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.
Alcoholic drinks from Western Ethiopia
Ogol is a honey wine of the Majangir people of Gambella in western Ethiopia. Pounded bark of the mange tree is mixed with wild honey and water and left to ferment for about two weeks. A little more water is added, the mixture ferments without air in a hot place for 12 to 36 hours more, and the wine is filtered through a cloth before it is served.
| Pounded bark of the mange tree (Blighia unijungata) | Pulverised and mixed in with the honey and water; no amount is given[fentie2020] |
| Wild honey | The main substrate[fentie2020] |
| WaterHoney to water about 1:3 | A 2018 paper gives this honey-to-water ratio for ogol, citing Teramoto et al. 2005[cisse2018] |
| Extra water | A small amount added after the first fermentation[fentie2020] |
| Starter | artisanal starters, according to Cisse et al. (2018), who say ogol is prepared from them following ancestral practices |
Total time across the recorded steps: 15 days – 16 days
What changes: The bark of the native mange tree is pounded to a powder
Output: bark powder.
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
Ogol is a honey wine of the Majangir people of Gambella in western Ethiopia. Pounded bark of the mange tree is mixed with wild honey and water and left to ferment for about two weeks. A little more water is added, the mixture ferments without air in a hot place for 12 to 36 hours more, and the wine is filtered through a cloth before it is served. Made in 5 steps over 15 days – 16 days. The longest step, ferment for about two weeks, takes 14 days (Fentie E.G 2020). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 14 daysReported[fentie2020] | Ferment for about two weeks |
|---|---|---|
| Acidity | pH 3.8Reported[fentie2020] | Add water and ferment without air in a hot place |
Ogol is made with pounded bark of the mange tree, where tej is made with honey and gesho. Tej is the most widely consumed Ethiopian honey wine, while ogol is one of several regional ones. The bark and honey are left about two weeks before a short second fermentation of 12 to 36 hours.
No safety limits or studies specific to ogol were found. The review notes that Ethiopian alcoholic beverages have no standardised processes or starter cultures, so their quality varies.
Every number is labelled with how it is known. How this atlas is made
