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.
Cheese from Jordan, Palestine and neighbouring Bedouin areas
Sheep or goat milk is soured, churned to take off the butter, and the buttermilk is heated near boiling until it thickens. The curd is strained in cloth bags, salted, rolled into balls and dried in the shade and then the sun for about two weeks. The hard, salty balls are rehydrated to make the sauce for mansaf. Made in 7 steps over 16 days. The longest step, dry in shade, then sun, takes 16 days (Alu'datt M.H. et al. 2015) and runs at 35–40 °C (Alu'datt M.H. et al. 2015). Lactic acid bacteria from the milk's own flora does most of the fermenting.
| Main step | 16 daysReported[aludatt2015] | Dry in shade, then sun |
|---|---|---|
| Temperature | 35–40 °CReported[aludatt2015] | Dry in shade, then sun |
| Sheep or goat milk · Raw and soured by its own flora in the traditional method[fao-tmp] |
| Salt · Added before or during drying; the finished product holds about 12 %[fao-tmp][aludatt2015] |
| Starter: spontaneous (milk flora) traditionally; starter cultures in modern hygienic production |
Total time across the recorded steps: 16 days
What changes: Raw sheep or goat milk sours and clots by itself
Raw whole milk is not heated; acid develops from the milk's own flora.
Microbes at work in this step
lactic bacteria from the milk sour and clot it
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
Jameed is made from buttermilk left after churning, not from whole yogurt, and is heated near boiling before straining. Dried hard, it holds about 12 % moisture and 12 % salt.
In one study, applying a hazard plan (pasteurising milk, adding starter, and controlling water, salt, straining, drying and packing) cut plate counts from 2.1 × 10³ to 3.1 × 10² cfu/g and brought S. aureus and coliforms below 10 cfu/g.
Hazards the sources name: Staphylococcus aureus and coliforms (counted in home-made jameed before hygiene controls; Salmonella below 10 cfu/g).
Every number is labelled with how it is known. How this atlas is made
Jameed is a staple of Bedouin diets and the base of mansaf. FAO's 1990 survey found it made all over Jordan, in rural areas and in the desert.
