Building Science 2

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Building Science 2 [BLD 61303] Project 1: Lighting and Acoustic Performance Evaluation and Design

Tutor

:

Ar. Edwin Yean

Group Members

:

Lai Sze Chun (L)

0313797

Ling Siaw Zu

0313593

Pua Zhi Qin

0314073

Ho Tze Hooi

0314179

Tang Kar Jun

0314075

Loo Mei Chuen

0316379

Kelvin Chiew Kah Kheng

Submission Date

:

1st June 2016

Building Science 2 (ARC 3413)

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

CONTENT 1. Abstract

4

2. Introduction

5

2.1 Aims and Objectives

3. Precedent Study

6

8

3.1 Lighting Study

8-24

3.2 Acoustic Study

25-30

4. Research Methodology 4.1 Methodology of Lighting Analysis 4.1.1 Description of Equipment 4.1.2 Data Collection Method 4.1.3 Lighting Analysis Calculations 4.2 Methodology of Acoustic Analysis

31 32 32-33 33 34-35 36

4.2.1 Description of Equipment

37

4.2.2 Data Collection Method

38

4.2.3 Acoustic Analysis Calculations

38-39

5. Case Study 5.1 Introduction to Site

40-42

6. Lighting Analysis 6.1 Data of Lighting

43-44

6.1.1 Daytime Lux Reading 6.1.2 Night Time Lux Reading 6.2 Existing Lightings

45-49

6.3 Analysis and Calculations 6.3.1 Zone 1 – Dining Area 1

50-57

6.3.2 Zone 2 – Roastery Room

58-65

6.3.3 Zone 3 – Dining Area 2

66-73

6.3.4 Zone 4 – Kitchen

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6.4 Conclusion

82

7. Acoustic Analysis 7.1 External Noise Source

83

7.1.1 Vehicular

83

7.1.2 Construction

83

7.1.3 Neighbouring Analysis

83

7.2 Internal Noise Source

84-86

7.2.1 Speaker

87

7.2.2 Human Activities

88

7.2.3 Coffee Grinding Machine

89

7.2.4 Standing Fan

90

7.2.5 Air Conditioner

91

7.3 Data of Acoustics

92

7.3.1 Peak Hour

92

7.3.2 Non-Peak Hour

93

7.4 Analysis and Calculation 7.4.1 Zone 1 – Dining Area 1

94-97 98-104

7.4.2 Zone 2 – Roastery Room

105-110

7.4.3 Zone 3 – Dining Area 2

111-118

7.4.4 Zone 4 – Kitchen

119-123

7.4.5 Sound Reduction Index

124-127

7.5 Conclusion

128

8. References

129-130

9. Appendix

131-148

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Building Science 2 (ARC 3413)

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

ABSTRACT

This report contains the documentation of a study conducted at Bread & Brew regarding its’ lighting and acoustics performance. This report mainly highlights our understanding of daylighting, lighting and acoustic characteristics and its’ requirement in a space. Included within are the technical data used to calculate the illuminance values as well as the reverberation time and sound transmission coefficient. Any pictures taken, sketches and drawings were made with data recorded from the site with the aid of a lux meter and a sound level meter. Using modern technology such as Autodesk Ecotech, analysis diagrams were generated with the data obtained. Attached below are the list of references used.

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

INTRODUCTION

Lighting is an important aspect which affects the health and safety of people at work. Good lighting can help prevent any unwanted hazards as insufficient illumination can induce symptoms such as headaches, irritability, lethargy and poor concentration. Optimal lighting is necessary to help give the workers an environment where they can work productively.

Acoustics design is also an important factor which is used to control the noise levels in a space. Each space has different requirements as it is affected heavily by the space’s function. Bad acoustics would lead to noisy backgrounds and make communication difficult. As such, acoustics design must be able to preserve the desired noise while blocking out unwanted sounds to produce a conducive environment for its users.

In a group 7 students, we were to evaluate the above factors and have chosen Bread & Brew cafĂŠ as our site for research. Several visits were made to collect necessary data consisting of orthographic drawings, readings of lighting and acoustics performance as well as photography of the site. The data collected were used in the calculations and analysed to reflect our understanding of the lighting and acoustics conditions.

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

AIMS & OBJECTIVES

The objectives of this project are as follows: 1. To understand the day-lighting, lighting and acoustics characteristics and its’ requirements in a suggested space. 2. To determine the characteristics and function of day-lighting, artificial lighting, sound and acoustic within the intended space. 3. To critically observe and analyse the space to suggest solutions to improve the lighting and acoustics qualities within the suggested space.

This project aims to provide a better comprehension of the impacts of different materials and furnishings used in the spaces on the acoustical and lighting environment in the building. To determine the requirements of acoustical and lighting reflected in the data tabulation, the volumes and areas of those functional spaces are taken into consideration. The spaces around the site was also taken note of to address the acoustical issues. The types of artificial light used as well as the height it is fixed on are noted down to further aid in the understanding of the lighting conditions in the space.

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3.

Precedent Study

3.1

Lighting Study

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

The Nerman Museum of Contemporary Art Report of Lighting Design Depth of Solarium

Fig 1.: Entrance

This study was conducted in the Solarium and Cafe of the Nerman Museum which is situated in Overland Park, Kansas. The size of the building is at an approximate of 38,190 square feet with a total of 2 stories above grade. The figure above shows the building model. The façade is made of local white limestone, and strategically placed windows. The museum also incorporates the use of LED light installation which serves to show its main attraction. The building’s main design objective is to establish a link between architecture and its response to the lighted environment. By washing the white limestone façade softly and allowing the window voids shine against the dim structure, an architecture language is produced. The play of lighting here is to camouflage the museum as another dune in the landscape, while still allowing minimal lines of the building to show forth. The windows, strategically placed allows optimal sunlight into the interior of the building. This creates a safe and productive place for the users and workers alike. 7|Page

Building Science 2 (ARC 3413)

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig 2.: Cantilevered LED light and window on the 2nd floor

This study conducted both field measurement and also simulations of the lighting performance in the Solarium and CafĂŠ of the Nerman Museum. The objectives of this study is to analyse the day lighting and environment quality to evaluate the effectiveness of the integrated lighting control systems. With that, it is possible to estimate the electricity saving potential of artificial lighting integrated with natural lighting for a cafĂŠ.

Solarium The Solarium is located in-between an existing community college building and the Nerman Museum. It is the main connection point for the campus side of the building. The space is almost as tall as it is long. The multi-story space is very large and open to facilitate movement by simulating the outdoors. It is surrounded by three sides of glazing, which is unlike the other part of the building, but relates well to the overall architecture. The two solid sides of the existing building and the museum create a cavern, making the glass appear suspended in the void.

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Building Science 2 (ARC 3413)

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 3 - 1st Floor Plan

Fig. 4 – Solarium Floor Plan

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Building Science 2 (ARC 3413)

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 5: Solarium Finishes

Overall Design Goals The main lighting design goals for the solarium are to create a visually comfort environment while still adding visual interest. Glare was a huge concern because of the amount of glazing used in this space. A new solar protection panel system was designed to create continuity to the themes of the building, as well as providiving glare protection.

Tasks + Activities The main task for the solarium is a meeting spot. Being a junction for two buildings and the campus side of the Nerman Museum, it is a major connection point. There is also seating for the cafĂŠ that is located adjacent to the solarium space. People will mainly be passing through the space to get to the museum or the rest of campus. The sheer amount of volume this space offers is a major point of interest to the visitors

Design Criteria The illuminance values as well as certain design criteria were taken from IESNA Lighting Handbook. The lighting power density values were taken from ASHRAE/IESNA 90.1.

Quantity of Light

Fig. 6: Solarium Illuminance (IES recommendations)

Fig. 7: Solarium LPD

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Quality of Light Spaciousness Closing off the solarium in the fear of glare could be the worst thing you could do for this space. Knowing this space is meant to feel like an outdoor space is a main draw for visitor’s interest. Keeping the glazing on all three sides and not over using solar protection are keys to making this space feel spacious during the day. During the night, the space also should feel open to the night. By lighting the vertical surfaces and ceiling, the space can create that spaciousness during night time conditions.

Glare Glare is a major concern anytime a lot of glazing is used in a space. For most of the solarium, glare doesn’t matter too much because it’s just a circulation point and is directly connected to the outside. The idea of a solarium is a sun filled room. The area of concern is the café seating area that is located on the museum’s side of the space. This will receive direct light during the summer months of the year. Providing a solar protection system that limits full direct sun will be used.

