Building Science 2 Report

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

TUTOR : MR AZIM GROUP MEMBERS : LOW YONG GING TAN SHING YEOU PEH KER NENG YAP WEI TYNG ONG HUEY FEN CHOONG LAI MUN LEE CHAER SHEAN

0313679 0314850 0314619 0314058 0314263 0313573 0313675

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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CONTENT ABSTRACT 1.0 INTRODUCTION

1.1 AIM & OBJECTIVE

1.2 INTRODUCTION OF SITE 2.0 LITERATURE REVIEW ( DEFINITION) 2.1 LIGHTING 2.1.1 LIGHT 2.1.2 LUMEN 2.1.3 ILLUMINANCE 2.1.4 BRIGHTNESS AND LUMINANCE

2.1.5 DAYLIGHT AND ARTIFICIAL LIGHTING 2.1.6 DAYLIGHT FACTOR 2.1.7 LUMEN METHOD 2.2 ACOUSTICS 2.2.1 SOUND 2.2.2 WAVELENGTH

2.2.3 SOUND PRESSURE LEVEL 2.2.4 REVERBERATION TIME

2.2.5 SOUND REDUCTION INDEX 3.0

PRECEDENT STUDY 3.1 LIGHTING DESIGN 3.2 ACOUSTIC DESIGN

4.0

RESEARCH METHODOLOGY

4.1 4.2 4.3 4.4 4.5

PRELIMINARY RESEARCH & DATA COLLECTION LIGHTING DATA COLLECTION EQUIPMENT LIGHTING DATA COLLECTION METHOD ACOUSTIC DATA COLLECTION EQUIPMENT ACOUSTIC DATA COLLECTION METHOD

5.0 CASE STUDY

5.1 SITE STUDY AND ZONING

5.2 CASE STUDY LIGHTING

5.2.1 DAYLIGHTING & SITE

5.2.2 LOCAL WEATHER CONDITION

5.2.3 DAYLIGHT & ARTIFICIAL LIGHT

5.2.3.1 ZONE 1 : RETAIL AREA

5.2.3.2 ZONE 2 : BISTRO AREA

5.2.3.3 ZONE 3 : KITCHEN

5.2.3.4 ZONE 4 : HALLWAY 5.2.4 PHOTO ANALYSIS

5.2.5 TABULATION AND INTERPRETATION OF DATA

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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5.3 CASE STUDY ACOUSTIC 5.3.1 EXTERIOR NOISE SOURCES 5.3.2 INTERIOR NOISE SOURCES

ZONE 1 : RETAIL AREA

ZONE 2 : BISTRO

ZONE 3 : KITCHEN

ZONE 4 : HALLWAY

5.3.3 TABULATION & INTERPRETATION OF DATA

5.3.4 CALCULATION OF SOUND PRESSURE LEVEL

5.3.5 ACOUTIC RAY DIAGRAM

5.3.6 CALCULATION OF REVERBERATION TIME

5.3.7 REVERBERATION TIME ANALYSIS AND CONCLUSION

6.0 CONCLUSION 7.0 REFERENCE

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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ABSTRACT This report is a case study conducted on an analysis of lighting and acoustic performance evaluation and design of the Underground Societe cafe. The report will start with the aim and objective of the project as well as an introduction of the site selected. The report is then continue on with literature review of the lighting and acoutics, precedent studies and research methodology. The core of the report will be the case study chapter where we will be conducting an in-depth research, data collection and analysis about the lighting and acoustic of the selected cafe. Technical data such as formulas, equations and calculations for the illuminance and noise levels are included in the report. Orthographic drawings and diagrams are also included for better understanding. The report will end with a conclusion about the analysis as well as a list of references and appendix.

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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1.0 INTRODUCTION 1.1 OBJECTIVE & AIM The aim and main objective of this project is to allow students to have a better understanding of lighting and acoustic characteristics and acoustic requirement in the space we chose. With the proposed space, students were required to determine the characteristics and function of day-lighting, artificial lighting, sound and acoustic towards the space. Lastly, students were required to document all the information and analysis of the space in to a report.

1.2 INTRODUCTION OF SITE

Figure 1.2.1 : Front view of the Underground Societe restaurant building

The building we proposed to analyze for this project is Underground SociĂŠtĂŠ (US) established

by Kar Wai and Kar Heng. The bistro is located along shop lots of car accessories and services area at Bandar Sunway, Selangor. It takes on the underground route to showcase their alternative lifestyle and artistic expression through their food and coffee. The bistro is divided mainly into 4 segments which are the retail area ,bistro, kitchen as well the the hallway which will lead to the washroom. For this project, the study area that we covered is the whole mainly 3 spaces.

The interior space of the shop gives an impression of modern and contemporary space and was designed to vibe a hip and urban industrial ambience. Furthermore, it is also designed in a way that it fulfills the concept of underground where the dining and bar area is totally facilitated with artificial lighting and fully enclosed where it is dim regardless day or night. No day lighting is allowed to enter the bistro where there are no windows available. Besides, the bistro is designed with wood and steel set with backdrops of unfinished floor, dark ceiling, wood wall panels, a long graphical wall mural and a big piece of glass which reflects the artificial lighting used to enhance the brightness in the space.

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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2.0 LITERATURE REVIEW 2.1 LIGHTING 2.1.1 Light Light is defined as a ‘’visually perceived radiant energy’’. In the electromagnetic spectrum, ‘’Visible’’ light is a small segment within the radiant energy that ranges from X-rays, ultraviolet and infrared energy, radio and microwave waves. In our environment, an individual’s perception is greatly influenced by the changes in light. But even so, every individual’s reaction to light is subjective, hence conclusion differs.

2.1.2 Lumen Lumen is the SI unit of luminous flux, which is equal to the amount of light emitted per second in a unit solid angle of one steradian from a uniform source of one candela . The power of light emitted from a lamp is called ‘’Luminous flux” and is measured by the unit of Lumens (lm). Hence, the quantity of light a lamp emits is indicated by the Lumen value. To sum it up, lumen is measured by the amount of light being emitted from the light source. The more the value of lumen units, the brighter the light is and vice versa.

2.1.3 Illuminance A surface is brightened up by the lumens of a particular light source, hence illuminance is the number of lumens falling one square meter of the surface. The unit of illuminance is called “Lux” and is usually measured in illuminance meters or photometers. To sum this up, the closer the light source to the illuminated area is, the higher the illuminance value provided a given light source.

2.1.4 Brightness & Illuminance Brightness of an object is referred to the subjective perception of the user’s behavior while luminance is subjected to the measurement stated in the lux meter. Luminance is used to describe the emission from a diffuse surface as it indicates how much luminous power that will be perceived by the eyes when the surface is viewed from a certain angle. In conclusion, luminance remains the same regardless of its distance from the light source.

2.1.5 Daylighting & Artificial Lighting Daylighting is naturally obtained from the environment while artificial lighting is sourced by mechanical lighting sources like lamps as it aids spaces where natural daylight is insufficient or even absent.

Daylighting is perceived by many as tool of design where it features and creates poetic and interesting spaces for the users in it. It provides a link upwards or sideways to the outdoor environment with the penetration of light inwards while distributing a fair share of natural lighting.

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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2.1.6 Daylight Factor Daylight factor is defined as the ratio of internal light to the external lighting and is a common metric in architecture during physical model studying. Hence in architecture, daylight factor is defined as Daylighting factor DF = Indoor Illuminance, EI x 100% Outdoor Illuminance, E0 While Ei stands for the illuminance due to the daylight at a point within the indoors working plane and E0 is the simultaneous outdoor illuminance on a horizontal plane casted by an unobstructed hemisphere of the sky.

ZONE VERY BRIGHT BRIGHT AVERAGE DARK

DAYLIGHT FACTOR >6 3-6 1-3 0-1

DISTRIBUTION Large in thermal and glare Good Fair Poor

Figure xx Daylight Factor and Distribution ( Department of Standards Malaysia , 2007 )

2.1.7 Lumen Method Lumen method is used to determine the number of lamps that is appropriate for a space or room in order to achieve uniform light distribution.

Hence, the number of lamps is determined by : N= N E A F UF MF

= = = = = =

RI = RI L W Hm

= = = =

E x A F x UF x MF number of Lamps Illuminance level required (Lux) area at working height plane (m^2) average luminuos flux from each lamp (lm) utilisation factor, an allowance for the light distribution of luminaire and the room surface maintanence factor, an allowance for reduced light output because of deterioration & dirt L x W Hm x (L + w) Ratio of room plan area to half the wall area between the working and luminaire planes length of room width of room mounting height

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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MF = LLMF x LSF x LMF x RSMF LLMF = lamp lumen maintenance factor MSF = lamp survival factor LMF = luminaire maintenance factor RSMP = room surface maintenance factor

2.2 ACOUSTICS 2.2.1 Sound Sound is a vibration that is produced an audible mechanical wave of pressure and displacement. It needs to occur within amedium such as air, water, earth or in the context of architecture, building materials.

2.2.2 Wavelength The to-and-fro motion of the particles alternatively pushes together and draw apart adjacent air particles, forming regions of refraction and compression when the sound passes through air.

2.2.3 Sound Pressure Level Sound pressure level, also known as “SPL� is the study of acoustic system design, hence it is the average sound level caused by soundwaves of a particular space. Sound pressure in air is measured with micropohones.Spl is a logarithmic measure of the effective sound pressure of a sound relative to a reference value. Itis measured in decibel (dB) above a standard level. The sound pressure level is defined as below : SPL = 10 log Log P Po

= = =

( PoP )

2

Common Logarithm Sound pressure Standard reference pressure of 20 microPascals

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2.2.4 Reverberation Time In the terms of psychoacoustics, which is the scientifical way of studying sound perception, after the sound has been produced, it is the reverberation time that interprets and analyses the sound. When a large number of reflection builds up and then decay due to a sound or signal being absorbed, it is believed that a reverberation has been created. From living beings to objects like furnitures,the sound or singal is abosrbed by the surface of these things. Even when the sound stops, the reflection continues, decreasing in amplitude until amplitude reaches zero.

