noises can only be detected at the back of the restaurant which doesn’t create too much noise from the entrance or the dining area. However, the allowable noise level as a guideline is no more than 5dB above background noise (Reeves L., Laffer S., et al, Air Conditioning Residential Best Practice Guideline). Due to the fact that there are more than five units at the back of the building, the masking noise produced is quite audible and affects the kitchen.

115

4.2.2

Interior Sound Sources

Diagram 41.0 Furniture Plan with furnitures

Noise from Speakers

Noise from Air Conditioners

From the diagram above, we can clearly see that there are several speakers located in the restaurant.

One near to the counter, two is located at the performing area. Not only that, they have additional standing air conditioners placed inside the restaurant, there is one located near to the bar area and another one is located next to the entrance. Interior sound sources of the restaurant mainly come from these two elements.

116

Table 46.0 Interior Sound Sources

117

4.3

Sound Data Tables 4.3.1

Non-Peak Hours

Table 47.0 Maximum and Minimum Acoustics readings during non-peak hours

118

Diagram 42.0 Maximum Acoustics Reading during non-peak hours

119

Diagram 43.0 Minimum Acoustics Readings during non-peak hours

120

4.3.2 Peak Hours

Table 48.0 Maximum and Minimum Acoustics Readings during peak hours

121

Diagram 44.0 Maximum Acoustics Readings during peak hours

122

Diagram 45.0 Minimum Acoustics Readings during peak hours

123

4.4

Sound Contour Diagrams 4.4.1 Peak Hours

Diagram 46.0 Sound Contours during Peak Hours

For the peak hour of acoustic contour readings, the kitchen area and the dining area are in the 60% to 100% average due to the sound produced by the speaker all around section of the dining area and cooking preparation been done in the kitchen area. The area surrounding the dining area is under 30% to 60% due to sound diffuse from the speakers around the dining area. As for the store room and washing area, partial of it are in the 0% to 30% average due sound diffuse from the speakers at the dining area.

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4.4.2

Non-Peak Hours

Diagram 47.0 Sound Contours during Non-Peak Hours

For the non-peak hour of acoustic contour readings, the kitchen area and middle section of the dining area are in the 60% to 100% average due to the sound produced by the speaker at the middle section of the dining area and cooking preparation been done in the kitchen area. The area surrounding the middle section is under 30% to 60% due to sound diffuse from the speaker on the middle section of the dining area. As for the store room and washing area are in the 0% to 30% average due to no activity been done there, hence no sound been produced within that area.

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4.5

Calculation for Power Addition Method

Table 49.0 Minimum Acoustics readings during non-peak hours

Sound Level Measurement Power Addition Method: Using the formula: L= 10 x log10 I= Sound Power Io= Reference Power (1 x 10-12 Watts) The dB Calculation for Zone A: Dining Area 68 = 10 log10

67 = 10 log10

71 = 10 log10

Antilog 6.8 =

Antilog 6.7 =

Antilog 7.1 =

IH5 = 6.3 x 10 −6

IH6 = 5.0 x 10 −6

IH7 = 1.3 x 10 −5

126

70 = 10 log10

69 = 10 log10

66 = 10 log10

Antilog 7.0 =

Antilog 6.9 =

Antilog 6.6 =

IH8 = 1.0 x 10 −5

IH9 = 7.9 x 10 −6

II4 = 4.0 x 10 −6

64 = 10 log10

65 = 10 log10

63 = 10 log10

Antilog 6.4 =

Antilog 6.5 =

Antilog 6.3 =

IJ4 = 2.5 x 10 −6

IK3 = 3.2 x 10 −6

IL3 = 2.0 x 10 −6

Total Intensities = IH5 + IH6 + IH7 + IH8 + IH9 + II3 + II4 + II5 + II6 + II7 + II8 + II9 + IJ3 + IJ4 + IJ5 + IJ6 + IJ7 + IK3 + IK4 + IK5 + IK6 + IK7 + IK8 + IL3 + IL4 + IL5 + IL6 + IL7 + IL8 = (6.3 x 10 −6 x 5) + (5.0 x 10 −6 x 3) + (1.3 x 10 −5 x 4) + (1.0 x 10 −5 x 4) + (7.9 x 10 −6) + (4.0 x 10 −6 x 4) + (2.5 x 10 −6 x 4) + (3.2 x 10 −6 x 3) + (2.0 x 10 −6) = 1.8 x 10 −4 Combined SPL = 10 log10 = 10 log10 (1.8 x 10 8) = 82.6 dB The calculation method is the same for the rest of the other spaces.

