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.
Alcoholic drinks from Vietnam
Cooked glutinous rice mixed with a crumbled yeast cake (bánh men) ferments in a few days into rượu nếp, a sweet, mildly alcoholic rice eaten with its juice; in the south, as cơm rượu, it is made into balls of white glutinous rice in a mildly alcoholic rice wine. Left longer, the rice mash is distilled in a simple still into rượu đế, the clear rice spirit of the countryside.
| Glutinous rice | Cooked and cooled; for the spirit, rice is washed two or three times and cooked with about its own volume of water[thanh2024][hue2024] |
| Bánh men (yeast cake), ground fine | Sprinkled over the cooled rice and mixed in by hand or chopsticks; no fixed weight is given in the sources used[thanh2024][hue2024] |
| Banana leaf | Wikipedia says rượu nếp is steamed in a banana leaf[WP:Rượu nếp] |
| Starter | koji/qu/mold-starter (bánh men, a rice yeast cake of moulds and yeasts) |
Total time across the recorded steps: 10 days – 15 days
What changes: Glutinous rice is cooked until soft
For the spirit, the rice is washed two or three times and cooked with about its own volume of water. Output: cooked glutinous rice.
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
Cooked glutinous rice mixed with a crumbled yeast cake (bánh men) ferments in a few days into rượu nếp, a sweet, mildly alcoholic rice eaten with its juice; in the south, as cơm rượu, it is made into balls of white glutinous rice in a mildly alcoholic rice wine. Left longer, the rice mash is distilled in a simple still into rượu đế, the clear rice spirit of the countryside. Made in 5 steps over 10 days – 15 days. The longest step, ferment longer for spirit (rượu đế), takes 8–12 days (Nguyễn Văn Huế 2024) and runs at 25–35 °C (Nguyễn Văn Huế 2024). Yeasts and moulds, 3.1 × 10⁶ to 2.0 × 10⁷ CFU/g in cơm rượu; 15 yeast and 5 mould strains were isolated from the starter and the cơm rượu and Saccharomyces yeasts isolated from bánh men; in a laboratory trial, selected strains made 8.6 % (w/v) ethanol from saccharified glutinous rice liquid in 5 days at 30 °C do most of the fermenting.
| Main step | 8–12 daysReported[hue2024] | Ferment longer for spirit (rượu đế) |
|---|---|---|
| Temperature | 25–35 °CReported[hue2024] | Ferment longer for spirit (rượu đế) |
| Acidity | pH 3.9–4.5Measured[thanh2024] | Wrap and ferment sweet (rượu nếp, cơm rượu) |
Unlike rượu cần, which is drunk from the jar through tubes and never distilled, rượu nếp is eaten as sweet fermented rice after a few days, and rượu đế is the same kind of mash distilled into spirit. Both start from cooked rice and a bánh men starter rather than a leaf starter.
Made the same way, each with what its own sources record.
Alcoholic drinks from Vietnam
Rượu Phú Lộc is a single village's distilled sticky-rice spirit, made with a traditional strain of yeast; the residue of distilling was fed to pigs.
Sources: Wikipedia; Difford's Guide; Doctors Without Borders (MSF)
Alcoholic drinks from Vietnam
Rượu dừa is a finished rice spirit rested inside a whole coconut. Nothing new ferments; the coconut only flavours the spirit.
Sources: Báo Pháp Luật Việt Nam (doanhnhan.baophapluat.vn) 2021-05-27
The yeast cake shapes how much methanol, aldehydes and furfural form during fermentation. Household distillation varies batch to batch with the weather, the cook and crude stills, and some household spirit is of low quality. Do not assume any of it is free of methanol. Trial batches of leaf-starter spirit in the Huế book all held some (44.4 mg per litre of pure alcohol in one 40 kg batch), with far more from households' own yeast cakes than from a newly developed one. In a 2019 pilot in 20 Phú Thọ households, 17 rice-spirit samples held methanol, up to 37 mg/L; the authors judged that too little to cause toxicity in their study, which they said supports methanol added after production as the main source of mass poisonings. WHO also says outbreaks often occur when illegally produced drinks are adulterated with it. Methanol cannot be tasted in a drink, and poisoning can blind or kill. Avoid unlabelled spirit from a seller you do not know. A home still gives no way to test what it makes.
Hazards the sources name: Bacillus, 1.00–1.98 log CFU/g in the same samples, possibly contaminants; total coliforms and E. coli were below 3 MPN/g; Methanol, 44.4 mg per litre of pure alcohol in one trial batch of leaf-starter rice spirit (rượu men lá, a related spirit).
Every number is labelled with how it is known. How this atlas is made
