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 Andong, North Gyeongsang, and other parts of Korea
Traditional soju is a spirit distilled from a fermented mash of steamed grain and nuruk, the Korean grain-cake starter. In Andong the grain is steamed, mixed with nuruk and water in a jar, fermented, and then distilled in an earthenware pot still (sojutgori) to a spirit of about 45 %. The fermentation is the atlas part; distillation is a boundary step, not a fermentation.
| Rice, non-glutinous or glutinous, steamed firm (godubap) | [ency-andong] |
| Barley, foxtail millet, sorghum and beans, soaked and steamed with the rice (in the heritage record's five-grain method) | [khs-andong] |
| Nuruk | [ency-andong][khs-andong] |
| Malt (yeotgireum) | [ency-andong] |
| Water | [ency-andong][liquor-tax-act] |
| Starter | koji/qu/mold-starter (nuruk) |
Total time across the recorded steps: 10 days – 16 days
What changes: Moistened grain is shaped into cakes that moulds and yeasts grow through
Grain is moistened and shaped into a cake, which the moulds and yeasts then colonise. Output: nuruk.
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
Traditional soju is a spirit distilled from a fermented mash of steamed grain and nuruk, the Korean grain-cake starter. In Andong the grain is steamed, mixed with nuruk and water in a jar, fermented, and then distilled in an earthenware pot still (sojutgori) to a spirit of about 45 %. The fermentation is the atlas part; distillation is a boundary step, not a fermentation. Made in 6 steps over 10 days – 16 days. The longest step, ferment the mash, takes 10–16 days (Korea Heritage Service 1987). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 10–16 daysReported[khs-andong][in1995a] | Ferment the mash |
|---|---|---|
| Acidity | pH up to 4Measured[lee1994] | Collect the spirit |
Under the Korean Liquor Tax Act, this kind of soju is fermented from starchy material, nuruk and water and distilled by a method other than continuous distillation. The same Act also lists ethanol diluted with water under the soju heading, so the legal term covers both.
Made the same way, each with what its own sources record.
Alcoholic drinks from Jeonju, North Jeolla, South Korea
Igangju starts as a distilled rice soju like Andong soju, then pear, ginger, turmeric, cinnamon and honey are steeped in it. Only the base wine is fermented.
Sources: Korea Heritage Service; Korean Food Promotion Institute (hansik.or.kr); Bae Young-ho (배영호) 2006
Distilling carries volatile by-products of the ferment into the spirit. In a 2017 laboratory study of nuruk-yeast soju, acetaldehyde reached 303–325 ppm in the spirits from two of the distillation conditions, with n-propanol up to 174 ppm and isobutanol up to 235 ppm. One condition discarded the first 7 % of the distillate before collecting the main run, but the abstract does not say this made the spirit safer. Korean law requires soju to have less than 2 degrees of non-volatile matter, and Andong soju measured about pH 4.00 or below in a 1994 survey of folk soju; neither figure is a safety limit. The Korean Food Code limits methanol in soju to 0.5 mg/mL or less. Methanol is toxic above certain levels and cannot be tasted in a drink. A paper on fruit spirits says grain spirits typically hold much less methanol than fruit spirits, and that poisonings typically come from methanol added to illicit spirits. It gives no figure for this soju. A home still gives no way to test for methanol, so this page is not a home method.
Every number is labelled with how it is known. How this atlas is made
Distilling reached Korea with the Mongol invasions of the late Goryeo period (13th century), and the sojutgori was in active use until the first half of the 20th century. In Andong, soju was a household spirit of noted families. A factory in Andong produced it under the Jebiwon label (the encyclopedia dates the company to 1915, the heritage record to 1920). The 1962 revision of the liquor tax law banned pure-grain soju and the tradition faded. The making of Andong soju was named a North Gyeongsang intangible heritage on 13 May 1987, and folk-liquor production resumed in the 1990s. Jo Ok-hwa was recognised as the holder of the skill (the encyclopedia dates this to 2000).