Visual Interest Creating visual interest for this space can really add value to the Nerman Museum overall. By taking cues from the lighting installation in the front of the building, the visual interest comes from the daylighting directly. The solar protection system uses a peppered-hole design, with disks that spin to cut off the direct light with the power of the wind. This dynamic system will create a shimmering wall of daylight. By creating this ever-changing solar condition, the lighting will create visual interest and draw visitors inside.

Circulation Having the lighting promote a clear line of circulation and task importance hierarchy will support the flow of people in and out of the museum. Using higher light levels at the café seating area will produce a pivot point for the rest of the circulation area. The rest of the open area will be lighted dimmer.

Luminance Contrast Luminance contrast between the solar protection system, the sky, the sun and the vertical surfaces will need to be studied. Creating too high of a contrast will make the space feel dark and unfriendly. High brightness overall is needed to create a spacious area. 11 | P a g e

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Colour 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. Fixtures and Equipment

Fig. 8: Solarium Equipment Schedule

Fig. 9: Solarium Lighting Plan

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Renderings

Fig. 10: Solarium-Pseudo Color Rendering (Plan View)

Fig. 11: Solarium-Pseudo Color Rendering (Perspective View)

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 12: Solarium-Perspective Rendering (March 15th 11:00 a.m. – Sunny day)

Fig. 13: Solarium-Perspective Rendering (March 15th 11:00 a.m. – Sunny day)

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Calculations

Illuminance

Fig. 14: Solarium Illuminance Calculation Summary (workplane 1.5’)

Fig. 15: Solarium Lighting Power Density

Evaluation The solarium, from this lighting design, is now much more than just a circulation space. During the day, its wall is turned into art itself. The solar protection system creates a shimming wall of lighting that inspires and adds to the overall plan of the Nerman Museum. At night, it is a very functional space that generates spaciousness and movement to and from the museum and the campus itself.

Café 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 15 | P a g e

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

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.

Fig. 16: 1st Floor Plan

Fig. 17: Café Floor Plan

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 18: Café Finishes

Overall Design Goals The main lighting design goals for the café are to create a visually comfort environment while still adding intimacy into the space. Sight lines from the solarium, main hallway, and the outside were considered for reduced glare. Lighted forms dominate the space. Large light sources create intimacy and drama. The luminance of these light forms were not to create a glaring object, but one of visual comfort.

Tasks + Activities Café Tempo (as it’s called), starting at 7am, is open into the evening to all who come to the museum. Patrons as well as passing students can sit down and have a range of different foods. The café also allows for party reservations. It has received a silver medal in the “retail sales-stand-alone” category of the National Association of College and University Food Services Dining Awards. The main activities in this space are dinning and serving food.

Design Criteria The illuminance values as well as certain design criteria were taken from IESNA Lighting Handbook. The lighting power density values were taken from ASHRAE/IESNA 90.1.

Fig. 19: Café Illuminance (IES recommendations)

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

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.

Reinforcement of Architecture The geometry of the large window forms in-between the café and solarium serve as inspiration for the back lighted ceiling surfaces illuminating the main seating area. These lighted panels follow the vertical lines of the window up onto and across the ceiling to envelope the space. The lighted cantilevered form projecting out over the servery imitates 37 the nerman museum of contemporary art, overland park, kansas final thesis report the large architectural cantilever at the entrance to the museum. These lighted forms strengthen the minimalist architecture and creates a space full of interest.

Creating Intimacy The minimal back lighted forms instill drama into the space. By having such large bright areas and, in contrast, such large dark areas, the café feels intimate and cozy; a place to feel inspired and connected to the people across from you. Creating light as well as shadows provide some visual interest into the space this is fairly plain.

Luminances 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.

Modeling of Faces Eating and socializing at the café tables is a personal experience. Therefore, the lighting should have quality modelling of faces. Provided area light sources with highlights from track lighting and half height partition walls should give adequate definition on faces.

Directionality / Circulation Creating a hierarchy of space relationship within the café is essential for circulation and way finding. The servery, which requires more detailed attention than eating at the seating area, also requires a higher magnitude visual cue. The cantilevered lighted

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

form acts as a beacon to the servery by enclosing the vertical space it surrounds. This leads your eye toward this space while entering.

Visual Interest The visual interest for this space comes from the lighted forms and panels. Creating interest also inspires, which is important in any school/museum building.

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.

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fixtures and Equipment

Fig. 21: Café Equipment Schedule

Back-Lighted Panels The luminous panels overhead of the eating area will be backlighted with LED strips. A ceiling cavity will be made in the profile of the specified panels with 18” depth. L2 luminaires will be use directed straight down, backlighting the PVC Newmat material. To achieve an even distribution of light a mock up would be done. But a spacing of 2’ O.C. is a general good rule 20 | P a g e

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

of thumb. So four strips will be used for the bigger, front panels, while three strips will be used for the smaller, back panels.

Edge-Lighted Partition Wall The luminous glass partition wall will be lighted from the ground level with an in-grade LED strip. 3From Chroma material will be used as the tranlusent form. A system of three sheets will be installed: One that slides into the raise stone floor and around the LED fixture to ensure stability for the form. One that is used as a thin film, nearly transparent sheet, and finally one that rests on the stone floor to create a perfect seam.

Edge-Lighted Cantilevered Form The luminous cantilevered form will take special attention to realize. Using tube-steel as the structural support and a multi-layered system of 3Form Chroma material, a completely lighted form could be possible. This form would rest on top of the steel support system and be edge lit from behind the servery. Three LED strips will be needed to have enough light to have an adequately amount of lumens. A removable panel in the ceiling of the servery is used to access the LED luminaires when they need maintenance.

Controls 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.

Fig. 22: Café Lighting Plan

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Renderings

Fig. 23: Café-Pseudo Color Rendering (Plan View)

Fig. 24: Café-Perspective Rendering

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Calculations

Illuminance

Fig. 25: Café Illuminance Calculation Summary (workplane 1.5’)

Lighting Power Density

Fig. 26: Café Lighting Power Density

Evaluation 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

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

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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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Acoustic Study

Breadth II is an acoustical study into the redesign of the auditorium. Due to the lighting concept for this space, the ceiling of the auditorium was designed to let sunlight into the space. The shape and material of the ceiling were changed to achieve the lighting goals. The pictures below illustrate the new ceiling design for the auditorium. The original ceiling, made of GWB, slopes up in the front of the room, levels off in the middle and then slopes back toward the back of the room. The new ceiling is laid out in a radial fan pattern. It is made up of nine panels of PVC Newmat stretch material. The panels slope up in the front of the room, and then gradually back down toward the back of the room. This overall new ceiling design lessens the total volume of the room and decreases the total surface area.

Fig. 27: Initial Ceiling Design & New Ceiling Design (Perspective View)

Fig. 28: New Ceiling Design (Plan View)

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Performance Criteria The acoustical performance study will be based on the appropriate reverberation time (RT) for a lecture room or classroom where the main activity is speaking. The Nerman Musuem’s auditorium is 47,142 ft3 and the main function of the space presenting lectures with some classroom activities. The figure below outlines the appropriate RTs for a speech auditorium at a certain volume. The museum’s auditorium falls at approximately 0.7 RT500. The new ceiling design will decrease the overall volume of the space to 43,920 ft3 which will make the new target 0.65 RT500.

Fig. 29: Suggested optimum RTs for various space purposes

(Architectural Acoustics by Mehta et al 1999) The American National Standards Institute (ANSI) also has developed performance criteria concerning school and college buildings under ANSI S12.60. Learning spaces in schools should not have background noise levels (BNLs) that exceeds 35 dBA and a reverberation time of 0.6-0.7 seconds which is also based on the volume of the room. The table below outlines these guidelines.

