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.
Starters and koji from Meghalaya, India
Thiat is a rice starter of Meghalaya. Soaked glutinous rice is ground with the leaves and roots of Amomum aromaticum, seeded with 1–2 % old thiat, rolled into balls, left 1–3 days for moulds and yeasts to grow, then sun-dried for 3–5 days. It is used to make kiad.
| Glutinous rice | Soaked, then ground[sha2017] |
| Leaves and roots of Amomum aromaticum | Ground with the rice[sha2017] |
| Old thiat1–2 % | Powdered starter from an earlier batch[sha2017][sha2018] |
| Water | To make a dough[sha2017] |
| Starter | back-slop: 1–2 % old thiat |
Total time across the recorded steps: 4 days – 8 days
What changes: Soaked glutinous rice is ground with Amomum leaves and roots
Output: rice and herb meal.
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
Thiat is a rice starter of Meghalaya. Soaked glutinous rice is ground with the leaves and roots of Amomum aromaticum, seeded with 1–2 % old thiat, rolled into balls, left 1–3 days for moulds and yeasts to grow, then sun-dried for 3–5 days. It is used to make kiad. Made in 4 steps over 4 days – 8 days. The longest step, sun-dry, takes 3–5 days (Sha S.P 2017). Moulds Aspergillus penicillioides, Aureobasidium pullulans and Mucor circinelloides and Moulds isolated from thiat, including Mucor circinelloides and Rhizopus delemar do most of the fermenting.
| Main step | 3–5 daysReported[sha2017] | Sun-dry |
|---|---|---|
| Acidity | pH 4.5–5Measured[anupma2020] | Sun-dry |
Thiat is the Meghalaya cousin of marcha. Moulds outnumber yeasts in it, and its bacteria are mostly Enterobacteriaceae rather than the acetic and lactic bacteria of marcha.
Cronobacter, Escherichia–Shigella and Salmonella were among the bacteria found by sequencing thiat. Sha et al. name hygiene, rice, water and back-slopping as factors that shape what grows in the starter.
Hazards the sources name: Cronobacter (21.4 % of bacterial reads); Escherichia–Shigella (15.5 %) and Salmonella (3.2 %).
Every number is labelled with how it is known. How this atlas is made
A 2019 review (Nath et al.) cites Samati and Begum (2007) for a study of kiad made by the Pnar of Jaintia Hills district, which describes two parts: thiat preparation and kiad brewing. Sha et al. (2017) report the first complete profile of the bacteria and fungi in thiat and marcha by sequencing.
