Which food source (glucose or starch) allowed the yeast to undergo more cellular respiration (refer to the size of the balloons)? Why do you think this was the case?
I would look back at the introductory information on the first page of this lab and directly address information/vocabulary from the biomolecules unit and membrane transport unit at the beginning of the year. You need to look at your notes for these units and use a decent amount of vocabulary from each of these units.
Note: Even if we had left the starch, yeast, and water flask for many hours it wouldn't have inflated the balloon a lot.