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Subject: Family Resource Management × Author: Sangma, Kimbai A × Start date: 2013 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    ASSESSMENT OF ENVIRONMENTAL PARAMETERS IN DOMESTIC KITCHEN OF JORHAT SUB-DIVISION
    (AAU, Jorhat, 2021) Sangma, Kimbai A; Kalita, Mira
    Nowadays, energy consumption, environmental protection and safety are fundamental issues in design process. Environmental parameters such as temperature, humidity, light, noise etc have a profound effect on human performance, efficiency and efficacy. The present study entitled “Assessment of Environmental Parameters in Domestic Kitchen in Jorhat Sub Division” was proposed with following objectives: (1) to study the demographic profile of the respondents. (2) To measures the temperature, humidity, iIluminance and noise level in the kitchen during cooking. (3) To study the relationship between dependent and independent variables. A purposive cum random sampling method was adopted. Out of 19 wards in Jorhat Municipality area 3 wards were selected randomly and 5 per cent sample thereby 56 numbers of household were selected randomly. The women who involved in cooking activity will be the sample for the present study. Both interview and observation method was used for collection of data which was done through a questionnaire and observation for measurement of temperature, humidity, and Iluminance and noise level. Instruments used for measurement i.e., thermo-hygrometer, lux-meter and noise level-meter. Further chi square test was done to identify the relationship between variables. The findings showed that the average temperature was found to be 30.55°C which is found more than acceptable limit i.e., 22.2 °C to 26.6 °C, humidity was found to be 75.65 per cent which is higher than the acceptable value (30 % to 60 %), iIluminance level was found to be 140.25 lux which is lower than the acceptable limit of 300 lux and the average noise level was found to be 64.70 dB which is more than the permissible or acceptable level of noise (55 dB). The study revealed that there is a significant relationship between noise with brand name of the kitchen chimney („p‟=0.041*). It was also emphasize that majority of the respondents were not aware of environmental parameters, hence a guidelines was developed for creating awareness and for conducive environment in the kitchen to improve their performance.