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.
Fish and seafood from Myanmar
Ngachin ("sour fish") is a Burmese fermented fish product. Raw freshwater fish is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves.
A short entry: the sources we found record only what is said here about Ngachin itself. Its own sources do not record how it is made, so the steps and scenes below are those of Plaa-som, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Ngachin.
| Raw freshwater fish | Bronze featherback is typical; other freshwater fish such as rohu can be substituted[wp] |
| Cooked rice gruel | Mixed with the fish and salt[wp] |
| Salt | [wp] |
| Taungzun leaves | Traditional wrapping for the pressed fish[wp] |
Total time across the steps of Plaa-som: 5 days – 7 days
What changes: Starting material: cleaned freshwater fish, whole or cut
Whole fish are de-scaled and gutted; fillets, pieces or strips are also used.
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
Ngachin ("sour fish") is a Burmese fermented fish product. Raw freshwater fish is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves. Salt is 3.4–6.6 % (Nant Kay Thwe Moe 2015).
| Salt | 3.4–6.6 %Measured[moe2015] | Press and ferment, packed in taungzun leaves |
|---|---|---|
| Acidity | pH 4.5–4.9Measured[moe2015] | Press and ferment, packed in taungzun leaves |
Ngachin is a rice-and-fish ferment soured by lactic bacteria, where Japanese funazushi takes half a year or more. It is lightly salted (3.4–6.6 % NaCl) and relies on the soured rice.
Ngachin starts from raw freshwater fish, and it can be made from rohu, a carp-family fish. A 2024 paper says many carp-family fish host the liver fluke Opisthorchis viverrini, and rates pla-som, a Thai fish-and-rice ferment usually fermented within a week, as a high infection risk. It did not test ngachin. A 2019 survey in Yangon, Myanmar, found this fluke in freshwater fish and its eggs in 0.7 % of residents tested. WHO says botulinum toxin has been found in fermented and salted fish, and forms most often in lightly preserved foods. The measured pH of 4.5–4.9 and 3.4–6.6 % NaCl are not a safety limit, so do not count on them to make ngachin safe.
Hazards the sources name: Opisthorchis viverrini (liver fluke) in carp-family fish; a 2024 study rates pla-som, a related Thai fish-and-rice ferment, a high infection risk (not tested in ngachin).
Every number is labelled with how it is known. How this atlas is made
At the Irrawaddy mouth it is made with non-glutinous rice in jars, and in Shan State with glutinous rice (Ishige 1986).
