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We discussed the simple method about a subjective evaluation of cooking odor diffusion from kitchen to a dining (or living) room. The subjects standardized their sensitivity by progressive amount of a standard material (2,4-decadienal) before each evaluating. And the subjects took a rest periodically during the evaluation, in order to exclude decreasing of sensitivity by olfactor y adaptation. These evaluating results accord with results of the thermal environment measurement and the visual observation by the smoke flow in the room. Prof., Faculty of Education, Niigata Univ., M. Home Ec. Graduate School, Nara Women's Univ. Kansai

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This paper evaluates thermal comfc )rt in a room served by a ductless air conditioning system using large temperature difference air in cooling mode at simulated post occupancy ． The proposed system uti 五zes low temperature air made by an ice storage system ． Supply air is once introduced to ce 丗 ng ple丑 um chamber after mixed with return air ， and supphed through ce 且ing − mounted di 血 sers to the rQom served in this system ． In the rQom tested ， mock ・ up furniture and personal computers are instaned to simulate post occupancy conditions ． As a result ， thermal com 丘)rt in the room is satisfied by the propo8ed ductless air supply system using large temperature clifference aiL This system is expected to be employed in a real commercial building．