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.
Soft drinks from Ghana
Asaana is a sweet-sour Ghanaian drink made from malted maize and caramelised sugar. The malt is milled, soaked overnight and boiled until the foam clears, then strained and left to ferment for about three days. It is also called aliha.
| Maize | Maize malt is milled and soaked overnight[madilo2025] |
| Water | [madilo2025][madilo2022] |
| Sugar, part of it caramelised | Caramel and sugar are named as main ingredients by producers[madilo2022] |
| Starter | spontaneous; some producers backslop from an earlier batch |
Total time across the recorded steps: 3 days
What changes: Starting material: maize malt
Output: maize malt.
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
Asaana is a sweet-sour Ghanaian drink made from malted maize and caramelised sugar. The malt is milled, soaked overnight and boiled until the foam clears, then strained and left to ferment for about three days. It is also called aliha. Made in 5 steps over 3 days. The longest step, ferment the wort, takes 3 days (Madilo F.K 2025). Lactic acid bacteria, which rise as the acid climbs between 24 and 72 h and Strains of Limosilactobacillus fermentum and the yeast Pichia kudriavzevii, tested as starters for aliha do most of the fermenting.
| Main step | 3 daysReported[madilo2025][madilo2022] | Ferment the wort |
|---|---|---|
| Temperature | 20–25 °CReported[madilo2025] | Boil until the foam clears, cool and strain |
| Acidity | pH 6.3 → 2.67Measured[madilo2025] | Ferment the wort |
Asaana is made from boiled, strained malt liquor that ferments for about three days and is coloured with caramelised sugar. Thobwa and togwa start from a cooked cereal porridge with malt stirred in.
In a study of asaana sold at one Ghanaian university cafeteria, the drink carried high counts of bacteria and fungi, including E. coli, because of poor hygiene during preparation and storage. A 2022 study of 126 aliha producers found the 'original' method highly contaminated and advised backslopping for safety and to shorten production. A 2025 study instead recommends defined starter cultures over natural fermentation or backslopping, citing safety concerns with both; in its trial, aliha made with starter cultures had lower hygiene-indicator counts, Enterobacteriaceae among them, than spontaneously fermented aliha. Keep the drink cold.
Hazards the sources name: Enterobacteriaceae, high early in fermentation; the 'original' method was highly contaminated; Escherichia coli and total counts above 10^6 CFU/ml in asaana sold at a Ghanaian university cafeteria.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says asaana originated in the Volta Region of Ghana, where it is known as aliha.