Reverberation is frequency dependent. The length of decay ,or reverberation time receives special consideration in the architectural design of spaces which need to have specific reverberation time to achieve optimum performance for their intended activity. Reverberation Time is defined as : T = T V A

0.161 V A = = =

the reverberation time in seconds 3 the room volume in m absorption coefficient

Figure 2.2.4.1 : Illustrate the reveberation time that is attribute to different spaces

2.2.5 Sound Reduction Index Sound reduction index is the measurement of sound insulation within a space owith basic structures such as walls, windows and door. Sound reduction index is an important key to be understood when implementing acoustic system in a designated space. This is crucucial as to decrease the possibilty of sound penetrating from one space to another. Sound reduction index is defined as : SRI = 10 log SRI Wi Wt

= = =

( WWit )

dB

Sound Reduction Index (dB) Sound power incident on one side of a sound barrie (W) Sound power transmitted into the air on the side of partition (W)T

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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3.0 PRECEDENT STUDY 3.1 LIGHTING

Figure 3.1.1 : Perspective view of the Nerman Museum of Contemporary Art

An analysis of lighting was conducted on the Nerman Museum of Contemporary Art, located on the campus of Johnson County Community College in Overland Park, designed by architect Kyu Sung Woo. The building has 2 stories with a total floor area of the building is 3548m2. In this study, five spaces of lightings in the museum are being analyzed, which is the entrance, solarium, café, auditorium and gallery.

3.1.1 Cafe The café is located on the first floor, adjacent to the main entrance and the solarium. This makes the space a pivot point as it joins two high traffic areas. Steps are positioned at the entrance, raising the café area and setting it apart from the bordering hallway. Measuring 65’ x 25’ x 12’(h), the space feels long while it covers around 1,625 SF. Seating for the café is also available in the solarium. The café and solarium are connected by doorway that allows for easy access between the two spaces.

Figure 3.1.1.1 : 1st floor plan of Nerman Museum of Contemporary Art indicating the position of cafe BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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Figure 3.1.1.2 : Floor plan of cafe in Nerman Museum of Contemporary Art

Cafe Finishes

Quantity of Light Cafe Illuminance (IES Recommendations)

Cafe LPD

An analysis of lighting was conducted on the Nerman Museum of Contemporary Art, located on the campus of Johnson County Community College in Overland Park, designed by architect Kyu Sung Woo. The building has 2 stories with a total floor area of the building is 3548m2. In this study, five spaces of lightings in the museum are being analyzed, which is the entrance, solarium, café, auditorium and gallery.

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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Quality of Light Visual Comfort Since this is a space where patrons and students come to eat and relax, the visual experience has to be pleasing. Lighted vertical surfaces and ceilings provide comfort to the space which creates an inviting place to unwind.

Luminance of Light Sources Since these back lighted panels provide all of the illumination for the space they need to be bright enough for the café tasks. But these sources should not be overly bright, whereas the luminance should not exceed 150 cd/SF. Color Temperature + Rendering Since this space receives a lot of daylight, and also needs to be sensitive to artwork and the color rendering of traditional light sources, a middle of the road color temperature was selected throughout the building (3500K). Track lighting, whenever lighting a piece of art, requires a CRI in the 90s, but the general ambient light in the space can be a lower CRI in the 80s.

Control The café will be open for breakfast, lunch, and dinner, as well as for special dinning events for parties.

The lighting, therefore, needs to be highly flexible in scene control. Because of the amount of daylight coming into the space, the control schemes also need to be highly reactive. Due to the solarium receiving an abundance of light during all hours of the day, the café will experience, through the connected windows, an adequate amount of light sufficient enough to allow for dimming and off conditions.

Cafe Lighting Plan

Figure 3.1.1.3 : Cafe lighting plan of cafe in Nerman Museum of Contemporary Art

Figure 3.1.1.4 : Pseudo Color Rendering (Plan View)

Figure 3.1.1.5 : Perspective rendering

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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Cafe Equipment Schedule

Table 3.1.1.1 : Table above shows the cafe equipment schedule

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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Calculations Illuminance

Figure 3.1.1.6 : Illuminance diagram

Cafe Illumincance Calculation Summary (workplane 1.5’)

Cafe Lighting Power Density

Calculations The café, being a place that people come together to relax and enjoy a tasty lunch from the chefs,needed a lighting design that promoted intimacy and visual comfort. By using luminance back-lighted panels in accordance with the architecture, it created a soft, warm atmosphere by which to eat by. The lit forms of the space (partition wall, cantilevered form) bring a little drama and visual interest while still holding true the overall design goals of the museum’s minimalism.

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3.0 PRECEDENT STUDY 3.2 ACOUSTICS 3.2.1 Introduction

Figure 3.2.1.1 : Exterior view of Temptation restaurant

This precedent study analyzes the acoustic conditions in a student restaurant, Temptation in Taylor’s University. It is a space that is mainly used for dine in for the university students and lecturers and many premier events that organized by the university. The aim of the study was to carry out the noise control in Temptation restaurant. The study has also further evaluated the areas of sound control, room acoustics and material types as well as calculation for reverberation time that will affect the interior environment.

The sound travel is slower compared to outside due to the lower temperature of the space, which slows down the speed of the sound. The speed of sound in the room is measured at 343.6 m/s while outside, which is 31 ĚŠC is at 349.6 m/s. These noise sources are taken from patrons, the air conditioner, and the fans and from the kitchen. The noise from the fans and air condition are constant.

Figure 3.2.1.2 : Interior view of Temptation restaurant

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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3.2.2 Design Strategies Figure 3.2.2: Interior view of Temptation restaurant.

Noise is undesirable sound, which causes an uncomfortable environment for the customers. Whether dining, waling3.2.2 or Design talking,strategies: the problem faced by the restaurant is the noise dispersion, which causes undesirable which uncomfortable environment for the echoes due toNoise the isopen spacessound, and lack ofcauses soundanabsorbers. customers. Whether dining, waling or talking, the problem faced by the restaurant is the noise dispersion, which causes echoes due to the open spaces and lack of sound aabsorbers. comfortable environment for the users, type of the materials has become

To provide one of the strategies to overcome the issue. The floor of the space is built out of ceramic tiles on concrete slab. provide a comfortable environment for the and users,doors. type of the materials has become The space isTo mostly surrounded with glass windows one of the strategies to overcome the issue. The floor of the space is built out of ceramic tiles on concrete slab. The space is mostly surrounded with glass windows and doors.

Materials Used

Absorption Coefficient

Concrete

0.03

Ceramic Tiles

0.01

Plaster on Solid Wall

0.03

Table 3.2.3: 3.2.2.1Table : Tableofofabsorption absorptioncoefficient coefficient of of different different materials Figure materials.

In order to overcome the problem is by installing acoustic panels and by controlling the noise within the room. Fabric type materials are used as sound absorption panel as the multitude air pockets have the sound waves bounce loose energy. The In order to overcome the of problem is by installing acoustic panelsand and by its controlling the noise within the final solution to control noise in the restaurant is with the placement of sound room. Fabricdiffusors type materials are used as sound absorption panel as the multitude of air pockets have and absorbers of ceiling baffles.

the sound waves bounce and loose its energy. The final solution to control noise in the restaurant is with the placement of sound diffusors and absorbers of ceiling baffles.

Figure 3.2.2.1 : Reflection of sound

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3.2.3 Result and Analysis The room is considered a cuboid shaped with 15.51 m x 24.43 m x 245 m. The sound travel is slower compared to outside due to the lower temperature of the space, which slows down the speed of the sound. The speed of sound in the room is measured at 343.6 m/s while outside, which is 31 ĚŠC is at 349.6 m/s. These noise sources are taken from patrons, the air conditioner, and the fans and from the kitchen. The noise from the fans and air condition are constant.

Figure 3.2.3.1 : Noise dispersion in Temptation restaurant

Figure 3.2.3.2 : The sources of noise in the restaurant

Two different types of sound control were analyzed, one being a ceiling baffles and the other is a diffusor.

The ceiling baffles were calculated by using 3 different types of materials, which are vinyl, quilted and fabric to identify the differences in material absorption type. As for the diffusors, only one common type is used to distinguish its characteristics and differentiate with other sound controlling types.

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Figure 3.2.3.3 : Comparisons of all the calculated reverberation time

3.2.4 Conclusion By using compound panel absorbers, noise within the room can be control within the range of 500 Hz. This strategy aims to provide a comfy environment for the customers but maintains the aesthetics of the interior. The best solution is using fabric as a material for ceiling baffle and sound diffusors due to the ability of decreasing the reverberation time. Thus, the sound can be controlled within the restaurant without altering the image of the interior.

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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4.0 RESEARCH METHODOLOGY 4.1 PRELIMINARY RESEARCH & DATA COLLECTION 1.

Preliminary study on the different type of spaces are done select the most suitable case study

to best meets the requirements of the project. Precedent studies are also conducted to have a

better idea on ways to collect and analyze data.

2.

Emails, calls and visitation are made to selected venues to obtain approval to conduct case

study on the site.

3.

Once site selection is confirmed, first site visit is conducted to obtain the measurement of the

selected site. As plans and section are not provided by the authorized person, measured

drawing is conducted on site by using measuring tape.

4.

Before the second visit, different timing of visits is being scheduled out to take readings for peak

and non-peak hours. Methods of taking reading and delegation of task are done to prevent confusion.

5.

During site visit, surroundings and human activities are being observed and photographed.

6.

Data and readings collected are compiled and tabulated into report. A detailed analysis are

done after the tabulation of data.

4.1.1 Equipment

Figure 4.1.1.1 : Measuring Tape

Measuring tape is used to measure the dimensions of the building to allow the production of plan and section drawings. It is also used to measure the constant height of 1m and 1.5m as the reference for lighting measurement.

Figure 4.1.1.2 : Camera

To capture images of the condition of the cafe, human activities, lighting appliances, furnitures to be used as reference image while explaining the analysis.