Zone A: Dining Area B: Working Area C: Kitchen D: Bar E: Store Room F: Management Office G: Performance Stage H:Chilling Area I: Counter

Total Intensities 1.8 x 10 −4 3.4 x 10 −5 1.6 x 10 −4 3.7 x 10 −5 7.1 x 10 −6 1.4 x 10 −5 9.8 x 10 −6 1.9 x 10 −4 8.4 x 10 −5

Combined SPL (dB) 82.6 75.3 82.0 75.7 68.5 71.5 69.9 82.8 79.2

127

Above shows the calculation of sound levels of each zones during non-peak hours. Zone A and H have the highest sound level which are 82.6dB and 82.8dB because these are the public spaces for people mingle around. Zone C has the second highest sound level which is 82.0dB because kitchen produces much noise due to the noise produced during cooking. Zone E has the lowest sound level which is 68.5dB because it is an enclosed space for storage. Less people will enter this room.

Table 50.0 Minimum Acoustics Readings during peak hours

128

The dB Calculation for Zone A: Dining Area

66 = 10 log10

65 = 10 log10

67 = 10 log10

Antilog 6.6 =

Antilog 6.5 =

Antilog 6.7 =

IH5 = 4.0 x 10 −6

IH6 = 3.2 x 10 −6

IH7 = 5.0 x 10 −6

69= 10 log10

68 = 10 log10

63 = 10 log10

Antilog 6.9 =

Antilog 6.8 =

Antilog 6.3 =

IH8 = 7.9 x 10 −6

IH9 = 6.3 x 10 −6

II4 = 2.0 x 10 −6

62 = 10 log10

61 = 10 log10

72 = 10 log10

Antilog 6.2 =

Antilog 6.1 =

Antilog 7.2 =

IJ4 = 1.6 x 10 −6

IK3 = 1.3 x 10 −6

IL3 = 1.6 x 10 −5

58 = 10 log10 Antilog 5.8 =

IN3 = 6.3 x 10 −7 Total Intensities = IH5 + IH6 + IH7 + IH8 + IH9 + II3 + II4 + II5 + II6 + II7 + II8 + II9 + IJ3 + IJ4 + IJ5 + IJ6 + IJ7 + IK3 + IK4 + IK5 + IK6 + IK7 + IK8 + IL3 + IL4 + IL5 + IL6 + IL7 + IL8 = (4.0 x 10 −6 x 6) + (3.2 x 10 −6 x 5) + (5.0 x 10 −6 x 4) + (7.9 x 10 −6 x 3) + (6.3 x 10 −6 x 3) + (2.0 x 10 −6 x 3) + (1.6 x 10 −6 x 2) + (1.3 x 10 −6) + (1.6 x 10 −5) + (6.3 x 10 −7) = 1.3 x 10 −4 Combined SPL = 10 log10 = 10 log10 (1.3 x 10 8) = 81.1 dB 129

The calculation method is the same for the rest of the other spaces Zone A: Dining Area B: Working Area C: Kitchen D: Bar E: Store Room F: Management Office G: Performance Stage H:Chilling Area I: Counter

Total Intensities 1.3 x 10 −4 2.0 x 10 −4 9.0 x 10 −4 1.0 x 10 −4 1.0 x 10 −4 1.9 x 10 −4 7.0 x 10 −5 4.9 x 10 −4 2.9 x 10 −6

Combined SPL (dB) 81.1 83.0 89.5 80.0 80.0 82.8 78.5 86.9 64.6

Above shows the calculation of sound levels of each zones during peak hours. The sound levels of all zones are actually higher compared to non-peak hours. Zone C has the highest sound level which is 89.5dB because more people order food at peak hour and the workers are busy for food preparation in the kitchen. Zone H has the second highest sound level which is 86.9dB because many people gather at that chilling area watching for performance held on stage. Zone I has the lowest sound level which is 64.6dB because less people gather at counter. Although Zone E and Zone F are isolated spaces, they also have high sound level because there are speakers nearby those zones.

