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.
Other from North-west Benin
Dikouanyouri is a sauce flavouring of the Otamari of north-west Benin, made from whole baobab seeds whose hard coats cannot be removed. The seeds are boiled soft for hours, left in a pot for about three days, pounded with a little potash and fermented one more night, then sun-dried. Bacillus and lactic acid bacteria do the work, and the finished paste is near neutral, at pH 6.5.
| Baobab seeds | Whole, with the seed coat on[Chadare2010] |
| Water for cookingAbout 12 volumes per volume of seeds | The water left after cooking is thrown away[Chadare2010] |
| Liquid potashAbout 0.25 L per kg of cooked seeds | Added to the pounded seeds before the second fermentation[Chadare2010] |
| Starter | The thesis presumes the lactic acid bacteria come from the vessels, utensils and other contamination after cooking |
Total time across the recorded steps: 8.2 days – 10 days
What changes: Whole baobab seeds boil for hours until the hard coats soften
The long boiling uses a lot of firewood; it is needed because the coats stay on. Output: cooked whole seeds, drained.
Microbes at work in this step
Bacillus may survive the cooking, which could explain why it dominates the ferment
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
Dikouanyouri is a sauce flavouring of the Otamari of north-west Benin, made from whole baobab seeds whose hard coats cannot be removed. The seeds are boiled soft for hours, left in a pot for about three days, pounded with a little potash and fermented one more night, then sun-dried. Bacillus and lactic acid bacteria do the work, and the finished paste is near neutral, at pH 6.5. Made in 5 steps over 8.2 days – 10 days. The longest step, sun-dry and store, takes 5–7 days (Chadare F.J. 2010). Bacillus spp. and Lactic acid bacteria do most of the fermenting.
| Main step | 5–7 daysReported[Chadare2010] | Sun-dry and store |
|---|---|---|
| Temperature | 24–31 °CReported[Chadare2010] | Ferment in a pot |
| Acidity | pH 6.7 → 6.5Measured[Chadare2010][Chadare2010efn] | Ferment again overnight |
Dikouanyouri is made from whole baobab seeds with the coat on, so it needs hours of boiling and potash. Tayohounta, from the same villages, uses dehulled, roasted kernels and ferments for two days with no potash.
Village production is not hygienically controlled, and fresh dikouanyouri is moist enough to spoil quickly, which is why it is sun-dried [Chadare2010]. Liquid potash is water filtered through the ash of burnt baobab parts [Chadare2010]. The sources do not test it, but ash lye can be strongly caustic. A Nigerian study of sorghum-ash lye for dawadawan botso, a different alkaline condiment, measured pH 13.6–13.7 [ibrahim2014]. Strong lye can burn skin and eyes, and the throat and stomach if swallowed [medlineplus-lye], so raw potash solution is not tasted or splashed.
Every number is labelled with how it is known. How this atlas is made
Chadare and colleagues documented it among 35 baobab foods of Benin. It is the least often eaten of the three fermented baobab foods of the Otamari, mostly when seeds are plentiful [Chadare2010].
