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.
Meat from Turkey
Sucuk is Turkey's dry fermented sausage. Minced beef and fat are mixed with salt, garlic, cumin, red and black pepper and a curing salt, stuffed into casings and ripened for one to three weeks while the temperature and humidity are stepped down. Under Turkish food law it is not heat-treated and must reach pH 5.4 or lower.
| Lean beef800 g | Shoulder, chilled at 4 °C for 24 h[kaya2024] |
| Fat200 g | Beef fat, sheep tail fat, or half of each[kaya2024] |
| Salt25 g | [kaya2024] |
| Garlic10 g | [kaya2024] |
| Cumin9 g | [kaya2024] |
| Red pepper7 g | [kaya2024] |
| Black pepper5 g | [kaya2024] |
| Pimento2.5 g | [kaya2024] |
| Sucrose4 g | [kaya2024] |
| Sodium nitrite (fast ripening) or potassium nitrate (slow ripening)150 mg/kg | That is 0.15 g per kg of meat and fat, as the pure chemical. Too much is poisonous.[kaya2024] |
| Starter | defined culture (industrial) or spontaneous |
Total time across the recorded steps: 9 days – 23 days
What changes: Lean beef and fat are minced together
Lean beef and fat in a 4:1 ratio are chopped in a bowl cutter.
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
Sucuk is Turkey's dry fermented sausage. Minced beef and fat are mixed with salt, garlic, cumin, red and black pepper and a curing salt, stuffed into casings and ripened for one to three weeks while the temperature and humidity are stepped down. Under Turkish food law it is not heat-treated and must reach pH 5.4 or lower. Made in 5 steps over 9 days – 23 days. The longest step, ripen and dry, takes 6–20 days (Kaya M 2024) and runs at 15–17 °C (Kaya M 2024). Salt is 2.5 % (Kaya M 2024). Lactic acid bacteria (Lactiplantibacillus plantarum) and coagulase-negative staphylococci (Staphylococcus xylosus); local strains tested as starters and Lactiplantibacillus plantarum (60 of 95 lactic isolates), L. paraplantarum (18) and Latilactobacillus sakei (13); Staphylococcus xylosus (24 of 50 staphylococcal isolates) and S. saprophyticus (10), isolated from traditionally produced sucuk do most of the fermenting.
| Main step | 6–20 daysReported[kaya2024] | Ripen and dry |
|---|---|---|
| Temperature | 15–17 °CReported[kaya2024] | Ripen and dry |
| Salt | 2.5 %Reported[kaya2024] | Mix with salt, garlic, spices, sugar and curing salt |
| Acidity | pH 5.4Set[tgk2018] | Ripen and dry |
Sucuk is a beef sausage seasoned with garlic and cumin, and Turkish law defines it as a fermented and dried product with no heat treatment. Heat-treated sucuk is a separate product with a pH limit of 5.6.
Turkish food law sets a pH of at most 5.4 for sucuk and at most 5.6 for heat-treated sucuk, and limits the moisture relative to the meat protein. These are product limits, and meeting them does not make raw meat safe. Sucuk gets no heat treatment while it is made, and a survey of 132 samples found Salmonella in 2 and Listeria monocytogenes in 2. CDC advises anyone pregnant, aged 65 or older or with a weakened immune system to heat fermented or dry sausage until steaming hot. Nitrite is poisonous in excess. Too much stops the blood carrying oxygen and can kill. The study used 0.15 g per kg, so this amount cannot be judged by eye. The recipe is from a university trial and was not tested as a home method.
Hazards the sources name: Salmonella spp. and Listeria monocytogenes (each in 2 of 132 sucuk samples from Turkish producers and retailers; E. coli O157 in none).
Every number is labelled with how it is known. How this atlas is made
The oldest known Turkish dictionary, the Divânü Lugâti't-Türk of 1072, holds the first record of sucuk.
