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.
Alcoholic drinks from Denmark and Sweden
"Nordic grog" is an archaeologists' name for a mixed drink of honey, cereals and wild berries fermented together, sometimes with imported grape wine, and flavoured with bog myrtle, yarrow, juniper and birch resin. It is known only from residues in tomb and hoard vessels dated from about 1500 BC to the first century AD. The process here is a reconstruction; no recipe survives.
| Honey | [mcgovern2013] |
| Cereals (wheat, rye and/or barley) | [mcgovern2013] |
| Bog cranberry and lingonberry | [mcgovern2013] |
| Bog myrtle, yarrow and juniper | [mcgovern2013] |
| Birch tree resin | [mcgovern2013] |
| Imported grape wine, likely resinated with pine resin (at some sites only) | [mcgovern2013] |
| Starter | spontaneous; the paper says honey's own osmophilic yeast converts watered-down honey to mead |
What changes: Honey, grain and red bog berries are gathered
Output: honey, cereal grains, bog cranberries and lingonberries.
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
"Nordic grog" is an archaeologists' name for a mixed drink of honey, cereals and wild berries fermented together, sometimes with imported grape wine, and flavoured with bog myrtle, yarrow, juniper and birch resin. It is known only from residues in tomb and hoard vessels dated from about 1500 BC to the first century AD. The process here is a reconstruction; no recipe survives. Yeast cells, seen in the Juellinge residue by Gram in 1911 and Honey's own osmophilic yeast, which the paper says converts honey watered down to about 30 % into mead do most of the fermenting.
Nordic grog ferments honey, grain and fruit together, where mead uses honey alone and beer grain alone. Its herbs, bog myrtle and yarrow, later became two of the main herbs in medieval gruit ale.
This is an archaeologists' reconstruction of a drink known only from residues, not a tested recipe.
Every number is labelled with how it is known. How this atlas is made
McGovern and colleagues (2013) analysed residues from four sites, from ca. 1500 BC to the first century AD. The Egtved woman, buried in an oak coffin about 3,400 years ago, had a birch-bark container of this kind of drink at her feet; its contents were described in 1929.
