Final bscience report compilation

BUILDING SCIENCE II [ARC 3413/ BLD 61303] PROJECT I : LIGHTING & ACOUSTIC PERFORMANCE EVALUATION AND
DESIGN [UNDERGROUND SOCIETE]
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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 0313679
TAN SHING YEOU 0314850
PEH KER NENG 0314619
YAP WEI TYNG 0314058
ONG HUEY FEN 0314263
CHOONG LAI MUN 0313573
LEE CHAER SHEAN 0313675

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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 PRELIMINARY RESEARCH & DATA COLLECTION
4.2 LIGHTING DATA COLLECTION EQUIPMENT
4.3 LIGHTING DATA COLLECTION METHOD
4.4 ACOUSTIC DATA COLLECTION EQUIPMENT
4.5 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

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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

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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.

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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.
The building we proposed to analyze for this project is Underground Société (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.
1.0 INTRODUCTION
1.1 OBJECTIVE & AIM
1.2 INTRODUCTION OF SITE
Figure 1.2.1 : Front view of the Underground Societe restaurant building

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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.
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.
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.
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.
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.
2.0 LITERATURE REVIEW
2.1 LIGHTING
2.1.1 Light
2.1.2 Lumen
2.1.3 Illuminance
2.1.4 Brightness & Illuminance
2.1.5 Daylighting & Artificial Lighting

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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 DAYLIGHT FACTOR DISTRIBUTION
VERY BRIGHT >6 Large in thermal and glare
BRIGHT 3-6 Good
AVERAGE 1-3 Fair
DARK 0-1 Poor
Figure xx Daylight Factor and Distribution ( Department of Standards Malaysia , 2007 )
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 = number of Lamps
E = Illuminance level required (Lux)
A = area at working height plane (m^2)
F = average luminuos flux from each lamp (lm)
UF = utilisation factor, an allowance for the light distribution of luminaire and the room surface
MF = maintanence factor, an allowance for reduced light output because of deterioration & dirt
RI = Ratio of room plan area to half the wall area between the working and luminaire planes
L = length of room
W = width of room
Hm = mounting height
2.1.6 Daylight Factor
2.1.7 Lumen Method
N =
RI =
E x A
L x W
F x UF x MF
Hm x (L + w)

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LLMF = lamp lumen maintenance factor
MSF = lamp survival factor
LMF = luminaire maintenance factor
RSMP = room surface maintenance factor
MF = LLMF x LSF x LMF x RSMF
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.
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.
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 :
2.2 ACOUSTICS
2.2.1 Sound
2.2.2 Wavelength
2.2.3 Sound Pressure Level
Log = Common Logarithm
P = Sound pressure
Po = Standard reference pressure of 20 microPascals
SPL = 10 log Po
P 2
( )

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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 :
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 :
2.2.4 Reverberation Time
2.2.5 Sound Reduction Index
T = the reverberation time in seconds
V = the room volume in m
A = absorption coefficient
T =
A
0.161 V
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SRI = Sound Reduction Index (dB)
Wi = Sound power incident on one side of a sound barrie (W)
Wt = Sound power transmitted into the air on the side of partition (W)T
SRI = 10 log
W
W
dB
t
i
( )
Figure 2.2.4.1 : Illustrate the reveberation time that is attribute to different spaces

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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.
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.
3.0 PRECEDENT STUDY
3.1 LIGHTING
3.1.1 Cafe
Figure 3.1.1.1 : 1st floor plan of Nerman Museum of Contemporary Art indicating the position of cafe
Figure 3.1.1 : Perspective view of the Nerman Museum of Contemporary Art

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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.
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

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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.
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.
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.
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 thespace, thecontrol schemes also need tobe highly reactive. Duetothesolarium 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.
Quality of Light
Visual Comfort
Luminance of Light Sources
Color Temperature + Rendering
Control
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

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Cafe Equipment Schedule
Table 3.1.1.1 : Table above shows the cafe equipment schedule

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Calculations
Calculations
Illuminance
Cafe Illumincance Calculation Summary (workplane 1.5’)
Cafe Lighting Power Density
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.
Figure 3.1.1.6 : Illuminance diagram

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3.0 PRECEDENT STUDY
3.2 ACOUSTICS
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 ̊C 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.
3.2.1 Introduction
Figure 3.2.1.1 : Exterior view of Temptation restaurant
Figure 3.2.1.2 : Interior 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.

