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 Tamil Nadu, India
Finger or pearl millet flour is made into a slurry with water and left overnight to sour. The slurry is then cooked with broken rice into a thick porridge that is fermented again overnight into kali. Kali is thinned with water and salt, and sometimes buttermilk, to make the drink.
| Finger or pearl millet flour1 part by weight, with 1 part water (1:1 w/v) | Made into a slurry with tap water by hand[ilango2014] |
| Broken rice (noyee)About 20 % of the millet weight | Cooked in excess water; the fermented millet slurry is stirred into it[ilango2014] |
| Salt | Mixed in with the water when the drink is made[ilango2014] |
| Buttermilk (diluted curd) | The drink may be mixed further with it to a thin porridge consistency[ilango2014] |
Total time across the recorded steps: 27 h – 40 h
What changes: Millet flour and water sit overnight and begin to sour
Output: sour millet slurry.
Microbes at work in this step
lactic acid bacteria and yeasts mediate the fermentation (street koozh)
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
Finger or pearl millet flour is made into a slurry with water and left overnight to sour. The slurry is then cooked with broken rice into a thick porridge that is fermented again overnight into kali. Kali is thinned with water and salt, and sometimes buttermilk, to make the drink. Made in 4 steps over 27 h – 40 h. The longest step, ferment the porridge again overnight, takes 15–24 h (Ilango S 2014). Lactic acid bacteria and Limosilactobacillus fermentum do most of the fermenting.
| Main step | 15–24 hReported[ilango2014] | Ferment the porridge again overnight |
|---|---|---|
| Acidity | pH 4.3–4.9Measured[ilango2014] | Thin with water and salt |
Koozh is fermented twice, once as a raw millet slurry and again after cooking with broken rice, and is thinned with water (and sometimes buttermilk) only when served.
In a study of six street samples, pH was 4.3–4.9 and lactic bacteria dominated, but some samples had high counts of Clostridium, Salmonella and Shigella, which points to contamination after processing. Coliforms were in all six samples, and the authors say samples above pH 4.5 may allow spoilage or growth of pathogens. Koozh is usually drunk within about 12 h of preparation.
Hazards the sources name: Clostridium, Salmonella and Shigella (high counts in some street samples); Bacillus cereus, Enterobacteria and coliforms were also found.
Every number is labelled with how it is known. How this atlas is made
Koozh is prepared in homes and offered in temples during special festivals (Ilango and Antony 2014). A 2026 ethnographic study of finger millet koozh from the Tiruchirappalli district describes it as a daily food of farmers and manual labourers and as culturally and religiously significant in South Indian traditions (Fathimaa et al. 2026, abstract).
