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 Southern Ethiopia
Booka is a low-alcohol honey wine of the Guji Oromo, named after the cow bladder it is made in. Honey and water ferment in the cleaned bladder for two to three days, more honey is added, and the sealed bladder ferments for another day or two until a clear yellowish layer settles out on top. The dried bladder, with its sediment, is kept and reused.
| Honey1 part | Honey from the Ebicha tree is preferred for the extra honey[fentie2020][elema2018] |
| Water4 parts | [fentie2020] |
| Cleaned cow bladder | Carefully removed from the carcass and cleaned of urine; dried and reused[elema2018] |
| Starter | backslop: the reused bladder and its sediment, refreshed with honey |
Total time across the recorded steps: 3 days – 5 days
What changes: Honey and water are poured into a cleaned cow bladder
Output: honey water in the bladder.
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
Booka is a low-alcohol honey wine of the Guji Oromo, named after the cow bladder it is made in. Honey and water ferment in the cleaned bladder for two to three days, more honey is added, and the sealed bladder ferments for another day or two until a clear yellowish layer settles out on top. The dried bladder, with its sediment, is kept and reused. Made in 4 steps over 3 days – 5 days. The longest step, first fermentation, takes 2–3 days (Fentie E.G. et al. 2020).
| Main step | 2–3 daysReported[fentie2020][elema2018] | First fermentation |
|---|---|---|
| Temperature | 38 °CReported[godana2026] | Add more honey; seal and ferment again |
| Acidity | pH 2.9–3.1Measured[elema2018] | Draw off the top layer |
Booka ferments inside a cow bladder, which is dried and reused with its sediment as the starter. The Gujii recipe in Elema et al. names no gesho and no added sugar, though a review lists sugar as an ingredient used sometimes. It is much weaker than tej.
A review lists E. coli and other coliforms among the microbes found in booka. Its pH of about 2.9–3.1 is low. Booka is made with honey, which can carry the bacteria that cause botulism. A review says people of all ages, including infants, drink booka. CDC says not to give honey or products made with it to a child under 1 year old.
Hazards the sources name: E. coli, coliforms and Enterobacteriaceae (listed for booka in a review).
Every number is labelled with how it is known. How this atlas is made
Elema and colleagues (2018) called booka the first fermented drink of animal origin to be studied scientifically. It is made for households, for sale and for gatherings of young people.
