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... (watt/m.k) [17] Where, and thermocouple is used to measure ∆t. ...
... (m².K/watt) [17] Thermal transmittance (U-value) ...
... (watt/m² .K) [17] Where, ...
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The aim of this work is to study the effect of nano materials on the properties of mortar, the experimental program included three parts: a-two types of Nano Silica, locally produced NS1 and imported NS2, b-Nano clay (NC) and c-Hybrid nano particles (NS1 & NC). In each part, mortar was used with different percentages of nano particles. Compressive strength and drying shrinkage tests were applied in each part on the cured and uncured samples. Thermal conductivity and Scanning Electronic Microscope (SEM) tests were conducted on the optimum mortar samples. Finally, feasibility study about the cost of using nano materials in the construction was carried out. The results showed that the compressive strength improved in the mortar mixtures in the cured condition, the optimum percentages was 1% for NS1, 1% for NS2, 5% for NC, and 5% (0.5%NS1 & 4.5%NC) for hybrid nano particles. The drying shrinkage and thermal conductivity increase with adding nano silica and hybrid nano particles, while they decrease when adding NC. The SEM micrographs show that adding nano particles improved the mixture's microstructure by filling the voids in the cement matrix. The mixture with nano clay was more economic to be used than nano silica because its price was much cheaper.
... In Figure 1, the thick lines indicate the main activities, and it is apparent how cross-circulation is present in between. The progression of order is usually in a clockwise direction from left to right, but this is not always true as left-handed people prefer an anticlockwise approach (Baden-Powell, 2005). Based on the diagram of the work sequence above, the three activities which describe three significant components are the refrigerator, the cooker, and the sink. ...
... All three side lengths should not be less than 3.6m or more than 6.6m long. A shorter distance would provide inadequate working space, whereas if it is too long, making the procedure slow and tiring (Baden-Powell, 2005). ...
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The kitchen is where family members gather and household chores are primarily done. The purpose of the study is to highlight the issue of the comfort of Malaysian low-cost housing kitchens. It is the space commonly disregarded and has been a cause for many other issues relating to health, safety, and cleanliness. To propose a better design strategy, a basic understanding of the underlying principles and design development is pertinent to extracting the key elements that make up a good kitchen. It will serve as a basis for a revised guideline for plan layout, particularly in Malaysian low-cost housings. Keywords: Ergonomics; Kitchen Design; Low-cost; Minimal Space eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i20.3424
... In this point within the scope of study, these two main design decisions were determined firstly and the question, whether there is a meaningful relation between them and if any, what kind of relation, was asked. A literature research was made for answering this question ( Asensio and Ubach, 2003;Baden-Powell, 2005;Beamish, 2013;Beazley, 1999;Bouknight, 2013;Brunk et.al. 2003;Calley, 2007;Cerver, 2006;Clark, 2003;Conran, 2002;Cool Springs Press, 2013;Goldberg, 2012;Grey, 2002;Hufnagel, 1991;Jankowski, 2001;King, 2006;Lovett, 2006;Maney, 2003;McLellan, 2003;Meyer and Roth, 2007;Mielke, 2005;Rand and Perchuk, 1991;Sweet, 2003;Taylor, 2003;Veilette, 2007). ...
... In the literature survey of how types of kitchen layout could be defined in the model we learned that King (2006), as single line, gallery, L-shaped, U-shaped, peninsula and island; Jankowski (2001), as L-shaped, U shaped, gallery, peninsula and island; Beazley (1999), as one-wall gallery, two-wall gallery, L-shaped, U-shaped and island; Lovett (2006), as one- wall, gallery, L-shaped, U-shaped, peninsula and island; Asensio and Ubach (2003), as linear, L-shaped, U-shaped and island; Baden-Powell (2005), as in-line, gallery, L-shaped, U-shaped and island. A study of types of layout that are defined differently in other sources showed that these could be grouped as indicated in Table 1 ( Yazıcıoğlu, 2012;. ...
... This survey has resulted in the kitchen cost components data in Table 2 (Yaz c o lu, 2011). x x Edic, 1999 x x x x x x x x Amana, 2010 x x x x x x x x x x x Alfao, 2006 x x x Asensio, 2003 x x x x x x Baden-Powell, 2005 x x x x x x x x x x x x Beazley, 1999 x x x x x x x x Bledsoe, 1992 x Chandler, 1991 x x x x x x Conran, 2002 x x x x x x x x x x x Costa n.d., 2005 x x x x Great House, 1996 x x x Henkenius, 1996 x x x x x x x x x x x Hirsch, 2009 x x x x Home Renovation, 2010 ...
