Co2 is our by-product, The relative amounts of molasses and yeast required to produce an optimal quantity of CO2 necessary to elicit significantly high trap catches of An. gambiae were evaluated. The CO2 produced by fermentation of 250 g sugar mixed with 17.5 g yeast and 2 L water was used as a reference treatment. On this basis, the quantities of molasses and yeast were halved, doubled or kept similar to those in the reference treatment. The time interval between mixing of ingredients and release of the first bubble of CO2 was also recorded.
At such concentrations it generates the taste of soda water in the mouth, tt dissolves in water to form carbonic acid.