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 30: Limits on Background Noise Levels and RT times

Performance Analysis Sound absorption coefficients (α) were found for each material used in the space. This was then converted into sabines by the formula below:

The sabines for each material were added together in their respectable frequencies and averaged over the total surface area of the room. This was then used in the Reverberation Time Equations: Sabine Equation: When α < 0.2

Norris-Eyring Equation: When α ≥ 0.2

Where ST = Total surface area of the room in ft; m = Air attenuation constant; V = Volume of room in ft3

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Results Original Ceiling Design RT Calculation:

New Ceiling Design RT Calculation:

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Graph of Initial, New & Target Design:

From the graph above, you can see that the RT500 of the new ceiling design is right underneath the target RT of 0.7. At 500 Hz the new design results in an RT of 0.65. The initial design does provide an RT of 0.6, which is also very good for this space. In order for the new design to perform well, the back wall acoustical material had to change. Originally, the back wall was made of Decousitcs Solo 8-25 wood panels with a fibre glass backer. This material made up for a lot of the absorption in the room. The ceiling was GWB. By adding in the new ceiling design, and the PVC stretch material, it added additional absorption. An adjustment was then made to the back wall to lower the total absorption. The back wall was changed to a Decousitcs Solo 8-25 wood panel but without a fiber glass backer. This reduced the absorption significantly. The specs can be found below:

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 31: Decoustics Solo Sound Absorption Coefficients

Evaluation In this new design, the main acoustical materials in the space are more spread out over the area of the room. In the initial design, they were confined to the back wall. In the new ceiling design, the Newmat PVC ceiling panels add additional absorption, while the back wall doesn’t need as much absorption. This creates an overall better system and the sound quality should reflect that.

Summary + Conclusions + Credits: The goal of the AE senior thesis is to integrate our own individual specialties, with our overall background in Architectural Engineering. Seeing how my lighting and electrical depths could affect other systems in the building allowed for a better understanding of all aspects on designing a building. The result of this report, after many hours of design development, performance analysis, and research into technical challenges, lead to a new design that tries to enhance the performance, aesthetics, and overall design integrity of the Nerman Museum of Contemporary Art. The lighting depth improved the total design goals of the museum and added to the original Kyu Sung Woo’s architectural vision. The electrical redesign of the branch circuits was studied as well as overcurrent protection to make sure this lighting system was a safe design. A wind powered electricity generation scheme was integrated into the solarium’s solar protection panels. The structural breath investigated the effect of the added skylights into the auditorium, and the acoustical breath focused on the effect of the PVC Newmat ceiling panels on the RT of the space. 30 | P a g e

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Research Methodology 1 Preliminary studies of identification of the types of spaces are done to choose a suitable case study that meets the requirements for the project. 2 Emails, visitation and calls are made to different chosen venues to obtain approval to conduct our study on the site. 3 The production of plans and sections are done digitally after hardcopies were given by the management office of the Brew & Bread Coffee Bar. Gridlines and spaces are determined to ensure easy navigation during visit. 4 Before site visit, the timing and methods of taking reading and delegation of tasks are determined to prevent confusion among group members. Tools and equipment and the reading of manual books are done beforehand. 5 During site visit, observations on surroundings and how people use the space are done. Identifications of data needed to analysis are carried out. 6 The data and reading collected are compiled and tabulated into report.

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Methodology of Lighting Analysis

1 Observations of the surroundings were done in order to analyse the space. Data and photos were also taken. 2 Tabulation and Interpretation of data were recorded to verify and support our analysis. 3 Digital 3D model of the building together with the photos taken were used to show the lighting analysis. 4 Calculations and lighting contour plans were done to further verify our analysis.

4.1.1 Lighting Data Collection Equipment

Fig. 32: Digital Lux Meter

Fig. 33: Selfie Stick

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 34: Camera

4.1.2 Data Collection Method Plans, sections and elevations were requested from the management office of Brew & Bread. Then, gridlines of 1.5m intervals were then applied to the plans for data collection and recording purposes. Data with lux meter (cd/m2) was obtained by placing the device at the designated position with the height of 1m and 1.5m using selfie stick to increase data accuracy. Variables (light sources) that may affect our readings are noted. The readings were taken in the afternoon 12pm and 5pm which are the peak and non-peak hours.

Fig. 35: Readings taken on 1m and 1.5m respectively

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4.1.3 LIGHTING ANALYSIS CALCULATIONS Daylight Factor Daylight factor is the ratio of internal light level to external light level. It is used in architecture to determine the natural light present in the internal space on the working plane or surface, if it meets the required light level to carry out the assigned duty in the particular space.

Daylight factor is defines as follows, Daylight factor DF =

đ??ˆđ??§đ???đ??¨đ??¨đ??Ť đ??˘đ??Ľđ??Ľđ??Žđ??Śđ??˘đ??§đ??šđ??§đ??œđ??ž,đ??„đ??˘ đ??Žđ??Žđ??­đ???đ??¨đ??¨đ??Ť đ??˘đ??Ľđ??Ľđ??Žđ??Śđ??˘đ??§đ??šđ??§đ??œđ??ž,đ??„đ?&#x;Ž

x 100%

Where, Ei = illuminance due to daylight at a point on the indoors working plane E0 = simultaneous outdoor illuminance on a horizontal plane from an unobstructed hemisphere of overcast sky.

Zone

Daylight Factor %

Distribution

Very bright

>6

Very large with thermal and glare problem

Bright

3-6

Good

Average

1-3

Fair

Very dark

0-1

Poor

Lumen Method Lumen Method is used to determine the number of lamps that should be installed for a given or particular room to achieve uniform light distribution.

The number of lamps is determined by following formula, N =

đ??„đ??ąđ??€ đ??… đ??ą đ??”đ??… đ??ą đ??Œđ??…

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Where, N = number of lamps required E = illuminance level required (lux) A = area at working height plane (m2) F = average luminous flux from each lamp (lm) UF = utillisation factor, an allowance for the light distribution of luminaire and the room surfaces. MF = maintenance factor, an allowance for reduced light output because of deterioration and dirt.

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

đ??‘đ??ˆ =

đ??‹đ??ąđ??– đ??‡đ??Ś đ??ą ( đ??‹ + đ??– )

Where, L = length of room W = width of room Hm = mounting height, i.e. the vertical distance between the working plane and the luminaire

Maintenance Factor Maintenance factor, MF, is multiple of factors. MF = LLMF x LSF x LMF x RSMF Where, LLMF = lamp lumen maintenance factor MSF = lamp survival factor LMF = luminaire maintenance factor RSMF = room surface maintenance factor

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Methodology of Acoustic Analysis

1 Observations of the surroundings were done in order to analyse the space. Data were also taken. 2 Acoustic sources were identified. 3 Tabulation and Interpretation of data were recorded to verify and support our analysis. 4 Observation, comparisons, discussion and analysis were then derived from the data recorded. 5 Calculations and acoustic ray diagram were generated to further verify our analysis. 6 Reverberation time analysis and conclusion were made to conclude the acoustic analysis.

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4.2.1 Acoustic Data Collection Equipments

Fig. 36: Digital Sound Meter

Fig. 37: Selfie Stick

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

4.2.2 Data Collection Method Data collection for acoustics was conducted using the Digital Sound Meter. It was placed 1m above the ground using selfie stick for data accuracy and readings were taken at the space in between the gridlines of 1.5m intervals. The readings were taken in the afternoon 12 pm and 5pm which are the peak and non-peak hours.

Fig. 38: Readings taken 1m above the ground

4.2.3 Acoustic Analysis Calculation Sound Pressure Level Acoustic system design can be achieved through the study of sound pressure level. (SPL). Sound Pressure Level is the average sound level at a space caused by a sound wave. Sound pressure in air can be measured with a microphone. SPL is a logarithmic measure of the effective sound pressure of a sound relative to a reference value. It is measured in decibels (dB) above a standard level.

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Sound pressure formula: đ?‘ˇ đ?&#x;? đ??’đ???đ??‹ = đ?&#x;?đ?&#x;Ž đ??Ľđ??¨đ?? ( ) đ?‘ˇđ?&#x;Ž Where, Log = common logarithm P = sound pressure P0 = standard reference pressure of 20 microPascals.

Reverberation Reverberation, in terms of psychoacoustics, is the interpretation of the persistence of sound after a sound is produced. Reverberation is frequency dependent.

Reverberation Time Formula: đ??“ =

đ?&#x;Ž. đ?&#x;?đ?&#x;”đ?&#x;?đ?‘˝ đ?‘¨

Where, T is the reverberation time in seconds V is the room volume in m3 A is the absorption coefficient

Sound reduction index Sound reduction index is used to measure the level of sound insulation provided by a structure such as a wall, window, door, or ventilator.