... In the literature survey of how types of kitchen layout could be defined in the model we learned that King (2006), as single line, gallery, L-shaped, U-shaped, peninsula and island; Jankowski (2001), as L-shaped, U shaped, gallery, peninsula and island; Beazley (1999), as one-wall gallery, two-wall gallery, L-shaped, U-shaped and island; Lovett (2006), as one-wall, gallery, L-shaped, U-shaped, peninsula and island; Asensio and Ubach (2003), as linear, Lshaped, U-shaped and island; Baden-Powell (2005), as in-line, gallery, L-shaped, U-shaped and island. A study of types of layout that are defined differently in other sources showed that these could be grouped as indicated in Table 4. ...
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Cost factors become even more important in the design of the kitchen which is remodeled 34% more than any other room of the house. For this reason, the purpose of this study was to propose a reliable kitchen cost estimate model that can be used during the pre-design stages. The first stage of the methodology consisted of defining the limits and the parameters of the model. Next, 1.309 kitchen design projects were analyzed for data and a regression model based on the correlations between these data was developed. In the last stage, sample cases were developed to prove the feasibility of using the kitchen remodeling cost estimate model. (C) 2012 Published by Elsevier Ltd. Selection and/or peer review under responsibility of Prof. Ayse Cakir Ilhan
... Conventional concrete with a density of between 2100 and 2400 kg/m 3 has a thermal conductivity of between 1.40 and 1.75 W/mK [93] [94]. Thus addition of sawdust in the concrete mix significantly reduces the thermal conductivity of the resulting lightweight concrete. ...
... Additionally, formal publications, related to the design and fabrication of cabinetry were used as guides to the elicited material from the fabricating company [47,48,[59][60][61]. These were used to inform the authors' understanding of the process as well as provide the appropriate technical terms that would be used for developing the BIM object in Section 7. ...
Article
This research investigates how a Knowledge-Based approach to developing BIM objects of Engineered-To-Order (ETO) components could facilitate the workflow between designers and fabricators. The work reported in this paper represents the findings of a 16 month action research project undertaken with an ETO woodwork component fabrication company with both conventional and Computer Numerically Controlled (CNC) machining capabilities. The goal of this paper is to demonstrate a way for how BIM objects could first be embedded with fabrication semantics, and then used to support the workflow between designers and fabricators, specifically where CNC machines are used. To demonstrate the idea, the methodology is outlined in the context of a developed BIM object for a base cabinet from the domain of custom cabinetry. The BIM object was validated by fabricating the actual component via a simulated workflow between design and fabrication disciplines in a real setting. The main contribution is that the research clarifies some of the ambiguity relating to BIM and CNC technologies working in tandem. The discussed results explain the benefits and challenges observed through the use of this method as well as provide avenues for further investigation.
... In order to overcome these problems, it is necessary to create a standard form and a registration system that designers will use during making the survey and analysis of the space. To this end, firstly a literature search was conducted to determine how the form and registration system should be created (Baden-Powell, 2005;Beamish et al., 2013;Beazley, 1999;Bouknight, 2004;Child, 1914;Calley, 2007;Cerver, 2006;Goldbeck, 1994;Dodsworth, 2009;Edic and Edic, 1999;Jankowski, 2001;King, 2006;Lester and McGuerty, 2010;Lovett, 2003;Panero and Zelnik, 1979;Pheasant, 1996;Piotrowski, 2011;Rand and Perchuk, 1991;Roney, 2008;Spurling, 2010;Stephenson and Stephenson, 1960;Sweet, 2003;Yazicioğlu, 2010;Ward, 1974). It was decided that the form and registration system should consist of three main parts in line with the data obtained as a result of these searches. ...
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Scope and objective of this work has been determined as revealing problems which occur/may occur at the stage of "making survey and analysis of the kitchen space" which has an important role in the proper progressing of the project service period of the companies producing and marketing kitchen systems development of suggestions for solving the cited issues. As the methodology in line with this defined scope and objective, a web-based survey, with the attendance of all dealers of the company has been conducted with an eye to determine at the first stage how the designers of the company taken as sample model (having 60 dealers at national and international level) have carried out works as to making survey and analysis of the kitchen space. In the following stage, the results obtained from this survey conducted were evaluated and issues were identified. Subsequently, a literature search for solving these issues and interviews with relevant departments of the company were carried out and a standard form and registration system were created in line with the obtained data. At the final stage, this form and registration system were presented to the company's design teams and management departments by virtue of a web-based survey. Furthermore, it has been practically tested in a store deemed important by the company and has taken its final form by revising it in line with all the feedbacks received. The form and registration system developed in this study will be a part of the software model designed in the research project entitled "A Holistic Process Management Model for Increasing the Design Performance of Companies which Produce and Distribute Kitchen Systems".
