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Table 3 Effect of yeast-produced CO2 on trap catches during laboratory experiments

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

Treatment Control Total number
caught
χ2-test N Mean %
caught (± sem)1
T C
no odour no odour 19 27 P = 0.24 297 15.5 ± 3.0
worn sock clean sock 96 21 P < 0.001 277 41.6 ± 7.9
yeast CO2 (7 g) no odour 186 29 P < 0.001 279 77.0 ± 7.3
yeast CO2 (7 g) ind. CO2 (15 ml/min) 103 51 P < 0.001 298 51.6 ± 8.5
yeast CO2 (7 g) + worn sock worn sock 96 62 P = 0.007 278 55.5 ± 12.1
yeast CO2 (70 g) + worn sock worn sock 207 93 P < 0.001 371 78.8 ± 10.8
  1. Yeast = yeast-produced (either 7 g yeast+100 g sugar+1 L water in each 1.5 L bottle or 70 g yeast+1 kg sugar+10 L water in a 25 L container)
  2. Ind. = industrial (15 ml/min)
  3. T = treatment
  4. C = control
  5. N = total number of mosquitoes released
  6. 1 Mean percentage caught expressed as the number of female mosquitoes caught in the two MM-X traps together divided by the number of mosquitoes that flew out of the release cage.
  7. Underlined number: significant higher catch (χ2-test, P < 0.05)