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.
Cheese from MERCOSUR countries
Tybo is a ripened, semi-hard, semi-fat cheese of pasteurised cow milk set with rennet and specific lactic bacteria. Part of the whey is removed and the curd is semi-cooked and washed with hot water, pre-pressed under whey, moulded, pressed and salted. It ripens at least 25 days into a rectangular block of 3–5 kg and is kept at no more than 12 °C.
| Milk and/or reconstituted milk, standardised in fat | Pasteurised or given an equivalent heat treatment (negative phosphatase). The standard says only "milk"; Wikipedia calls Tybo a cow's milk cheese.[tybo-mercosur][wp] |
| Cultures of specific lactic bacteria | [tybo-mercosur] |
| Rennet and/or other suitable coagulating enzymes | [tybo-mercosur] |
| Sodium chloride | [tybo-mercosur] |
| Milk powder, cream, milk solids and calcium chloride (optional) | [tybo-mercosur] |
| Starter | cultures of specific lactic bacteria (species not named) |
Total time across the recorded steps: 25 days
What changes: Rennet and lactic cultures set the pasteurised milk
Pasteurised milk is set with rennet or other coagulating enzymes, with specific lactic bacteria.
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
Tybo is a ripened, semi-hard, semi-fat cheese of pasteurised cow milk set with rennet and specific lactic bacteria. Part of the whey is removed and the curd is semi-cooked and washed with hot water, pre-pressed under whey, moulded, pressed and salted. It ripens at least 25 days into a rectangular block of 3–5 kg and is kept at no more than 12 °C. Made in 5 steps over 25 days. The longest step, ripen, takes at least 25 days (MERCOSUR/GMC/RES No 42/96 2012). Salt is 1.3 % (Sihufe GA 2018).
| Main step | at least 25 daysSet[tybo-mercosur] | Ripen |
|---|---|---|
| Salt | 1.3 %Measured[sihufe2018] | Salt |
A washed-curd block cheese whose curd is semi-cooked by adding hot water after part of the whey is drawn off, and which may be sold after as little as 25 days of ripening.
The standard requires pasteurised milk, or an equivalent heat treatment that gives a negative phosphatase test, and storage at no more than 12 °C. It also makes the cheese meet the MERCOSUR microbiological rules for medium-moisture cheeses. Its 25-day minimum is a ripening time for the cheese's character, not a stated safety limit.
Every number is labelled with how it is known. How this atlas is made
Wikipedia calls Tybo a Danish cheese, named after Thy and similar to a mild Samsø. Its MERCOSUR identity and quality rule is GMC Resolution 42/96, adopted in Uruguay by Decree 121/012 of 2012.