... It was seen that Demirkan and Olguntürk [30], Afacan and Demirkan [49;50] and 2020 Design [51] developed models by virtue of which measurement and evaluation can be made about the kitchen design performance in their studies. When the studies of Asensio and Ubach [52], Baden-Powell [53], Beamish et al. [54], Beazley [55], Bouknight [56], Cerver [57], Conran [58], David [59], Edic and Edic [60], Jankowski [61], King [62], Lester and McGuerty [63], Lovett [64], Roney [65], Maney [66], Mielke [67], Rand and Perchuk [68], Sweet [69], Taylor (1997) [70] are analyzed it is observed that they describe the basic design principles of the projecting process for increasing the kitchen design performance [71; 72]. As a result of the entire literature survey conducted within the purview of the study, it has been determined that although there are scientific studies to increase the performance of the kitchen design in general a study or a model to measure and evaluate specifically the performance of the design services performed by companies producing and marketing kitchen systems and the whole design process (prior to design/design process/subsequent to design) could not be detected. ...
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The objective of the study has been determined as development of a holistic process management model considering the features of companies producing and marketing kitchen equipment and aiming to improve the kitchen design performance. In line with this defined objective the consecutive/simultaneous steps taken as the methodology are: determination of the measurement evaluation approaches and methods used in practice of the company (which has 60 national and international dealers) considered as an example model; identification and verification of issues affecting the design performance of the company which occurs/may occur at every stage of the current project service process; making works to eliminate such problems and ensuring the integration of results obtained from such works with the current existing project service processes of the company; developing the process management model in conceptual dimension on the basis of this integration; verification of the conceptual model; development of a prototype of the conceptual model in objective size and testing the functionality of the model. The relationship between features of all entities in the design and production process and usage process performance prior to design/during design process/and subsequent to design of the project can be questioned and measured quickly by virtue of the model developed within the study. What’s more, all stakeholders in the company are ensured to benefit from the experience of each other through provision of a feedback mechanism by virtue of a dealer network. Furthermore, configuration of customer satisfaction data needed by the R&D departments and development of strategies in managerial level through analytical work based on these data are also possible.
... Mutfak tasarım performansı ölçüm kriterlerinin belirlenmesi amacıyla literatür araştırması yapılmıştır (Arcan ve Evci 1992;Asensio and Ubach, 2003;Baden-Powell, 2005;Beamish ve diğ., 2013;Beazley, 1999;Bouknight, 2004;Cerver, 2006;Conran, 2005;David, 1994;Edic and Edic, 1999;Jankowski, 2001;King, 2006;Lester and McGuerty, 2010;Lovett, 2006;Maney, 2003;Mielke, 2005;Grandjean, 1973;Panero and Zelnik, 1979;Kıran ve Polatoğlu Baytin, 2006;Afacan and Demirkan, 2010;Afacan ve Demirkan (2011); Demirkan ve Olguntürk (2013); Anonim, 2002;Anonim, 2009b;A Handymans Haven, 2015;Altın, 2008;A Street Builders, 2015;Better Homes and Gardens, 2015;Blum, 2013;Calley, 2007;Cowles ve diğ., 2015;Dynamic Space, 2008;Dynamic Space, 2013b;Dynamic space, 2015a;Dynamic space, 2015e;Dynamic space, 2015f;Dynamic Space, 2015g;Dynamic Space, 2015h;Dynamic Space, 2015ı;Fix;Hafele, 2009a;Hafele, 2009b;Hafele, 2009c;Hafele, 2009d;Hafele, 2009e;Hafele, 2009f;İç Mimarlık, 2009;İnceoğlu, 1982;Kesseböhmer, 2009a;Kesseböhmer, 2009b;Kesseböhmer, 2009c;Kitchens for Cooks, 2008;Kohler Plumbing North America, 2011;Korur ve diğ., 2006;NKBA, 2008;NKBA, 2011;NKBA, 2014a;NKBA, 2014b;NKBA, 2015;Northern Granite and Cabinetry, 2015;Polat, 2005;Yazıcıoğlu, 2010). ...
