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 Iceland
Súrsaðir hrútspungar are ram testicles that are boiled, cooled and kept for three to six months in whey that lactic bacteria have soured to about pH 3.6–3.8. The acid of the whey preserves the cooked meat. They are part of þorramatur, the food served in midwinter at the Þorri feast.
| Ram testicles | Boiled until the core reaches 75 °C, then cooled fast[visindavefur2023] |
| Soured whey (skyrmysa)at least 2 parts whey to 1 part food | Soured with lactic bacteria, for example from sour skyr[visindavefur2023] |
| Starter | backslop (lactic bacteria from sour skyr kept going in the whey) |
Total time across the recorded steps: 3 months – 6 months
What changes: The ram testicles are boiled through
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
Súrsaðir hrútspungar are ram testicles that are boiled, cooled and kept for three to six months in whey that lactic bacteria have soured to about pH 3.6–3.8. The acid of the whey preserves the cooked meat. They are part of þorramatur, the food served in midwinter at the Þorri feast. Made in 4 steps over 3 months – 6 months. The longest step, sour for months, takes 3–6 months (Umhverfisstofnun 2005). Lactic acid bacteria in the whey, carried over from sour skyr; they turn milk sugar into lactic acid does most of the fermenting.
| Main step | 3–6 monthsReported[ust2005][mast2008] | Sour for months |
|---|---|---|
| Temperature | at least 75 °CReported[visindavefur2023] | Boil the testicles |
| Acidity | pH 4–4.4Measured[ust2005] | Sour for months |
The meat is cooked first and then preserved by the acid of soured whey, a lactic ferment of milk, instead of being salted. The meat itself is pickled rather than fermented.
The Environment Agency of Iceland's 2004 survey states that pathogens cannot grow once the food reaches pH 4–4.5, and that the whey should not rise much above pH 4.0; a Matís specialist says more cautiously that going below pH 4.5 greatly reduces the growth of unwanted bacteria. In that survey one sample of hrútspungar failed with inactive lactic bacteria and too high a pH. In the 2007–2008 survey of 70 sour foods (17 of them hrútspungar), 5 had inactive lactic bacteria, which may point to acetic acid added to the whey, and 17 had a pH above 4.5, which can shorten how long the food keeps. A Matís specialist advises boiling to a 75 °C core, cooling below 4 °C before souring and keeping the tub at 5–7 °C.
Hazards the sources name: Gram-negative bacteria (one of 11 samples failed, with inactive lactic bacteria, many yeasts and too high a pH).
Every number is labelled with how it is known. How this atlas is made
A Matís meat specialist writes that souring meat in whey developed in Iceland because salt was scarce; each farm kept a souring tub topped up with sour skyr. A 1958 newspaper report, cited in the 2004 survey, says the restaurant Naustið began serving þorramatur in the old style.
