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.
Eggs from China
Zaodan are duck eggs with their shells cracked, then cured for months in rice wine with salt, vinegar and black sugar, until the shell turns soft and the white sets to a gel. It is a boundary case rather than a microbial ferment of the egg itself; ethanol and acetic acid from the wine soak through the shell and membrane and do the work. In a lab version the white fell from pH 9.23 to 5.3.
| Fresh duck eggs, 70–80 g each, cracked or thin-shelled ones removed | [sun2018] |
| Erguotou baijiu and yellow rice wineTo 25 % ethanol by volume | [sun2018] |
| Salt5 % | [sun2018] |
| Black sugar5 % | [sun2018] |
| Vinegar10 % | [sun2018] |
| Starter | other: rice wine (the ethanol and acetic acid, not live microbes, cure the egg) |
Total time across the recorded steps: 4.6 months
What changes: Fresh duck eggs are checked, washed and air-dried
Cracked or thin-shelled eggs are removed.
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
Zaodan are duck eggs with their shells cracked, then cured for months in rice wine with salt, vinegar and black sugar, until the shell turns soft and the white sets to a gel. It is a boundary case rather than a microbial ferment of the egg itself; ethanol and acetic acid from the wine soak through the shell and membrane and do the work. In a lab version the white fell from pH 9.23 to 5.3. Made in 4 steps over 4.6 months. The longest step, cure until the egg sets, takes at least 4.6 months (Sun N 2018). Salt is 5 % (Sun N 2018).
| Main step | at least 4.6 monthsReported[sun2018] | Cure until the egg sets |
|---|---|---|
| Salt | 5 %Reported[sun2018] | Submerge in the curing mix |
| Acidity | pH 9.2 → 5.3Measured[sun2018] | Cure until the egg sets |
Salted eggs cure in brine and century eggs in alkali. Zaodan cure in rice wine with salt, vinegar and black sugar, so the egg turns acidic, not alkaline, and the shell goes soft.
China Daily says the best way to enjoy the egg is raw, so eaten that way it gets no cooking step to kill bacteria. The FDA says fresh eggs, even with clean, uncracked shells, may contain Salmonella. No source read here tests the microbial safety of zaodan, so none shows that the cure kills it; Sun et al. cite a 2010 paper on the microbial safety of Pinghu zaodan (Meng et al.) that we could not read. In the lab version the curing liquid was brought to 25 % ethanol by volume with 5 % salt and 10 % vinegar, and the egg white ended at pH 5.3 with 4.53 % salt. China Daily also printed a home recipe of 7 days in vinegar and 7 days in rice wine sauce with no alcohol or salt figure; it is left out here because nothing we read shows such a short soak is safe to eat uncooked. The NHS says to avoid raw or undercooked duck, goose and quail eggs in pregnancy. Sun et al. removed cracked or thin-shelled eggs before curing.
Every number is labelled with how it is known. How this atlas is made
Sun et al. (2018) say zaodan originated in the Qing dynasty, more than 270 years ago. China Daily (2021) says Pinghu eggs preserved in wine, a Jiaxing speciality, have a history of more than 250 years and were once presented as tribute to the emperor. Wang and You (2010) name the Pinghu soft-shell, Yibin Xufu and Jiaxing Xincheng Gaogongxing hard-shell kinds as the most famous.