Technical Report
Complex cognitive activities on the basis of design have caused people to question the parameter of "success". "Success" is a phenomenon which can be measured through the Western concept of "performance". According to which criteria and in which level of performance a target has been achieved is as important as achievement of such target. The relation between these two basic components began to be discussed more especially in line with Louis Sullivan's "Form follows function” principle. Accordingly, numerous methods have been researched and various models and approaches have been brought forward by both academics and practitioners with an eye to improve design performance. Kitchen area is one of the most studied areas with a view to increase interior design performance. The reason for this is kitchen’s area being the most important working area compared to other areas as well its being expected to show superior performance in terms of numerous criteria such as functionality, durability and hygiene. It was found in the conducted researches that in average 30% of the works carried out in a house consisted of food preparation and other actions related therewith. 360 different actions take place in a kitchen within one day in average and a kitchen is used for 20 years in average. In this case of 2.6 million independent actions in average take place within the same kitchen during the lifetime thereof. In addition, it was found as a result of a survey conducted in 2009 that the most requested area for renewal in a house is kitchen by 34%. As a result of researches carried out in all these literature and practical application resources within the purview of the study it was determined that the researches conducted to increase kitchen performance were basically discussed in three main groups. The studies in the first group are as regards performance of industrial products in kitchen. The studies in the other group include basic design rules in order to increase kitchen design performance. The remaining studies covered some models in which measurements and assessments could be performed for kitchen design performance. However, a scientific study, taking the whole process from the preliminary stage of the kitchen project to the implementation project thereof and even including user satisfaction measurement and performance of the sub-processes of this process as an integrated manner and associating this with kitchen design performance could not be found in all these examined sources. Kitchen design performance indicators of companies that produce and market kitchen equipment consists of numerous subcomponents such as satisfaction level of users related with the products and the company's services; period of kitchen design, manufacture and installation and the cost of the kitchen. Accordingly, sales/marketing approaches which are not limited to only aesthetics, quality and functional performance of products of companies producing and marketing kitchen equipments in the global competition environment but also supporting these products with appropriate kitchen design services according to needs of the users and requirements of the area have become increasingly widespread for achieving sectoral competitive advantage and consequently the issue of kitchen design performance has gained great significance for such companies. The approach of determining, evaluating and creating solutions for all issues that may affect the design performance within the scope of the project of a company which produces and markets kitchen equipments will provide a competitive advantage for the business; support management decisions at tactical level and increase productivity at operational level thereby minimizing time losses and conflicts. Creation of an organizational memory including these experiences will be an inevitable necessity. The issue discussed in the study is the lack of an integrated process management model which will ensure realization of all of these, taking into consideration the feature of the company and aiming to increase the kitchen design performance. As a result of the literature research, it was found that although there were in general, studies as to design performance, a study or model for the measurement and evaluation of the complete design process of companies which produce and market specifically kitchen equipments could not be identified. Furthermore, as a result of preliminary interviews conducted with companies which produce and market kitchen equipments in the sector, it was found that such companies had high demands as to the issue. Targets to solve the problems identified hereinabove within the purview of the research have been identified as proposing an integrated process management model for the solution of problems affecting the design performance in line with the features of the company, ensuring all stakeholders to benefit from each other's experience with a feedback mechanism to be provided via network of dealers as a part of process management model, structuring of data as regards customer satisfaction as part of the process management model required by the R & D departments and development of conceptual works out for creation of strategies through analytical works based on these data and consequently development of a software model in objective size based on these conceptual works. Successive/simultaneous steps (objectives) which have to be taken in order to achieve these goals within the scope of the research project have been determined as identification of assessment approaches and methods of the company taken as sample model used in application, determination of problems affecting the design performance of the company taken as a role model, occurring/may occur at all levels of current project’s service process ,verification of the problem, making efforts to overcome the problems, ensuring the integration of the results obtained in order to overcome the problems that affect the design performance with the company's existing project service process, developing the model in conceptual level in line with the determinations obtained, verification of the conceptual model, development of a prototype of the conceptual model in