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.
Sauces and condiments from Malaysia
Budu is a thick, cloudy anchovy sauce from the east coast of Peninsular Malaysia and southern Thailand. Whole anchovies are packed with salt at about two or three parts fish to one of salt and left for months in tanks or earthen jars until the flesh dissolves into a brown, salty liquid with grey fish solids.
| Fresh anchovies (Stolephorus spp.)2 or 3 parts by weight | Thai budu also uses Clupeoides and Sardinella[sim2015][jircas-budu] |
| Salt1 part by weight | Fish to salt 2:1 or 3:1 in Malaysia, 3:1 to 2.5:1 in Thailand; one factory gives 70:30[sim2015][jircas-budu][periuk] |
| Tamarind juiceOptional | One Malaysian budu sample analysed in the 1980s had tamarind juice added[mizutani1988] |
| Sugar and pepperTo taste | Added to factory budu after it is cooked[periuk] |
| Starter | spontaneous |
Total time across the recorded steps: 3 months – 12 months
What changes: Whole anchovies are mixed with salt and packed tight
Output: salted anchovies packed tight.
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
Budu is a thick, cloudy anchovy sauce from the east coast of Peninsular Malaysia and southern Thailand. Whole anchovies are packed with salt at about two or three parts fish to one of salt and left for months in tanks or earthen jars until the flesh dissolves into a brown, salty liquid with grey fish solids. Made in 4 steps over 3 months – 12 months. The longest step, ferment under a salt cap, takes 3–12 months (Sim K.Y 2015) and runs at 30–40 °C (Sim K.Y 2015). Salt is 20–25 % (Sim K.Y 2015). Micrococcus luteus and Staphylococcus arlettae do most of the fermenting.
| Main step | 3–12 monthsReported[sim2015][jircas-budu] | Ferment under a salt cap |
|---|---|---|
| Temperature | 30–40 °CReported[sim2015] | Ferment under a salt cap |
| Salt | 20–25 %Measured[sim2015] | Ferment under a salt cap |
| Acidity | pH 6.7Measured[sim2015] | Ferment under a salt cap |
Budu sits between a clear fish sauce and a fish paste. Unlike nam pla or patis it is not drained clear; the dissolved flesh stays in, so it is thick and cloudy.
A Kelantan study linked falling bacterial counts late in fermentation to the high salt, 20–25 %. A 2009 USM thesis proposed quality limits for budu of salt at 15.0–33.0 % (w/v), pH 5.3–6.2 and histamine at most 50.0 mg/100 g. That histamine figure is looser than the 40 mg/100 g Codex sets for fish sauce, which it defines as a translucent liquid. Eight Malaysian budu samples averaged 187.7 mg/kg histamine (Saaid et al. 2009), which is about 18.8 mg/100 g. That mean is under both limits, but the abstract we read gives no single-sample figures. FDA says histamine, once formed, cannot be removed by heat.
Hazards the sources name: Histamine (eight Malaysian budu samples averaged 187.7 mg/kg); Staphylococcus aureus (listed among budu isolates).
Every number is labelled with how it is known. How this atlas is made
Periuk calls Kelantan the place of origin of budu. In Thailand, JIRCAS records budu as made in the home or as a village industry, mostly in the south.