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3.2.2 Design Strategies
Noise is undesirable sound, which causes an uncomfortable environment for the 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 absorbers.
To provide a comfortable environment for the users, type of the materials has become 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.
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 of air pockets have
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: Interior view of Temptation restaurant.
3.2.2 Design strategies:
Noise is undesirable sound, which causes an uncomfortable environment for the
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
absorbers.
To provide a comfortable environment for the users, type of the materials has become
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.
Figure 3.2.3: Table of absorption coefficient of different 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 of air pockets have 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.
Materials Used Absorption Coefficient
Concrete 0.03
Ceramic Tiles 0.01
Plaster on Solid Wall 0.03
Table 3.2.2.1 : Table of absorption coefficient of different materials
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 ̊C 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.
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.
Figure 3.2.3.1 : Noise dispersion in Temptation restaurant
Figure 3.2.3.2 : The sources of noise in the restaurant

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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.

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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.
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.
To capture images of the condition of the cafe, human activities, lighting appliances, furnitures to be
used as reference image while explaining the analysis.
4.1.1 Equipment
Figure 4.1.1.2 : Camera
Figure 4.1.1.1 : Measuring Tape

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4.2 LIGHTING DATA COLLECTION EQUIPMENT
4.3 LIGHTING DATA COLLECTION METHOD
The orthoghraphic drawings were 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 from our
faculty. Then, we proceeded to the site to carry out our measurements. We took note and listed down
the amount and type of light source available on site as they bring variaiton to our measurements later
on. After site meaurements we decided to 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 measurement. After laying out the gridlines, we
collected our lighting data on each intersection of the 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.
3.1 Lighting Data Collection Equipment
3.2 Lighting Data Collection Method
The orthoghraphic drawings were 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 from our faculty.
Then, we proceeded to the site to carry out our measurements. We took note and listed down the amount and type
of light source available on site as they bring variaiton to our measurements later on. After site meaurements we
decided to 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 measurement. After laying out the gridlines, we collected our lighting data on each intersection of the
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.
Features
Display 13 mm ( 0.5”) LCD
Ranges 0-50,000 Lux. 3 ranges
Adjustment Internal Adjustment
Over-input Indication of “1”
Sampling structure 0.4 seconds
Operating Temperature 0 to 50 degree celcius
Diagram x.xx Digital Lux Meter Model LX-101 Diagram x.xx Specification of Model
Diagram x.xx Illustration of data collection process
Taking measurement with
device at different height level
Measurement at grid line
intersection recorded
1m 1.5m
Site measurements for ortho-
grpahic purposes. grid line lay out.
3.2 Lighting Data Collection Method
drawings. We started off with obtaining our measuring equipment, the digital LUX meter from our faculty.
Then, we proceeded to the site to carry out our measurements. We took note and listed down the amount and type
of light source available on site as they bring variaiton to our measurements later on. After site meaurements we
decided to 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 measurement. After laying out the gridlines, we collected our lighting data on each intersection of the
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.
Features
Display 13 mm ( 0.5”) LCD
Ranges 0-50,000 Lux. 3 ranges
Adjustment Internal Adjustment
Over-input Indication of “1”
Sampling structure 0.4 seconds
Diagram x.xx Digital Lux Meter Model LX-101 Diagram x.xx Specification of Model
device at different height level
1m 1.5m
Figure 4.2.1 : Digital Lux Meter Model LX-101 Table 4.2.1 : Specification of Model
Figure 4.2.1 : Illustration of data collection process