objective size and testing the functionality of the model. In-depth interviews were conducted with the relevant persons of the company at the first stage as a method of the research to detect the measurement assessment approaches and methods used by the company in application in order to achieve all the defined goals and objectives identified within the scope of the research project. Web-based survey works and in-depth interviews were carried out with the relevant persons of the company at the next stage for detection of the problems that affects the design performance occurring/which may occur at each stage by analyzing the company's current project service processes. Subsequently in-depth interviews were made with the company's design groups and management units of the company for verification of problems and works in order to overcome these problems were conducted. At the next stage integration of the results obtained in order to overcome the problems that affect the design performance systems and the company's existing project service process was accomplished and system analysis works were conducted to develop the model in conceptual size in line with the findings. Verification was made by conceptual model design groups and management units before passing to development of model in objective size and a prototype of this model in objective size was developed on MS Access platform. Functionality of the model was tested by the prototype at the final stage through transfer of data obtained from the company to the computer environment. The model developed within the purview of the research project has the content and quality to strengthen the strategic point of view and approach of the company supporting the project. It is thought that behavior patterns in the sector will also be affected in addition to creation of the data set required to put into practice the power of the "Design Performance" and "Competitiveness through Design" concepts in the real sense. The company utilizing this model will able to measure quickly the performance of the project by querying the relation prior to design process /during the design process/subsequent to design process with feature of all entities(dealers, designers, project, client, etc.) during design and production process and ensure higher performance by better design/service. The success of the company which has internalized "Design Performance" and "Competitiveness through Design" concept in using national resources will be higher for the economy of the country. Moreover, it is anticipated that this company's applications beyond our borders will bring significant benefits also to the global economy. Turkey is a country which has still serious problems in the global construction market in going beyond the construction projects currently undertaken by the contractors. Leaving this structure which limits competition only with tender stage and focusing on the concept of competition with design and entering global markets with efficient companies in the design process will ensure the creation of an environment which will promote the development of the material/component producing companies in the industry as well as the R&D companies which are required in global competition. Performance-based design and construction issues out stand in a manner that on the global scale not to be only limited to the construction sector. Research projects and publications regarding process/project/company/sector levels and many aspects of the subject are increasingly included in the literature. In addition to the originality of the model developed within the purview of the research project, findings to be obtained on statistical analysis based on collected data will be converted to qualified publications at international level.
... A literature research has been conducted for formation of set of design rules for increasing the kitchen design success (Arcan and Evci, 1992; Dynamic Space, 2008; Edic and Edic, 1999; Asensio and Ubach, 2003; Baden-Powell, 2005; Beamish et al., 2013; Beazley, 1999; Bouknight, 2004; Cerver, 2006; Conran, 2005; David, 1994; Jankowski, 2001; King, 2006; Lester and McGuerty, 2010; Lovett, 2006; Maney, 2003; Mielke, 2005; Grandjean, 1973 Häfele, 2009a; Häfele, 2009b; Häfele, 2009c; Häfele, 2009d; Häfele, 2009e; Häfele, 2009f; İçMimarlık, 2009; İnceoğlu, 1982; Kesseböhmer, 2009a; Kesseböhmer, 2009b; Kesseböhmer, 2009c; Kitchens for Cooks, 2008; Korur et al., 2006; NKBA, 2008; NKBA, 2011; NKBA, 2014; NKBA, 2015; Northern Granite and Cabinetry, 2015; Polat, 2005; Yazıcıoğlu, 2010). Similar ones among all design rules obtained from this research were combined and a set containing 130 rules as below (Yazıcıoğlu and Kanoğlu, 2016): R1. ...
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One of the most studied areas for increasing interior design performance is kitchen. The reason for this is the expectation of a superior performance from kitchen as regards numerous criteria compared to other areas. When scientific studies conducted on kitchen design performance were examined, it was observed that they are basically divided into two groups. The first group consists of those related to performance of industrial kitchen products. The works carried out in the other group describe the basic design rules to increase kitchen design performance. However, a study examining the effects of any kitchen design rule on kitchen functionality in a comparative way was not found in all the resources obtained. Accordingly, the objective of the study has been described as determining the effect of each design rule utilized for improving the kitchen design performance on the functionality of the kitchen. To this end, a literature research was conducted as the methodology of the study at the first stage and a set of rules was created for kitchen design. Subsequently, effect of each design rule on the functionality of kitchen was determined with designers of a company which has 60 dealers in Turkey and which produces and markets kitchen systems. Personal interview method, which is a statistical data obtaining tool, was conducted with focused groups while this was performed and indepth interviews were carried out with relevant people.
