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 Thailand
Plaa-som is Thai freshwater fish salted overnight, mixed with cooked rice and garlic and packed for about a week until lactic acid bacteria make it sour. Whole fish, pieces or strips are all made this way. It is fried before eating.
| Freshwater fish20 parts by weight | De-scaled, gutted, cleaned and drained[jircas-plaasom] |
| Salt1 part per 8 parts fish | Mixed with the fish and left overnight[jircas-plaasom] |
| Cooked rice4 parts per 20 parts fish | Steamed glutinous rice is also allowed by the standard[jircas-plaasom][tcps26] |
| Minced garlic1 part per 20 parts fish | [jircas-plaasom][tcps26] |
| Starter | spontaneous |
Total time across the recorded steps: 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
Plaa-som is Thai freshwater fish salted overnight, mixed with cooked rice and garlic and packed for about a week until lactic acid bacteria make it sour. Whole fish, pieces or strips are all made this way. It is fried before eating. Made in 4 steps over 5 days – 7 days. The longest step, pack and ferment at ambient temperature, takes 5–7 days (JIRCAS 1995). Salt is 6–11.1 % (JIRCAS 1995). Pediococcus pentosaceus and Lactobacillus alimentarius/farciminis do most of the fermenting.
| Main step | 5–7 daysReported[jircas-plaasom] | Pack and ferment at ambient temperature |
|---|---|---|
| Salt | 6–11.1 %Reported[jircas-plaasom][pm2002] | Salt overnight |
| Acidity | pH 6 → 4.5Measured[pm2002] | Pack and ferment at ambient temperature |
Plaa-som is a short, low-salt souring of whole fish or pieces with cooked rice and garlic. Som-fak uses the same ingredients but the fish is minced and kneaded into a firm loaf; pla chao uses sweet fermented rice instead.
The Thai community product standard for plaa-som requires pH 4.0–6.0, no Salmonella in 25 g, no Clostridium perfringens in 0.1 g, E. coli below 10 per gram, no visible mould and no parasites. It bans nitrate and nitrite. That standard allows a pH well above 4.6, the level below which C. botulinum cannot grow. WHO names fermented fish among foods that have carried botulinum toxin. This mix sits packed at ambient temperature with about 5–9 % salt, and in one trial the pH fell slowly or not at all at 9–11 % salt. Acid does not remove toxin already formed. Heat can destroy it, with boiling for 10 minutes as the FDA's example, but the FDA says not to rely on that because the toxin is so potent, so do not count on frying to rescue a batch that failed to sour. Plaa-som is fried before it is eaten, which matters for another reason. A review of liver fluke in Thailand names uncooked pla som as a source and fish preserved under 7 days as a likely one. The parasite is linked to bile-duct cancer, so never eat this fish raw. In one study of lab-infected fish, freezing at −20 °C for 48 or 60 hours stopped any recovery of the parasite, while shorter times did not (Senasri et al. 2024). The FDA's general figure for killing parasites in fish is 7 days at −20 °C or below, though it notes that flukes appear more resistant to freezing than roundworms.
Hazards the sources name: Opisthorchis viverrini (liver fluke) metacercariae in the cyprinid fish used for pla-som; a 2024 study rates traditional pla-som as a high infection risk.
Every number is labelled with how it is known. How this atlas is made
The Thai Industrial Standards Institute issued the community product standard for pla som in 2005 (TCPS 26-2548). Punyauppa-path et al. (2022) write that plaa-som is made by spontaneous fermentation using traditional methods passed down from generation to generation, and that the amounts of salt, rice and garlic vary from area to area.
