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.
Meat from Thailand
Minced pork and fat are mixed with cooked rice, garlic, salt and pepper, stuffed into pig intestine and tied into links. The links hang at room temperature for 2–3 days while lactic bacteria sour them, and they are grilled before eating. Made in 4 steps over 2 days – 3 days. The longest step, hang at room temperature to sour, takes 2–3 days (JIRCAS 1995) and runs at 30–34 °C (Sorapukdee S 2019). Lactic acid bacteria and Lactobacillus spp. and Streptococcus faecalis do most of the fermenting.
| Main step | 2–3 daysReported[jircas-saikrok][sorapukdee2019] | Hang at room temperature to sour |
|---|---|---|
| Temperature | 30–34 °CReported[sorapukdee2019] | Hang at room temperature to sour |
| Acidity | pH 4.4–4.9Measured[sorapukdee2019] | Hang at room temperature to sour |
| 55 % | Ground pork[sorapukdee2019] |
| 30 % | Ground pork back fat[sorapukdee2019] |
| 15 % | Cooked rice[sorapukdee2019] |
| 50 g/kg | Ground garlic[sorapukdee2019] |
| 15 g/kg | Curing salt (0.90 % sodium nitrite, 99.1 % sodium chloride)[sorapukdee2019] |
| 5.0 g/kg | Sugar[sorapukdee2019] |
| 4.0 g/kg | Fine ground black pepper[sorapukdee2019] |
| 2.5 g/kg | Monosodium glutamate[sorapukdee2019] |
| Natural hog casing, 28–30 mm[sorapukdee2019] | |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 3 days
What changes: Pork, fat, cooked rice, garlic and salt are mixed together
Rind, when used, is boiled and shredded first. Output: sausage mix.
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
Sai krok Isan has much more fat than naem (about 30 % fat or less in the finished sausage against 8 % or less) and is stuffed into hog casing and hung, while naem is lean pork with rind packed tight in plastic or leaves.
In one study the pH fell to about 4.4–4.9 within 3 days, but water activity stayed near 0.97–0.98, so the acid is the main hurdle. Salmonella, S. aureus and E. coli were below detection in all finished products tested. The sausage is cooked before it is eaten.
Hazards the sources name: Salmonella spp., S. aureus and E. coli (below detection in all finished products tested).
Every number is labelled with how it is known. How this atlas is made
JIRCAS records it as made by small-scale industry. Sorapukdee and colleagues describe it as originating in northeastern Thailand and now widely eaten across the country.