Sound reduction index formula: đ?‘ž

đ??’đ??‘đ??ˆ = đ?&#x;?đ?&#x;Ž đ??Ľđ??¨đ?? (đ?‘žđ?’Š ) dB đ?’•

Where, SRI= Sound Reduction Index (dB) Wi = Sound power incident on one side of a sound barrier (W) Wt= Sound power transmitted into the air on the side of the partition (W) 39 | P a g e

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

5.0

Case Study

5.1

Introduction to Site

Fig.39: Entrance of Brew & Bread

Case Study: Brew and Bread Coffee Bar Type of Space: Coffee Bar that provides food and beverage to the customers. Address: NO.10, Jalan Anggerik Vanilla M 31/M, Kota Kemuning, 40460 Shah Alam, Selangor, Malaysia

Brew and Bread is a coffee bar established during November 2010. It serves as a coffee bar that serves foods and beverages to their customers. The coffee bar was featured on the social network as one of the top 50 coffee bar in Malaysia during year 2011. Besides the food and beverage served, the environment in and outside of the coffee is decent where the customers actually enjoy to stay longer time at the coffee bar and it also attract more people to visit the coffee bar more often.

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Reasons for Selection

Fig. 40: Site Plan

Brew and bread locates in commercial hub of Kota Kemuning, in between Hometown coffee restaurant and Ricco nail merchandise store. Although the coffee bar faces away from the busy main pathway that vehicles travel in and exit from kota kemuning to highway, the access road in front of the coffee bar will still congested with vehicles and people during peak hour. Besides, the large disparity in human activities within the building during peak and non-peak hours are quite significant as well.

Fig. 41: Layout floor plan of Brew and Bread

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 42: 3d model for simulation

Fig. 43: The interior of Brew and Bread

Fig. 44: Interior of Brew and Bread

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6.0 Lighting Analysis 6.1 Lighting Data

Fig. 45: Floor Plan

Fig. 46: Artificial Lighting 12.00 P.M. at 1.00-meter height

Fig.47: Artificial Lighting 12.00 P.M. at 1.50-meter height

Fig.48: Artificial Lighting 05.00 P.M. at 1.00-meter height

Fig.49: Artificial Lighting 05.00 P.M. at 1.50-meter height

Fig.50: Daylighting 12.00 P.M. at 1.00-meter height

Fig.51: Daylighting 12.00 P.M. at 1.50-meter height

Fig.52: Daylighting 05.00 P.M. at 1.00-meter height

Fig.53: Daylighting 05.00 P.M. at 1.50-meter height

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Fig.54: Overall Daylighting Lighting Eco-Tect Simulation

Fg.55: Overall Artificial Lighting Eco-Tect Simulation

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6.2 Existing Lighting Philips LED Bulb 28W Classic Halogen 370 lumen 240v 2700k 5M

Fixture: Gallery Spotlight

Philips LED bulb

Type of Light

Artificial Light

Type(s) of fixtures

Gallery lighting

Type of luminaries

Warm light

Power (W)

28

Voltage (v)

240

Luminous Flux (lm)

370

Number of bulbs

6

Colour temperature (K)

2700

Colour rendering index (Ra)

70

Average lifetime (hrs)

8000

Lumen maintenance 2000h (%)

0.7

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Philips LED Bulb 5W Cool Daylight 350 lumen E27 220-240V

Fixture: Floor lamp

Philips Led Bulb

Type of Light

Artificial Light

Type(s) of fixtures

Floor lamp

Type of luminaries

Cool daylight

Power (W)

5

Voltage

220-240

Luminous Flux (lm)

350

Number of bulbs

1

Colour temperature (K)

6500

Colour rendering index (Ra)

70

Average lifetime (hrs)

8000

Lumen maintenance 2000h (%)

85

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NVC Triphosphor T5 Fluorescent Tube-HE [YZ28-T5/HE]

`

Fixture: Hanging Light t

NVC Triphosphor Fluorescent Bulb Type of Light

Artificial Light

Type(s) of fixtures

Hanging light

Type of luminaries

Warm light

Power (W)

28

Voltage (v) Luminous Flux (lm)

2500

Number of bulbs Colour temperature (K)

2700

Colour rendering index (Ra)

82

Average lifetime (hrs)

10000

Lumen maintenance 2000h (%) 47 | P a g e

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Wiselite T3 Half Spiral Type Compact Fluorescent Lamps - [ESL/MH-15W]

Fixture: Chandelier

Half Spiral Compact Fluorescent Lamps

Type of Light

Artificial Light

Type(s) of fixtures

Chandelier

Type of luminaries

Warm white light

Power (W)

15

Voltage (v)

180-260

Luminous Flux (lm)

850

Number of bulbs Colour temperature (K)

2700

Colour rendering index (Ra)

80

Average lifetime (hrs)

8000

Lumen maintenance 2000h (%)

85

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Philips Essential 18W CDL E27 220-240v

Philip Essential Light Bulb Type of Light

Artificial Light

Type(s) of fixtures

Floor lamp

Type of luminaries

Cool daylight

Power (W)

18

Voltage (v)

220-240

Luminous Flux (lm)

1170

Number of bulbs Colour temperature (K)

6500

Colour rendering index (Ra)

80-89 (class 1B)

Average lifetime (hrs)

8000

Lumen maintenance 2000h (%)

85

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6.3 Analysis & Calculation 6.3.1 Zone 1 - Dining Area 1

Fig.56: Sectional Perspective of the space

The main space within the cafĂŠ. This space provides different illuminance to fulfil different types of space. Consist of 5 different type of lighting to be found. The back exit has high lux reading due to the wide open curtain glass wall which is the main source of daylighting that lit the space.

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Fig. 56: Daylighting 12.00 P.M. at 1.00-meter height

Fig.57: Daylighting 12.00 P.M. at 1.50-meter height

Fig.58: Daylighting 05.00 P.M. at 1.00-meter height

Fig.59: Daylighting 05.00 P.M. at 1.50-meter height

Fig. 60: Daylighting Lighting Eco-Tect Simulation

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The space nearest to the entrance and the back of building has a higher daylight factor, this is due to the curtain glass wall that allows natural lightings to penetrate into the space.

The back of the space has the highest daylight factor due to its widest and largest glass window panels and are free from obstacles that blocks sunlight from coming into the space.

Due to its high daylight factor, costumers might suffer from the glare. Thus curtains were provided in order to block out some of the glare.

Lower daylighting in the middle space due to further distance from the curtain wall, thus artificial lightings are required.

Average Lux Reading

12.00 P.M.

05.00 P.M.

1m =

2598 53

= 49.02

=

2054 53

= 38.7

1.5m =

2688 53

= 50.72

=

2176 53

= 41.06

Average Lux Value =

49.02+50.72 2

= 49.87

=

38.75+41.06 2

= 39.91

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Date & Time

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Average

Average

Exterior Lux, Eo

Lux, Ei

12:00 P.M. April 7000.00

Interior Daylight Factor, DF

49.87 đ??¸đ?‘–

2016

DF = (đ??¸đ?‘œ) Ă— 100% 49.87

(7000.00) Ă—

= 100%

= 0.71 05:00 P.M. April 3500.00

39.91

đ??¸đ?‘–

DF = (đ??¸đ?‘œ) Ă— 100%

2016 39.71

= ( 3500 ) Ă— 100% =1.14

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Fig. 61: Artificial Lighting 12.00 P.M. at 1.00-meter height

Fig. 62: Artificial Lighting 12.00 P.M. at 1.50-meter height

Fig. 63: Artificial Lighting 05.00 P.M. at 1.00-meter height

Fig. 64: Artificial Lighting 05.00 P.M. at 1.50-meter height

Fig. 65: Artificial Lighting Eco-Tect Simulation

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

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

This is to create a comfortable and enjoyable space because of the existence of different type of lighting and fixture that provide different function to the space.



NVC Triphosphor T5 Fluorescent Tube is the main artificial lightings in this space. It allows the customers to read/desk activities comfortably under long hour time.