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3.0

RESEARCH METHODOLOGY

3.1 Lighting Data Collection Equipment 4.2 LIGHTING DATA COLLECTION EQUIPMENT

3.0

RESEARCH METHODOLOGY 3.1 Lighting Data Collection Equipment

Features 13 mm ( 0.5”) LCD 0-50,000 Lux. 3 ranges Internal Adjustment Indication of “1” 0.4 seconds Features 0 to 50 degree celcius

Display Ranges Adjustment Over-input Sampling structure Operating Temperature

DigitalLux Lux Meter LX-101 FigureDiagram 4.2.1 x.xx : Digital MeterModel Model LX-101

Display 13 mm ( 0.5”) LCD Ranges 0-50,000 Lux. 3 ranges Adjustment Internal Adjustment Diagram x.xx Specification of Model Table 4.2.1 : Specification of Model Over-input Indication of “1” Sampling structure 0.4 seconds Operating Temperature 0 to 50 degree celcius

3.2 Lighting Data Collection Method

4.3 LIGHTING DATA COLLECTION METHOD Diagram Digital Luxdrawings Meter Model Diagram x.xx Specification of Model The x.xx orthoghraphic were LX-101 prepared by the team manuallly as our site does not provide us with dgitial drawings.

We started off with obtaining our measuring equipment, the digital LUX meter fromdoes our faculty.

The orthoghraphic drawings were prepared by the team manuallly as our site not provide us with Then, we proceeded to the site to carry out our measurements. We took note and listed down the amount and type dgitial drawings.

We started off with obtaining our measuring equipment, the digital LUX meter of light source available on site as they bring variaiton to our measurements later on. After site meaurements we from our decided toproceeded set up a grid line 2 meter sizemeasurements. of the site and to aid us in providing a more faculty.3.2 Then, weData toofthe siteintointervals carrydue outtheour We took note and listed down Lighting Collection Method well-rounded measurement.

After laying out the gridlines, we collected our lighting data on each intersection of the the amountgridand type of light source available on site as they bring variaiton to our measurements later lines, placing the device at a height difference of 1 meter and 1.5 meters. The readings were taken on the on. After site meaurements we decided up aevening grid line of 2 Then meter in intervals due same day but on different periods, namelytotheset morning, and night. we tabulated the data and the listedsize of the out the different lighting sources to be analysed further on.

The orthoghraphic drawings were prepared by the team manuallly as our site does not provide us with site and to aid us in providing a more well-rounded measurement. After laying out the dgitial gridlines, we

drawings. We started off with obtaining our measuring equipment, the digital LUX meter from our faculty. collected our lighting data on each intersection of the grid lines, placing the device at a height difference Then, we proceeded to the site to carry out our measurements. We took note and listed down the amount and type of 1 meter and 1.5 available meters.onThe were taken on measurements the same day buton.on different periods, we namely of light source site readings as they bring variaiton to our later After site meaurements Site measurements for orthoTaking measurement with Measurement at grid line the morning, night. we tabulated theatsize data and listed lighting decidedevening to setgrpahic up aand grid line ofgrid 2Then meter the of the site and toout aidthe usintersection indifferent providing a more sources purposes. line lay in out.intervals due device different height level recorded well-rounded measurement.

After laying out the gridlines, we collected our lighting data on each intersection of the to be analysed further on. grid lines, placing the device at a height difference of 1 meter and 1.5 meters. The readings were taken on the same day but on different periods, namely the morning, evening and night. Then we tabulated the data and listed out the different lighting sources to be analysed further on.

1m

Site measurements for orthogrpahic purposes. grid line lay out.

Diagram x.xx Illustration of data collection process

1m

1.5m

Taking measurement with device at different height level

Measurement at grid line intersection recorded

1.5m

Diagram x.xx Illustration of data collection process

Figure 4.2.1 : Illustration of data collection process

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3.1 Lighting Data Collection 4.4 ACOUSTICS DATAEquipment COLLECTION EQUIPMENT

3.1 Lighting Data Collection Equipment

Diagram x.xx: Sound Figure 4.4.1 SoundLevel LevelMeter Meter

Luthrons Electronic Enterprise, Co. Ltd General Specification

Features

Display Ranges Resolution Frequency Operating Humidity Operating Temperature

52mm x 38mm LCD 30 - 130 dB 0.1 dB 31.5 to 8,000 Hz Less than 85% R.H. 0 to 50 degree celcius

Diagram Table x.xx Specification of Model of Model 4.4.1 : Specification

4.5 ACOUSTICS COLLECTION METHOD Diagram x.xx Sound LevelDATA Meter Diagram x.xx Specification of Model 3.4 Acoustic Data Collection Method

The orthoghraphic drawings were prepared by the team manuallly as our site does not provide us with The orthoghraphic drawings were obtaining prepared byour themeasuring team manuallly as our sitethe doesdigital not provide with dgitial dgitial drawings.

We started off with equipment, soundusmeter from drawings.

We started off with obtaining our measuring equipment, the digital sound meter from our faculty.

Then, Acoustic Datawe Collection Methodto the site to carry out our measurements. We took note and our 3.4 faculty.

Then, proceeded listed we proceeded to the site to carry out our measurements. We took note and listed down the type of acoustic down the type of acoustic source available on site as they will bring variaiton to our measurements later source available on site as they will bring variaiton to our measurements later on. After site meaurements we on. After site meaurements we carried outa athe simillar method ofintervals putting a grid line of 2themeter in intervals Thecarried orthoghraphic drawings were prepared manuallly site does with out a simillar method of puttingby gridteam line of 2 meterasin our duenot theprovide size ofus sitedgitial and to aid us in due drawings. theproviding sizeWe of athe siteoff and aidmeasurement. usour in measuring providing a laying more out well-rounded After laying started with to obtaining equipment, thethe digital soundmeasurement. meter from our Then, more well-rounded After gridlines, we collected ourfaculty. acoustic data out on the we gridlines, wetocollected our data on each thedown grid lines we take proceeded the site out ourwhile measurements.

Weofintersection took and of listed typewhile ofwere acoustic source each intersection of to thecarry gridacoustic lines we take note the note measurements.

The the readings taken on note the available they will readings bring variaiton to our measurements later day on. site meaurements we decided sameon daysite butason different periods, namely the morning, andAfter night. we tabulated thenamely datatoandthe of the measurements.

The were taken on the evening same but onThen different periods, set up a grid line of 2 meter in intervals due the size of the site and to aid us in providing a more well-rounded listed out the different acoustic sources to be analysed further on. morning, evening and night. Then we tabulated the data and listed out the different acoustic sources to measurement. After laying out the gridlines, we collected our acoustic data on each intersection of the grid lines, be analysed placing thefurther device aton. a height difference of 1 meter and 1.5 meters. The readings were taken on the same day but on different periods, namely the morning, evening and night. Then we tabulated the data and listed out the different acoustic sources to be analysedfor further Site measurements ortho-on.

Taking measurement with Measurement at grid line grpahic purposes. grid line lay out. device at different position intersection recorded Site measurements for orthogrpahic purposes. grid line lay out.

Taking measurement with device at different position

Measurement at grid line intersection recorded

Diagram x.xx Illustration of acoustic data collection process Diagram x.xx Illustration of data collection process Figure 4.5.1 : Illustration of data collection process

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CASE STUDY 5.1 SITE ZONING

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Zone 1 - Retail Area

Zone 2 - Bistro Area

Zone 2 - Kitchen Area

Figure 5.1.1 : Plan shows the grid of data collection zoning, 2 meter apart from each other

As mentioned on the introduction, the Underground Societe is mainly divided into 4 major segments, the retail area facing the front, bistro in the middle and kitchen facing the back along with the hallway leading to the washroom. In this project, a detailed tabulation of data as well as analysis will be conducted on the major three zones which are the retail area, bistro area and kitchen area. A brief analysis will also be conducted on the hallway leading to the washroom as it is part of the building.

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CASE STUDY 5.2 L I G H T I N G

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5.2 CASE STUDY : LIGHTING 5.2.1 Daylighting & Site

Figure 5.2.1 : Map showing the location of Underground Societe

Pur case study’s restaurant, the Underground Societe is located at PJS 11, Bandar Sunway, which is in the middle of light industry area and educational institures. Being located just right beside the University, it is exposed to young adults as well as the workers from the workshop, making the whole area a particular crowded place.

As the most of the building there are having an equal height, there are no significant problem in getting any natural sunlight into the building. From the orientation of the building, which is at the right angle to the west, the building is only exposed to sunlight from the front entrance. Furthermore, the building receive minimal but sifficient sunlight when the sun orientate from the east.

Diagram x.xx : Vehicles service and accessories shop opposite Underground Societe

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Figure 5.2.2 : Front facade of the Underground Societe building

One of the biggest factor to have sufficient natural light come into the building is by facade dseign and opening. The facade design of Underground Societe has been carefully cater with the local weather condition.

The upper floor has consider heat gain from direct sunlight by window curtain and drapier to reduce heat gain. The way is by closing the draperoes on the windows receiving direct sunlight to prevent heat gain.

To reduce heat exchange or convection, draperies should be hung as close to windows as possible and let them fall onto a windowsill or floor.

The lower ground has different design strategy on reducing heat gain, The lower ground is set back from the street, provide the shaded area under the upper floor. Witth the big opening window, sufficient natural unlight is introduced into the internal building.

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5.2.2 Local Weather Condition

Figure 5.2.2.1 : The overall sunpath diagram throughout the year

By using sunpath diagram, it can tell how the sun impact the building throughtout the year. The building is orientated to the right angle of the sunlight orientation, in another owrd, sunlight is directly penetrating from the front and back of the building. Hence, it might be challengin in reducing the overall heat gain of the building.

Figure 5.2.2.2 : The average sunhours (h) for Kuala Lumpur

Figure 5.2.2.3 : The average temperature (c) for Kuala Lumpur

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Overall Interior Space Planning It tells how the sun impact the building from the month of January to March.

The building is oriented to the right angle of sunlight orientation, in another word, sunlight are directly penetrating from the front and back of the building.

The shaded area is more towards North West.

Figure 5.2.2.4 : The overall sunpath diagram from Janurary to March

It tells how the sun impact the building from the month of April to June. The building is oriented towards North part of sunlight orientation, in another word, sunlight are directly penetrating from the front and back of the building. The shaded area is more towards right West.

Figure 5.2.2.5 : The overall sunpath diagram from April to June

It tells how the sun impact the building from the month of July to September.

The building is oriented towards North part of sunlight orientation, in another word, sunlight are directly penetrating from the front and back of the building.

The shaded area is more towards South West.

Figure 5.2.2.6 : The overall sunpath diagram from July to September

It tells how the sun impact the building from the month of November to December. The building is oriented towards South part of sunlight orientation, in another word, sunlight are directly penetrating from the front and back of the building. The shaded area is more towards right West.

