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 Northern Nigeria
Kunu-zaki is a sweet, mildly sour Nigerian millet drink. Dehulled millet is steeped, which starts a brief fermentation, then wet-milled with ginger, cloves and pepper, sieved and partly gelatinised by mixing a boiled slurry with a cold one. It is sweetened and drunk fresh, still fermenting.
| Millet and sorghum1 kg of each grain | Steeped in 3 L of water per kg[ezekiel2018] |
| Ginger and cloves100 g of each spice | Steeped in 300 mL of water (cloves) or peeled and washed (ginger), then wet-milled[ezekiel2018] |
| Sugar or other sweetener | Added after gelatinisation[fao138-ch2] |
| Starter | spontaneous |
Total time across the recorded steps: 16 h – 3 days
What changes: Millet soaks while lactic bacteria and yeasts grow
Output: steeped grain.
Microbes at work in this step
lactic acid bacteria and yeasts grow in a brief fermentation during the steep; moulds are eliminated
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
Kunu-zaki is a sweet, mildly sour Nigerian millet drink. Dehulled millet is steeped, which starts a brief fermentation, then wet-milled with ginger, cloves and pepper, sieved and partly gelatinised by mixing a boiled slurry with a cold one. It is sweetened and drunk fresh, still fermenting. Made in 5 steps over 16 h – 3 days. The longest step, steep the dehulled millet, takes 8 h – 2 days (Haard N.F. et al. 1999). Lactiplantibacillus plantarum and Weissella confusa do most of the fermenting.
| Main step | 8 h – 2 daysReported[fao138-ch2] | Steep the dehulled millet |
|---|---|---|
| Temperature | 74 °CMeasured[oranusi2003] | Partly gelatinise |
| Acidity | pH 3–5.5Reported[ezekiel2018] | Ferment the mixture |
Kunu-zaki is only partly gelatinised, by mixing a boiled slurry with a cold one, and it is drunk while still actively fermenting rather than cooked into a porridge.
Untreated kunu-zaki keeps only about a day at ambient temperature; pasteurising at 60 °C for 1 h and refrigerating extends it to about 8 days. Drinks from three producers near Zaria, held for sale at ambient temperature, carried coliforms, B. cereus and S. aureus at under 10^4 per mL. The authors call the counts apparently safe but the contaminated setting and ambient holding risky. Processing cut mycotoxins in maize-based kunu-zaki by 76.2–99.9 % in one study. Its grain inputs held up to 31,200 µg/kg and the drink up to 123 µg/kg. A lab study of millet-sorghum kunu says its safety on mycotoxins depends on the grain used (Ezekiel 2018).
Hazards the sources name: Coliforms, Bacillus cereus and Staphylococcus aureus (below 10^4 per mL in kunun-zaki from three producers).
Every number is labelled with how it is known. How this atlas is made
The traditional process was described by Adeyemi and Umar in 1994, as cited in FAO's 1999 survey of fermented cereals. FAO reported the drink as widely drunk in northern Nigeria and becoming more common in southern Nigeria for its refreshing quality, and that the Federal Institute of Industrial Research Oshodi (FIIRO) in Lagos had kept it for 90 days with chemical preservatives.
