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During the glycolytic degradation of sugar in a thin layer of yeast extract, travelling waves of NADH and protons can be generated that carry a state of high enzymatic activity through the system. The controlled initiation of such waves with an activator of the enzyme phosphofructokinase (PFK) and the influence of various salts and co-factors on the propagation dynamics are investigated. Furthermore a first study of the dispersion of waves is presented. The experimental characterisation of this in vitro system contributes to unravelling the possible role of glycolysis for biological information processing. In this context, the provision of chemically available energy in the absence of compartmentation by glycolysis is of primary importance.