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.
Alcoholic drinks from Egypt
Most of the wheat is made into thick loaves that are baked only on the outside, and the rest is soaked or sprouted. The loaves are broken into water with the wet grain and a little old bouza, left to ferment for a day or more and then sieved. The result is a thin, sour, yeasty gruel of about 4–8 % alcohol. Made in 6 steps over 24 h. The longest step, ferment, takes at least 24 h (Luoma E. 2009). A yeast resembling Candida krusei (strain EG1), isolated from Cairo bouza bread material does most of the fermenting.
| Main step | at least 24 hReported[luoma2009] | Ferment |
|---|---|---|
| Acidity | pH 3.7Measured[kaken-teramoto] | Ferment |
| Wheat, ground, kneaded with water and shaped into loaves (three quarters of the grain) · Baked lightly, so the middle stays raw[luoma2009] |
| Wheat, soaked in water (some accounts say sprouted into malt) (one quarter of the grain)[luoma2009] |
| Water[luoma2009] |
| Old bouza, to seed the batch (a small amount) · Optional[luoma2009] |
| Starter: backslop (a little old bouza), or spontaneous |
Total time across the recorded steps: 24 h
What changes: The wheat is cleaned and most of it is ground to meal
Output: wheat 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
Bouza is brewed mainly from bread, not from a boiled malt wort, and it is drunk cloudy while still fermenting. Despite the similar name, it is a different drink from the boza of Turkey and the Balkans.
Bouza is sold while it is still fermenting and its alcohol rises day by day (3.8 % to 4.5 % in two days in one study). No safety limits specific to bouza were found.
Every number is labelled with how it is known. How this atlas is made
The standard model of ancient Egyptian brewing rests on tomb scenes and on modern bouza, made by Nubian and Coptic brewers. Residue studies by Delwen Samuel have questioned that model. In the 1920s Alfred Lucas sampled 16 bouzas around Cairo; all were thin gruels in active fermentation.
