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.
Soy and legumes from China and diaspora
Firm tofu cubes are sprayed with Actinomucor mould and grown for about two days into furry pehtze, then packed in salt and ripened for months in rice wine. The mould's enzymes keep working in the jar and turn the cubes soft and creamy, like a salty cheese. Made in 4 steps over 2.9 months – 6.4 months. The longest step, ripen in rice wine in sealed jars, takes 2.6–6 months (Han B-Z 2004) and runs at 25–28 °C (Han B-Z 2004). Salt is 14 % (Han B-Z 2004). Actinomucor elegans and Mucor and Rhizopus do most of the fermenting.
| Main step | 2.6–6 monthsMeasured[han2004][sic-ftofu] | Ripen in rice wine in sealed jars |
|---|---|---|
| Temperature | 25–28 °CMeasured[han2004] | Ripen in rice wine in sealed jars |
| Salt | 14 %Measured[han2004] | Salt the pehtze |
| Acidity | pH 6–7Measured[han2004] | Ripen in rice wine in sealed jars |
| 1250 pieces, about 21 kg | Firm tofu cubes[han2004] |
| Actinomucor elegans spore suspension · Sprayed onto the cubes[han2004] | |
| 3.5 kg | Purified sea salt · Spread between layers of moulded cubes[han2004] |
| About 140 mL per 12 salted cubes (about 210 g) | Dressing of rice wine · For white sufu the dressing is only the alcoholic drink, to 5 % alcohol in the jar[han2004] |
| Starter | koji/qu/mold-starter: Actinomucor elegans, Mucor or Rhizopus (traditionally airborne moulds on rice straw) |
Total time across the recorded steps: 2.9 months – 6.4 months
What changes: Pressed firm tofu is cut into small cubes
Output: tofu cubes.
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
White furu is the plain form; its dressing is mostly rice wine. Red furu adds red kojic rice (angkak), sugar and wheat-based jiang to the dressing, and chou furu ripens in a pungent brine. Unlike stinky tofu, furu is grown with mould before it is salted.
Salt is the main safeguard. In factory trials, sufu with 5 % salt soured below pH 4.6 within 20 days and spoiled, while 8 % and 11 % salt kept it stable. Bacillus cereus survives as spores at about 10³ per g; 3 of 23 commercial samples were above 10⁵ per g, and staphylococcal enterotoxin A was found in some white and grey sufu, so hygiene in the open mould stage matters.
Hazards the sources name: Bacillus cereus (about 10³ per g through ripening; over 10⁵ per g in 3 of 23 commercial sufu); Clostridium perfringens (10⁵ per g in one commercial sample); Staphylococcus aureus (enterotoxin A found in some white and grey sufu).
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi date the earliest verifiable reference to Li Shizhen's Bencao Gangmu of 1578. N.S. Wai began scientific work on sufu in Shanghai in 1928–29.