Figure 5.2.2.7 : The overall sunpath diagram from November to December BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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5.2.3 Daylight and Artificial Lighting 5.2.3.1 Zone 1 : Retail Area

Downlight

Suspended light

Fluorescent

Wall light

Figure 5.2.3.1.1 : Plan shows the retail of the building, with a grid zoning of 2m apart and indication of lighting fixture

Figure 5.2.3.1.2 : Section showing the natural daylight source falling into the retail area of the building.

Figure_ shows the plan of the bistro of Underground Societe, the smallest space in the building with a floor area of only 15.73m. The space acts as an entrance and passage way for users entering the building, hence sufficient lighting is crucial here. With the presence of natural daylight, reliance on artificial lighting is kept at a rather minimum level, especisally only when the day gets dark. Through a thorough analysis with photo evidence, we would conclude that the artificial lighting source here are both white fluorescent light tube and incandescent downlight.

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Daylighting 1. Daylight Contour Diagram

Figure 5.2.3.1.3 : Daylight contour diagram on Retail area plan

Through the diagram shown above, gird B9, B10, C9 and C10 has a higher percentage compared to the other part of the space. This has shown that the daylight penetrates through the window and lightens the retail area. Therefore in the day minimal artificial light will be needed to brighten up the space. With a clear and bright vision provided by the daylight, customers and by-passer will naturally be attract and knew the existence of the coffee shop.

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Daylight Factor Zone 1: Retail Factor Area Calculation 2. Daylight Average Lux Reading

11.00am

6.00pm

1m 1.5m

466.25 568.5

81.0 98.25

Average Lux Value

517.38

89.63

Table 5.2.3.1.1 : Average lux reading of the retail area

Time/ Date/ Sky Condition

Daylight Level in Malaysia, Eo (lux)

Average Lux Reading on Collected Date, Ei(lux)

Daylight Factor, DF DF = (Ei/Eo) X 100%

11am 1st May 2016 Sunny 20000

517.38

đ??ˇđ??ˇđ??ˇđ??ˇ =

517.38 đ?‘‹đ?‘‹ 100% 20000

đ??ˇđ??ˇđ??ˇđ??ˇ =

89.63 đ?‘‹đ?‘‹ 100% 20000

DF = 2.59

6pm 1st May 2016 Gloomy 20000

89.63

DF = 0.45

Table 5.2.3.1.2 : Daylight factor calculation

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3. Daily Intensities in Different Condition

Table 5.2.3.1.3 : Daily intensities in different condition according to MS1525

4. Daylight Factor, DF

Table 5.2.3.1.4 : Daylight factor accroding to MS 1525

5. Analysis As shown on Table 5.2.4.1.2, the daylight factor of the retail area during the day has the value of 2.59% which is almost reaching the level of 3-6% value under the bright category. Therefore this zone has only an average brightness. More opening can be done to the building facade to allow more light penetrating into the space. On the other hand, during the noon, only a value of 0.45% which is under the dark category, in the case, artificial light will be need to brighten up the space.

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Artificial Lighting 1. Artificial Light Contour Diagram

Figure 5.2.3.1.4 : Artifical light contour diagram on retail area plan

Through the diagram shown above, the light contour can be seen to be more qually distributed in the space. This is because an equal amount of artificial light fixtures are installed right on top of the table where products are sold. This is to used to allow the users to be focus on the product that is offered.

Figure 5.2.3.1.5 : The products that are showcased on the tables right under the lighing fixtures

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2. Artificial Light Fixtures Specification

RETAIL AREA T5 Fluorescent Tube Figure 5.2.3.1.6 : T5 Fluorescent tube

RETAIL AREA

Type of light:

Artificial light

Type of fixture:

Recessed

Type of luminaries:

White light

Power: T5 Fluorescent Tube

16

Luminous Flux: Type of light:

1500 Artificial light

Number of bulb: Type of fixture:

2 Recessed

Average life rate: Type of luminaries:

12000 light hours White

Power: 16 Fluorescent tube Table 5.2.3.1.5 : Specification Luminous Flux:

1500

Number of bulb:

2

PAR 20 Halogen Average life rate: light bulb12000 hours Type of light:

Artificial light

Type of fixture:

Track

Type of luminaries:

Warm yellow

Power:

24

Luminous Flux: Type of light:

520 Artificial light

Number of bulb: Type of fixture:

5 Track

Average life rate: Type of luminaries:

1500 hours Warm yellow

Power:

24

Luminous Flux:

520

Number of bulb:

5

Average life rate:

1500 hours

PAR 20Figure Halogen light: E27 bulbIncandescent bulb 5.2.3.1.7

Table 5.2.3.1.6 : Specification Incandescent tube

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3. Artificial Light Calculation T5 Fluorescent Tube

Table 5.2.3.1.7 : Artificial light calculation on T5 fluorescent tube

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Table 5.2.3.1.7 : Artificial light calculation on T5 fluorescent tube

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PAR 20 Halogen Light Bulb

Table 5.2.3. .8 : Artificial light calculation on PAR 20 halogen light bulb

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Table 5.2.3.1.8 : Artificial light calculation on PAR 20 halogen light bulb

Total Illumination Level for Retail Area = 35.23lux + 30.53lux = 65.76lux

4. Analysis Through the calculation, the total illumination level for the retail area is 65.76lux. Since the retail area is located at the entrance of the cafe, as it also works as a welcoming area, its luminance level is referred to the average illuminance level of entrance and exit according to MS1525 which is 100lux.

When compared to the entrance and exit, the retail area of Underground Societe has rather a lower illuminance level as compared with the recommended average illuminance level.

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5.2.3 Daylight and Artificial Lighting 5.2.3.2 Zone 2 : Bistro Area

Downlight

Suspended light

Fluorescent

Wall light

Figure 5.2.3.2.1 : Plan shows the bistro area of the building, with a grid zoning of 2m apart and indication of lighting fixture

Figure 5.2.3.2.2 : Section showing the lighting fixture inside the bistro area

Figure 5.2.3.2.1t shows the plan of the bistro area of Underground Societe, the biggest space in the building with a floor area of approximately 80m. The space is where user flow is the highest, also acting as a passage way linking the two spaces which are the retail area dn kitchen. Unfortunately, natural daylight is absent here, hence reliance on artificial lighting is mandatory throughout the day and night.

Architecturally, the lighting in this place changes according to the period of the day to create different feeling the user experience. Different lighting specs are being used hence this place has the most types of artificial lighting. During daytime, both incandescent lamp and fluorescent lamp will be switched on.

When it reaches at night, the interior replaces incandescent lamp with halogen light bulb, creating a warmer and cozy environment which further fit into the idea of “underground� design.

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Artificial Lighting 1. Artificial Light Contour Diagram

Figure 5.2.3.2.3 : Light contour diagram on bistro area plan

Through the diagram shown above, it has shown how different kinds of artificial light has lighten up the bistro area. The bistro area is rather dim by using warm color lighting rather than cold lighting as it is to provide customers to have a comfortable and aethetic environment to enjoy their meal. Due to their “underground” concept for the cafe, the designer wanted to create a such dim ambience to the customers. In addition to that, we can also see that the space near the eating area has a more higher percentage to allow customers to enjoy their meal.

Figure 5.2.3.2.4 : Overall view of the bistro area

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PAR 20 Halogen light bulb

2. Artificial Light Fixtures Specificaitons

Type of light:

Artificial light

Type of fixture:

Track

Type of luminaries:

Warm yellow

Power:

24

Luminous Flux:

520

Number of bulb:

6

Average life rate:

1500 hours

E27 incandescent bulb

CoolFigure compact fluorescent lamp Fluorescent lamp 5.2.3.2.5 : Cool Compact

Figure 5.2.3.2.6 : E27 Incandescent bulb

Type of light:

Artificial light

Type of light:

Artificial light

Type of fixture:

Wall scones

Type of fixture:

Pendant

Type of luminaries:

Warm white

Type of luminaries:

Warm white

Power:

16

Power:

24

960

Luminous Flux:

420

Number of bulb:

41

Luminous Flux: BISTRO AREA Number of bulb:

2

Average life rate:

12000 hours Type of light:

Cool compact fluorescent lamp

Average life rate: Artificial light

Type of fixture:

Wall scones

Type of luminaries:

Warm white

Table 5.2.3.2.1 : Specification of Cool Compact Fluorescent lamp PAR 20 Halogen light bulb Type of light:

Power: Artificial light

Type of fixture:

Track

Type of luminaries:

Number of bulb: Warm yellow

Power:

24

Luminous Flux:

520

Number of bulb:

6

Average life rate:

1000 hours

Table 5.2.3.2.2 : Specification of Incandescent bulb

16

Luminous Flux:

960 2

Average life rate:

12000 hours

Figure 5.2.3.2.7 : PAR20 Halogen light builb

PAR 20 Halogen light bulb

1500 hours Type of light:

E27 incandescent bulb

Artificial light

Type of fixture:

Track

Type of luminaries:

Warm yellow

Type of light:

Power: Artificial light

Type of fixture:

Pendant

Type of luminaries:

Number of bulb: Warm white

Power:

24

Luminous Flux:

420

Number of bulb:

41

Luminous Flux:

Average life rate:

24 520 6 1500 hours

Table 5.2.3.2.3 : Specification of Halogen light bulb E27 incandescent bulb

Average life rate: 1000 hours TypePROJECT of light: I : LIGHTINGArtificial light PERFORMANCE EVALUATION AND BUILDING SCIENCE II [ARC 3413/ BLD 61303] & ACOUSTIC DESIGN [UNDERGROUND SOCIETE] Type of fixture: Pendant

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3. Artificial Light Calculation Cool Compact Fluorescent Lamp

Table 5.2.3.2.4 : Artificial light calculation on cool compact fluorescent lamp

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Table 5.2.3.2.4 : Artificial light calculation on cool compact fluorescent lamp

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PAR 20 Halogen Light Bulb

Table 5.2.3.2.5 : Artificial light calculation on PAR 20 halogen light bulb

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Table 5.2.3.2.5 : Artificial light calculation on PAR 20 halogen light bulb

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E27 Incandescent Bulb

Table 5.2.3.2.6 : Artificial light calculation on E21 incandescent lamp

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Table 5.2.3.2.6 : Artificial light calculation on E21 incandescent lamp

Total Illuminance Level for Bistro Area = 4.27lux + 6.93lux + 38.27lux = 49.47lux

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5.2.3 Daylight and Artificial Lighting 5.2.3.3 Zone 3 : Kitchen

Downlight

Suspended light

Fluorescent

Wall light

Figure 5.2.3.3.1: Plan shows the kitchen area of the building, with a grid zoning of 2m apart and indication of lighting fixture

Figure 5.2.3.3.2 : Section showing the lighting fixture in the kitchen of the building

Figure 5.2.4.3.2 shows the plan of the kitchen of Underground Societe, the last zone in the building with a floor area of approximately 18.7m. The space is private and only accesible for specific users, but the usage of the space requires sufficient lighting in order ro precent any form of injury, With the absence of natural daylight, heavy reliance on artificial lighting is required throughout the presence of users.