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4.4 ACOUSTICS DATA COLLECTION EQUIPMENT
4.5 ACOUSTICS DATA COLLECTION METHOD
The orthoghraphic drawings were 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 sound meter from
our faculty. Then, we proceeded to the site to carry out our measurements. We took note and listed
down the type of acoustic source available on site as they will bring variaiton to our measurements later
on. After site meaurements we carried out a simillar method of putting a grid line of 2 meter in intervals
due the size of the site and to aid us in providing a more well-rounded measurement. After laying out
the gridlines, we collected our acoustic data on each intersection of the grid lines while we take note
of the measurements. 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 analysed further on.
Figure 4.4.1 : Sound Level Meter Table 4.4.1 : Specification of Model
Figure 4.5.1 : Illustration of data collection process
Diagram x.xx Specification of ModelDiagram x.xx Sound Level Meter
device at different position
3.4 Acoustic Data Collection Method
drawings. We started off with obtaining our measuring equipment, the digital sound meter from our faculty. Then,
we proceeded to the site to carry out our measurements. We took note and listed down the type of acoustic source
available on site as they will bring variaiton to our measurements later on. After site meaurements we decided to
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
measurement. After laying out the gridlines, we collected our acoustic data on each intersection of the 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
acoustic sources to be analysed further on.
General Specification Features
Display 52mm x 38mm LCD
Ranges 30 - 130 dB
Resolution 0.1 dB
Frequency 31.5 to 8,000 Hz
Operating Humidity Less than 85% R.H.
Diagram x.xx Specification of ModelDiagram x.xx Sound Level Meter
Diagram x.xx Illustration of acoustic data collection process
device at different position
3.4 Acoustic Data Collection Method
drawings. We started off with obtaining our measuring equipment, the digital sound meter from our faculty. Then,
we proceeded to the site to carry out our measurements. We took note and listed down the type of acoustic
source available on site as they will bring variaiton to our measurements later on. After site meaurements we
carried out a simillar method of putting a grid line of 2 meter in intervals due the size of the site and to aid us in
providing a more well-rounded measurement. After laying out the gridlines, we collected our acoustic data on
each intersection of the grid lines while we take note of the measurements. 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 analysed further on.
Luthrons Electronic
Enterprise, Co. Ltd

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C A S E S T U D Y
5.1 SITE ZONING

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Figure 5.1.1 : Plan shows the grid of data collection zoning, 2 meter apart from each other
Zone 1 - Retail Area Zone 2 - Bistro Area Zone 2 - Kitchen Area
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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C A S E S T U D Y
5.2 L I G H T I N G

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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.
5.2 CASE STUDY : LIGHTING
5.2.1 Daylighting & Site
Figure 5.2.1 : Map showing the location of Underground Societe
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.

27
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.
5.2.2 Local Weather Condition
Figure 5.2.2.1 : The overall sunpath diagram throughout the year
Figure 5.2.2.2 : The average sunhours (h) for Kuala Lumpur
Figure 5.2.2.3 : The average temperature (c) for Kuala Lumpur

28
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.
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.
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.
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.
Overall Interior Space Planning
Figure 5.2.2.4 : The overall sunpath diagram from Janurary to March
Figure 5.2.2.5 : The overall sunpath diagram from April to June
Figure 5.2.2.6 : The overall sunpath diagram from July to September
Figure 5.2.2.7 : The overall sunpath diagram from November to December

29
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.
5.2.3 Daylight and Artificial Lighting
5.2.3.1 Zone 1 : Retail Area
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
Downlight Suspended light Fluorescent Wall light
Figure 5.2.3.1.2 : Section showing the natural daylight source falling into the retail area of the building.

