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

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

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
  1. 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.