130

Diagram 48.0 Acoustics Analysis for Section A-A’

Diagram 49.0 Acoustics Analysis for Section B-B’

131

Diagram 50.0 Acoustics Analysis for Section X-X’

Diagram 51.0 Acoustics Analysis for Section Y-Y’

132

4.6

Calculation for Reverberation Time

Reverberation time is an important index for describing the acoustical quality of an enclosure.

Reverberation Time = RT =

0.16 x Volume of Zone Total Absorption

Where : RT = reverberation time V = volumne of the room A = total absorption of room surfaces All Reverberation time is calculated using the frequency of 500Hz. ZONE A

B

C

D E

F

G H

I

SURFACE GLASS

AREA 25.8

ABSORPTION 0.10

SA 2.58

FLOOR - BRICK

60.2

0.03

1.81

CONCRETE COLUMN -CONCRETE GLASS FLOOR - BRICK PLASTER - WALL GLASS FLOOR - BRICK CURTAIN FLOOR BRICK CURTAIN FLOOR BRICK PLASTER - WALL CURTAIN FLOOR BRICK PLASTER - WALL FLOOR - CARPET WALL - CURTAIN BEAM - CONCRETE GLASS FLOOR - BRICK WALL - CURTAIN FLOOR - BRICK

8.2 13.1 14.3 28 8.45 28.7 33.7 28.8 21.7 15.1 12 13.5 29.8 12 13.5 6.8 12.9 8.2 32.5 68 57.6 3.6

0.03 0.05 0.10 0.03 0.02 0.10 0.03 0.40 0.03 0.40 0.03 0.02 0.40 0.03 0.02 0.25 0.40 0.05 0.10 0.03 0.40 0.03

0.25 0.66 1.43 0.84 0.17 2.87 1.01 11.52 0.65 6.04 0.36 0.27 11.92 0.36 0.27 1.7 5.16 0.41 3.25 2.04 23.04 0.11

133

Noise from Speakers Noise from Air Cond Red Brick Floor Concrete Wall Plaster Partition Glass Wall Curtains Cushioned (upholstered) Fabric Carpet Perspex table Polished timber table Polished timber Chair Glass Table PVC seated Cushioned seated Timber Shelf Aluminium Cabinet Diagram 48.0 Furnitura and Structural Materials in the Restaurant

134

ZONE A: (DINING AREA)

TOTAL FLOOR AREA HEIGHT VOLUME OF ZONE OCCUPANCY

44m2 4.3m2 189.2m3 35PAX

MATERIAL

AREA (m2)

WALL GLASS PANELS (aluminium frame)

25.8

CONCRETE (Smooth unpainted concrete) 8.2 FLOOR 60.2 BRICK (Standard brickwork) CEILING 60.2 CONCRETE CEILING (Smooth unpainted concrete) FURNITURE POLISHED TIMBER 7.4m2 TABLE

ACOUSTIC ABSORPTION COEFFICIENT 0.10

AREA X ABSORPTION COEFFICIENT

0.03 0.03

0.25 1.81

0.05

3.01

0.39

2.89

2.58

135

POLISHED CHAIR

TIMBER 1.92m2

0.39

0.75

CUSHIONED SEATED

0.48m2

0.44

0.21

GLASS TABLE

1.59m2

0.18

0.29

0.48m2

0.33

0.16

35

0.46

16.1 28.05

COVERED

PVC SEATED

PEOPLE TOTAL

RT= 0.16 X 189.2 / 28.05 = 0.90s Conclusion of Zone A: Zone A has a reverberation time of 1.08 seconds and total sound absorption of 28.05. This shows that sound wave in Zone A has sound wave that travel in longer than usual. It has a higher total sound absorption that the sound easily can be absorb, hence it provide satisfying indoor sound quality to the interior acoustic.

Comparison between Talent Lounge cafĂŠ and BanQ: Counters from both cafĂŠ produced a lot of noise as they need to prepare the drinks and serving the incoming customers. According to Australia Building Code 2004, noisy area should be isolated as far as possible. The counter in talent lounge were located right beside the dining area, which it produces noises and not maintaining a good dining environment to the user.

