Loading...
![Thumbnail Image](assets/images/Collection.png)
Theses
Browse
2 results
Search Results
ThesisItem Open Access Assessment of environmental Parameters in domestic kitchen of Jorhat sub-division(2021) Sangma, Kimbai A.; Kalita, MiraNowadays, 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.ThesisItem Open Access OCCUPATIONAL FACTORS AND WORK-RELATED MUSCULOSKELETAL DISORDERS AMONG THE COMMERCIAL WEAVERS(AAU, Jorhat, 2021) Bori, Geetashree; Bhattacharyya, NanditaHandloom weaving provide the largest livelihood generation among the women weavers in Northeast India, specifically Assam. Women weavers constitute nearly 91.8% of the total workforce in handloom weaving in Assam. The present study was carried out to find out the occupational risk factors and work related musculoskeletal disorders prevailing among the comme rcial weavers with these objectives 1. To study the prevalent occupational risks in different types of handloom weaving in Assam; 2. To identify various work related musculoskeletal disorders (WMSDs) and occupational health hazards among the weavers; 3. To understand the scope for effective intervention for occupational wellbeing of handloom weavers. A total of 18 0 women workers were selected for the study by following multistage purposive sampling procedure through a list of registered handloom weaving units of Lakhimpur District under Primary Weavers Cooperative Society ( PWCS) and Self Help Groups (SHGs) The comm ercial weavers face many challenges on the work front regarding health related issues as far as their workplace with three different types of looms are concerned i.e., throw shuttle loom using dobby, frame loom using dobby and frame loom using jacquard. Wh ile performing the weaving activities the workers are found to assume variety of unnatural postures, repetition of task with force exerted for picking, battening and shedding operations, reaching for the dobby/jacquard and yarn breakage due to task demand and workplace arrangements. Various health related risks and hazards that exists in different types of looms/workplaces are identified with the ergonomics tools assessment such as QEC, RULA, ACGIH HAL TLV, SI, grip strength and pinch strength. It was found that as the age of the respondents, years of involvement, perceived joint discomfort and occupational stress increases the WMSDs also increases. Frame loom using jacquard is the mostly used loom with 46.15 percent involvement of weavers and risk factors w ere also found high. To mitigate the risk factors and health issues, the present study proposed a workplace design intervention for an improved loom for better workplace conditions and occupational wellbeing of commercial handloom weaver. Providing an ergo nomically designed workplace is important to the commercial handloom weavers as far as their occupational wellbeing is concerned. This is because motivated, healthy and job content workers at 7 workplace drives the performance, quality and competitiveness of workplace drives the performance, quality and competitiveness of an organization. an organization. Therefore, a predictive equation through regression modelTherefore, a predictive equation through regression model for an improve loom for an improve loom was providedwas provided for a comfortable seat height and holder dimensions. With the help for a comfortable seat height and holder dimensions. With the help of these equation, the seat height and the holder diameter for each weaver can bof these equation, the seat height and the holder diameter for each weaver can be e predicted according to their popliteal height and grip diameter inside thus predicted according to their popliteal height and grip diameter inside thus providing ease and comfort to the weaver with improvement in the health providing ease and comfort to the weaver with improvement in the health condition.condition. Evaluation for effectiveness of the improved loom was done with the Evaluation for effectiveness of the improved loom was done with the help of spinal range of mothelp of spinal range of motion, grip strength, pinch strength, EMG analysis, body ion, grip strength, pinch strength, EMG analysis, body pain and ease of comfort. Significant reduction was observed in these parameters pain and ease of comfort. Significant reduction was observed in these parameters used for the improved loom.used for the improved loom. The improved loom was found to be inThe improved loom was found to be in line to meet line to meet the objectives of the target beneficiariesthe objectives of the target beneficiaries..