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.
Meat from China
Pork hind legs are rubbed with sea salt six times over about a month in winter, soaked, scrubbed and sun-dried, then hung in airy upper-floor rooms from spring into summer while white and green moulds spread over the meat. The hams are then stacked to post-ripen; the whole cycle takes 7–10 months. Made in 6 steps over 32 days – 34 days. The longest step, salt six times and stack, takes at least 27 days (Jinhua Ham Industry Association 2019) and runs at 0–15 °C (Jinhua Ham Industry Association 2019). Salt is 10–12 % (Jinhua Ham Industry Association 2019). Surface moulds that start as small white spots and turn green as they spread and Aspergillus and Staphylococcus do most of the fermenting.
| Main step | at least 27 daysSet[jhhta2019] | Salt six times and stack |
|---|---|---|
| Temperature | 0–15 °CSet[jhhta2019] | Salt six times and stack |
| Salt | 10–12 %Set[jhhta2019] | Salt six times and stack |
| 10 kg | Trimmed fresh pork hind legs, each over 6.0 kg · Thin skin, small trotter, lean, back fat over the sacrum no thicker than 3.5 cm[jhhta2019] |
| About 1000 g, no more than about 1200 g | Coarse, dry sea salt with no anti-caking agent · Applied in six rounds of about 200, 500, 200 and 50 g, then small top-ups[jhhta2019] |
| Nitrate or nitrite (optional) · Within the national additive standard GB 2760; added at the second salting[jhhta2019] | |
| Starter | spontaneous (surface moulds and bacteria) |
Total time across the recorded steps: 32 days – 34 days
What changes: The leg is trimmed to a bamboo-leaf shape and blood is pressed from its vessels
Hair, blood and loose fat are scraped off, the pelvic bones are cut back and the flesh side is trimmed smooth. Output: trimmed leg with blood pressed out of the vessels.
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
Jinhua ham is salted only in winter with heavy sea salt (about 10 %), sun-dried, and then ripened through spring and summer in upstairs rooms open to the weather, where moulds cover it.
The standard limits salting to the cold season, 0–15 °C, and needs about 10 % salt. Nitrate and nitrite, if used, must stay within the national additive standard. Drying rooms must be checked for fly larvae, cheese skippers and beetles.
Hazards the sources name: Bacillus cereus and Enterococcus faecalis (main spoilage bacteria, with Enterobacter); Ham pests (cheese-skipper larvae, maggots and Dermestes beetles) in the drying rooms.
Every number is labelled with how it is known. How this atlas is made
The technique is recorded from the Tang dynasty. China's quality inspection authority approved Jinhua ham as a protected origin product in 2002 (announcement no. 84).