136

ZONE B: WORKING AREA

TOTAL FLOOR AREA HEIGHT VOLUME OF ZONE OCCUPANCY

28m2 4.3m2 120.4m3 8PAX

MATERIAL

AREA (m2)

ACOUSTIC ABSORPTION COEFFICIENT

AREA X ABSORPTION COEFFICIENT

WALL GLASS PANELS (aluminium frame)

14.3

0.10

1.43

13.1

0.05

0.66

28

0.03

0.84

28

0.05

1.4

4.8m2

0.35

1.68

CONCRETE (Smooth unpainted concrete) FLOOR BRICK (Standard brickwork) CEILING CONCRETE CEILING (Smooth unpainted concrete) FURNITURE PVC PERSPEK TABLE CUSHIONED SEATED

137

CHAIR

0.64m2

0.39

0.25

0.5m2

0.39

0.2

2.6m2

0.39

1.0

8

0.46

3.68 11.14

TIMBER SHELVE POLISHED TIMBER SHELVE

PEOPLE TOTAL

RT= 0.16 X 120.4 / 11.14 = 1.50s Conclusion of Zone 2:

Zone 2 has a reverberation time of 1.69 seconds. Compared to Zone 1, the reverberation time of Zone 2 is 0.61 seconds lower. This shows that the working area has large different of lower sound absorption compare to Zone A (dining area). These users that occupy the space a less and the total sound absorption is low for the large volume of space and hence sound waves will travel longer than usual and echo will be created.

Comparison between Talent Lounge and BanQ: According to Australia Building Code 2004, buffer zone should be arranged to divide the noisy area and hence ensure the users hearing comfort. Chi Fitness Centre has an interior courtyard and double volume spaces as buffer at high noise produced area which is their indoor dining area. However Talent lounge did not follow this building code as there is totally no buffer in the indoor dining. Noises are allowed to reflect over the space throughout the day. There are partitions of 2.5m height in the office management, store room and kitchen were, and unfortunately it does to break the continuous cycle of noises in this area.

138

ZONE C: KITCHEN

TOTAL FLOOR AREA HEIGHT VOLUME OF ZONE OCCUPANCY

33.7m2 4.3m2 144.9m3 6PAX

MATERIAL

AREA (m2)

ACOUSTIC ABSORPTION COEFFICIENT

AREA X ABSORPTION COEFFICIENT

WALL GLASS PANELS (aluminium frame)

22.4

0.10

2.24

PLASTER WALL (Plaster on lath, deep air space)

12.47

0.06

0.75

33.7

0.03

0.84

33.7

0.05

1.4

15.46 6

0.01 0.46

0.15 2.76 8.14

FLOOR BRICK (Standard brickwork) CEILING CONCRETE CEILING (Smooth unpainted concrete) FURNITURE ALUMINIUM CABINET PEOPLE TOTAL

139

RT= 0.16 X 144.9 / 8.14 = 1.85s Conclusion of Zone C: Zone C has a reverberation time of 1.85 seconds which is relatively high; hence the sound wave will travel in slightly long distance. The total sound absorption in the kitchen is low as the occupants and furniture are less, hence echo might be created in this zone.

ZONE D: BAR

TOTAL FLOOR AREA HEIGHT VOLUME OF ZONE OCCUPANCY

MATERIAL

WALL CURTAIN (0.5kg/m2),draped to 75% area approx.

130mm from wallReflectanE FLOOR BRICK (Standard brickwork) CEILING

21.7m2 4.3m2 93.3m3 7PAX

AREA (m2)

ACOUSTIC ABSORPTION COEFFICIENT

AREA X ABSORPTION COEFFICIENT

28.8

0.40

11.52

21.7

0.03

0.65

21.7

0.05

1.09 140

CONCRETE CEILING (Smooth unpainted concrete) FURNITURE PVC BOARD

6.45

0.33

2.13

PVC SEATED

0.56

0.33

0.2

TIMBER SHELVE

6.4

0.39

2.5

POLISHED TIMBER SHELVE

0.5

0.39

0.2

PEOPLE TOTAL

7

0.46

3.22 18.3

RT= 0.16 X 93.3/ 18.3 = 0.82s Conclusion of Zone D: Zone D has a reverberation time of 0.82 seconds, which is lower than working area and main dining area.