30
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.
Figure 5.2.3.1.3 : Daylight contour diagram on Retail area plan
Daylighting
1. Daylight Contour Diagram

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Daylight Factor
Zone 1: Retail Area
Average Lux Reading 11.00am 6.00pm
1m 466.25 81.0
1.5m 568.5 98.25
Average Lux Value 517.38 89.63
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 𝐷𝐷𝐷𝐷 =
517.38
20000
𝑋𝑋 100%
DF = 2.59
6pm
1st May 2016
Gloomy
20000 89.63
𝐷𝐷𝐷𝐷 =
89.63
20000
𝑋𝑋 100%
DF = 0.45
2. Daylight Factor Calculation
Table 5.2.3.1.2 : Daylight factor calculation
Table 5.2.3.1.1 : Average lux reading of the retail area

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3. Daily Intensities in Different Condition
4. Daylight Factor, DF
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.
Table 5.2.3.1.3 : Daily intensities in different condition according to MS1525
Table 5.2.3.1.4 : Daylight factor accroding to MS 1525

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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 5.2.3.1.4 : Artifical light contour diagram on retail area plan
Figure 5.2.3.1.5 : The products that are showcased on the tables right
under the lighing fixtures
Artificial Lighting
1. Artificial Light Contour Diagram

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2. Artificial Light Fixtures Specification
Figure 5.2.3.1.6 : T5 Fluorescent tube
Table 5.2.3.1.5 : Specification Fluorescent tube
Figure 5.2.3.1.7 : E27 Incandescent bulb
Table 5.2.3.1.6 : Specification Incandescent tube
Type of light: Artificial light
Type of fixture: Track
Type of luminaries: Warm yellow
Power: 24
Luminous Flux: 520
Number of bulb: 5
Average life rate: 1500 hours
PAR 20 Halogen light bulb
Type of fixture: Recessed
Type of luminaries: White light
Power: 16
Luminous Flux: 1500
Number of bulb: 2
T5 Fluorescent Tube
RETAIL AREA
Power: 24
Luminous Flux: 520
Number of bulb: 5
Type of fixture: Recessed
Type of luminaries: White light
Power: 16
Luminous Flux: 1500
Number of bulb: 2
T5 Fluorescent Tube
RETAIL AREA

35
3. Artificial Light Calculation
T5 Fluorescent Tube
Table 5.2.3.1.7 : Artificial light calculation on T5 fluorescent tube

36
Table 5.2.3.1.7 : Artificial light calculation on T5 fluorescent tube

37
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
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.
4. Analysis

39
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.
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
5.2.3.2 Zone 2 : Bistro Area

40
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 5.2.3.2.3 : Light contour diagram on bistro area plan
Artificial Lighting
Figure 5.2.3.2.4 : Overall view of the bistro area

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Figure 5.2.3.2.5 : Cool Compact Fluorescent lamp Figure 5.2.3.2.6 : E27 Incandescent bulb
Figure 5.2.3.2.7 : PAR20 Halogen light builb
Table 5.2.3.2.1 : Specification of Cool Compact Fluorescent lamp Table 5.2.3.2.2 : Specification of Incandescent bulb
Table 5.2.3.2.3 : Specification of Halogen light bulb
2. Artificial Light Fixtures Specificaitons
Power: 24
Luminous Flux: 520
Number of bulb: 6
Type of ﬁxture: Pendant
Type of luminaries: Warm white
Power: 24
Luminous Flux: 420
Number of bulb: 41
E27 incandescent bulb
Type of ﬁxture: Wall scones
Power: 16
Luminous Flux: 960
Number of bulb: 2
Cool compact fluorescent lamp
Power: 24
Luminous Flux: 520
Number of bulb: 6
Power: 24
Luminous Flux: 420
Number of bulb: 41
Power: 24
Luminous Flux: 520
Number of bulb: 6
Power: 16
Luminous Flux: 960
Number of bulb: 2
BISTRO AREA

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Cool Compact Fluorescent Lamp
Table 5.2.3.2.4 : Artificial light calculation on cool compact fluorescent lamp