Less artificial lightings were provided nearer to the back of the building, this is due to the natural lightings that has been illuminating the space

Location

Cafe

Area, m

113sqm

Height Of Room, m

3.0 m

Distance

From

Working

Plan

to 2.2m

Illuminance, m Standard Illuminance, Lux

Restaurant: 200 Lux

Reflection Factors

Wall: 0.50 Ceiling: 0.80

Utilization Factor, UF

0.44

Maintenance Factor, MF

0.80

Type of Light

NVC Triphosphor T5 Fluorescent TubeHE

No. Of Light Fixture

21

Room Index ��

đ?‘šđ?‘° = đ?‘Żđ?’Ž (đ?‘ł+đ?‘ž) đ?&#x;?đ?&#x;?đ?&#x;‘

= đ?&#x;?.đ?&#x;?(đ?&#x;–.đ?&#x;•+đ?&#x;?đ?&#x;’.đ?&#x;“)

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= đ?&#x;?. đ?&#x;?đ?&#x;? Illuminance Level, Lux đ??¸ =

=

đ?‘ Ă—đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š đ??´

21Ă—2500Ă—0.44Ă—0.8 113

= 163.54 = 200 − 163.54 = 36.46 đ?‘™đ?‘˘đ?‘Ľ đ?‘&#x;đ?‘’đ?‘žđ?‘˘đ?‘–đ?‘&#x;đ?‘’đ?‘‘ Number Of Light Required đ??¸Ă—đ??´

đ?‘ = đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š 200Ă—113

= 2500Ă—0.44Ă—0.80 = 25.68 = 26 đ?‘ = 26 − 21 = 5 light required Maximum

Horizontal

Spacing S max = 1.5 x Hm

Between Fitting = 1.5 Ă— 2.2 = 3.3đ?‘š

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Type

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Material

Area (%)

Reflectance (%)

Wall

Brick (White)

5

80

Painted plaster

10

50

5

80

60

80

20

40

100

80

surface

on

masonry(Red)

Smooth concrete(White)

Plasterboard on frame(White)

Steel frame(Brown)

Ceiling

Concrete (White)

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6.3.2 Zone 2 – Roastery Room

Fig. 66: Sectional Perspective of the space

The roastery is partly open due to its wide glass window panels facing entrance, and being adjacent to the entrance. Small enclosed space for customer to view the machinery that is placed inside. Have subtle hint of daylighting penetrating into the room due to the glass window.

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Fig. 67: Daylighting 12.00 P.M. at 1.00-meter height

Fig. 68: Daylighting 12.00 P.M. at 1.50-meter height

Fig. 69: Daylighting 05.00 P.M. at 1.00-meter height

Fig. 70: Daylighting 05.00 P.M. at 1.50-meter height

Fig. 71: Daylighting Lighting Eco-Tect Simulation

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

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

This space has a lower daylight factor compared to the entrance because it’s being further away from the outside compared to the entrance.



Although natural lighting does come into this room, however the light is not even and sufficient, thus artificial lighting is provided.

Average Lux Reading

12.00 P.M.

05.00 P.M.

1m =

73 4

=

= 18.25

53 4

= 13.25

1.5m =

91 4

=

= 22.75

53 4

= 13.25

Average Lux Value =

18.25+22.75

=

2

= 20.50

Date & Time

12:00 P.M. April 7000.00 2016

2

= 13.25

Average Exterior Average Lux, Eo

13.25+13.25

Daylight Factor, DF

Interior Lux, Ei 20.50 đ??¸đ?‘–

DF = (đ??¸đ?‘œ) Ă— 100% 20.50

= (7000.00) Ă— 100%

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= 0.29 05:00 P.M. April 3500.00 2016

13.25 đ??¸đ?‘–

DF = (đ??¸đ?‘œ) Ă— 100% 13.25

= (3500.00) Ă— 100% = 0.38

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Fig. 72: Artificial Lighting 12.00 P.M. at 1.00-meter height

Fig. 73: Artificial Lighting 12.00 P.M. at 1.50-meter height

Fig. 74: Artificial Lighting 05.00 P.M. at 1.00-meter height

Fig. 75: Artificial Lighting 05.00 P.M. at 1.50-meter height

Fig. 76: Artificial Lighting Eco-Tect Simulation

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

Artificial lights are switched on to brighten the room. To increase visibility in the space



NVC Triphosphor T5 Fluorescent Tube are installed in the space. Both warm light & cool light is place beside one another.



The space required a few more lighting to lit up to the required brightness.

Location

Roastery

Area, m

9sqm

Height Of Room, m

3.0 m

Distance

From

Working

Plan

to 2.2m

Illuminance, m Standard Illuminance, Lux

Restaurant: 200 Lux

Reflection Factors

Wall:

0.40

Ceiling: 0.80 Utilization Factor, UF

0.25

Maintenance Factor, MF

0.80

Type of Light

NVC Triphosphor T5 Fluorescent TubeHE

No. Of Light Fixture

2

Room Index ��

đ?‘šđ?‘° = đ?‘Żđ?’Ž (đ?‘ł+đ?‘ž) đ?&#x;—

= đ?&#x;?.đ?&#x;?(đ?&#x;‘.đ?&#x;Ž+đ?&#x;‘.đ?&#x;‘) = đ?&#x;Ž. đ?&#x;”đ?&#x;“

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Illuminance Level, Lux đ?‘ Ă—đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š

đ??¸ =

đ??´

=

2Ă—2500Ă—0.25Ă—0.80 9

= 111.10 = 200 − 111.10 = 88.90 đ?‘™đ?‘˘đ?‘Ľ đ?‘&#x;đ?‘’đ?‘žđ?‘˘đ?‘–đ?‘&#x;đ?‘’đ?‘‘ Number Of Light Required đ?‘ =

đ??¸Ă—đ??´ đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š 200Ă—9

= 2500Ă—0.25Ă—0.8 = 3.6 =4 đ?‘ = 4−2 = 2 light required Maximum

Horizontal

Spacing S max = 1.5 x Hm

Between Fitting = 1.5 Ă— 2.2 = 3.3đ?‘š

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Type

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Material

Area (%)

Reflectance (%)

Wall

Painted plaster surface

25

50

25

80

50

40

100

80

on

masonry(Red)

Plasterboard on frame(White)

Steel frame(Brown)

Ceiling

Concrete (White)

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6.3.3 Zone 3 - Dining Area 2

Fig. 77: Sectional Perspective of the space

The Dining Area 2 space is the entrance. It consists of mostly curtain glass wall & brick masonry that allow and block natural daylighting to penetrate into the space respectively. The main source of light in this space is by the 5 artificial lighting that consist of the T5 Fluorescent Lamp and the Compact Fluorescent Lamp(CFL) that is located on the middle and front of the space respectively (refer to the section above). There is also a hint of natural daylighting that is from the main entrance.

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Fig. 78: Daylighting 12.00 P.M. at 1.00-meter height

Fig. 79: Daylighting 12.00 P.M. at 1.50-meter height

Fig. 80: Daylighting 05.00 P.M. at 1.00-meter height

Fig. 81: Daylighting 05.00 P.M. at 1.50-meter height

Fig. 82: Daylighting Lighting Eco-Tect Simulation

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

Has the highest daylight factor in average in the whole cafĂŠ.



Sunlight enter from the north (entrance).



Although daylight factor highest, but still not suitable enough for the customers for long time reading.

Average

Daylight

Lux 12.00 P.M.

05.00 P.M.

Reading 1m =

390 16

=

= 24.38

388 16

= 20.94

1.5m =

392 16

=

= 24.50

340 16

= 21.25

Average Lux Value =

24.38+24.50

=

2

= 24.44

Date & Time

12:00 P.M. April 7000.00 2016

2

= 21.10

Average Exterior Average Lux, Eo

20.94+21.25

Lux, Ei

Interior Daylight

Factor,

DF

24.44 đ??¸đ?‘–

DF = (đ??¸đ?‘œ) Ă— 100% 24.44

= (7000.00) Ă— 100% 68 | P a g e

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= 0.35 05:00 P.M. April 3500.00 2016

21.10 đ??¸đ?‘–

DF = (đ??¸đ?‘œ) Ă— 100% 21.10

= (3500.00) Ă— 100% = 0.60

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Fig. 83: Artificial Lighting 12.00 P.M. at 1.00-meter height

Fig. 84: Artificial Lighting 12.00 P.M. at 1.50-meter height

Fig. 85: Artificial Lighting 05.00 P.M. at 1.00-meter height

Fig. 86: Artificial Lighting 05.00 P.M. at 1.50-meter height

Fig. 87: Artificial Lighting Eco-Tect Simulation

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

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

NVC Triphosphor T5 Fluorescent Tube are installed and switched on to brighten the space.



2 types of lighting fixtures to increase the aesthetic however this has cause the illuminance to be lower.



This area is for costumers to smoke and not for reading, thus it’s acceptable for them to relax under such dim lighting.



However, in order to provide safe environment for all the costumers based on the calculation, lightings should be installed to improve the illuminance of the space.

