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.
Cheese from Croatia, island of Krk
Krčki sir is a hard, full-fat cheese made on family farms on the island of Krk from raw ewe milk that is not heat-treated. A 2003 study of farm cheeses measured about 37 % fat, 63 % total solids, 2 % salt and a pH near 5.8; a trade-magazine account gives milk set at 32 °C in 30 minutes, curd dried at 39 °C, a 12-hour brine and 2–4 months in a cellar.
| Raw ewe milk | Not heat-treated; milk measured 7.81 % fat and 5.59 % protein on average[prpic2003] |
| Natural rennet powder | Added to milk warmed to 32 °C, following the maker's instructions[dolencic2015] |
| Commercial starter culture | A 2013 study compared cheeses made with and without it; they differed in free amino acids on days 90 and 120[radeljevic2013] |
| Starter | A 2013 study compared Krk cheeses made with and without a commercial starter culture. |
Total time across the recorded steps: 2 months – 4 months
What changes: Warmed to 32 °C, the raw ewe milk sets in about half an hour with natural rennet 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
Krčki sir is a hard, full-fat cheese made on family farms on the island of Krk from raw ewe milk that is not heat-treated. A 2003 study of farm cheeses measured about 37 % fat, 63 % total solids, 2 % salt and a pH near 5.8; a trade-magazine account gives milk set at 32 °C in 30 minutes, curd dried at 39 °C, a 12-hour brine and 2–4 months in a cellar. Made in 5 steps over 2 months – 4 months. The longest step, ripen in a cellar, takes 2–4 months (Dolenčić Špehar I. 2015) and runs at 10–18 °C (Dolenčić Špehar I. 2015).
| Main step | 2–4 monthsReported[dolencic2015] | Ripen in a cellar |
|---|---|---|
| Temperature | 10–18 °CReported[dolencic2015] | Ripen in a cellar |
It is the hard, full-fat raw-ewe-milk cheese of the island of Krk, made on family farms. The 2003 authors found that composition and quality vary between family farms, and only 55 % of the samples were hygienically acceptable.
Made from raw ewe milk. In a 2003 study only 55 % of farm samples met the microbial standards then in force, and the authors called for changes to milk and cheese production. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
A 2003 study noted that Krčki sir had last been investigated in the middle of the 20th century, so its technology had probably changed since. It examined the milk, the whey and the cheese and the production method on family farms on Krk. Its authors said changes were needed before the cheese could be prepared for a protected geographical indication.
