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.
Fish and seafood from India
Pit curing buries salted fish in mat-lined pits dug in the sand, where they ripen with little air for a few days to two weeks or more. The fish are then sold partly dried, without washing or further drying. A 1958 study at Mandapam found a 2- to 3-day cure gave the best flavour, with soft, deep-red flesh.
| Indian mackerel (Rastrelliger kanagurta), about 20 cm long | Washed, split along the back, gutted and the gills removed[rao1958] |
| Salt1 part salt to 5 parts fish | Local practice uses 1:5 or 1:6 for large fish and as little as 1:16 for small fish[rao1958] |
| Palmyra mats | The salted fish are bundled in mats before burial[rao1958] |
Total time across the recorded steps: 2 days – 28 days
What changes: Split mackerel are rubbed with salt and folded into mat bundles
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
Pit curing buries salted fish in mat-lined pits dug in the sand, where they ripen with little air for a few days to two weeks or more. The fish are then sold partly dried, without washing or further drying. A 1958 study at Mandapam found a 2- to 3-day cure gave the best flavour, with soft, deep-red flesh. Made in 4 steps over 2 days – 28 days. The longest step, ripen in the pit, takes 2–28 days (Rao S.V.S 1958). Salt is 6.6 % → 10.2 % (Rao S.V.S 1958).
| Main step | 2–28 daysReported[rao1958] | Ripen in the pit |
|---|---|---|
| Salt | 6.6 % → 10.2 %Measured[rao1958] | Ripen in the pit |
Pit curing ripens salted fish under sand with little air, unlike wet salting in open stacks. In the study the flesh softened and amino acid nitrogen more than doubled, while wet-salted fish stayed tough.
Pit-cured fish spoiled fast in storage. Total volatile base nitrogen passed 500 mg N % in about 2 weeks and reached 803.9–994.5 by the fourth week, against 551.8 after 9 weeks for wet-salted fish. Market samples often looked unwholesome and carried maggots (Rao et al. 1958). This is a record of a trade cure, not a home method. The study did not test for histamine or botulinum. The FDA ties histamine illness to scombroid fish (family Scombridae, which includes the mackerels), says it can form during salting, drying and fermenting, and says cooking or freezing cannot remove it. Fish buried with little air and kept unrefrigerated is closest to the FDA's unrefrigerated reduced-oxygen products. For those, its botulism controls are at least 20 % salt in the water phase of the flesh, pH 4.6 or below, or water activity 0.85 or below; its 5 % salt figure is for refrigerated products only. The study's 3-day fish reached about 14 % (computed from 10.2 % salt and 62.37 % moisture), and local practice went as low as 1 part salt to 16 of fish.
Every number is labelled with how it is known. How this atlas is made
Rao and colleagues (1958) cite earlier records of the cure. A 1916 fishery statistics report (Govindan) described moving the fish to fresh pits after the first day at some Tanjore villages, and a 1948 progress report (John) gave cures of up to four weeks in Travancore. Market samples were analysed in 1952 (Velankar) and 1956 (Krishna Pillai and colleagues). Rao and colleagues then studied the cure at Mandapam, where it was one of the main methods. A related sand-buried cure, pattarai karuvadu of Rameswaram (fish salted with turmeric and buried in sand for ten days in summer and 13 to 15 days in other seasons), was described in a 2024 news feature, which says the maker credits fishermen with finding by chance that salt in the sand kept buried fish fresh, and that an application for a geographical indication has been filed.
