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.
Vegetables from Myanmar
Green gram (mung beans) is soaked overnight and sprouted for about five days. Meanwhile rice water, rice juice, a trace of salt and turmeric are left to sour on their own, and the sprouts are then steeped in this liquid for one or two days until they are sour, at about pH 3.5.
| Green gram (mung beans) | [bobo2022] |
| Rice water and rice juice | Fermented separately into a sour liquid[bobo2022] |
| Salta trace | [bobo2022] |
| Turmeric powder | [bobo2022] |
| Starter | spontaneous (a separately soured rice-water liquid) |
Total time across the recorded steps: 6 days – 7 days
What changes: Mung beans soak overnight in warm water until their coats split
Output: seeds with split coats.
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
Green gram (mung beans) is soaked overnight and sprouted for about five days. Meanwhile rice water, rice juice, a trace of salt and turmeric are left to sour on their own, and the sprouts are then steeped in this liquid for one or two days until they are sour, at about pH 3.5. Made in 4 steps over 6 days – 7 days. The longest step, drain and sprout with a light daily watering, takes 5 days (Bo Bo and Aye Aye Win 2022). Lactobacilli, 6.63 log CFU/g in market samples and Leuconostoc lactis do most of the fermenting.
| Main step | 5 daysReported[bobo2022] | Drain and sprout with a light daily watering |
|---|---|---|
| Acidity | pH 3.5Measured[bobo2022] | Steep the sprouts in the sour liquid |
The sprouts are not salted to ferment on their own. A sour rice-water liquid is made separately while the beans sprout, and the sprouts are soured in it. In mon-la chin the congee goes straight into the pot with the radish.
Bo and Win (2022) describe Myanmar's plant ferments as small-scale, spontaneous and not standardised, with inconsistent quality and poor hygiene, and call for quality and safety standards. Their market samples had fermented for less than 5 days. Market pè-ti chin measured pH 3.47 ± 0.07.
Every number is labelled with how it is known. How this atlas is made
