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 India
Opo, kala apang and ennog are black rice beers of the Adi and their neighbours in Arunachal Pradesh. Cooked rice is mixed with rice husk burnt black and a crumbled starter cake, packed into leaf-lined baskets or pots for one to three weeks, and then boiling water is poured through the mass so a dark beer drips out.
| Rice, boiled | [khapudang2018] |
| Paddy husk, burnt blackhalf the quantity of the rice (ennog); equal to the rice (kala apang) | [khapudang2018][NATH2019] |
| Ipoh starter cakes, crumbled | [khapudang2018] |
| Ekkam (Phrynium) leaves | To line and cover the baskets[khapudang2018] |
| Starter | koji/qu/mold-starter (ipoh, apop, pee, kshai or siiyeh, depending on the tribe) |
Total time across the recorded steps: 7 days – 23 days
What changes: Rice husk smoulders slowly until it is completely black
Output: charred husk.
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
Opo, kala apang and ennog are black rice beers of the Adi and their neighbours in Arunachal Pradesh. Cooked rice is mixed with rice husk burnt black and a crumbled starter cake, packed into leaf-lined baskets or pots for one to three weeks, and then boiling water is poured through the mass so a dark beer drips out. Made in 6 steps over 7 days – 23 days. The longest step, pack and weight for the main fermentation, takes 4–20 days (Khapudang R 2018). Moulds, lactic acid bacteria and yeasts of the starter cakes of North East India (the starch-degrading moulds break down the rice, the yeasts make alcohol); the microbes of ipoh itself have not been studied does most of the fermenting.
| Main step | 4–20 daysReported[khapudang2018][SHRI2012][NATH2019] | Pack and weight for the main fermentation |
|---|---|---|
| Acidity | pH 4.2–4.3Measured[KUMARI2025] | Pack and weight for the main fermentation |
These beers are made with rice husk burnt black, which colours the beer, and they are extracted by pouring boiling water through the fermented mass in a bamboo tube.
A 2019 review says traditional rice beers are made under poor hygiene without technical inputs, which gives a short shelf life and a poor product with low alcohol, and that bacterial contamination or toxicity is sometimes reported.
Hazards the sources name: Bacterial contamination or toxicity, reported for traditional rice beers brewed under poor hygiene, which gives a short shelf life and a poor product with low alcohol.
Every number is labelled with how it is known. How this atlas is made
The sources give no dated history of these beers. Khapudang et al. (2018) cite Tiwari and Mahanta (2007) for ennog as an Adi Galo black rice beer, and Nath et al. (2019) say ennog is made in almost every Adi Galo household for regular use. They add that brewing for daily use has fallen sharply because of legal and economic restrictions, so rice beer is now brewed mostly for rituals and festivals.