43
Table 5.2.3.2.4 : Artificial light calculation on cool compact fluorescent lamp

44
PAR 20 Halogen Light Bulb

45

46
E27 Incandescent Bulb
Table 5.2.3.2.6 : Artificial light calculation on E21 incandescent lamp

47
Total Illuminance Level for Bistro Area
= 4.27lux + 6.93lux + 38.27lux
= 49.47lux

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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.
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
5.2.3.3 Zone 3 : Kitchen

49
Artificial Lighting
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 5.2.3.3.3 : Artificial light contour plan of the Kitchen Area
Figure 5.2.3.3.4 : Image shows the drastic changes between the
kitchen lighting and outside kitchen area

50
Figure 5.2.3.3.5 : T5 Fluorescent tube
Table 5.2.3.3.1 : Specification Fluorescent tube
Power: 24
Luminous Flux: 520
Number of bulb: 6
Power: 24
Luminous Flux: 420
Number of bulb: 41
Power: 16
Luminous Flux: 960
Number of bulb: 2
BISTRO AREA

51
T5 Fluorescent Tube

52
Total Illuminance Level for Kitchen
=149.37lux

53
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.
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
5.2.3.4 Zone 4 : Hallway
Downlight Suspended light Fluorescent Incandescent light

54
Daylighting
1. Daylight Contour Diagram
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.
Figure 5.2.3.4.3 : Daylight contour plan of the hallway

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2. Daylight Factor Calculation
Table 5.2.3.4.2 : Daylight factor calculation for hallway
Table 5.2.3.4.1 : Average lux reading of the hallway

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3. Daily Intensities in Different Condition
4. Daylight Factor, DF
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.
Table 5.2.3.4.3 : Daily intensity in different condition
Table 5.2.3.4.3 : Daylight factor chart from MS 1525

57
Artificial Lighting
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 : Artificial light contour plan of the hallway
Figure 5.2.3.4.4 : View of the hallway leading to the washroom with
the presence of artificial light

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AREA
Power: 24
Luminous Flux: 420
Number of bulb: 4
Figure 5.2.3.4.5 : TE27 Incandescent bulb
Table 5.2.3.4.4 : Specification of Incandescent bulb

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E27 Incandescent Bulb
Table 5.2.3.4.5 : Artificial light calculation of E27 Incandescent bulb

60
Table 5.2.3.4.5 : Artificial light calculation of E27 Incandescent bulb

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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.
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

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5.2.5 Tabulation and Interpretation of Data
Zone 1 : Retail Area
Zone 2 : Bistro Area
Table 5.2.5.1 : Tabulated data of lux value of the retailed area
Table 5.2.5.2 : Tabulated data of lux value of the bistro area

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Zone 3 : Kitchen Area
Zone 4 : Hallway
Table 5.2.5.3 : Tabulated data of lux value of the kitchen area
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.

65
CASE STUDY
5.3 ACOUSTIC

66
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.
5.3 CASE STUDY : ACOUSTIC
5.3.1 Exterior Noise Sources
Figure 5.3.1.1 : Map showing the location of Underground Societe
Figure 5.3.1.2 : Vehicles service and accessories shop opposite Underground Societe

67
Figure 5.3.1.3 : Road access to Underground Societe
Figure 5.3.1.4 : View of Jalan Lagoon Selatan

68
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.
5.3.2 Interior Noise Sources
Overall Interior Space Planning
Figure 5.3.2.1 : Plan of the Underground Societe

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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.
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

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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
Figure 5.3.2.7 : View of door from retail area Figure 5.3.2.8 : View from bistro 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.

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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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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 hav-
ing meal in Bistro
Figure 5.3.2.21 : Sound contributed by work-
ers 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.

78
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.

84
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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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.

86
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

89
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.

90
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

91
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.

92
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

93
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.

