Side-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.
Open 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.
Agkud is the fermented rice of the Manobo of Bukidnon, made with ginger, sugarcane juice and a rice starter called tapey (agonan). It is eaten as a fermented paste after about three days, and its liquid, left longer in a jar, is drunk as rice wine; aged further it becomes pangasi.
A short entry: the sources we found record only what is said here about Agkud itself.
Short entryAlcoholic drinks
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
rice (now also cassava, sorghum or maize)
ginger (or hot peppers)
sugarcane juice
Starter
tapey or agonan, a yeast starter culture
Start
Drag the bar or press Play
What changes:Rice is cooked and cooled
Step 1 of 3
Cook the rice
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
The cooking involves repeated rounds of cooking, cooling, mixing and soaking. Output: cooked rice.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Agkud is the fermented rice of the Manobo of Bukidnon, made with ginger, sugarcane juice and a rice starter called tapey (agonan). It is eaten as a fermented paste after about three days, and its liquid, left longer in a jar, is drunk as rice wine; aged further it becomes pangasi.