... An additional architectural aspect to take into account is that of building regulations which control how buildings are constructed and laid out [33]. Regulations primarily involve the building materials used and other physical aspects relating to building construction, however, some regulations concern the placement of rooms such as bathrooms and the kitchen which may well have an impact on the way the algorithm would function, if the goal of realistic building plans is to be maintained. ...
Chapter
This paper focused on determining the effect of the design phase on the construction project success and to investigate the awareness of construction project participants about the values and benefits gained by using green materials and buildings. Results gained by using qualitative research method demonstrated that the design has a significant impact on different phases of the construction project. It has been concluded that the design has a direct effect on the cost, technology, scope, and schedule of the project.
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Environment needs protection against ill effects of rapid construction. the performance assessment of existing eco conventional buildings for case study and by comparing the obtai buildings. This study is also an initial attempt to find out the new technologies and to observe the building materials that are being used in the existing eco and materials were embodied energy produced by Paudel residence was found to be 21.85% more than the embodied energy produced by Mato Ghar. Also, Paudel residence produced 11% of Carbon more th Mato Ghar. The calculation of U noticeably lesser than that of conventional buildings which means eco thermal insulation than conventional ones. Also, eco-friendly buildings whereas the operation and maintenance costs of those buildings were nearly 50% lesser than the conventional buildings. In terms of various parameters, the results show that the performance of existing Eco conventional buildings. More eco producing less harm to environment.
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El espacio público es uno de los sistemas urbanos de mayor incidencia en la configuración de la ciudad. Sin embargo, es curioso notar que los análisis conducentes a la comprensión de los principios aplicados en el desarrollo de intervenciones paradigmáticas en este ámbito son escasos. Para comprender, desde el punto de vista urbano-arquitectónico, la forma como los proyectos paradigmáticos han dado respuesta a las necesidades de la ciudad, es necesario establecer cuáles son las herramientas conceptuales y metodológicas susceptibles de ser empleadas en este tipo de análisis. En este documento se plantean líneas generales para tal revisión y se aborda el escrutinio de los documentos técnicos cuyo examen se realiza en un proceso de acercamiento progresivo. Fue posible identificar dos grandes grupos de manuales técnicos: los generales, que comprenden aspectos amplios asociados con el dimensionamiento y la construcción de elementos arquitectónicos y del espacio público, y los manuales especializados que abarcan temáticas específicas, tales como accesibilidad, movilidad y silvicultura, entre otras. De esta revisión puede concluirse que la amplia literatura existente comprende documentos internacionales, nacionales y locales, de tal suerte que se cuenta con una base sólida para la definición de aspectos cuantitativos (dimensionamiento, niveles de confort y calidad constructiva) necesarios en espacios públicos adecuados.
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The problem of simultaneous localisation and mapping (SLAM) has been addressed in numerous ways with different approaches aiming to produce faster, more robust solutions that yield consistent maps. This focus, however, has resulted in a number of solutions that perform poorly in challenging real life scenarios. In order to achieve improved performance and map quality this article proposes a novel method to construct informative Bayesian mapping priors through a multi-objective optimisation of prior map design variables defined using a source of prior information. This concept is explored for 2D occupancy grid SLAM, constructing such priors by extracting structural information from architectural drawings and identifying optimised prior values to assign to detected walls and empty space. Using the proposed method a contextual optimised prior can be constructed. This prior is found to yield better quantitative and qualitative performance than the commonly used non-informative prior, yielding an increase of over 20% in the F2 metric. This is achieved without adding to the computational complexity of the SLAM algorithm, making it a good fit for time critical real life applications such as search and rescue missions.
