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.
Other from Philippines
Coconut water is filtered and cooked with sugar and acid, given a nitrogen source, brought to pH 4.2 and seeded with cellulose-making acetic acid bacteria. Left still in shallow trays for about one to three weeks, it grows a thick mat of bacterial cellulose that is cut into cubes, boiled and packed in syrup.
| Coconut water1000 ml | [thankappan2018] |
| Sucrose100 g | Without added sugar no nata formed in the trial[thankappan2018] |
| Ammonium sulphate5 g | Urea is another nitrogen source[thankappan2018][mardesci2018] |
| Acetic acid3 ml (or 25 ml bilimbi juice) | To bring the medium to pH 4.2[thankappan2018] |
| Starter culture of the cellulose-making bacterium100 ml | [thankappan2018] |
| Mother liquor from an earlier batch100 ml | [thankappan2018] |
| Sugar syrup, to pack the cubes65 °Brix | [thankappan2018] |
| Starter | A starter of the cellulose-making bacterium (Komagataeibacter, earlier called Acetobacter xylinum) plus mother liquor from an earlier batch |
Total time across the recorded steps: 8 days – 20 days
What changes: Coconut water is filtered and cooked with sugar
In the Kerala trial no nata formed without added sugar, and the sugar content of the medium was the main factor deciding the yield. Output: sweetened medium.
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
Coconut water is filtered and cooked with sugar and acid, given a nitrogen source, brought to pH 4.2 and seeded with cellulose-making acetic acid bacteria. Left still in shallow trays for about one to three weeks, it grows a thick mat of bacterial cellulose that is cut into cubes, boiled and packed in syrup. Made in 5 steps over 8 days – 20 days. The longest step, leave still in shallow trays, takes 8–20 days (Thankappan G 2018) and runs at 27–30 °C (Mardesci H. 2018). Komagataeibacter species (formerly Acetobacter xylinum, Gluconacetobacter xylinus); strains from a nata production facility belonged to this genus and Komagataeibacter nataicola do most of the fermenting.
| Main step | 8–20 daysReported[thankappan2018][mardesci2018] | Leave still in shallow trays |
|---|---|---|
| Temperature | 27–30 °CReported[mardesci2018] | Leave still in shallow trays |
| Acidity | pH 4.2Reported[thankappan2018] | Add nitrogen, sour and add the starter |
Nata de coco is valued for the mat the bacteria build, not for a change in the liquid. The same acetic acid bacteria make vinegar and kombucha, but here the medium is kept still and the cellulose layer is the food.
The medium is cooked before seeding and brought to pH 4.2, which suits the cellulose-making bacteria, and the harvested cubes are boiled for 15 minutes before they are put in 65 °Brix syrup. A 2026 review of food contact materials says bacterial cellulose is generally regarded as nontoxic, with US GRAS status since 1992, but that its source and preparation matter. It reports leachable endotoxin at up to 450 EU/g in unpurified nata de coco, put down mainly to poor production control, and says lead, cadmium, mercury, arsenic and copper have been detected in bacterial cellulose, likely from the environment or the substrate [ciccone2026]. The review gives no figures for boiled cubes in syrup. Use food-grade ammonium sulphate, not garden fertiliser; US rules accept it as a food ingredient only when it meets the Food Chemicals Codex [cfr-ammonium].
Every number is labelled with how it is known. How this atlas is made
Nata de coco is credited to the Filipino chemist Teódula Kalaw África of the National Coconut Corporation, who invented it in 1949 as an alternative to nata de piña, which depended on seasonal pineapple harvests. Commercial production began in 1954, when the agency opened a branch in Alaminos, Laguna and introduced the technology to local farmers (Wikipedia).