Through a throrough analysis with photo evidence, we would conclude that the artificial lighting source is fluorescent light tube.

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Artificial Lighting 1. Artificial Light Contour Diagram

Figure 5.2.3.3.3 : Artificial light contour plan of the Kitchen Area

According to the Figure 5.2.4.3.3, the lighting percentage on the kitchen space is rather higher compared to the retail area and bistro area which are slightly lower. The amount of light and type of lighting fixture is higher and has a much more higher lumionous flux. It also uses cool color lighting. All these features are to allow the workers and chef to be able to comfortably complete their job and prevent any mistakes that would cause injuries.

Figure 5.2.3.3.4 : Image shows the drastic changes between the kitchen lighting and outside kitchen area BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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2. Artificial Light Fixtures Specificaitons

BISTRO AREA Cool compact fluorescent lamp Type of light:

Artificial light

Type of fixture:

Wall scones

Type of luminaries:

Warm white

Power:

16

Luminous Flux:

960

Number of bulb:

2

Average life rate:

12000 hours

Figure 5.2.3.3.5 : T5 Fluorescent tube PAR 20 Halogen light bulb Type of light:

Artificial light

Type of fixture:

Track

Type of luminaries:

Warm yellow

Power:

24

Luminous Flux:

520

Number of bulb:

6

Average life rate:

1500 hours

Table 5.2.3.3.1 : Specification Fluorescent tube E27 incandescent bulb

Type of light:

Artificial light

Type of fixture:

Pendant

Type of luminaries:

Warm white

Power:

24

Luminous Flux:

420

Number of bulb:

41

Average life rate:

1000 hours

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3. Artificial Light Calculation T5 Fluorescent Tube

Table 5.2.3.3.2 : Artificial light calculation on E21 incandescent lamp

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Table 5.2.3.3.2 : Artificial light calculation on E21 incandescent lamp

Total Illuminance Level for Kitchen =149.37lux

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5.2.3 Daylight and Artificial Lighting 5.2.3.4 Zone 4 : Hallway

Downlight

Suspended light

Fluorescent

Incandescent light

Figure 5.2.3.4.1 : Plan shows the bistro area of the building, with a grid zoning of 2m apart and indication of lighting fixture

Figure 5.2.3.4.2 : Section showing the lighting fixture on the hallway

Figure 5.2.4.4.1 shows the hallway into the washrooms of the Underground Societe. The space is a one way passage to the washroom from all other three different spaces. Unfortunately, natural daylight is absent here, hence reliance on artificial lighting is mandatory throughout the day and the night.

The lighting towards the washroom is rather darker compared to other spaces, it is only litted by LED lightings.

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Daylighting 1. Daylight Contour Diagram

Figure 5.2.3.4.3 : Daylight contour plan of the hallway

From the Figure 5.2.4.4.3, can be seen that the whole walkway is very dim. There is only a small opening that brighten up the walkway but in a very minimal way. This also to show the distinct seperation between public space as well as the service space.

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2. Daylight Factor Calculation

Table 5.2.3.4.1 : Average lux reading of the hallway

Table 5.2.3.4.2 : Daylight factor calculation for hallway

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3. Daily Intensities in Different Condition

Table 5.2.3.4.3 : Daily intensity in different condition

4. Daylight Factor, DF

Table 5.2.3.4.3 : Daylight factor chart from MS 1525

5. Analysis As shown on Table 5.2.4.4.2, the daylight factor of the hallway during the day has a very low value of 0.35% which is under the category of dark distribution according to the MS 1525. Even though it is dark, the designer might have the intention to suit the concept idea of “underground” interior space. Anyhow, suggestions or improvement can be made to slightly increase the reading to a higher percentage to 1% by adding more artificial lighting to the space or uses color paint that is brighter such as white or yellow as now the wall uses the color of black.

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Artificial Lighting 1. Artificial Light Contour Diagram

Figure 5.2.3.4.4 : Artificial light contour plan of the hallway

From the Figure 5.2.4.4.4 the contour is taken with the present of artificial lighting. As we can see if compared to the previous contour diagram, the presence of artificial lighting increases the percentage.

It shows there are artificial light fixtures installed through the walkway path to provide sufficient amount of light without breaking their design concept for the coffee shop. Witht the daylight support, it provides slightly more vision for the end of the hallway to provide clearer vision and information.

Figure 5.2.3.4.4 : View of the hallway leading to the washroom with the presence of artificial light BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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2. Artificial Light Fixtures Specificaitons

AREA Figure 5.2.3.4.5 : TE27 Incandescent bulb

E27 incandescent bulb Type of light:

Artificial light

Type of fixture:

Pendant

Type of luminaries:

Warm white

Power:

24

Luminous Flux:

420

Number of bulb:

4

Average life rate:

1000 hours

Table 5.2.3.4.4 : Specification of Incandescent bulb

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3. Artificial Light Calculation E27 Incandescent Bulb

Table 5.2.3.4.5 : Artificial light calculation of E27 Incandescent bulb

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Table 5.2.3.4.5 : Artificial light calculation of E27 Incandescent bulb

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5.2.4 Photo Analysis

Figure 5.2.4.1 : Picture shows the Zone 1 - bistro with dark ceiling and has no opening in the space

Figure 5.2.4.2 : Picture shows the Zone 2 - retail space with white wall and grey ceiling, large opening at one single side

Figure 5.2.4.1 shows the hallway into the washrooms of the Underground Societe. The space is a one way passage to the washroom from all other three different spaces. Unfortunately, natural daylight is absent here, hence reliance on artificial lighting is mandatory throughout the day and the night.

The lighting towards the washroom is rather darker compared to other spaces, it is only litted by LED lightings.

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5.2.5 Tabulation and Interpretation of Data Zone 1 : Retail Area

Table 5.2.5.1 : Tabulated data of lux value of the retailed area

Zone 2 : Bistro Area

Table 5.2.5.2 : Tabulated data of lux value of the bistro area BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND DESIGN [UNDERGROUND SOCIETE]

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Zone 3 : Kitchen Area

Table 5.2.5.3 : Tabulated data of lux value of the kitchen area

Zone 4 : Hallway

Table 5.2.5.4 : Tabulated data of lux value of the hallway

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Based on the lighting data table above, the following observation were noted along witht the relevent discussions.

Observation 1 : The average collected light data during daytime are much higher compared to the average collected light data during nightime.

Discussion 1 : This is due to the sunlight which occurs during daytime. The contribution from the natural light source is significant to light data collection.

Obervation 2 : The collected data at the height of 1m above ground are significantly higher than the collected data at the height of 1.5m above ground.

Discussion 2 : Due to the proximity of the lux meter to artificial light source by considering the light intensity turn lower when it travels. At 1.5m, the lux meter has shorter distance to the artificial light source, receiving higher light intensity.

Observation 3 : Large difference in collected light data occurs between grids near to artificial lighting and far to artificial lighting.

Discussion 3 : Artificial lighting can only provide small lighten area due to lower light intensity over distance travelled.

Observation 4 : Large difference in collected light data between zone 1 and zone 2.

Discussion 4 : Due to the enclose space in zone 1, no addtional light source other than the existing artificial light, result in significant low reading on light data.

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CASE STUDY 5.3 ACOUSTIC

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5.3 CASE STUDY : ACOUSTIC 5.3.1 Exterior Noise Sources

Figure 5.3.1.1 : Map showing the location of Underground Societe

Underground Societe, located in an area surrounded by car service and accessories centre. From the observation,the noise are mostly come from the car accessories shop. Besides, Jalan Lagoon Selatan is one of the mainroad in Bandar Sunway and also an access road to Underground Societe.The heavy traffic flow will create noise to site. Moreover according to observation, during working hours, the sound range is around 75-85db whereas during non- working hours the sound range is within 65-75db.Thus, due to the location of the bistro, the noise might get increases during the traffic jam hours.

Figure 5.3.1.2 : Vehicles service and accessories shop opposite Underground Societe

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Figure 5.3.1.3 : Road access to Underground Societe

Figure 5.3.1.4 : View of Jalan Lagoon Selatan

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5.3.2 Interior Noise Sources Overall Interior Space Planning

Figure 5.3.2.1 : Plan of the Underground Societe

In terms of spatial planning, the designer did a great job by designing a retail area on the front part of the building not just as a retail zone but also as a buffer zone so that exterior noise produced by the vehicle on the mainroad as well as noises from the garages around the area. The kitchen is also placed at the very end of the building to minimize the noise which will affect the bistro area. In addition to that, the extrance of the kitechen is also shifted away from the bistro area thus preventing the noise from the kitchen directly transmitted into the bistro area. Therefore, the customers at the bistro area will not be distracted by any maximum negative noise.

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5.3.2 Interior Noise Sources Zone 1 : Retail Area 1. Speaker

Figure 5.3.2.2 : Plan showing the location of speaker at the retail area

Figure 5.3.2.3 : Section diagram showing the noise produced by the speaker in the retail area

The retail area of Underground Societe is a confined and enclosed space which has two doors; the main door and door access to the bistro. Within the confined space, there are only one speaker found. Music was played and sound were produced through the speaker. At different hour, different kinds of music were played which will affect the amount of decibel (DB) at different hours. From our observation, the speaker is one of the noise source which produced and increases the level of noice withing the area.

