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 Norje Sunnansund, Blekinge, southern Sweden
The oldest known evidence of fermentation is a pit at Norje Sunnansund in Sweden, about 9,200 years old, where large catches of roach were fermented without salt and stored for winter. How the fish were wrapped and covered is the excavators' reconstruction from the pit and its finds, not a recorded recipe.
| Roach (Rutilus rutilus)large catches; no amounts survive | Roach make up 79 % of the fish bones in the pit, against 22–56 % elsewhere on the site[boethius2021] |
| Pikeno amount recorded | Caught in autumn as by-catch to the roach[boethius2021] |
| Pine bark and seal fatno amount recorded | Reconstruction; read as acidifiers[lund2016] |
| Seal and wild boar skinsno amount recorded | Reconstruction; the wrapping for the fish[lund2016] |
| Starter | No salt was used. Lund University's account is that the fish were acidified with pine bark and seal fat (the excavators' reconstruction, not a recorded recipe). |
What changes: Starting material: roach caught as they gather in autumn
Strontium isotopes in the teeth suggest most of the fermented cyprinids came in from the Baltic Sea coast in autumn, unlike the cyprinids found elsewhere on the site. Output: large catches of roach, with some pike.
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
The oldest known evidence of fermentation is a pit at Norje Sunnansund in Sweden, about 9,200 years old, where large catches of roach were fermented without salt and stored for winter. How the fish were wrapped and covered is the excavators' reconstruction from the pit and its finds, not a recorded recipe. Salt is 0 % (Boethius A 2021).
| Salt | 0 %Reported[boethius2021] | Ferment without salt through the cold season |
|---|
It is fermented with no salt at all, which is why it had to be done in the cold season. Later Nordic fermented fish such as surströmming and rakfisk use salt.
This is a reconstruction of an ancient practice, not a recipe to follow. The authors note that fermenting fish without salt needs cold temperatures to keep harmful bacteria from growing. Cold alone is no guarantee. An Alaska health guide ties botulism there, mostly type E, to traditional foods aged in pits or containers, with salmon the fish most often involved. It says toxin is less likely at low temperatures, and one experiment found toxin in salmon heads aged in a sealed plastic container underground but not in a grass-lined pit. The FDA says type E can grow from 3.3 °C.
Every number is labelled with how it is known. How this atlas is made
The site dates to about 9,600–8,600 cal BP and was lived in all year, more in winter. To date 16,180 fish bone fragments have been identified, and the catch at the site is estimated at hundreds of tons. Lund University gives at least 60 tons of freshwater fish and about 30,000 fish bones per square metre in the layer. The find was first published by Boethius in 2016.
