Heat supplies the energy that causes motion. The deeper you go into toward the Earths core, the hotter it gets. At the core it is really hot. All that heat tries to rise toward the surface. In the Mantle, the rock is partially melted and is able to move. As it is heated, the material in the mantle moves toward the surface. As the mantle material rises, it cools. When it reaches the Earths crust, it is mostly stopped. A little of the material can break through the surface, but not all. Instead, it begins to move horizontally. The mantle material moves horizontally away from a mid-ocean ridge crest. Toward the surface, the mantle material starts to cool. As it cools it sinks back down into the mantle. These areas are where deep sea trench occur. The material sinks back down to the core. The system operates like a giant conveyor belt. The motion due to heating and cooling is called convection.

Question: "What can the motion of convection be compared to?"

Answer: "A sea trench"

Response: no

You know that friction also causes heat. Think about when you rub your hands together. It is friction that makes them warm. But why does this happen? Friction causes the molecules on rubbing surfaces to move faster. Faster moving particles have more heat energy. Heat from friction can be useful. Can you think of other places where you might find friction? Friction also lets you light a match. Heat from friction can also cause problems. It can cause a car to overheat. To reduce friction, oil is added to the engine. Oil coats the surfaces of moving parts. This coating of oil makes them slippery. When things are slippery there is less friction. Have you ever seen a sign that says, slippery when wet? This too has to do with friction. Water, like oil, can reduce friction. The wet surface may allow your shoes to slide more easily.

Question: "What would happen if all the oil leaked out of a running car engine?"

Answer: "It could stall"

Response: no

Jack and Mackenzie wanted to do something fun during their day off from school. They knew that the library had story time on Monday, Tuesday, and Wednesday. Their mother told them they could go to the library every Tuesday for their story time. They packed up the car and drove to the library, ready for a fun morning. When they arrived to the story room, there were lots of other children their age, all sitting cross-legged and ready for the story of the day. The teacher told them they would be reading "The Wild Horse". She began to tell the story of Majestic, the wild horse who could not be calmed. His people had tried and tried to break him, but he was wild at heart. Every time they took him to the river to drink, he would run straight into the water and get soaking wet! He would splash and play until he was ready to go back home, where he would sleep for hours, having worn himself out playing.

Question: "Majestic was the main character of which story?"

Answer: "The Majestic"

Response: no

Grande dame of cooking still going strong at 90: Julia Child celebrates in San Francisco. How does it feel to turn 90 and have attained the status of an icon, a living legend? "It feels just like it felt before," Julia Child says with the throaty laugh familiar to millions who cut their culinary teeth on her "French Chef" television series. The show, along with her seminal book, "Mastering the Art of French Cooking" (1961), revolutionized the way America cooks and eats. While making light of the difference a day -- or another decade -- makes, Child intends to enjoy her birthday thoroughly. First, there will be all the public observances, including a sold-out dinner Thursday at San Francisco's tony Fifth Floor restaurant, which -- like dinners that night at 19 other venues across the country -- will benefit the scholarship fund of the International Association of Culinary Professionals (which Child co-founded). Friday to Sunday, the action moves to Napa, with both members-only and public events at COPIA: The American Center for Wine, Food and the Arts, of which she is an honorary board member. Aug. 15, her actual birthday, will see her in Maine at an annual gathering of nieces, nephews, their offspring and friends, who for many years have rolled a joined birthday celebration for several members of the group into a jolly reunion. The schedule Child and her assistant of 14 years, former pastry chef Stephanie Hersh, have laid out is not exactly a senior-citizen routine, even though Child has always been candid about her age and realistic in assessing her own capabilities. When the Pasadena native moved back to California from her long-time home in the Boston area last year, she also made the move from a condominium she and her late husband, Paul, had purchased many years ago to a progressive retirement home. She is in the most active of the four levels available, but should the need arise, she can move on to assisted living facilities within the same complex.

Question: "What state is Child an honorary board member of "The American Wine, Food, and Arts" and native of?"

Answer: "Napa"

Response:
yes