Skip to main content

Table 5 Effect of yeast-produced CO2 on trap catches during screen house 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 22 19 P = 0.64 800 5.1 ± 0.7
worn sock clean sock 288 48 P < 0.001 800 43.1 ± 4.1
yeast CO2 (17.5 g) no odour 250 16 P < 0.001 800 33.3 ± 5.7
yeast CO2 (35 g) no odour 251 11 P < 0.001 800 32.8 ± 5.1
yeast CO2 (17.5 g) ind. CO2 (100 ml/min) 274 190 P < 0.001 800 58.0 ± 7.9
yeast CO2 (35 g) ind. CO2 (250 ml/min) 326 244 P < 0.001 800 71.3 ± 2.6
yeast CO2 (17.5 g) + worn sock clean sock 411 13 P < 0.001 800 53.0 ± 12.7
yeast CO2 (17.5 g) + worn sock worn sock 581 55 P < 0.001 800 79.5 ± 2.5
yeast CO2 (17.5 g) + worn sock ind. CO2 (100 ml/min) + worn sock 342 265 P = 0.002 800 75.9 ± 1.8
yeast CO2 (17.5 g) 24 h no odour 132 18 P < 0.001 800 18.8 ± 2.9
yeast CO2 (17.5 g) 24 h ind. CO2 (100 ml/min) 240 384 P < 0.001 800 78.0 ± 4.7
yeast CO2 (17.5 g) 48 h no odour 57 41 P = 0.11 800 12.3 ± 1.9
yeast CO2 (17.5 g) 48 h ind. CO2 (100 ml/min) 30 342 P < 0.001 800 46.5 ± 2.8
  1. Yeast = yeast-produced (either 17.5 g yeast+250 g sugar+2½ L water or 35 g yeast+500 g sugar+2½ L water in each 5 L bottle)
  2. Ind. = industrial (flow rate given in 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)