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PSB Imagine XB Bookshelf Speakers

Figure 5.3.2.4 : Speaker mounted on the wall within the retail and bistro area

Table 5.3.2.1 : Shows the specification of the speaker

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2. Door

Figure 5.3.2.5 : Plan showing the location of the second door that allow access to the bistro from retail area

Figure 5.3.2.6 : Section diagram showing the noice produced by the door in the retail area

In the retail area, there are two access which is the main door and the door which access to the bistro. The door which can be use to access to the bistro is one of the noice source of the space where minimal noice were produced when people go in and out of the bistro through the door.

In addition, this kind of sound is transmitted as structure-borne transmission.

Figure 5.3.2.7 : View of door from retail area

Figure 5.3.2.8 : View from bistro area

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3. Human Activities

Figure 5.3.2.9 : Plan showing less human activity happening around the retail area

Figure 5.3.2.10 : Section diagram showing the noice produced by human activity

Figure 5.3.2.11 : Sound produce when customers pour lemonade in retail area

Human activity within the retail area of Underground Societe is counted as average. It is because there is minor activities taken place there. The area is not just an retail area but it is also a place where it provides welcoming drink to the customers so people will stay at the area for some time. Furthermore, it is also a waiting area for customers to stay around before they enter the bistro.

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5.3.2 Interior Noise Sources Zone 2 : Bistro Area 1. Speaker

Figure 5.3.2.12 : Plan showing the location of speakers at the bistro area

Figure 5.3.2.13 : Section diagram showing the noice produced by the speakers in the bistro

Figure 5.3.2.14 : Speaker mounted on the wall within the retail and bistro area.

In the bistro area of Underground Societe, there are three speakers found. The bistro area is an enclosed space where there is no openings around the space. The speakers within the area were used most of the time especially during their working hours. Music was played and song were produced through the speaker and the speaker is one of the main noise source in the area. Besides, at different hour, different kinds of music were played which will affect the amount of decibel (DB) at different hours.

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2. Air-conditioner

Figure 5.3.2.15 : Plan showing the location of air-conditioner at the bistro area

Figure 5.3.2.16 : Section diagram showing the noice produced by the air-conditioner in the bistro

The bistro area of Underground Societe is an enclosed space with no openings around the space.

There are six ceiling cassette air-conditioners found in that area where it is used to cool down the temperature within the space. Besides, the air-conditioner is turned on all the time during the working hours. According to our observation, minimal noise were produced by the air-conditioner due to the high level of noise produced through speakers and human activities.

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Ceiling Cassette E-Series - Inverter (R410A) A5CKY 25E/A5LCY 25C

Figure 5.3.2.17 : commercial type ceiling cassette air conditioner located at bistro area

Table 5.3.2.2 : Shows the specification of the air-conditioner

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3. Human Activities

Figure 5.3.2.18 : Plan showing more and less human activity in the bistro

Figure 5.3.2.19 : Section diagram showing the noice produced by the human activity in the bistro

Figure 5.3.2.20 : Noise contributed when customer having meal in Bistro

Figure 5.3.2.21 : Sound contributed by workers in bar

The noise that produced by the human activity in the bistro area usually occurs during the peak hours where there is a lot of customers and human activity taken place. The primary noise source usually produced when customers is interacting with each other whereas the secondary noise source is produced when the waiters are preparing to serve the customers around the bar area within the space.

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4. Coffee Maker

Figure 5.3.2.22 : Plan showing the location of coffee maker machine in the bistro

Figure 5.3.2.23 : Section diagram showing the noice produced by the coffee maker in the bistro

The coffee maker is one of the noise source and it is not used frequently unlike the other equipmentwhich will produced noise. It will only be used when there is customer’s order. Based on our observation, the coffee maker produced minimal amount of noise when the machine is in used but it is not easily be heard when customers are dining at the area.

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M100 GT Turbosteam MILK4

Figure 5.3.2.24 : Coffee machine located on bar

Table 5.3.2.3 : Shows the specification of the coffee-maker

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5. Cake Display Chiller

Figure 5.3.2.25 : Plan showing the location of cake display chiller in the bistro

Figure 5.3.2.26 : Section diagram showing the noice produced by the cake display chiller in the bistro

Within the bistro area, there are one cake display chiller found. It is one of the noise source within the space and it is used throughout the whole day during their working hours. Besides, it is used to refrigerate the cake and make sure the cakes and pastry is fresh to attract customers attention.

Although it is used throughout the whole day, the noise produced by the chiller is not easily heard.

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CAKE SHOWCASE RECTANGULAR GLASS (4 FT )

Figure 5.3.2.27 : Cake chillerto refrigerate the cake and attract customer in bistro area

Table 5.3.2.4: Shows the specification of the cake display chiller

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6. Sink

Figure 5.3..2.28 : Plan showing the location of sinks in the bistro

Figure 5.3.2.29 : Section diagram showing the noice produced by the sinks in the bistro

The water that flows from the tap to the sink in the bistro area of Underground Societe produced noise to the space. The noice usually produced when the waiters is preparing the beverages an when they clean the utensils, glass and cups. The noice produced are not easily heard as they were covered by the noise produced by human activities as well as the speakers.

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Foster GK 86.1 V.p19,5 ST-1401800

Figure 5.3.2.30 : Sink on the counter top for staff usage

Table 5.3.2.5 : Shows the specification of the sink

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7. Freezer

Figure 5.3.2.31 : Plan showing the location of freezers in the bistro

Figure 5.3.2.32 : Section diagram showing the noice produced by the freezers in the bistro

Within the bistro area, there are two freezers found. It is one of the noise source within the space and it is used throughout the whole day during their working hours. Besides, it is used to preserve and store foods for a longer period of time so that the food is fresh. According to our observation, the noise produced by the chiller is not easily heard.

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ELECTAR OR OEM

Figure 5.3.2.33 : Freezer place beside the barfor the purpose of ice cream storage

Table 5.3.2.6 : Shows the specification of the freezer

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5.3.2 Interior Noise Sources Zone 3 : Kitchen 1. DUAL CHEST FREEZER (TOP OPEN DOOR)

Figure 5.3.2.34 : Plan showing the location of dual chest freezers in the kitchen

Figure 5.3.2.35 : Section diagram showing the noice produced by the dual chest freezers in the kitchen

The kitchen area of Underground Societe is an enclosed space with only one openings to allow access to the kitchen from bistro. There are three dual chest freezer (top open door) found in the space. All of the chiller is one of the equipments which produced noise source within the space and it is used thoughout the whole day. In addition, all the freezer is used to preserve and store cold foods for a longer period of time. Based on our observation, the freezer produced minimal noise to the space as it is not easily be heard.

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BERJAYA DUAL CHEST FREEZER (TOP OPEN DOOR) [BJY-DCFSD252]

Figure 5.3.2.36 : Dual chest freezer to preserve and store cold food

Table 5.3.2.7 : Shows the specification of the dual chest freezer

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2. Desk Bell

Figure 5.3.2.37 : Plan showing the location of desk bell in the kitchen

Figure 5.3.2.38 : Section diagram showing the noice produced by the desk bell in the kitchen

Within the kitchen area of Underground Societe, there is one desk bell found. The desk bell were used by the chef to give an alert to the waiter or waitress that food is ready to be serve. During peak hour, the desk bell is oftenly used as there are lots of food ordered and ready to be serve. The noise produced by the desk bell is loud enough to be heard by the waiter or waitress who is serving in the bistro area.

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Desk Bell

Figure 5.3.2.39 : Desk bell to give an alert that food is ready to be serve

Table 5.3.2.8 : Shows the specification of the door bell

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3. Work Table with Sink

Figure 5.3.2.40 : Plan showing the location of sinks in the kitchen

Figure 5.3.2.41 : Section diagram showing the noice produced by the sinks in the kitchen

Within the kitchen area, there are two sinks found. The water that flows from the tap to the sink in the kitchen is one of the noise source contributes to the space. The noise usually produced when the waiter or waitress is washing or cleaning up the kitchen utensils after used. According to our observation, the noise produced by the sink is inconstant where the chef will only used it when its needed.

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Work table with Sink

Figure 5.3.2.42 : Sink to clean up kitchen utensils after and before used

Table 5.3.2.9 : Shows the specification of the sink

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4. Built-in Oven

Figure 5.3.2.43 : Plan showing the location of built- in oven in the kitchen

Figure 5.3.2.44 : Section diagram showing the noice produced by the built-in oven in the kitchen

The built-in oven found in the kitchen of Underground Societe is one of the noise source which contributes noise within the space and it is in used when there is food needed to be roasted or bake.

The built- in oven will be used quite often during the peak hours where there is a lot of order. According to our observation, the built-in oven produced minimal noise to the space where it is not easily heard.

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Built-in Oven

Figure 5.3.2.45 : Oven to bake or roast foods before serve

Table 5.3.2.10 : Shows the specification of the built-in oven

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5. Stove

Figure 5.3.2.46 : Plan showing the location of stove in the kitchen

Figure 5.3.2.47 : Section diagram showing the noice produced by the stove in the kitchen

There is one stove found in the kitchen of Underground Societe. The stove is one of the primary noise source which contributes noise to the space and it will only produced high level of noise when the stove is in used especially during the peak hours. The stove is used to cook the food ordered by the customers. According to our observation, the stove produced high level of noise compared to the others equipment in the kitchen.

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Stove

Figure 5.3.2.48 : Stove to prepare food

Table 5.3.2.11 : Shows the specification of the stove

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6. Deep Fryer

Figure 5.3.2.49 : Plan showing the location of deep fryer in the kitchen

Figure 5.3.2.50 : Section diagram showing the noice produced by the deep fryer in the kitchen

There are two deep fryers found in the kitchen and they are one of the equipments in that space which produced noise source. The deep fryer is oftenly used when it reach the peak hour where it is used to fry some foods. Based on our observation, the level of noise produced by the fryers are quite high compared to the others.

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DEEPFRYER

Figure 5.3.2.51 : Deep fryer to fry food

Table 5.3.2.12 : Shows the specification of the deep fryer

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7. Dual Upright Freezer

Figure 5.3.2.52 : Plan showing the location of dual upright freezer in the kitchen

Figure 5.3.2.53 : Section diagram showing the noice produced by the dual upright freezer in the kitchen

Within the kitchen of Underground Societe, there are two dual upright freezer found and they are one of the noise source in the space. They were used to preserve and stores cold foods for a long period of time and it is turned on all the time to make sure that the food is fresh. According to our observation, minimal noise were produced and not easily be heard due to high level of noise produced by the human activities and the noise produced by the stove, exhaust hood and deep fryers.