94
Stove
Figure 5.3.2.48 : Stove to prepare food
Table 5.3.2.11 : Shows the specification of the stove

95
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.

96
DEEPFRYER
Figure 5.3.2.51 : Deep fryer to fry food
Table 5.3.2.12 : Shows the specification of the deep fryer

97
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.

98
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

99
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.

100
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

101
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.

102
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

103
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.

104
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

105
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.

106
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

107
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.

108
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

109
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.

110
5.3.3 Tabulation and Interpretation of Data
Zone 3 : Kitchen Area
Peak hour (9.00 - 11.00pm)
Peak hour (9.00 - 11.00pm)
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

111
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 )
Highest Reading = 76 .7 dB
L = 10 Log ( I / I )
76.7 = 10 Log ( I / I )
76.7 = 10 Log ( I / 1 x 10 )
7.67 = Log ( I / 1 x 10 )
Antilog 7.67 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(4.68 x 10 )
I = 4.68 x 10
Lowest Reading = 65.2 dB
L = 10 Log ( I / I )
65.2 = 10 Log ( I / I )
65.2 = 10 Log ( I / 1 x 10 )
6.52 = Log ( I / 1 x 10 )
Antilog 6.52 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(3.31 x 10 )
I = 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
Peak hour (9.00 - 11.00pm)
10
10
10
10
10
10
-12
-12
-12
-12
-6
-5
-5
10
10
2 2
-5 -12
-6
6
0
0
10
10
0
0
-12
-12
-12
-12 7
-5
Total sound pressure level during the peak hour in retail area is 77 dB

112
Highest Reading = 74.0 dB
L = 10 Log ( I / I )
74.0 = 10 Log ( I / I )
74.0 = 10 Log ( I / 1 x 10 )
7.40 = Log ( I / 1 x 10 )
Antilog 7.40 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(2.51 x 10 )
I = 2.51 x 10
L = 10 Log ( I / I )
62.3 = 10 Log ( I / I )
62.3 = 10 Log ( I / 1 x 10 )
6.23 = Log ( I / 1 x 10 )
Antilog 6.23 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(1.70 x 10 )
I = 1.70 x 10
= ( 2.51 x 10 ) + ( 1.70 x 10 )
= ( 2.68 x 10 )
= 10 Log [ ( 2.68 x 10 ) / ( 1 x 10 )]
= 74.28 dB
10
10
10
10
10
10
-12
-12
-12
-12
-6
-5
-5
10
10
2 2
-5 -12
-6
6
0
0
10
10
0
0
-12
-12
-12
-12 7
-5
Total sound pressure level during the non-peak hour in retail area is 74.28 dB

113
Zone 2 : Bistro
L = 10 Log ( I / I )
83.0 = 10 Log ( I / I )
83.0 = 10 Log ( I / 1 x 10 )
8.30 = Log ( I / 1 x 10 )
Antilog 8.30 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(2.0 x 10 )
I = 2.0 x 10
L = 10 Log ( I / I )
63.5 = 10 Log ( I / I )
63.5 = 10 Log ( I / 1 x 10 )
6.35 = Log ( I / 1 x 10 )
Antilog 6.35 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(3.55 x 10 )
I = 3.55 x 10
= ( 2.00 x 10 ) + ( 3.55 x 10 )
= ( 2.04 x 10 )
= 10 Log [ ( 2.04 x 10 ) / ( 1 x 10 )]
= 83.10 dB
Peak hour (9.00 - 11.00pm)
10
10
10
10
10
10
-12
-12
-12
-12
-6
-5
-5
10
10
2 2
-4 -12
-6
6
0
0
10
10
0
0
-12
-12
-12
-12 8
-4
Total sound pressure level during the peak hour in bistro area is 83.10 dB

