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.
Soft drinks from worldwide
Sweetened tea is soured by a SCOBY, a floating cellulose mat full of yeasts and bacteria, plus some liquid from the last batch. Yeasts turn the sugar into alcohol and carbon dioxide and acetic acid bacteria turn the alcohol into acid, so in one to two weeks the tea becomes sour and lightly fizzy.
| Filtered water1 gallon (about 3.8 L) | [csu-kombucha] |
| Green and/or black tea¼ cup (in a mesh bag), or 4–8 tea bags | [csu-kombucha] |
| Cane sugar1 cup | [csu-kombucha] |
| Starter liquid from a previous batch1–2 cups | Health guidance asks for at least 10 % of the batch volume[csu-kombucha][bccdc] |
| SCOBY1 | [csu-kombucha] |
| Starter | SCOBY plus starter liquid (backslop) |
Total time across the recorded steps: 8 days – 17 days
What changes: Boiling water draws the tea, and the sugar dissolves in it
Output: hot sweet tea, leaves removed.
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
Sweetened tea is soured by a SCOBY, a floating cellulose mat full of yeasts and bacteria, plus some liquid from the last batch. Yeasts turn the sugar into alcohol and carbon dioxide and acetic acid bacteria turn the alcohol into acid, so in one to two weeks the tea becomes sour and lightly fizzy. Made in 5 steps over 8 days – 17 days. The longest step, ferment open to the air, takes 7–14 days (CSU Extension Staff 2025) and runs at 18–26 °C (CSU Extension Staff 2025). Komagataeibacter, acetic acid bacteria that build the cellulose mat and Brettanomyces yeasts do most of the fermenting.
| Main step | 7–14 daysReported[csu-kombucha] | Ferment open to the air |
|---|---|---|
| Temperature | 18–26 °CReported[csu-kombucha] | Ferment open to the air |
| Acidity | pH 2.5–4.2Reported[bccdc][wahealth] | Ferment open to the air |
Kombucha ferments open to the air with a SCOBY, so the yeasts' alcohol is turned into acid as in vinegar. The trade code names a variant, Jun kombucha, that is traditional kombucha sweetened only with raw honey.
Add at least 10 % starter liquid so the sweet tea starts at pH 4.6 or lower. Discard the batch, and do not reuse its SCOBY, if the pH has not reached 4.2 within 7 days or fuzzy mould grows on the culture (BCCDC). Refrigerate when the pH nears 2.5, because very acidic kombucha is a risk for some people. Do not brew or store it in glazed earthenware, painted ceramic or metal, which the acid can leach lead from. Capped bottles left at room temperature longer than 1–3 days can build enough gas to explode (CSU Extension). Alcohol can pass 0.5 % ABV, the US limit for non-alcoholic kombucha. UGA Extension does not advise kombucha for people prone to acidosis, people with a weak immune system, or anyone pregnant or breastfeeding, and BCCDC notes that some sources advise against it for children under 4.
Hazards the sources name: Moulds on the SCOBY (Penicillium, Aspergillus); Escherichia coli, Salmonella and Listeria monocytogenes, if the pH falls too slowly.
Every number is labelled with how it is known. How this atlas is made
Western Australia Health says kombucha originated in north-east China. UGA Extension says many sources trace its roots to what is now north-eastern China around 220 B.C. BCCDC notes it is sometimes called Manchurian tea.