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BERJAYA DUAL UPRIGHT FREEZER (4 DOORS) [BS DU2F2C/C]

Figure 5.3.2.54 : Dual upright freezer to preserve and store cold food

Table 5.3.2.13 : Shows the specification of the dual upright freezer

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8. Dishwasher

Figure 5.3.2.55 : Plan showing the location of dish washer in the kitchen

Figure 5.3.2.56 : Section diagram showing the noice produced by the dish washer in the kitchen

Within the kitchen of Underground Societe, there is one dishwasher found. The dishwasher is used to clean up all the dirty dishes in a short period of time. The machine is turn on when there are dishes needed to be clean. Based on our observation, the noise produced is inconstant as it is only used when it is needed.

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HOBART AM 15 DISHWASHER

Figure 5.3.2.57 : Dish washer to clean up dirty or used dishes

Table 5.3.2.14 : Shows the specification of the dishwasher

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9. Microwave

Figure 5.3.2.58 : Plan showing the location of microwave in the kitchen

Figure 5.3.2.59 : Section diagram showing the noice produced by the microwave in the kitchen

Within the kitchen of Underground Societe, there is one microwave found on top of the work table. The microwave is used to defrosts most frozen food products and heat up foods before it is ready to be serve to the customers. The microwave is turn on the whole day throughout the working hours but noise only produced when it is in used. Based on our observation, minimal and inconstant noise is produced as the level of noise is to low compared to the others primary sources.

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MENUMASTER COMMERCIAL MICROWAVE [MCS10TS]

Figure 5.3.2.60 : Microwave to defrosts and heat up food

Table 5.3.2.15 : Shows the specification of the microwave

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10. Counter Top

Figure 5.3.2.61 : Plan showing the location of countertop oven in the kitchen

Figure 5.3.2.62 : Section diagram showing the noice produced by the countertop oven in the kitchen

Within the kitchen of Underground Societe, there is one countertop oven found on top of the work table.

The oven is used to keep an already cooked dish warm or toast bread. The oven is turn on the whole day throughout the working hours it will only be used when it is needed. Based on our observation, minimal and inconstant noise is produced as it is used when its needed and due to the level of noise produced is to low compared to the others primary sources.

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HESSTAR ELECTRIC OVEN [HEO-770S]

Figure 5.3.2.63 : Oven to keep cooked dish warm

Table 5.3.2.16 : Shows the specification of the countertop oven

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11. Exhaust Hood

Figure 5.3.2.64 : Plan showing the location of exhaust hood in the kitchen

Figure 5.3.2.65 : Section diagram showing the noice produced by the exhaust hood in the kitchen

In the kitchen of Underground Societe, there is one exhaust hood found hanging above the cooking area. The exhaust vent is used to remove cooking or steam vapors from the kitchen and replenish with tempered fresh air. Furthermore, the exhaust hood is on throughout the working hours. According to our observation, the exhaust hood contributes constant noise to the space.

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MAKE-UP AIR HOOD 48’’ WX10 ft long, STAINLESS STEEL

Figure 5.3.2.66 : Exhaust hood to remove cooking or steam vapors from the kitchen and replenish with tempered fresh air.

Table 5.3.2.17 : Shows the specification of the exhaust hood

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12. Mixer

Figure 5.3.2.67: Section diagram showing the noice produced by the mixer in the kitchen

Figure 5.3.2.68 : Section diagram showing the noice produced by the exhaust hood in the kitchen

In the kitchen of Underground Societe, there are two mixer found on top of the work table as indicated above. The mixers are used to mixed a few ingredients before it is used to cook. The mixer is one of the equipment which produces noise to the space but it is inconstant as it is not used oftenly. According to our observation, the noise produced by the mixers are not eaily heard as they were covered by the noise produced by human activities, deep fryer, exhaust hoods as well as the stove.

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PHILIPS STAND MIXER [HR7920/90]

Figure 5.3.2.69 : Food mixer to mix ingredients

Table 5.3.2.18 : Shows the specification of the food mixer

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13. Human Activity

Figure 5.3.2.70 : Plan showing human activity happening in the kitchen

Table 5.3.2.19: Section diagram showing the noice produced by the human activity

The high level of noise produced by the human activity in the kitchen area usually occurs during the peak hours where the chefs are busy preparing food to be serve to the customers. The noise source usually produced when the chef is cooking, baking, mixing ingredients with mixers and washing the dishes whereas the secondary noise source is produced when the waiters are walking in and out of the kitchen to get the food and serve the customer who is sitting at the bistro area.

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5.3.3 Tabulation and Interpretation of Data Zone 1 : Retail Area Peak hour (9.00 - 11.00pm)

Non-peak hour (4.00 - 6.00pm)

Zone 2 : Bistro Area Peak hour (9.00 - 11.00pm)

Non-peak hour (4.00 - 6.00pm)

Zone 3 : Kitchen Area Peak hour (9.00 - 11.00pm)

Non-peak hour (4.00 - 6.00pm)

Table 5.3.2.20: Tabulation of data of 3 different zones during peak and non- peak hour

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5.3.4 Calculation of Sound Pressure Level Calculation Formula SOUND PRESSURE LEVEL ( SPL ) The sound pressure level is the average sound level, given a medium or place.

Where I = Sound Power ( Intensity ) ( Watts ) Where I = Reference Power ( 1 x 10 Watts ) Power Addition Method for dB addition is L = 10 Log ( I / I ) Combined SPL = 10 log 1 0 ( p / p0 )

Zone 1 : Retail Area Peak hour (9.00 - 11.00pm) Highest Reading = 76 .7 dB

L

76.7

76.7

7.67

Antilog 7.67

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(4.68 x 10 ) 4.68 x 10 10

0

10

0

10

-12

-12

10

-12 -12

7

-5

Lowest Reading = 65.2 dB

L

65.2

65.2

6.52

Antilog 6.52

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(3.31 x 10 ) 3.31 x 10

Total Inensities

= = =

I ( 4.68 x 10 ) + ( 3.31 x 10 ) ( 5.01 x 10 )

Combined SPL

= = =

10 Log (p / p0 ) 10 Log [ ( 5.01 x 10 ) / ( 1 x 10 )] 77 dB

10

0

10

0

-12

10

-12

10

-12 -12

6

-6

-5

-6

-5

2

2

10

-5

-12

10

Total sound pressure level during the peak hour in retail area is 77 dB

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Zone 1 : Retail Area Non-peak hour (4.00 - 6.00pm) Highest Reading = 74.0 dB

L

74.0

74.0

7.40

Antilog 7.40

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(2.51 x 10 ) 2.51 x 10 10

0

10

0

10

-12

-12

10

-12 -12

7

-5

Lowest Reading = 62.3 dB

L

62.3

62.3

6.23

Antilog 6.23

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(1.70 x 10 ) 1.70 x 10

Total Inensities

= = =

I ( 2.51 x 10 ) + ( 1.70 x 10 ) ( 2.68 x 10 )

Combined SPL

= = =

10 Log (p / p0 ) 10 Log [ ( 2.68 x 10 ) / ( 1 x 10 )] 74.28 dB

10

0

10

0

-12

10

-12

10

-12 -12

6

-6

-5

-6

-5

2

2

10

-5

-12

10

Total sound pressure level during the non-peak hour in retail area is 74.28 dB

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Zone 2 : Bistro Peak hour (9.00 - 11.00pm) Highest Reading = 83.0 dB

L

83.0

83.0

8.30

Antilog 8.30

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(2.0 x 10 ) 2.0 x 10 10

0

10

0

10

-12

-12

10

-12 -12

8

-4

Lowest Reading = 63.5 dB

L

63.5

63.5

6.35

Antilog 6.35

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(3.55 x 10 ) 3.55 x 10

Total Inensities

= = =

I ( 2.00 x 10 ) + ( 3.55 x 10 ) ( 2.04 x 10 )

Combined SPL

= = =

10 Log (p / p0 ) 10 Log [ ( 2.04 x 10 ) / ( 1 x 10 )] 83.10 dB

10

0

10

0

-12

10

-12

10

-12 -12

6

-6

-5

-6

-5

2

2

10

-4

-12

10

Total sound pressure level during the peak hour in bistro area is 83.10 dB

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Zone 2 : Bistro Non-peak hour (4.00 - 6.00pm) Highest Reading = 75.2 dB

L

75.2

75.2

7.52

Antilog 7.52

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(3.31 x 10 ) 3.55 x 10 10

0

10

0

10

-12

-12

10

-12 -12

7

-5

Lowest Reading = 61.5 dB

L

61.5

61.5

6.15

Antilog 6.15

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(1.41 x 10 ) 1.41 x 10

Total Inensities

= = =

I ( 1.41 x 10 ) + ( 3.31 x 10 ) ( 3.54 x 10 )

Combined SPL

= = =

10 Log (p / p0 ) 10 Log [ ( 3.45 x 10 ) / ( 1 x 10 )] 75.38 dB

10

0

10

0

-12

10

-12

10

-12 -12

6

-6

-5

-6

-5

2

2

10

-4

-12

10

Total sound pressure level during the non-peak hour in bistro area is 75.38 dB

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Zone 3 : Kitchen Peak hour (9.00 - 11.00pm) Highest Reading = 83.0 dB

L

68.3

68.3

6.83

Antilog 6.83

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )( 6.76 x 10 ) 6.76 x 10 10

0

10

0

10

-12

-12

10

-12 -12

6

-6

Lowest Reading = 63.5 dB

L

60.5

60.5

6.05

Antilog 6.05

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(1.12 x 10 ) 1.12 x 10

Total Inensities

= = =

I ( 6.76 x 10 ) + ( 1.12 x 10 ) ( 7.88 x 10 )

Combined SPL

= = =

10 Log (p / p0 ) 10 Log [ ( 7.88 x 10 ) / ( 1 x 10 )] 68.97 dB

10

0

10

0

-12

10

-12

10

-12 -12

6

-6

-6

-6

-6

2

2

10

-6

-12

10

Total sound pressure level during the peak hour in bistro area is 68.97 dB

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Zone 3: Kitchen Non-peak hour (4.00 - 6.00pm) Highest Reading = 60.4 dB