The total sound absorption is lacking as there are less furniture in this zone. The sound waves will travel in a short distant, hence noise level is reduce to suit the program well as the function of Zone D will serve as a bar.

141

ZONE F: MANAGEMENT OFFICE

TOTAL FLOOR AREA HEIGHT VOLUME OF ZONE OCCUPANCY

MATERIAL

12m2 4.3m2 51.6m3 0 PAX

AREA (m2)

WALL CURTAIN 15.1 (0.5kg/m2),draped to 75% area approx.

130mm from wall Reflectance 12.47 PLASTER WALL (Plaster on lath, deep air space) 3

ACOUSTIC ABSORPTION COEFFICIENT

AREA X ABSORPTION COEFFICIENT

0.85

12.85

0.06

0.75

0.01

0.03

0.03

0.36

0.05

0.6

GLASS DOOR FLOOR 12 BRICK (Standard brickwork) CEILING 12 CONCRETE CEILING (Smooth unpainted concrete) FURNITURE

142

GLASS TABLE 2-3mm glass

2.2m2

0.03

0.07

0.32m2

0.33

0.11

4

0.46

1.84 16.58

PLASTIC CHAIR PVC Seated PEOPLE TOTAL

RT= 0.16 X 51.6 / 16.58 = 0.50 Conclusion of Zone E: Zone E has the second lowest reverberation time of 0.50 seconds. The total sound absorption is high.

The users of this space are small, and it is a private area where office manager could be enter. The noise level will reduces as the sound waves will only travel in a short while, which it fit the program as it work as a private area.

143

ZONE H: CHILLING AREA

TOTAL FLOOR AREA HEIGHT VOLUME OF ZONE OCCUPANCY

MATERIAL

WALL CURTAIN (0.5kg/m2),draped to 75% area approx.

130mm from wallReflectanE

68m2 4.3m2 292.4m3 22PAX

AREA (m2)

ACOUSTIC ABSORPTION COEFFICIENT

AREA X ABSORPTION COEFFICIENT

57.6

0.85

49

12.4

0.05

0.62

CONCRETE (Smooth unpainted concrete)

144

68

0.03

2.04

68

0.05

3.4

46.1

0.85

39.2

POLISHED TIMBER TABLE

2.4

0.39

0.94

POLISHED TIMBER POOL TABLE

8.64

0.39

3.37

2.7

0.44

1.2

22

0.46

10.1 109.9

FLOOR BRICK (Standard brickwork)

CEILING CONCRETE CEILING (Smooth unpainted concrete)

FURNITURE FABRIC SOFA Fully occupied – fabric upholstered

CUSHIONED TABLE FINISHES

PEOPLE TOTAL

RT = 0.16 X 292.4 / 109.9 = 0.43 Conclusion

of

Zone

H:

Zone H has the lowest reverberation time of 0.43 seconds. The total sound absorption is higher than most of the spaces in Talent Lounge. The users of this space are crowded, and it’s fully occupied with furniture. As the total sound absorption is high and the volume of space is large, the sound waves will travel is a short distance and echo will definitely not be created. Therefore, better quality of sound will be received.

145

4.7

Calculation for Sound Reduction Index (SRI)

The sound reduction index SRI or transmission loss (TL) of a partition measures the number of decibels lost when a sound of a given frequency is transmitted through the partition Using Formula: When T = transmission loss TL = 10 log10 ( 1/Tav) Tav = (S1 x Tc1 + S2 x T2 + Sn x Tn) / Total Surface Area SRI overall = 10log10 1/T Tcn = Transmission coefficient of material Sn = Surface area of material n Using: SRI Floor type – Bricks flooring= 39 db Sn= 213.1 m2 T Floor type - Bricks flooring = 1/antilog 3.9 = 0.000126 Sn x T Floor type - Bricks flooring = 213.1 x 0.000126 = 0.0268 * The above calculation is repeated for the rest of the analysis Zone A + Zone B + Zone I + Zone D + Zone G + Zone H (Sound source)

