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.
Alcoholic drinks from Peruvian and Ecuadorian Amazon
Masato is a milky, slightly sour cassava beer brewed every few days in Amazonian homes. Boiled cassava is mashed while the brewer chews some pieces and spits them back in, and the mash ferments for one to three days. It is thinned with water just before drinking and is often the main daily drink.
| Sweet cassava roots, peeled, washed and boiled | Several local varieties may be mixed[colehour2014] |
| Chewed cassava | Saliva from the chewed pieces is one source of the ferment's microbes[colehour2014][bussalleu2020][freire2016] |
| Yam, sweet potato, purple potato (sachapapa) or sugarcane juice | Optional; added by some brewers[colehour2014][bussalleu2020] |
| Water | Mixed into the fermented mash just before serving, to taste[colehour2014] |
| Starter | other: saliva from chewed cassava, and a starter culture shared between a household's batches |
Total time across the recorded steps: 24 h – 3 days
What changes: Peeled cassava boils until soft
Output: soft boiled cassava, drained.
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
Masato is a milky, slightly sour cassava beer brewed every few days in Amazonian homes. Boiled cassava is mashed while the brewer chews some pieces and spits them back in, and the mash ferments for one to three days. It is thinned with water just before drinking and is often the main daily drink. Made in 4 steps over 24 h – 3 days. The longest step, ferment the mash, takes 24 h – 3 days (Colehour A.M 2014). Lactobacillus, dominant in all 19 Shuar samples; OTUs closest to L. acidophilus and L. reuteri made up 51 % of the reads does most of the fermenting.
| Main step | 24 h – 3 daysReported[colehour2014][bussalleu2020] | Ferment the mash |
|---|---|---|
| Acidity | pH 4–4.5Measured[colehour2014] | Ferment the mash |
Masato is made from a root, not a grain, and saliva from chewing is one source of its microbes, where other brews use malt or a mould starter. It is drunk within days and thinned with water to taste at serving.
In one Shawi village, coliforms grew from all 26 communal water samples but from only 2 of 11 masato samples, a small exploratory study. The water used to thin the mash can bring germs back in. Masato relies on boiling sweet cassava. Codex keeps direct cooking for low-cyanide sweet roots, because cyanide-forming compounds survive heat [codex-rcp73], and bitterness is not a reliable sign of how much a root holds [fao1990]. Do not make masato from bitter cassava, or from roots of unknown type.
Hazards the sources name: Coliform bacteria, found in 2 of 11 Shawi masato samples (and in all 26 communal water sources).
Every number is labelled with how it is known. How this atlas is made
For chicha in general, Colehour and colleagues (2014) cite Moseley and others (2005), who found traces of 1,600-year-old sprouted-maize chicha in clay vats at Cerro Baul, Peru, one of the oldest known ferments; that beer was maize, not cassava.
