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.
Fish and seafood from Indonesia
Bekasam is a freshwater fish product made by gutting and washing the fish, mixing it with salt and cooked, roasted or fermented rice (or tape), and keeping it in clay or plastic jars for days to weeks. Lactic acid bacteria are thought to sour it, leaving a soft, pale-grey fish with a dark, sticky, acid-smelling liquid.
| Freshwater fish, eviscerated and washed | Common carp is the traditional main raw material (IPB)[ipb] |
| Salt3 % salt in the study recipe of Husin et al. | [ipb][husin2019] |
| Rice250 g per kg of fish in the study recipe of Husin et al. | Husin et al. do not say how the rice was cooked. IPB names cooked rice, roasted rice, fermented rice and tape as the carbohydrate source, and Narzary et al. list cooked rice and sticky rice for carp bekasam[ipb][husin2019][narzary2021] |
Total time across the recorded steps: 4 days – 14 days
What changes: The fish are eviscerated and washed
Output: cleaned fish.
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
Bekasam is a freshwater fish product made by gutting and washing the fish, mixing it with salt and cooked, roasted or fermented rice (or tape), and keeping it in clay or plastic jars for days to weeks. Lactic acid bacteria are thought to sour it, leaving a soft, pale-grey fish with a dark, sticky, acid-smelling liquid. Made in 4 steps over 4 days – 14 days. The longest step, ferment at room temperature, takes 4–14 days (IPB University 2017) and runs at 28–34 °C (Husin S 2019). Salt is 3 % (Husin S 2019). Lactic acid bacteria, suspected to play the role in common carp bekasam and Lactobacillus sp., isolated from bekasam of South Sumatra do most of the fermenting.
| Main step | 4–14 daysReported[ipb][husin2019] | Ferment at room temperature |
|---|---|---|
| Temperature | 28–34 °CReported[husin2019] | Ferment at room temperature |
| Salt | 3 %Reported[husin2019] | Mix with salt and rice |
Bekasam is freshwater fish fermented with salt and rice or tape. Its cousin bakasang from North Sulawesi is made from tuna viscera.
IPB says little is known about the microbiology of bekasam because it is made on a small scale in households, and that the finished product has a low pH. Table 2 of Narzary et al. lists pH 6.35–6.51 for a carp bekasam, so the two sources disagree. Narzary et al. add that Clostridium botulinum, Salmonella, Listeria and Staphylococcus aureus have been reported from many fermented fish products. This page records a practice, not a tested home recipe.
Every number is labelled with how it is known. How this atlas is made