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ARCHITECTURE AND ERGONOMICS OF HOUSEHOLD KITCHENS AGAINST THE CULINARY CUSTOMS Acquiring knowledge concerning troublesome aspects of household chores, in particular, complex kitchen tasks as well as dining etiquette is of vital importance in creating optimal living conditions. Exploring those issues can be helpful in evaluation of the role of the kitchen in the house layout, as well as in the daily lives of the inhabitants. As was demonstrated in the monograph, despite the functional programme of houses and kitchens, house duties are still a significant part of daily life. Moreover, they are necessary in order to fulfill basic existential needs (e.g. feeding hunger and providing hygiene), as well as higher needs (e.g. social integration by activation of members of household). The type of kitchen equipment depends on individual ways of preparing meals, in particular in relation to the food industry and food service offer. Kitchen equipment is a derivative of current technological progress. Concentration of work in kitchen caused that it has always been equipped with numerous tools (e.g. cutlery and dishes). Mechanical and engine-driven devices enabled a re-duction of physical effort devoted to, i.a. preparation of meals. What is more, permanent access to fully or partly processed food products frees from the necessity of making stock and initial pro-cessing of food. The abovementioned mechanisation and industrial processing however did not re-sult in considerable shortening of time spent on performing kitchen chores. Together with an in-crease in the standard of living (e.g. hygiene and diversification of menu), the number of possessions etc., a lot of activities accompanying the process of cooking have been prolonged. Moreover, new chores and activities have arisen. Running of a modern household requires time-consuming plan-ning. Making savings in household budgets enforces us to take on additional activities connected with, e.g. shopping for cheaper goods in further away parts of the city. The „introductory” chapter one focuses on the scope of research area. Moreover, it elaborates on the role of work in human life, as well as the distinction between the gainful and household ac-tivities. It also focuses on the distinction of the specificity and complexity of kitchen, and indication of the role of architecture and ergonomics in shaping of the material environment of people. This section presents the aims of publication, current state of research, preliminary assumptions and the structure of paper. Among the most important aims one can distinguish: • recognition of the role of organization and rationalization of work in forming households, as well as comfort of household; • indication of the role of kitchen chores and dietary habits in people’s lives; • presentation of changes in kitchen layouts and equipment against the changes in housing development; • discussion of the role of household chores in functional and spatial shaping of a household and its zones; • popularization and spreading of awareness concerning ergonomics in everyday life in order to improve the sense of satisfaction, eliminate unnecessary effort and avoid stressful situations, or potential accidents. The monograph is composed of the following six chapters. The second chapter elaborates on the role of fire in households and lives of people. It also con-centrates on researching and formulating rules of running a household and importance of availability of food resources and rules concerning the consumption of meals in formulating work conditions, as well as the kitchen space itself. Throughout centuries, the central place outlining the living space, and especially kitchen, was the hearth. Together with gasification and electrification the form of the heating medium has changed. Traditional flame was replaced by invisible thermal radiation trans-ferred directly into the dishes. Technological development was accompanied by gradual rationalization and organization of work. Even in ancient times the issues concerning functioning of households were intuitively and scientifically considered. The abovementioned issues also received attention from researchers of var-ious aspects of human life. Their observations and results were presented in numerous tracts and textbooks. A number of particularly old publications nowadays have only a cognitive value, however, all of them confirm the importance of household chores in everyday life, as well as in shaping household forms and organizing households. The work conditions in kitchen are not only a derivative of the development of civilization, but also development of culture, culinary tastes, tradition and dietary possibilities. Serving varied meals and the culture of their consumption influence the character of chores connected with food prepara-tion and cleaning up, and, as a result, the functional and spatial layouts of kitchens and whole households. The third chapter presents the historical changes in the forms of residence, characteristic lay-outs of former houses, as well as the place and role of the kitchen. The assumed range included pri-marily the space of single houses and flats and kitchen areas with the most important equipment. Presented changes in the household environment aimed at indication of the placement and role of kitchen space in the house structure. The author also encompassed the context of constantly chang-ing construction conditions, social relations (mainly in the scope of functioning of single house-holds), and even everyday life. The fourth chapter focuses on modern types of housing and kitchen. In 1920s the term „labora-tory kitchen” was introduced along with popularization of the „Frankfurt” model. It was believed back then that systematizing and shortening of the kitchen work zone closed in a small room was the key to limit everyday laborious effort and „free” the householders from house chores. However, latter savings resulted in discreditation of the „laboratory” standard, as often the kitchens were too small and dark and were designed for only one person to work in. Houses „without servants” with monofunctional rooms (and kitchens) were popularised during the interwar period, thanks to various social trends and „modernism” in architecture. This type of housing became popular after the World War II as a result of, among others, the development of industrial technology in housing and „class-less societies”. This period is characterised by significant cultural and civilisational progress, reflected also in new forms of housing. It was possible to