True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Fermented milk from Denmark
A-38 is a Danish soured milk that Arla says has been part of Danish food culture since 1938. Milk of 0.5–3.5 % fat is high-pasteurised and soured with Lactobacillus acidophilus into a mild product that Danish Wikipedia calls a form of yoghurt or ymer. The name joins the year 1938 to the letter A, which first stood for the cooperative dairy and is now linked with acidophilus.
A short entry: the sources we found record only what is said here about A-38 itself. Its own sources do not record how it is made, so the steps and scenes below are those of Ymer, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of A-38.
| Cow's milk | 0.5 to 3.5 % fat, high-pasteurised[wp-da] |
| Lactobacillus acidophilus culture | The defining culture[wp-da][arla2018] |
| Starter | defined-culture: Lactobacillus acidophilus |
Total time across the steps of Ymer: 18 h – 20 h
What changes: Skimmed milk is heated to 90–95 °C for about 3 minutes
Output: heated skim milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A-38 is a Danish soured milk that Arla says has been part of Danish food culture since 1938. Milk of 0.5–3.5 % fat is high-pasteurised and soured with Lactobacillus acidophilus into a mild product that Danish Wikipedia calls a form of yoghurt or ymer. The name joins the year 1938 to the letter A, which first stood for the cooperative dairy and is now linked with acidophilus. Lactobacillus acidophilus does most of the fermenting.
A-38 is soured with Lactobacillus acidophilus. Ymer is soured with Lactococcus and Leuconostoc, and dairy tykmælk with a mesophilic culture, often with an acidophilus culture too.
The milk is high-pasteurised before souring.
Every number is labelled with how it is known. How this atlas is made
Arla's 2018 product page says A38 has been part of Danish food culture since 1938, hence the 38; the A first stood for andelsmejeri (cooperative dairy) and is now linked with acidophilus. Danish Wikipedia says 1938 is supposed to be the original year of introduction.
