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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.
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.
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Simulate a canning process down to its F0 sterilizing value.
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Sauces and condiments from Zuru, Kebbi State
dry ammoniacal balls used as a fish or meat substitute: crushed in warm water and the liquid used for soups and stews; also pounded with dried pepper into okra and Hibiscus cannabinus ('jejebi') soups. Crude protein 15.94 % (seed) → 25.19 % (fermented) [Ibrahim2011] Bacillus dominates the fermentation [Ibrahim2011]. Made in 5 steps over 5.3 days – 6.5 days. The longest step, shape and sun-dry, takes 2–3 days (Ibrahim A.D 2011). Bacillus pumilus and B. subtilis do most of the fermenting.
| Main step | 2–3 daysMeasured[Ibrahim2011] | Shape and sun-dry |
|---|---|---|
| Temperature | 100 °CSourced[Ibrahim2011] | Cook until soft |
| Acidity | pH 7.6Measured[Ibrahim2011] | Pound with ash leachate, second fermentation |
| roselle seeds (Hibiscus sabdariffa) |
| ash leachate from burnt dried sorghum stalks |
| Starter: spontaneous |
Total time across the recorded steps: 5.3 days – 6.5 days
What changes: Roselle seeds are winnowed and washed; floating seeds are removed
Output: clean seeds [Ibrahim2011].
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
Staphylococcus spp. isolated [Ibrahim2011]
Hazards the sources name: Staphylococcus spp..
Every number is labelled with how it is known. How this atlas is made
Mainly made by women as an income source [Ibrahim2011].