choose the type and size of house and mono- or multi-functional character of the kitchen. Modern house kitchens are places of merging of contrary behaviours of their users. On the one hand householders use there numerous improvements, technological novelties and kitchens are places where „modern” lifestyle is popularized, on the other hand, kitchens are also places where old recipes are reused and former well-known cooking and baking techniques applied. Kitchens are also places of family bonding and maintaining traditions. Therefore kitchens are spaces where old tradi-tion and new trends meet. Moreover, using advanced gastronomic techniques strengthens their spe-cialist character, as modern kitchens are often referred to as „house laboratories”. The fifth chapter concentrates on historical changes of the most important functional zones in kitchens. Among them the author distinguished: thermal treatment, food storage, water supply and doing the washing-up and waste and sewage disposal. Spatial distinguishing of specialist zones used for performing certain activities results from the complexity of the whole course of action and pro-cess of meal preparation. Most attention was given to the evolution of the heating medium, which throughout the centuries determined kitchen space and the scope of activities related to broadly un-derstood heat treatment of food. The next section elaborates on the conditions of maintaining and extending of use-by date of various food products, as well as the ways of their preservation and evolution of space and devices used for their storage. The monograph also discusses the role of water in running of a household and meals preparation. In industrialised countries its abundance was ensured thanks to a well-developed waterworks infrastructure. However, clean water used to be a commodity in short supply and was available only for the minority of population. Currently water is available even in several places in houses (usually in kitchens and bathrooms). Nowadays, together with meal preparation and other household chores there is a necessity of waste and sewage disposal. Former household managing did not generate big amounts of waste. Current, broadly understood consumption is therefore related to a growing quantity of various, usu-ally non-biodegradable, waste. Its disposal is usually troublesome for single households, especially in small flats and in municipal services. Therefore many countries decided to undertake complex ac-tions aiming at limitation of waste in already congested landfills. Various initiatives also focus on households themselves. A proper recycling taking place already in the household kitchen is supposed to further separate biodegradable organic waste and recycled materials, as well as reduction of the amount of waste. Other waste created in the course of performing tasks requiring the use of water is sewage. Its disposal used to be particularly inconvenient and non-effective. An evident improvement of sanitary conditions took place only thanks to installation of sewage systems and draining sewage outside houses into combined sewerage networks or holding tanks. The abovementioned functional zones were analysed according to the load, burdensomeness and efficiency of work, as well as threats to both health and safety, hygiene, and even the influence on the environment. The latter issue has a particularly important meaning in current times. Modern societies show a better recognition and understanding of the influence of even the smallest house-holds on the condition of the environment. It is also postulated that the „consumption” of certain raw materials and products, in particular water and energy should be reduced. Chapter six presents the evolution of equipment and furniture forms. The appropriate furnish-ing decides on the level of work comfort in kitchens. Formerly the kitchen chores were performed by the members of lower-class. That is why the rooms where the work was done were less representa-tive, particularly in wealthier houses. Therefore kitchen equipment (together with furnishings) was quite poor. Only thanks to the development of industrial production a bigger supply of furniture and household goods was provided. The specificity of production required a certain degree of unification of products, and, in the case of maintaining the kitchen layout, also the size coordination. The in-troduction of modular typification of furniture and devices in the mid-20th century completely changed the look of kitchens, and the built-in equipment became popular. Despite an advanced standardisation, it is possible to create all possible spatial, functional and aesthetical layouts in household kitchens. Modern furniture systems come in a rich offer of materials and colours, while household goods are able to satisfy even the most refined culinary tastes and prepare all imaginable dishes. Chapter seven elaborates on the influence of technical progress on time and labour input in house kitchens. The changes in the housing development, functional layouts of flats, furnishings, tools and use of mechanical devices and machines may positively influence the organisation and efficiency of housework, shortening its time, lowering burdensomeness and effort, as well as in-crease the sense of security. However, the aforementioned changes resulted neither in „freeing” householders from the chores, nor in a considerable reduction of their number. The amount of time spent on meal preparation has almost not changed. However, many of former, laborious activities, which required substantial physical strength have been reduced or eliminated. On the other hand, the intensity of performing other activities has increased, and new chores have occurred. Chapter eight is the summary of the publication. It includes, among others, a synthetic glance at house kitchens, as „a space” and „an object”. „The space” includes numerous utility functions and it is there, that social relations take place (e.g. integration of householders). On the other hand, kitchen understood as „an object” follows the same design and market rules as other technical prod-ucts. Providing a high ergonomic quality requires careful functional and spatial programming, as well as selection of equipment with certain use and aesthetical qualities. The chapter also presents the achievement of presupposed aims and synthetic conclusions, which summarise the considera-tions presented in the previous six chapters. The chapter ends with a presentation of possibilities of practical application of the publication.
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