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.
Sauces and condiments from Vietnam
Vietnamese soy sauce. The national standard TCVN 1763:2008 defines naturally brewed nước tương as soybeans, or soybeans with grain, fermented with Aspergillus oryzae and/or A. sojae (or with bacteria, moulds or yeasts), with salt and/or sweetener added. Codex describes brewed soy sauce as cooked beans and grain inoculated with these moulds, then fermented and aged in salt water for at least 90 days below 40 °C. The same name also covers sauces hydrolysed with acid or enzymes, and sauces that blend the two.
| Soybeans, whole or defatted | [tcvn1763][codex-3mcpd] |
| Wheat or another cereal grain | [tcvn1763][codex-3mcpd] |
| Aspergillus oryzae and/or Aspergillus sojae starter | TCVN 1763:2008 lists it as an optional component[tcvn1763][codex-3mcpd] |
| Salt water | [tcvn1763][codex-3mcpd] |
| Sugar or other sweetenerlisted among the main raw materials | TCVN 1763:2008 lists sugar in its raw-material clause and its definition of brewed sauce says salt and/or sweetener is added; no amount is given in the public part[tcvn1763] |
| Starter | Aspergillus oryzae and/or A. sojae, listed as an optional component in TCVN 1763:2008 |
What changes: Soybeans and grain are pre-cooked and mixed
Codex describes the soybeans (whole or defatted) and grain such as wheat as pre-cooked and then mixed.
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
Vietnamese soy sauce. The national standard TCVN 1763:2008 defines naturally brewed nước tương as soybeans, or soybeans with grain, fermented with Aspergillus oryzae and/or A. sojae (or with bacteria, moulds or yeasts), with salt and/or sweetener added. Codex describes brewed soy sauce as cooked beans and grain inoculated with these moulds, then fermented and aged in salt water for at least 90 days below 40 °C. The same name also covers sauces hydrolysed with acid or enzymes, and sauces that blend the two. Aspergillus oryzae and Aspergillus sojae does most of the fermenting.
Nước tương is the Vietnamese name for soy sauce, distinct from tương, the thick fermented soybean paste. Like Chinese jiangyou it is brewed from soybeans and grain with koji and brine, but the same name also covers sauces made partly or wholly from acid-hydrolysed soy protein.
Codex notes that soy sauces made only by fermentation contain little or no 3-MCPD, while sauces made with hydrochloric-acid-hydrolysed soy protein, or blends with it, can contain this contaminant; Codex sets out how to keep it low.
Every number is labelled with how it is known. How this atlas is made
