Trap for mosquitoes from a plastic bottle. Encyclopedia of radio electronics and electrical engineering
Encyclopedia of radio electronics and electrical engineering / Home, household, hobby
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This mosquito trap works by attracting insects with carbon dioxide released during the fermentation of baker's yeast. Mosquitoes, flying to the smell of carbon dioxide, fall into a trap and cannot get back.
In order for baker's yeast to begin to ferment and release carbon dioxide, you need warm water and sugar, preferably cane (brown).
The main components for making a mosquito trap are as follows:
- Two-liter plastic bottle;
- Warm water (200 ml.) with a temperature of no more than 40 ° (at a higher temperature, fermentation stops, and at a temperature of more than 50 °, the yeast dies);
- Sugar sand (50 ml.);
- Baker's yeast, one gram (one sachet or a quarter of a tablespoon);
- Black opaque paper or cloth, or aluminum foil.
The neck of a plastic bottle should be cut off in such a way that this neck, inserted into a bottle with water poured into it, does not reach the water level by half a centimeter or a centimeter:
Fig. 1
Pour 200 ml into a bottle. warm water, pour into the water and stir 50 ml. sugar, and pour the contents of a bag of baker's yeast (a quarter of a tablespoon) into the solution.
Next, insert the neck inside the bottle, like a funnel:
Fig. 2
The bottle should be wrapped in opaque paper, as darkness attracts mosquitoes.
During the fermentation of yeast, sugar turns into alcohol and carbon dioxide, on which mosquitoes flock, as well as heat is released, which will also attract insects. If foam is released during yeast fermentation, then it should be regularly removed so that it does not block the neck and make it difficult for mosquitoes to get into the trap.
The yeast water solution in the bottle should be changed once a week.
The advantage of such a trap compared to electric and mechanical mosquito traps is the complete absence of noise, the disadvantage is that a very specific smell is formed during yeast fermentation.
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