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.
Other from Cameroon
Mbuja is a condiment from Cameroon made from roselle (Hibiscus sabdariffa) seeds. The seeds are boiled, seeded with a little mbuja from an earlier batch and fermented ten days in an earthenware pot, closed for the first seven days, with a pounding after the seventh day. Bacillus grows to dominate while lactic acid bacteria rise and fall in two waves.
| Roselle seeds500 g | Cooked by boiling in water[Mohammadou2014] |
| Mbuja from an earlier batch5 g | The study used the batch a consumer panel liked best[Mohammadou2014] |
| Starter | backslop with mbuja from a previous production |
Total time across the recorded steps: 10 days
What changes: Roselle seeds are boiled in water
Output: cooked seeds.
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
Mbuja is a condiment from Cameroon made from roselle (Hibiscus sabdariffa) seeds. The seeds are boiled, seeded with a little mbuja from an earlier batch and fermented ten days in an earthenware pot, closed for the first seven days, with a pounding after the seventh day. Bacillus grows to dominate while lactic acid bacteria rise and fall in two waves. Made in 5 steps over 10 days. The longest step, first phase in a closed earthenware pot, takes 7 days (Mohammadou B.A 2014). Bacillus spp. (B. subtilis, B. megaterium, B. pumilus and B. amyloliquefaciens were isolated from mbuja in earlier studies); after the first 2 days Bacillus grows faster than the lactic bacteria and Lactic acid bacteria do most of the fermenting.
| Main step | 7 daysReported[Mohammadou2014] | First phase in a closed earthenware pot |
|---|
Mbuja is fermented ten days in two phases in earthenware pots, with a pounding in between. Benin's yanyanku, also from roselle seed, was cooked one hour in ash filtrate and fermented in covered baskets under jute sacks at 26–28 °C; in the 2019 study 36 h was judged enough. Yanyanku is used as a starter for locust-bean sonru and iru [Agbobatinkpo2019].
In the 2014 study Staphylococcus and Streptomyces made up 41 % each of the day-7 clones and were not found at day 10, when almost all clones were Bacillus. The authors link the staphylococci to possible poor hygiene in making the inoculum and Streptomyces to the earthenware pots. Bacillus cereus has been isolated from mbuja in earlier work, and two B. thuringiensis strains among 26 Bacillus isolates carried toxin genes [Mohammadou2014, Mohammadou2014b]. The authors suggest selected Bacillus starter cultures for a more controlled fermentation. The sources set no numerical limit.
Hazards the sources name: Bacillus cereus (isolated from mbuja in earlier studies); Bacillus thuringiensis (2 of 26 Bacillus strains from mbuja, the only ones carrying toxin-encoding genes).
Every number is labelled with how it is known. How this atlas is made
Mbuja is made by alkaline fermentation of Hibiscus seeds in Cameroon. A 2008 Cameroon study, cited by Agbobatinkpo et al. (2019), found Bacillus at 9.88 log cfu/g and lactic acid bacteria at 7.43 log cfu/g at the end of fermentation.