L

60.4

60.4

60.4

Antilog 6.04

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )1.10 x 10 ) 1.10 x 10 10

0

10

0

10

-12

-12

10

-12 -12

6

-6

Lowest Reading = 61.5 dB

L

45.5

45.5

4.45

Antilog 4.45

I

I

= = = = = = =

10 Log ( I / I ) 10 Log ( I / I ) 10 Log ( I / 1 x 10 ) Log ( I / 1 x 10 ) ( I / 1 x 10 ) ( I / 1 x 10 )(3.55 x 10 ) 3.55 x 10

Total Inensities

= = =

I ( 1.10 x 10 ) + ( 3.55 x 10 ) ( 1.14 x 10 )

Combined SPL

= = =

10 Log (p / p0 ) 10 Log [ ( 1.14 x 10 ) / ( 1 x 10 )] 60.55 dB

10

0

10

0

-12

10

-12

10

-12 -12

4

-8

-6

-8

-6

2

2

10

-6

-12

10

Total sound pressure level during the non-peak hour in bistro area is 60.55 dB

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Analysis

Space

Total sound pressure level during peak hour (dB)

Total sound pressure level during non-peak hour (dB)

Retail Area

77.0

74.28

Bistro

83.10

75.38

Kitchen

68.97

60.55

Table 5.3.2.21: Tabulation of total sound pressure during peak and non-peak hour (dB)

Through the calculation from the tabulated data, the space that has the highest total sound pressure level during both peak hour and non-peak hour is the bistro area. When compared to the recommended design sound level, all the spaces have exceeded the sound levels. As for example, the recommended sound level of a retail space is only 40dBA, however the retail area in the Underground Societe has a value of 77.0dB which far exceeded it. Besides that, the bistro area which has a value of 83.10dB uring the peak hour is two times the recommended design sound level of a restaurant which is 45dBA. Therefore, some users might feel uncomfortable staying in the enclosed area for a very long time.

All these readings that have exceeded the recommended design sound lelves might because that it lacked of opening to allow sound to be travel out of the enclosed space. It is also caused by the weak metrial consideration by the designer due to the strong idea of the “underground� concept design.

In conclusion, to solve this problem, a good design strategy can be focus by reducing the reverberation time and applying new materials that have high absorption coefficient such as sofas, carpet, etc.

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5.3.5 Acoustic Ray Diagram Zone 1 : Retail Area

Figure 5.3.5.1 : Showing the Acoustic Ray Diagram from speaker at retail area

The diagram above shows the acoustic bouncing rays produced from the speaker which located on the wall of retail area.The red dot indicates the position of the speaker which is still functioning.

Based on the diagram, we notice that the acoustic ray are more concentrated at speaker source and bouncing in an equal amount of the ray. Less sound is reflected at south side of plan due to the material of the wall is wooden where it will absorb the sound.

Zone 2 : Bistro Area

Figure 5.3.5.2 : Showing the Acoustic Ray Diagram from the speaker at bistro area

The diagram above shows the acoustic rays produced from the 3 speakers on the wall of the bistro area.

The red dots indicate the existing position of the speakers and in a functioning condition. Based on the diagram, we can observe that the bouncing rays produced by speaker are more concentrated at corner of the plan. The corner plays a role to collects sound. Besides, less bouncing ray reflected at north area of the plan due to more equipment and human activities taken place around that area where it will diffuse the sound. Moreover, small amount of bouncing rays permeating into the centre of bistro area.

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Data Tabulation Base on the site visit at Underground societe, the following observation were recorded and discussed.

Observation 1 : Bistro area has the highest dB value compared to other spaces.

Discussion 1 : This is because bistro area is where most human activities are being carried out. People chatting, eating with utensils, moving of tables all are the source of the noise.

Observation 2 : There are big difference in noise level between the peak hour and non-peak hour.

Discussion 2 : As it is a cafe, normally customers only come by during the meal time, therefore causeing a big difference between peak and non-peak hour.

Observation 3 : The most quite area is the retail area.

Discussion 3 : In this cafe, the retail area acts like welcome entrance area where people normally pass by to enter to the bistro, thus no customer will stay in this space.

Observation 4 : The noise in kitchen is slightly transmit to the bistro area.

Discussion 4 : This is because the kitchen is not completely enclosed, therefore causing some noise to be leaked out to the bistro area which is placed next to the kitchen space.

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5.3.6 Calculation of Reverberation time Zone 1 : Retail Area

Material absorption coefficient in 500Hz at Non- Peak Hour

Volume of Retail = 18.8m x 6.8m x 3.2m = 409.09m 3

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 409.09m ) / 28.10 = 2.33s 3

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Material absorption coefficient in 2000Hz at Non- Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 409.09m ) / 14.67 = 4.46s 3

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Material absorption coefficient in 500Hz at Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 409.09m ) / 40.86 = 1.60s 3

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Material absorption coefficient in 2000Hz at Non- Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 409.09m ) / 28,95 = 2.26s 3

Analysis :

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5.3.6 Calculation of Reverberation time Zone 2 : Bistro Area

Material absorption coefficient in 500Hz at Non- Peak Hour

Volume of Retail = 12.60m x 6.8m x 3.2m = 274.18m 3

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 274.18m3) / 73.28 = 0.60s 3

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Material absorption coefficient in 2000Hz at Non- Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 274.18m3) / 55.57 = 0.79s 3

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Material absorption coefficient in 500Hz at Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 274.18m3) / 87.66 = 0.50s 3

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Material absorption coefficient in 2000Hz at Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 274.18m3) / 72.87 = 0.60s 3

Analysis :

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5.3.6 Calculation of Reverberation time Zone 3 : Kitchen Area

Material absorption coefficient in 500Hz at Non- Peak Hour

Volume of Retail = 4.0m x 5.0m x 3.2m = 63.46m 3

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 63.46m ) / 15.75 = 0.64s 3

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Material absorption coefficient in 2000Hz at Non- Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 63.46m ) / 12.85 = 0.79s 3

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Material absorption coefficient in 500Hz at Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 63.46m ) / 19.43 = 0.52s 3

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Material absorption coefficient in 500Hz at Peak Hour

Reverberation Time, RT = (0.16 x V) / A = (0.16 x 63.46m ) / 16.63 = 0.61s 3

5.3.7 Reverberation Time Analysis and Conclusion Through the calculation of reverberation time of the 4 zones which are the retail area, bistro, kitchen and the hallway, the space that has the highest value of reverberation time in all material absorption coefficient in 500 and 2000 Hz during peak hour and non-peak hour. One of the reason is because the volume of the space is small compared to the other spaces such as bistro. The material found in the retail area also have a lower sound absorption material such as glass and concrete. All these factors strongly effected the overall reverberation time of the space. Therefore less customer might want to stay in the area for conversation or any activities as it is uncomfortable to stay within.

To solve this problem, designer may want to put carpet or curtains which has a higher sound absorption coefficient as both a decoration purpose and also a solution to overcome the high reverberation time of the retail area. Some opnening also can be created to allow some sound to be transmitted out to the external space to reduce the reverberation time.

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6.0 CONCLUSION 6.1 LIGHTING

After a thorough analysis, we have concluded that the lighting condition in the Underground Societe has a relatively lower for its given activity and usage based on the governing standards that is used.

For example, the daylight factor of all the spaces is averagely low as there were not much of openings, while for the artificial lighting illuminance level is lower than the standard from the given MS1525 which might affect some of the users’ comfort inside the building, other than the kitchen which meets the standard of lighting, where the kitchen workers can comfortably work in the working zone. In the good way, the designer still do consider the safety of the users inside the zone.

6.2 ACOUSTIC From the acoustics analysis, we have concluded that the acoustic condition in the Underground Societe does not meet any of the functional space requirements. The sound pressure levels of all the zones are quite high when compared to the recommended design sound level. On the other hand, the reverberation time of the spaces especially the retail spaces are quite high as well. These data as well as analysis have us concluded that the designer might not consider too much on the acoustic factor which will strongly affects the users’ comfort.

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7.0 REFERENCES 1. McMullan, R. (1998). Environmental science in building. Basingstoke, England: Macmillan.

2. Piotrowicz, L. M., & Osgood, S. (2010). Building science 101: A primer for librarians. Chicago: American Library Association.

3. Hughes, S. D. (1988). Electrical systems in buildings. Boston: PWS-Kent Pub. 4. Absorption Coefficient Chart - Soundproof Your Home. (2016). Soundproof Your Home.

Retrieved 31 May 2016, from http://soundproofyourhome.com/absorption-coefficient-chart/ 5. (2016). Retrieved 31 May 2016, from http://jtdweb.org/journal/2011/01_%20Papatya%20Nur% 20Dokmeci.pdf 6. Legge, C. (2016). The daily grind of cafe cacophony: noisy cafes and social exclusion.

Retrieved from http://www.otago.ac.nz/wellington/otago082721.pdf 7.(2016). http://jtdweb.org/journal/2011/01_%20Papatya%20Nur%20Dokmeci.pdf. N.p., 2016.

Web. 31 May 2016.. Retrieved 31 May 2016, from http://jtdweb.org/journal/2011/01_%20Papatya %20Nur%20Dokmeci.pdf. N.p., 2016. Web. 31 May 2016.

8.Risser, j. (2016). FINAL THESIS REPORT. Retrieved from https://www.engr.psu.edu/ae/thesis /portfolios/2014/jer5224/FinalApp.pdf 9.Smith, L. & Griffin, D. (2016). Retrieved 31 May 2016, from http://www.acoustics.org.nz/journal/ pdfs/Smith,_L_NZA2005.pdf 10. Lumen Method Calculations. (2016). Personal.cityu.edu.hk. Retrieved 31 May 2016, from http://personal.cityu.edu.hk/~bsapplec/lumen.htm 11.UNDERGROUND SOCIÉTÉ. (2016). Undergroundsociete.com. Retrieved 31 May 2016, from http://www.undergroundsociete.com/ 12.Underground Societe @ Bandar Sunway - KAMPUNGBOYCITYGAL. (2015).

Kampungboycitygal.com. Retrieved 31 May 2016, from http://kampungboycitygal.com/2015/05/ underground-societe-sunway/

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