Location

Front

Area, m

32 sqm

Height Of Room, m

3.0 m

Distance

From

Working

Plan

to 2.2m

Illuminance, m Standard Illuminance, Lux

Restaurant: 200 Lux

Reflection Factors

Wall: 0.30 Ceiling: 0.80

Utilization Factor, UF

0.41

Maintenance Factor, MF

0.80

Type of Light

NVC Triphosphor T5 Fluorescent TubeHE

No. Of Light Fixture

4

Room Index ��

đ?‘šđ?‘° = đ?‘Żđ?’Ž (đ?‘ł+đ?‘ž)

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=

đ?&#x;‘đ?&#x;? đ?&#x;?.đ?&#x;? (đ?&#x;“.đ?&#x;“+đ?&#x;“.đ?&#x;Ž)

= đ?&#x;?. đ?&#x;‘đ?&#x;– Illuminance Level, Lux đ??¸ =

=

đ?‘ Ă—đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š đ??´

4Ă—2500Ă—0.25Ă—0.80 9

= 102.50 = 200 − 102.50 = 97.5 đ?‘™đ?‘˘đ?‘Ľ đ?‘&#x;đ?‘’đ?‘žđ?‘˘đ?‘–đ?‘&#x;đ?‘’ Number Of Light Required đ??¸Ă—đ??´

đ?‘ = đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š 200Ă—32

= 2500Ă—0.41Ă—0.80 = 7.8 =8 đ?‘ = 8−4 = 4 light required Maximum

Horizontal

Spacing S max = S max = 1.5 x Hm

Between Fitting = 1.5 Ă— 2.2 = 3.3đ?‘š

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Type

Material

Area (%)

Reflectance(%)

Wall

Brick (White)

5

80

Painted plaster

35

50

25

80

5

80

30

40

100

80

surface

on

masonry(Red)

Plasterboard on frame(White)

Smooth concrete(White)

Steel frame(Brown)

Ceiling

Concrete (White)

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6.3.4 Zone 4 - Kitchen

Fig. 88: Sectional Perspective of the space

The kitchen is confined and enclosed in all different sides. The only opening is from the entrance to the room. A small kitchen to prepare simply dish for the customers. Require lighting for specific task, therefore safety is very important in this space, and good illuminance is needed in order for the workers.

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Fig. 89: Daylighting 12.00 P.M. at 1.00-meter height

Fig. 90: Daylighting 12.00 P.M. at 1.50-meter height

Fig.91: Daylighting 05.00 P.M. at 1.00-meter height

Fig. 92: Daylighting 05.00 P.M. at 1.50-meter height

Fig. 93: Daylighting Lighting Eco-Tect Simulation

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

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Almost no natural lighting is present in this space because the room is confined and has no openings except the door.



In this space, no day lighting is present in this space, this is to protect the goods inside the storage, thus artificial lightings are necessary.

Average Lux Reading

12.00 P.M.

05.00 P.M.

1m =

42 5

=

= 8.40

42 5

= 8.40

1.5m =

43 5

=

= 8.60

42 5

= 8.40

Average Lux Value =

8.40+8.60

=

2

= 8.50

Date & Time

12:00 P.M. April 7000.0 2016

2

= 8.40

Average Exterior Average Lux, Eo

8.40+8.40

Daylight Factor, DF

Interior Lux, Ei 8.50 đ??¸đ?‘–

DF = (đ??¸đ?‘œ) Ă— 100% 8.50

= (7000.00) Ă— 100%

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= 0.12 05:00 P.M. April 3500.0

8.40

đ??¸đ?‘–

DF = (đ??¸đ?‘œ) Ă— 100%

2016 8.40

= (3500.00) Ă— 100% = 0.24

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Fig. 94: Artificial Lighting 12.00 P.M. at 1.00-meter height

Fig. 95: Artificial Lighting 12.00 P.M. at 1.50-meter height

Fig. 96: Artificial Lighting 05.00 P.M. at 1.00-meter height

Fig. 97: Artificial Lighting 05.00 P.M. at 1.50-meter height

Fig. 98: Artificial lighting Lighting Eco-Tect SImulation

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Location

Kitchen

Area, m

12sqm

Height Of Room, m

3.0 m

Distance

From

Working

Plan

to 2.2m

Illuminance, m Standard Illuminance, Lux

Kitchen:

Reflection Factors

Wall: 0.5 Ceiling: 0.8

Utilization Factor, UF

0.25

Maintenance Factor, MF

0.80

Type of Light

NVC Triphosphor T5 Fluorescent TubeHE

No. Of Light Fixture

3

Room Index ��

đ?‘šđ?‘° = đ?‘Żđ?’Ž (đ?‘ł+đ?‘ž) đ?&#x;?đ?&#x;?

= đ?&#x;?.đ?&#x;?(đ?&#x;‘.đ?&#x;–+đ?&#x;?.đ?&#x;”) = đ?&#x;Ž. đ?&#x;–đ?&#x;“ Illuminance Level, Lux đ??¸ =

=

đ?‘ Ă—đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š đ??´

3Ă—2500Ă—0.31Ă—0.80 12

= 155.00 79 | P a g e

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

= 300 − 155.00 = 145 đ?‘™đ?‘˘đ?‘Ľ đ?‘&#x;đ?‘’đ?‘žđ?‘˘đ?‘–đ?‘&#x;đ?‘’đ?‘‘ Number Of Light Required đ??¸Ă—đ??´

đ?‘ = đ??šĂ—đ?‘ˆđ??šĂ—đ?‘€đ??š 300Ă—12

= 2500Ă—0.31Ă—0.80 = 5.81 =6 đ?‘ =6−3 = 3 light required Maximum

Horizontal

Spacing S max = 1.5 x Hm

Between Fitting = 1.5 Ă— 2.2 = 3.3đ?‘š

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Type

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Material

Area (%)

Reflectance (%)

Wall

Brick (White)

25

80

Smooth

50

80

25

80

100

80

concrete(White)

Ceramic

tiles

(White)

Ceiling

Concrete (White)

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6.4 Conclusion As a summary, the natural daylighting enters from the entrance and the back of the building. The daylighting gradually reduces as it gets deeper into the building. The lowest daylighting space is in cafĂŠ is in the kitchen. Therefore, artificial lightings are required to light up the inner space. Based on the overall calculation, there is the need for more artificial lighting in every space. The is because most of the fluorescent lamp are warm light. Hence emitting less illuminance compare to cool light. The another factor is the type of fitting used by the fluorescent lamp. It is design in a way that only allow the light to shine downwards, resulting the light to be unable diffuse to the surrounding. The best solution for this would be to change the lamp fitting to another design that would not obstruct the light from diffusing the space.

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7.0

Acoustic Analysis

7.1

External Noise Source

Fig. 99: Site Plan showing external noise

The main noise source come from the surrounding are:

7.1.1

Vehicular

Although Jalan Anggerik Vanilla M 31/ M is not a primary road, but the vehicular passing rate is still considered moderate-high during peak hour as the site is a commercial zone that is quite actively used.

7.1.2

Construction

From time to time, there will be noises coming from the north side and it could be quite distracting when they are doing piling work.

7.1.3

Neighbouring Analysis

The main noise source that was identified during site investigation came from the vent from Papparich. Its noise is very significant while we are standing at the 5-foot walkway. 83 | P a g e

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7.2

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Internal Noise Source

Fig. 100: Acoustic ray diagram showing noise source from kitchen

Fig. 101: Acoustic ray diagram showing noise source from dining area 2

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Fig. 102: Acoustic ray diagram showing noise source from dining area 2

Fig. 103: Acoustic ray diagram showing noise source from speaker

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Fig. 104: Acoustic ray diagram showing noise source from speaker

Fig. 105: Acoustic ray diagram showing noise source from human activities

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7.2.1

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Speaker

Fig. 106: Location of speaker

In Brew & Bread, the main noise source actually came from the speaker rather than the surrounding or the user. This cafĂŠ always has background music playing and it is relatively loud compared to all other noise source. Hence,

through

observation,

we

have

concluded that the speaker is the primary noise source.

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7.2.2

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Human Activities

Fig. 107: Human activity area

The main noise source from human activity is when they talk to each other. In Brew & Bread, there are two dining areas and we identified that two areas as the main noise source from conversation.

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7.2.3

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Coffee Grinding Machine

Fig. 108: Machine location

The coffee grinding machines are located on the counter, when they are grinding coffee beans, the noise produced is quite irritating for ears. However, this noise is not always there as they do not always grind coffee beans.

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7.2.4

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Standing Fan

Fig. 109: Standing fan location

Standing fans located at those location does not give out loud noise, but it still has some noise produced when the cafĂŠ is very quiet. It can be considered a masking noise.

