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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)