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.
Roots and tubers from Nigeria and West/Central Africa
Fufu here means wet cassava dough from roots that are steeped under water for several days, mashed, sieved, pressed and cooked. Lactic acid bacteria sour the water, the roots soften, and much of the cyanide is lost. It is not the pounded fufu made from boiled roots, which is popular in Ghana.
| Peeled cassava roots, cut into chunks about 15 cm long5 kg | [kareem2022] |
| Water for steeping5 litres | Roots stay under water for the whole steep[kareem2022] |
| No starter | Retting of cassava roots for foo-foo flour in central Africa is a spontaneous fermentation (Brauman 1996)[brauman1996] |
| Starter | spontaneous |
Total time across the recorded steps: 4 days – 6 days
What changes: Cassava roots are peeled, washed and cut into chunks
Peeled roots are washed and cut into pieces about 15 cm long. Output: root pieces.
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
Fufu here means wet cassava dough from roots that are steeped under water for several days, mashed, sieved, pressed and cooked. Lactic acid bacteria sour the water, the roots soften, and much of the cyanide is lost. It is not the pounded fufu made from boiled roots, which is popular in Ghana. Made in 5 steps over 4 days – 6 days. The longest step, soak (ret) the roots in water, takes 3–5 days (Hahn S.K) and runs at 28–32 °C (Kareem B. et al. 2022). Lactococcus lactis, then Leuconostoc mesenteroides, then Lactiplantibacillus plantarum and Yeasts early in the steep: Candida krusei, C. tropicalis, Pichia saitoi, Saccharomyces cerevisiae, P. anomala, Zygosaccharomyces bailii; late: C. krusei, C. tropicalis, Z. bailii do most of the fermenting.
| Main step | 3–5 daysReported[hahn-fao][kareem2022] | Soak (ret) the roots in water |
|---|---|---|
| Temperature | 28–32 °CReported[kareem2022] | Soak (ret) the roots in water |
| Acidity | pH 5.9 → 4.31Measured[wakem2024] | Soak (ret) the roots in water |
Fufu here is made from cassava soaked in water, not grated and pressed like gari. The soak is underwater and mostly lactic, and the dough keeps a sour smell.
Raw cassava holds cyanogenic glycosides, which release hydrogen cyanide, a poison. FAO says roots vary in how much they hold and links inadequately processed cassava, eaten over long periods, to chronic toxicity. A soak of 3 days cut cyanide by 70-95 percent in the work FAO quotes, so short steeps leave more. Do not eat raw or under-soaked cassava, and do not count on the final cook to make up for a short soak. FSANZ, the Australian and New Zealand food agency, says boiling, steaming, baking or frying removes 10 to 75 % and is not reliable. Boiled and pounded fufu skips the soak, and the same FAO overview recommends it only for low-cyanide varieties.
Hazards the sources name: Cyanogenic glycosides (linamarin and lotaustralin) in raw cassava, which release hydrogen cyanide.
Every number is labelled with how it is known. How this atlas is made
