Answer:
We can compare the both sample by taking into account the kinetic energy.
By increasing the temperature kinetic energy of gas molecules increased.
Explanation:
It is known that kinetic energy of molecules is increased by increasing the temperature.
We are given with two sample of hydrogen one is at 10°C and other is at 350 K.
Hydrogen sample at 10°C = 273.15 + 10 = 283.15 k
Thus one sample is at 283.15 K and other is at 350 K. So, the sample at higher temperature i.e 350 K will have more kinetic energy of molecules.
While the sample at 283.15 K will have less speed of molecule and kinetic energy.
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, but is lower with the decreased atmospheric pressure found at higher altitudes.
Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, this is not a problem.
Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. As a cooking method it is simple and suitable for large scale cookery. Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals. Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil-in-the-bag" products.
Answer: Option (4) is the correct answer.
Explanation:
When sulfuric acid reacts with calcium hydroxide then it results in the formation of calcium sulfate and water.
The chemical reaction for the same will be as follows.
Thus, we can conclude that 
salt is produced when sulfuric acid and calcium hydroxide react completely.
