Sugar-fermenting yeast as an organic source of carbon dioxide to attract the malaria mosquito Anopheles gambiae

Malaria Journal

Table 1 Carbon dioxide flow rate (ml/min) produced by different yeast-sugar solutions

Application	Treatment	Average CO₂ production (ml/min ± S.D.)
laboratory	7 g Y + 100 g S + 1 L W	3.5 ± 2.7
	70 g Y + 1000 g S + 10 L W (day 1)	14.1 ± 13.4
	70 g Y + 1000 g S + 10 L W (day 2)	62.6 ± 9.0
semi-field and field	17.5 g Y + 250 g S + 2.5 L W	136.3 ± 38.1
	17.5 g Y + 500 g S + 2.5 L W	242.3 ± 74.1
	17.5 g Y + 750 g S + 2.5 L W	144.8 ± 50.1
	35 g Y + 250 g S + 2.5 L W	220.2 ± 50.1
	35 g Y + 500 g S + 2.5 L W	303.5 ± 39.7
	35 g Y + 750 g S + 2.5 L W	298.1 ± 70.2

Averages are based on measurements taken each 15 or 30 minutes between 90 and 330 minutes (laboratory experiments) or 60 and 630 minutes (semi-field and field experiments) after mixing of the yeast-sugar solutions. Measurements were done indoors during the day at ambient temperature (22-25°C). Y: yeast; S: sugar; W: water.

ISSN: 1475-2875