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.
Fermented milk from Kyrgyzstan, Kazakhstan, Uzbekistan
Chalap is a cold, sour drink made by rubbing a thick fermented milk, suzma or ayran, with a little water until smooth and then thinning it with much more water. It has no fermentation of its own, so it is a boundary entry, a drink mixed from a ferment. Kyrgyz cookbooks give one part suzma to ten parts water. Made in 4 steps over 24 h. The longest step, serve cold, before the protein settles, takes 24 h (Batkibekova M.B 2005) and runs at up to 6 °C (Batkibekova M.B 2005). The lactic bacteria of the suzma or ayran used does most of the fermenting.
| Main step | 24 hReported[kg736] | Serve cold, before the protein settles |
|---|---|---|
| Temperature | up to 6 °CReported[kg736] | Serve cold, before the protein settles |
| 1 part | Suzma or ayran[kg736][kg1084] |
| 10 parts | Water · Traditional proportion from Kyrgyz cookbooks (Borubaev 1982; Ibraimova 1989)[kg736][kg1084] |
| To taste | Salt[wp-ru] |
| Starter | none of its own: a dilution of an already fermented milk (suzma, ayran or shubat) |
Total time across the recorded steps: 24 h
What changes: Starting material: thick fermented milk, suzma or ayran
See the suzma, ayran and shubat entries for how the base is made. Output: suzma or ayran.
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
Chalap is a diluted drink, not a ferment in itself. It is thinner than ayran because the base is cut with about ten times its weight of water, and it is made from strained suzma rather than from milk.
Chalap is only as safe as its base and its water, since no heating or souring follows the mixing. Use clean, safe water and keep it cold.
Every number is labelled with how it is known. How this atlas is made
Kyrgyz cookbooks of 1982 and 1989 give the 1 to 10 recipe, and note it is made at home and rarely made on an industrial scale (as cited in Kyrgyz patents 736 and 1084). Pokhlebkin's culinary dictionaries also describe it (ru.wikipedia).
