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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.
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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.
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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.
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Simulate a canning process down to its F0 sterilizing value.
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Vinegars, where acetic acid bacteria turn alcohol into acetic acid.
35 entries listed here.
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called aceto di pere, pear vinegar.
Pear vinegar is made by crushing and pressing high-sugar pears, letting the juice ferment, and leaving it under a surface film of acetic bacteria, the vinegar mother, until the alcohol turns to acetic acid. A special further process turns it into a dense, dark, sweet-sour condiment. No source read gives times, temperatures or acidity for it.
Also called 창포초, 菖蒲醋, calamus vinegar.
A Joseon vinegar flavoured with sweet flag (Acorus calamus), recorded in household books from the 16th century on. The Suun japbang (about 1540) lists it among its vinegars, and the Sallim gyeongje (1715) records it as a vegetable vinegar. No method with steps could be read this round.
Safety: Sweet flag, Acorus calamus, is a flavouring in this vinegar. The US treats food with added calamus, its oil or extract as adulterated, and its rule names β-asarone as the compound to test for. The sources give no dose, so do not copy it at home.
Also called 대추초 棗醋, 전자손초 傳子孫酢, 매자초 梅子醋, 도초 桃酢, 감초/시초 枾醋, 목통초 木通醋.
Joseon household books record vinegars of persimmon, jujube, plum, peach, akebia, lotus and bellflower root beside the grain vinegars. The Sallim gyeongje (1715) has persimmon and jujube vinegars and vegetable vinegars of sweet flag and bellflower. The Eumsik dimibang's plum vinegar (매자초) is smoked plum soaked in strong vinegar, dried and powdered, so it is a flavoured vinegar powder rather than a ferment.
Safety: The sweet-flag vinegar uses Acorus calamus. The US treats food with added calamus, its oil or extract as adulterated, and its rule names β-asarone as the compound to test for. Do not copy it at home.
Also called sukang kaong, sukang irok, sukang tubâ, irok palm vinegar, arenga palm vinegar, palm vinegar.
Kaong palm vinegar is made from the sap of the sugar palm (Arenga pinnata), tapped from the cut flower stalk. Wild yeasts turn the sap into palm toddy (tubâ) and acetic bacteria then turn the toddy into vinegar in earthen jars. Philippine food rules class it as a natural vinegar, which needs less acid than vinegar made from wine or alcohol.
Safety: The minimum acidity in the 2024 Philippine draft standard is a quality rule; the draft also requires the code of hygienic practice and bars vinegar eels and heavy sediment.
Also called 무국초방, 無麴醋方, no-starter vinegar.
A Joseon rice vinegar from the Imwon simnyukji (19th century) made without nuruk. Rice is soaked, steamed and left in a jar until mould grows on it, then boiled water is added and it ripens into vinegar. The method is known here only from earlier notes on Lim and Cha (2010).
Safety: Steamed rice is left a week until mould grows, and no source we read says which moulds. WHO says moulds that can make mycotoxins grow on cereals, often in warm, damp conditions, and it lists rice among the crops aflatoxins affect. It also says most mycotoxins survive food processing. Do not copy this at home.
A catalogue of vinegars that have no entry of their own. Each one follows the same two stages, an alcoholic fermentation of a sugary or starchy raw material and then acetic fermentation by acetic bacteria, and they differ mainly in the raw material. One quality standard defines up to ten types, from wine, fruit and cider vinegar to malt and alcohol vinegar.
Made like Orléans method (slow surface vinegar).
Also called 삼황초, 황삼초방.
A Joseon rice vinegar made from old rice during the three dog days (삼복), the hottest days of summer. It is recorded in the Sallim gyeongje (about 1715) and the Imwon simnyukji, and is known here only from earlier notes on Lim and Cha (2010).
Also called vinagre montubio, vinagre de guineo, vinagre criollo.
Vinagre criollo, also called vinagre montubio or vinagre de guineo, is a home banana vinegar of coastal Ecuador. Ripe bananas are peeled and shut in a covered container until they break down into a light-brown liquid, which is sieved off and keeps souring. Artisanal banana vinegar from Rocafuerte in Manabí grows a mother of vinegar that a Manabí university study used as its acetic starter.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