Partitions Floor type- Brick finish Wall type 1 - concrete wall painted Wall type 2 - glass wall Door -Glass Window type Concrete ceiling Tota

Surface area (Sn) 213.1 54.9 68.3 6.77 131 213.1 730.57

SRI (db) 39 42 29 38 38 50

T cn 0.000126 0.00006 0.0012 0.000158 0.000158 0.00001

Sn x Tcn 0.0268 0.00329 0.08196 0.000107 0.0207 0.00257 0.1354

146

Tav = (S1 x Tc1 + S2 x T2 + Sn x Tn) / Total Surface Area= 1 / Tav SRIoverall = 10 x log10 (5361.21)

0.1354/730.57 = 0.000185 5395.64 37.32dB

Using: 1) SRI Floor type – Bricks flooring= 39 db Sn= 12.04 m2 T Floor type - Bricks flooring = 1/antilog 3.9 = 0.000126 Sn x T Floor type - Bricks flooring = 12.04 x 0.000126 = 0.00152 2) SRI Wall type 2 - glass wall = 42 db Sn= 4 x 3.5 x 3.5 = 49m2 T Floor type - Bricks flooring = 1/antilog 3.9 = 0.00006 Sn x T Floor type - Bricks flooring = 49 x 0.00006 = 0.00294

3) SRI Door -Glass = 38 db Sn= 2.2 x 0.8 = 1.76 m2 T Floor type - Bricks flooring = 1/antilog 3.8 = 0.000158 Sn x T Floor type - Bricks flooring = 1.76 x 0.000158 = 0.000278 Zone F (Management room)

Partitions Floor type- Brick finish Wall type 2 - glass wall Door -Glass Total

SRI Surface area (Sn) (db) T cn Sn x Tcn 12.04 39 0.000126 0.00152 49 42 0.00006 0.00294 1.76 38 0.000158 0.000278 62.8 0.00474

Tav = (S1 x Tc1 + S2 x T2 + Sn x Tn) / Total Surface Area= 1 / Tav SRIoverall = 10 x log10 (13248.95)

0.00474/62.8 = 0.0000755 13248.95 41.22dB

Hence in conclusion, the transmission Loss (TL) is the difference, in decibels, between the sound power incident on a barrier in a source room (Zone A + Zone B + Zone I + Zone D + Zone G + Zone H) and the sound power radiated into a receiving room (Zone F) on the opposite side of the barrier.

Zone F (Management room) is an enclosed room. It has larger sound transmission loss (in decibels), the smaller the amount of sound energy passing through and consequently, less noise is heard in the room.

147

5.0

Conclusion

5.5.1

Lighting Quality

Based on the calculation, the lighting quality is considered dark because it does not meet the standard requirement of the daylight factor. To increase the lighting quality of the restaurant, the number of bulbs should be increase and the right choice of higher lumen flux of bulbs should be chosen to increase the lighting quality within the space.

5.5.2

Acoustics Quality

The overall acoustics quality of the restaurant is good because of the sufficient sound absorption material found in the furniture of the restaurant. However, the location of speakers at the counter is not appropriate as the noise produced from the counter and the bar will affect the dining area. Not only that, the sound absorption of the partition of the management office is low which is not recommended because the speakers which are located at the performance area will affect the privacy of the management room as the space serves as a private area. To increase the acoustics quality of the management it is recommended that the thickness of the partition of the management room should be increased.

148

6.0

References



Archdaily.

“BanQ

/office

dA”

03

Dec

2009.

Accessed

15

March

2014:

http://www.archdaily.com/42581/banq-office-da/ 

Archdaily. “Ikabana Parai Restaurant / El Equipo Creativo” 10 May 2013. Accessed 15 March 2014: http://www.archdaily.com/370913/ikibana-paral-restaurant-el-equipo-creativo/



Department of Standards Malaysia, MS 1525, 2001, Malaysia, SIRIM Berhad.



Truesdale A, Absorption Coefficients of Material



Building Science 2 Lecture Series:  Lighting Calculations by Dr. Mina Kaboudarahangi  Acoustics Calculation by Mr. Sivvaraman Kuppusamy

149