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.
Soy and legumes from China
Meitauza is okara, the pulp left from soy milk and tofu, pressed into cakes and left until a white mould covers them. The 1937 description from Wuchang shapes round cakes, keeps them in a room with some air for 10–15 days and dries them in the sun for a few hours. The cakes are fried or cooked with vegetables.
| Okara (fresh soybean residue) | About 84 % water when fresh, so it spoils within hours unless it is fermented[faisal2026] |
| Vegetable oil, or vegetables and spices | Used to cook the finished cakes; the 1937 account says they are fried in vegetable oil or cooked with vegetables and various spices[shih1937] |
| Starter | spontaneous; modern trials use Mucor racemosus or Actinomucor elegans isolated from traditional meitauza |
Total time across the recorded steps: 16 days – 23 days
What changes: Wet okara is pressed into round cakes, thick in the middle and thin at the edge
The 1937 account says the cakes were made preferably in winter. Fresh okara is about 84 % water and pH 6.8 (Faisal 2026). Output: okara cakes.
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
Meitauza is okara, the pulp left from soy milk and tofu, pressed into cakes and left until a white mould covers them. The 1937 description from Wuchang shapes round cakes, keeps them in a room with some air for 10–15 days and dries them in the sun for a few hours. The cakes are fried or cooked with vegetables. Made in 4 steps over 16 days – 23 days. The longest step, let white mould cover the cakes, takes 10–15 days (Shurtleff W 1937) and runs at 14–29 °C (Faisal M 2026). White Mucor-type mould, named Mucor meitauza by Shih in 1937 and Mucor racemosus and Actinomucor elegans, isolated from commercial traditional meitauza do most of the fermenting.
| Main step | 10–15 daysReported[sic-specialty] | Let white mould cover the cakes |
|---|---|---|
| Temperature | 14–29 °CReported[faisal2026] | Let white mould cover the cakes |
| Acidity | pH 7.5 → 7.35Measured[faisal2026] | Press and ripen the mouldy okara (modern method) |
Unlike tempe gembus, which Rhizopus binds in a day or two under banana leaves, meitauza is shaped first and covered by a slower white Mucor-type mould over one to two weeks, then dried.
Fresh okara spoils within 6–8 h at room temperature because it is so wet (Faisal 2026), so it must be shaped and fermented at once. Shih (1937) says the cakes are best made in winter, because in higher temperatures bacteria grow instead of the wanted mould and spoil the product.
Every number is labelled with how it is known. How this atlas is made
Shih Youkuang (1937) wrote that in Wuchang, Hankow and Hanyang the soy waste was eaten after a natural fermentation, while elsewhere it was mostly pig feed. Y.K. Shih described meitauza from Wuchang in 1937 and named the mould Mucor meitauza (Shurtleff and Aoyagi). A 2026 study bought traditional meitauza from a maker in Chongyang, Xianning, Hubei, as its benchmark.