114
Zone 2 : Bistro
L = 10 Log ( I / I )
75.2 = 10 Log ( I / I )
75.2 = 10 Log ( I / 1 x 10 )
7.52 = Log ( I / 1 x 10 )
Antilog 7.52 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(3.31 x 10 )
I = 3.55 x 10
L = 10 Log ( I / I )
61.5 = 10 Log ( I / I )
61.5 = 10 Log ( I / 1 x 10 )
6.15 = Log ( I / 1 x 10 )
Antilog 6.15 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(1.41 x 10 )
I = 1.41 x 10
= ( 1.41 x 10 ) + ( 3.31 x 10 )
= ( 3.54 x 10 )
= 10 Log [ ( 3.45 x 10 ) / ( 1 x 10 )]
= 75.38 dB
10
10
10
10
10
10
-12
-12
-12
-12
-6
-5
-5
10
10
2 2
-4 -12
-6
6
0
0
10
10
0
0
-12
-12
-12
-12 7
-5
Total sound pressure level during the non-peak hour in bistro area is 75.38 dB

115
Zone 3 : Kitchen
L = 10 Log ( I / I )
68.3 = 10 Log ( I / I )
68.3 = 10 Log ( I / 1 x 10 )
6.83 = Log ( I / 1 x 10 )
Antilog 6.83 = ( I / 1 x 10 )
I = ( I / 1 x 10 )( 6.76 x 10 )
I = 6.76 x 10
L = 10 Log ( I / I )
60.5 = 10 Log ( I / I )
60.5 = 10 Log ( I / 1 x 10 )
6.05 = Log ( I / 1 x 10 )
Antilog 6.05 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(1.12 x 10 )
I = 1.12 x 10
= ( 6.76 x 10 ) + ( 1.12 x 10 )
= ( 7.88 x 10 )
= 10 Log [ ( 7.88 x 10 ) / ( 1 x 10 )]
= 68.97 dB
Peak hour (9.00 - 11.00pm)
10
10
10
10
10
10
-12
-12
-12
-12
-6
-6
-6
10
10
2 2
-6 -12
-6
6
0
0
10
10
0
0
-12
-12
-12
-12 6
-6
Total sound pressure level during the peak hour in bistro area is 68.97 dB

116
Zone 3: Kitchen
L = 10 Log ( I / I )
60.4 = 10 Log ( I / I )
60.4 = 10 Log ( I / 1 x 10 )
60.4 = Log ( I / 1 x 10 )
Antilog 6.04 = ( I / 1 x 10 )
I = ( I / 1 x 10 )1.10 x 10 )
I = 1.10 x 10
L = 10 Log ( I / I )
45.5 = 10 Log ( I / I )
45.5 = 10 Log ( I / 1 x 10 )
4.45 = Log ( I / 1 x 10 )
Antilog 4.45 = ( I / 1 x 10 )
I = ( I / 1 x 10 )(3.55 x 10 )
I = 3.55 x 10
= ( 1.10 x 10 ) + ( 3.55 x 10 )
= ( 1.14 x 10 )
= 10 Log [ ( 1.14 x 10 ) / ( 1 x 10 )]
= 60.55 dB
10
10
10
10
10
10
-12
-12
-12
-12
-8
-6
-6
10
10
2 2
-6 -12
-8
4
0
0
10
10
0
0
-12
-12
-12
-12 6
-6
Total sound pressure level during the non-peak hour in bistro area is 60.55 dB

117
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.
Analysis
Space
Retail Area 77.0
83.10
68.97
74.28
75.38
60.55
Bistro
Kitchen
Total sound pressure level
during peak hour (dB)
Total sound pressure level
during non-peak hour (dB)
Table 5.3.2.21: Tabulation of total sound pressure during peak and non-peak hour (dB)

118
5.3.5 Acoustic Ray Diagram
Figure 5.3.5.1 : Showing the Acoustic Ray Diagram from speaker at retail area
Figure 5.3.5.2 : Showing the Acoustic Ray Diagram from the speaker at bistro 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.
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.

119
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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