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.
Meat from Canadian Arctic
Igunaq is walrus or seal meat and fat aged without salt or starter, sewn into the animal's own skin or cached under rocks and gravel for weeks. It is eaten raw. The process is decomposition more than acid fermentation, so nothing in the food stops type E botulism. Steady cold lowers that risk but does not remove it.
| Walrus or seal meat and fat | Meat and fat pieces with nothing else added[leclair2008] |
| Skin pouch (puurtaq) from the same animal, or a modern container | Plastic bags, hard plastic containers, wooden boxes and barrels are also used[leclair2008] |
| No salt | Nothing is added to the meat[leclair2008] |
| Starter | none added; the pouch holds meat and fat only |
Total time across the recorded steps: 14 days – 42 days
What changes: Starting material: walrus or seal meat and fat, butchered on the shore
Output: meat and fat pieces.
Microbes at work in this step
spores of C. botulinum type E can reach the meat from coastal rocks, tidal water and shoreline soil during butchering
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
Igunaq is walrus or seal meat and fat aged without salt or starter, sewn into the animal's own skin or cached under rocks and gravel for weeks. It is eaten raw. The process is decomposition more than acid fermentation, so nothing in the food stops type E botulism. Steady cold lowers that risk but does not remove it. Made in 4 steps over 14 days – 42 days. The longest step, cache under rocks and gravel to age, takes 14–42 days (Leclair D. 2008) and runs at 2–23 °C (Leclair D. 2008). Clostridium does most of the fermenting.
| Main step | 14–42 daysReported[leclair2008] | Cache under rocks and gravel to age |
|---|---|---|
| Temperature | 2–23 °CMeasured[leclair2008] | Cache under rocks and gravel to age |
| Acidity | pH 5.5Measured[leclair2008] | Cache under rocks and gravel to age |
Igunaq has no salt, sugar or starter, and its pH rises toward neutral instead of falling. Unlike acid-fermented sausages, nothing in the food itself stops C. botulinum type E; only steady, very low temperature holds it back.
This page records a traditional practice; it is not a recipe to follow. Igunaq is eaten raw, and aged marine mammal meat gave Nunavik an average of more than 3 reported type E botulism cases per 10,000 people over 1996–2004. Botulism can kill, and the toxin cannot be seen, smelled or tasted (CDC). In a thesis challenge study, no seal igunaq aged at 4 °C formed type E toxin, though two samples at 4 °C tested positive for type B toxin. At 10 and 20 °C, in samples inoculated with type E spores, toxin formed within one to two weeks, and seal skin pouches and plastic containers made no difference to how fast. Field batches in the same thesis averaged 10 °C, and toxin was found in two batches the producer had judged edible, so a batch that seems good can still be poisonous. The thesis recommends cleaner butchering plus 4 °C or lower for the whole ageing period, to reduce the risk rather than end it, and a later Canadian review says storage below 3 °C prevents toxin during ageing. Boiling destroys the toxin (5 minutes in the thesis; CDC advises 10 minutes for home-fermented Alaska Native foods), so raw igunaq has no such protection. Producers cited in the thesis name plastic bags, high temperature, lack of fat and still air around the preparation as factors that may lead to poisonous igunaq. Trichinella is a separate hazard. In one preliminary study of walrus linked to two human trichinellosis outbreaks, larvae stayed infective in meat frozen at −20 °C for up to 20 months, so freezing did not remove the risk in that study. They were not infective in field igunaq aged 4–5 and 10 months, and the authors call for more research on igunaq aged under other conditions.
Hazards the sources name: Clostridium botulinum type E (spores on coastal rocks, seal skin and gut contents); Clostridium botulinum type B toxin (in two inoculated seal igunaq lab samples at 4 °C; an unexpected result, source strain not confirmed); Trichinella nativa larvae in walrus meat (infective in frozen walrus meat; none infective in 4–5 and 10-month field igunaq in one preliminary study).
Every number is labelled with how it is known. How this atlas is made
Tigullaraq (2008) names Igloolik and Hall Beach as the communities known for the best igunaq on Baffin Island. Plastic bags, hard plastic containers, wooden boxes and galvanized barrels are now used in Nunavik as well as the skin pouch (Leclair 2008).