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7.2.4

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Air Conditioner

Fig. 110: Air Conditioner location

Air Conditioner located at those location does not give out loud noise, but it still has some noise produced when the cafĂŠ is very quiet. It can be considered a masking noise.

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7.3

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Data of Acoustic

The sound level was collected using sound level meter at each grid. The grid was fixed at 1.5m interval. The sound level obtained from the device at a point shows a combined sound pressure level from any other sound source surrounding.

7.3.1 Peak Hour

Fig. 111: Brew & Bread floor plan

Fig. 112: Sound Level (dB) during peak hour

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7.3.1 Non-Peak Hour

Fig. 113: Brew & Bread floor plan

Fig. 114: Sound Level (dB) during non-peak hour

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7.4

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Analysis and Calculation

Analysis and calculation will be done in 4 different zones which are Dining Area 1, Roastery Room, Dining Area 2, and Kitchen. The sound level obtained from the cafĂŠ will be analysed from the sound sources that can be found within that area. Reverberation time will also be calculated to check if it meets the requirement. Calculation of Sound Reduction Index will also be calculated to check if the wall performs its function.

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Example on Calculation (Combining 2 or more sound pressure level): đ??ź

L Ă— 10 Ă— log10 1 đ?‘&#x;đ?‘’đ?‘“

10 log đ??ź

71 = 1 Ă— 10−121 đ??ź

1 Antilog 7.1 = 1 Ă— 10 −12

đ??ź1 = 1.259 Ă— 10−5

10 log đ??ź

77 = 1 Ă— 10−122 đ??ź2 = 5.012 Ă— 10−5

Total Intensities = (1.259 Ă— 10−5) + (5.012 Ă— 10−5) = 6.271 Ă— 10−5

Combined SPL = 10 log

6.271 Ă— 10−5 1 Ă— 10−12

= 77.97 dB

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Example on Calculation (Reverberation Time):

Total room absorption = A = �1 �1 + �2 �2 + �3 �3 + �4 �4 ‌‌. Where, S is the surface area of material in m2 a is the absorption coefficient

đ??‘đ??“ =

đ?&#x;Ž. đ?&#x;?đ?&#x;”đ?‘˝ đ?‘¨

Where, T is the reverberation time in seconds V is the room volume in m3 A is the absorption coefficient

đ??“ =

đ?&#x;Ž. đ?&#x;?đ?&#x;”(đ?&#x;?đ?&#x;•đ?&#x;?đ?&#x;–) đ?&#x;?đ?&#x;”đ?&#x;Ž(đ?&#x;Ž. đ?&#x;?đ?&#x;“) + đ?&#x;?đ?&#x;”đ?&#x;Ž(đ?&#x;Ž. đ?&#x;Žđ?&#x;?) + đ?&#x;?đ?&#x;Žđ?&#x;’(đ?&#x;Ž. đ?&#x;Žđ?&#x;?) + đ?&#x;?đ?&#x;Žđ?&#x;Ž(đ?&#x;Ž. đ?&#x;’đ?&#x;”) đ??‘đ??“ = đ?&#x;?. đ?&#x;—đ?&#x;”đ??Ź

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Example on Calculation (Sound Reduction Index):

SRI = 10 log10

1 �

For door: 28 = 10 log10

1 � 1

Antilog 2.8 = � T=

1 6.31 Ă— 102

đ?‘‡đ?‘‘đ?‘œđ?‘œđ?‘&#x; = 1.585 Ă— 10−3

For window : 1

26 = 10 log10 đ?‘‡ đ?‘‡đ?‘¤đ?‘–đ?‘›đ?‘‘đ?‘œđ?‘¤ = 2.512 Ă— 10−3

For wall: 1

42 = 10 log10 đ?‘‡ đ?‘‡đ?‘¤đ?‘Žđ?‘™đ?‘™ = 6.310 Ă— 10−5

đ?‘‡đ?‘œđ?‘Łđ?‘’đ?‘&#x;đ?‘Žđ?‘™đ?‘™ =

(2 Ă— 1.585 Ă— 10−3 )+(2.4 Ă— 2.512 Ă— 10−3 )+(15.6 Ă— 6.31 Ă— 10−5 ) 2 + 2.4 + 15.6

= 5.087 Ă— 10−4

1

đ?‘†đ?‘…đ??źđ?‘œđ?‘Łđ?‘’đ?‘&#x;đ?‘Žđ?‘™đ?‘™ = 10 log 5.087 Ă— 10−4 = 10 log 1.958 Ă— 103 = 32.9 dB

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7.4.1

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Zone 1 – Dining Area 1

A A B

F E

A

A

D A

C A

Fig: Zone 1

Fig. 115: Table showing zone 1 peak hour sound pressure level

Fig. 116: Table showing zone 1 non-peak hour sound pressure level

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Analysis From the data, we can see that the sound pressure level during the peak hour is actually lower than during the non-peak hour. Based on observation when the data was taken, there are more customers occupying zone 1 as that area is nearer outdoor and people prefer to sit in that area during non-peak hour. During peak hour which is around 12pm, zone 1 is actually hotter, that’s why people tend to not sit in that area.

The main noise source for zone 1 comes from the surrounding context (vehicular, surrounding building), ceiling fan, and standing fan. In the comparison of peak and non-peak hour, the main difference in decibel is mainly due to the human activities.

Reverberation Time

Zone 1 (Dining Area 1)

Type

Wall

Material

Function

Absorption Coefficient, Frequency (Hz) 250 500 1000

Brick

Wall

0.04

0.02

0.04

Painted plaster surface on masonry

Wall

0.02

0.02

0.02

Plasterboard on 100mm airspace

Wall

0.12

0.08

0.06

Smooth concrete, painted

Column

0.01

0.01

0.02

Glass

Roastery wall & 0.08 Wall

0.06

0.04

Steel frame

Roastery wall & 0.34 Wall

0.25

0.19

Wooden chair

Seat

0.19

0.22

0.39

Seat

0.50

0.58

0.61

Table

0.19

0.22

0.39

frame,

Furniture Leather-covered seats Wooden table

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Ceiling

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Concrete, painted

Ceiling

0.01

0.01

0.02

Smooth marble

Floor

0.01

0.01

0.01

Smooth concrete, painted

Floor

0.01

0.01

0.02

Steel frame

Door

0.39

0.44

0.49

Floor

Door

Fig. 117: Materials in zone 1

Fig. 118: Zone 1 Wall A

Fig. 119: Zone 1 Wall B

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Fig. 120: Zone 1 Wall C

Fig. 121: Zone 1 Wall D

Fig. 122: Zone 1 Wall E

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Fig. 123: Zone 1 Wall F

Reverberation Time for 250Hz

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Reverberation Time for 500Hz

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Reverberation Time for 1000Hz

The reverberation time for 250Hz, 500Hz, and 1000Hz are each 1.11s, 1.18s, and 1.03s, while the recommended RT for restaurant is 0.8 – 1.2s, this zone has actually met the recommended requirement for reverberation time.

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7.4.2

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Zone 2 – Roastery Room

B C

A D

Fig. 124: Zone 2

Fig. 125: Table showing zone 2 peak hour sound pressure level

Fig. 126: Table showing zone 2 non-peak hour sound pressure level

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Analysis From the data, we can see that the sound pressure level during the peak hour is actually lower than during the non-peak hour. Based on observation when the data was taken, during non-peak hour, the ceiling fan was switched on when the data was taken while during peak hour, the ceiling fan was not switched on.

The coffee bean roasting machine was not used at both of the time, hence, the room was quite quiet at that time, the main noise came from ceiling fan and transmitted from zone 1.

Reverberation Time

Zone 2 (Roastery Room)

Material

Function

Absorption Coefficient, Frequency (Hz) 250 500 1000

Painted plaster surface on masonry

Wall

0.02

0.02

0.02

Plasterboard on 100mm airspace

Wall

0.12

0.08

0.06

Glass

Roastery wall & 0.08 Wall

0.06

0.04

Steel frame

Roastery wall & 0.34 Wall

0.25

0.19

Machinery Steel structure

Roast beans

0.34

0.25

0.19

Ceiling

Concrete, painted

Ceiling

0.01

0.01

0.02

Floor

Smooth marble

Floor

0.01

0.01

0.01

Door

Steel frame

Door

0.39

0.44

0.49

Type

frame,

Wall

coffee

Fig. 127: Materials in zone 2

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Fig. 127: Zone 2 Wall A

Fig. 128: Zone 2 Wall B

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Fig. 129: Zone 2 Wall C

Fig. 130: Zone 2 Wall D

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Reverberation Time for 250Hz

Reverberation Time for 500Hz

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Reverberation Time for 1000Hz

The reverberation time for 250Hz, 500Hz, and 1000Hz are each 0.61s, 0.81s, and 1.03s, the RT is low due to its small volume. In overall, the roastery room is quite quiet when it is not used. But when it is used, the RT actually brought advantages as it as low RT is important in a machinery room so that the noise can be minimized.

