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A naturalistic small-scale study was carried out, involving a class from a senior high school in Spain over two years. The students were requested on two occasions to write an essay about chemical change. The essays were subjected to text analysis techniques. Four conceptual profiles were identified: the interactive, the meccano, the kitchen, and the incoherent. The development of these profiles is reported and the implications of our research for the process of teaching the concept of chemical change are given.

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<span>A partir de las recientes aportaciones derivadas de la filosofía de la ciencia se discute el sentido de la actividad científica, reconociendo que la posibilidad de hacer preguntas es una de sus principales competencias. De lo anterior y utilizando la caracterización de Toulmin sobre los problemas y los conceptos se propone una manera de evaluar las competencias de pensamiento científico a través de un instrumento ad hoc identificado como diagrama heurístico.</span>

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To determine differences in rice-eating habits in Japan, China (Shandong), Spain (Catalonia) and France (Alsace), the frequency of eating rice, the volume eaten per meal and the varieties of rice dishes were compared. A total of 486 housewives were surveyed: 125 Japanese, 99 Chinese, 141 Spanish and 121 French. Rice was eaten, on average, 12.1 and 8.2 times a week in Japan and China respectively, but only 0 9 times a week in Spain and France. In Japan, China and Spain, more than 50 g (raw rice) per meal was normally eaten. French subjects ate almost the same amount in only 30% of the total time for eating. In all four countries, rice cooked at home was predominant. In Japan, plain rice was an everyday dish, whereas 'sushi' was eaten only once every 2 weeks. Chinese everyday rice dishes were plain rice and rice porridge. In Spain, 'paella' and 'boiled rice with tomato sauce' were popular. Rice was used both as a main ingredient and as a supplementary ingredient in Spain. In France, boiled rice and 'Creole-style rice' were eaten as a supplement to main dishes. In these two countries, most rice dishes were seasoned with salt and flavoured with butter or olive oil. Interesting differences in the manner of eating rice and the culinary characteristics of each country are described in this study. 349 Results and discussion Comparison of the eating frequency of riceThe total frequency of rice intake in each country is compared in Fig. 2. In Japan and China, rice was eaten an average of 12.1 and 8.2 times a week, respectively, i.e. more than once a day. Although many Japanese eat bread for breakfast and noodles for 350 0