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.
Roots and tubers from China
In the traditional Chinese sour-liquid method, mung beans are soaked, wet-milled and sieved, and sour liquid from an earlier batch is stirred into the starch milk. Its lactic bacteria acidify the milk to about pH 4 and make the starch flocculate and settle fast. The clean starch is dried and later made into clear glass noodles by boiling, freezing and drying. Made in 6 steps over 19 h – 2.2 days. The longest step, freeze, then dry, takes 19 h – 2.2 days (Photinam R 2025) and runs at -10 °C (Photinam R 2025). Leuconostoc mesenteroides, Lacticaseibacillus casei, Lactobacillus cellobiosus and Limosilactobacillus fermentum in the steep water and Lactococcus (37.6–54.5 % of bacteria), Streptococcus and Lactobacillus in Beijing douzhir, the sour liquid left after starch making; Lactococcus lactis isolates flocculate starch do most of the fermenting.
| Main step | 19 h – 2.2 daysMeasured[photinam2025] | Freeze, then dry |
|---|---|---|
| Temperature | -10 °CMeasured[photinam2025] | Freeze, then dry |
| Acidity | pH 4.5Measured[xu2018] | Add sour liquid and let the starch settle |
| Mung beans[fao1999] | |
| Sour steep water from a previous fermentation · Water that has fermented for 12 h, used as the inoculum[fao1999] | |
| 950 g + 50 g | Raw mung bean starch plus pre-gelatinised starch · For the noodle dough; the 50 g is cooked with 250 ml water for 5 min as a binder[photinam2025] |
| Starter | backslop (sour liquid from the previous batch) |
Total time across the recorded steps: 19 h – 2.2 days
What changes: Mung beans soak in sour steep water saved from the last batch
Output: soaked, softened beans.
Microbes at work in this step
lactic acid bacteria from the old steep water acidify the soak
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
The ferment here is a tool, not the food. Lactic bacteria in the sour liquid separate and protect the starch; the noodles themselves are boiled and dried and are not sour.
The acid sour liquid (about pH 4) keeps the starch from spoiling while it settles. Uncooked douzhir samples from Beijing makers carried Klebsiella as well as lactic bacteria.
Hazards the sources name: Klebsiella (4.9–24.2 % of bacteria in douzhir samples).
Every number is labelled with how it is known. How this atlas is made
Beijing douzhir, the sour liquid left after starch making, has been drunk for at least 1000 years. Starch from sour-liquid processing is still prized for noodles in China.