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7.4.3

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Zone 3 – Dining Area 2

B

C A

D E F

Fig. 131: Zone 3

Fig. 132: Table showing zone 3 peak hour sound pressure level

Fig. 133: Table showing zone 3 non-peak hour sound pressure level

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Analysis From the data, we can see that the sound pressure level during the peak hour is higher than during non-peak hour. Based on observation when the data was taken, during peak hour which is around 12pm, there are more customers in the cafĂŠ and they created more noise through conversation.

Besides there are also other noise sources like standing fan, air-conditioner, coffee grinding machines, and the main noise actually came from the speakers which are always playing background music that is actually too loud. From the data collected, it shows 102dB at the grid below a speaker, and that sound pressure is considered very loud and it made people feel uncomfortable.

Reverberation Time

Zone 2 (Dining Area 2)

Type

Wall

Curtain

Material

Function

Absorption Coefficient, Frequency (Hz) 250 500 1000

Brick

Wall

0.04

0.02

0.04

Painted plaster surface on masonry

Wall

0.02

0.02

0.02

Smooth concrete, painted

Column

0.01

0.01

0.02

Plasterboard on 100mm airspace

Wall

0.12

0.08

0.06

Glass

Wall

0.08

0.06

0.04

Steel frame

Wall

0.34

0.25

0.19

Plaster decorative panel

Wall dĂŠcor.

0.15

0.10

0.08

Lightweight curtains

Shading device

0.06

0.39

0.63

frame,

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Wooden chair

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Seat

0.19

0.22

0.39

Seat

0.50

0.58

0.61

Wooden table

Table

0.19

0.22

0.39

Wood

Counter wall

0.11

0.10

0.07

Smooth marble

Counter top

0.01

0.01

0.01

Brick

Counter wall

0.04

0.02

0.04

Stones

Counter wall

0.00

0.02

0.00

Steel frame

Counter work 0.39 area

0.44

0.49

Concrete, painted

Counter wall

0.01

0.01

0.02

Ceiling

Concrete, painted

Ceiling

0.01

0.01

0.02

Floor

Smooth marble

Floor

0.01

0.01

0.01

Door

Steel frame

Door

0.39

0.44

0.49

Furniture Leather-covered seats

Counter

Fig. 134: Materials in zone 3

Fig. 135: Zone 3 Wall A

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Fig: Zone 3 Wall B

Fig. 136: Zone 3 Wall C

Fig. 137: Zone 3 Wall D

Fig. 138: Zone 3 Wall E

Fig. 139: Zone 3 Wall F

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Reverberation Time for 250Hz

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Reverberation Time for 500Hz

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Reverberation Time for 1000Hz

The reverberation time for 250Hz, 500Hz, and 1000Hz are each 1.50s, 1.41s, and 1.15s, for it has not met the requirement which is 1.2s.

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Solution

By simply changing the 18 wooden chairs to leather-covered chair, we are able to reduce the reverberation time from 1.41s to 1.19s for 500Hz.

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7.4.4

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Zone 4 - Kitchen

B C

A E

D

F

Fig. 140: Zone 4

Fig. 141: Table showing zone 4 peak hour sound pressure level

Fig. 142: Table showing zone 4 non-peak hour sound pressure level

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Analysis From the data, we can see that the sound pressure level during the peak and non-peak hour is roughly the same. This is because at the time when we collect the data, the cooks are not cooking, that’s why the main noise source came from the refrigerator than kitchen activities.

Reverberation Time

Zone 4 (Kitchen) Type

Wall

Material

Function

Absorption Coefficient, Frequency (Hz) 250

Brick

Wall

Wall

Smooth concrete, painted Ceramic tiles with smooth surface Glass

Machinery Steel structure Curtains

Ceiling

Lightweight curtains

Brick Smooth concrete, painted Ceramic tiles with smooth surface

Wall

Wall Wall

Glass

Cooking machine

Machinery Steel structure

Partition

Curtains

Vinyl curtains (away from wall)

Partition

Concrete, painted

Ceiling

Lightweight curtains Vinyl curtains (away from wall)

Ceiling

Concrete, painted

Fig. 143: Materials in zone 4

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Fig. 144: Zone 4 Wall A

Fig. 145: Zone 4 Wall B

Fig. 146: Zone 4 Wall C &E

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Fig. 147: Zone 4 Wall D&F

Reverberation Time for 250Hz

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Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Reverberation Time for 500Hz

Reverberation Time for 1000Hz

The reverberation time for 250Hz, 500Hz, and 1000Hz are each 2.44s, 2.68s, and 2.16s, while the recommended reverberation time is 1.0s for kitchen. Due to the materials used, its RT is too long for a kitchen. More acoustic panel should be placed to reduce the RT. 123 | P a g e

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7.4.5

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Sound Reduction Index

Sound reduction index is a measure of the insulation against the direct transmission of airborne sound. In Brew & Bread, we have decided to take 2 walls to calculate for SRI calculation to show how a wall reduce the sound pressure level after it is passed through one wall.

Fig. 148: Wall that is investigated for SRI

The first wall that we have investigated is a wall between dining area 1 and roastery room. The construction of the wall consists of aluminium panel and glass windows. All the calculation was done with excel, with all the formulas inputted into it.

Table: Calculation of SRI

As we can see from the table above, the overall Sound Reduction Index is around 26.7dB.

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Fig. 149: Peak Hour Acoustic Data

Fig. 150: Non-Peak Hour Acoustic Data

Looking at data from peak hour, the difference between 2 areas is around 20dB where it is quite close to the SRI calculated, this is because during peak hour, the ceiling fan was not switched on, the extra ~6dB came from the surrounding or adjacent spaces.

However, the data on non-peak hour show a very close difference between 2 readings, this is mainly because of the ceiling that was switched on at the time when we collect our data.

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Fig. 151: Wall that is investigated for SRI

The next wall that we have investigated is a wall between dining area 2 and kitchen. The construction of the wall consists of brick and glass windows. All the calculation was done with excel, with all the formulas inputted into it.

Table: Calculation of SRI

As we can see from the table above, the overall Sound Reduction Index is around 29.1dB.

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Fig. 152: Peak Hour Acoustic Data

Fig. 153: Non-Peak Hour Acoustic Data

We can see that there is not much difference in sound pressure level in that 2 different areas. This does not mean that the wall does not work, instead it’s the noise from the kitchen appliances that equal out the difference.

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7.7

Lighting & Acoustic Performance Evaluation and Design for Brew & Bread

Conclusion

Based on site investigation, the overall acoustic in Brew & Bread should be consider quite bad. The main reason behind this is because of the loud background music that is constantly played throughout the whole day. If the speaker volume could be tone down, the overall acoustic would improve and the overall sound pressure level will be gradually decreased.

Besides, the interior of the café lacks of acoustic panel. If music were to be played in the café, more acoustic panel should be provided and panel absorber would be the choice as it is good when it deals with lower frequencies.

Ceiling is also one of the factor that leads to bad acoustic. The ceiling was left naked where beams can slab can be seen, the low absorption coefficiency of the exposed materials is the main factor that contributes to longer reverberation time that is not decent for a café where a moderate-silent environment should be provided. The possible solution for this is to install some acoustic panel on the ceiling to soften the surface and improve the overall acoustic.

These are the problems found in Brew & Bread, if the speaker volume could be toned down, and put more acoustic panels on the ceiling, the acoustic in the the café would be great.

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8. Reference 1. 12pcs. Philips LED Bulb 5W Cool Daylight 350 lumen E27 220-240V 85% Energy Save.

(2014,

October

2).

Retrieved

May

17,

2016,

from

http://www.amazon.com/12pcs-Philips-Daylight-220-240V-Energy/dp/B00O4CODNU 2. 14w Daylight Deluxe Triphosphor Fluorescent Tube T5 - 865. (n.d.). Retrieved May 17, 2016, from https://www.tlc-direct.co.uk/Products/LAFLT14DL.html 3. ABSORPTION

COEFFICIENTS.

(n.d.).

Retrieved

May

23,

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