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.
Cereals and bread from Ghana
Pearl millet is steeped 12 to 24 hours, milled with spices and sieved into a slurry that sours for 8 to 12 hours and settles into sediment and sour water. Boiling water is stirred into the slurry to make a smooth, spicy, thin porridge, sweetened with sugar. Made in 5 steps over 20 h – 36 h. The longest step, steep the millet, takes 12–24 h (Atter A 2021). Weissella confusa and Limosilactobacillus fermentum (dominant of 215 LAB isolates), with Ligilactobacillus salivarius and Pediococcus spp. and Limosilactobacillus pontis, L. fermentum, L. reuteri, Pediococcus acidilactici, P. pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, Weissella confusa do most of the fermenting.
| Main step | 12–24 hReported[atter2021][atter2024] | Steep the millet |
|---|---|---|
| Acidity | pH 3.5–4Measured[atter2024] | Stir in boiling water |
| Pearl millet grains[atter2021] | |
| Spices · Milled together with the steeped grain; kinds vary by processor[atter2021] | |
| 4 volumes | Boiling water · Poured into 1 volume of fermented slurry (sediment and sour water together)[atter2021][atter2024] |
| Sugar, and sometimes milk or roasted groundnuts · Added before eating[atter2021] | |
| Starter | spontaneous |
Total time across the recorded steps: 20 h – 36 h
What changes: Millet steeps in water and the fermentation begins
Output: steeped millet.
Microbes at work in this step
fermentation starts during the steep
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
Hausa koko is a thin, spiced porridge made from a sieved millet slurry that has soured only 8 to 12 hours. It is cooked by pouring boiling water into the whole slurry. Ogi, by contrast, sours the settled starch for days and is sold as a wet cake.
The raw grain carries Gram-negative bacteria such as Enterobacteriaceae, and cereal porridges in Ghana have been found contaminated with Bacillus cereus and Staphylococcus aureus. The finished porridge reaches pH 3.51–3.99. It is made with boiling water and sold hot, so eat it hot and fresh.
Hazards the sources name: Enterobacteriaceae, Escherichia–Shigella, Clostridium and Staphylococcus, dominant in the raw grain before fermentation (amplicon sequencing).
Every number is labelled with how it is known. How this atlas is made
Hausa koko is made in small home-based businesses using two main methods. Most processors now use process B, studied by Atter et al.; Lei and Jakobsen studied process A in 2004.
