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 Cordillera of northern Luzon, Philippines
Steamed glutinous rice is dusted with bubod, a dried starter disc of rice flour, roots and ginger, and left in a jar. Moulds turn the starch to sugar and yeasts turn the sugar to alcohol in the same mash, giving a sweet, strong rice wine of about 14 % alcohol after two weeks. It is drunk at weddings, harvest rites and fiestas. Made in 7 steps over 44 days. The longest step, age, clarify and bottle, takes 30 days (Bandonill E.H 2009). Moulds Rhizopus oryzae, Mucor piriformis and Mucor racemosus, which turn rice starch into sugar and Yeasts Saccharomyces cerevisiae and Saccharomycopsis fibuligera do most of the fermenting.
| Main step | 30 daysSet[bandonill2009] | Age, clarify and bottle |
|---|---|---|
| Temperature | 25 °CMeasured[delarosa2022] | Pre-ferment the rice in a jar |
| Acidity | pH 3–3.7Reported[delarosa2022] | Ferment to wine |
| Glutinous rice · Washed, cooked and cooled; glutinous rice gives more alcohol and more wine than ordinary rice[dizon2009][delarosa2022] | |
| 1.0 % of the cooked rice weight | Bubod starter, powdered · Dried discs of ground glutinous rice, onuad roots (Bidens pilosa), ginger and old bubod[bandonill2009][dizon2009][delarosa2022] |
| Tap water · Gave the highest pH and alcohol in the PhilRice trials[bandonill2009] | |
| Starter | bubod: rice flour mixed with onuad roots, ginger and old bubod, shaped into discs and dried |
Total time across the recorded steps: 44 days
What changes: Glutinous rice is cooked and spread to cool
Output: cooked glutinous rice.
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
Tapuy is a strong, sweet wine, not a thin rice beer like handia. The starter cake, bubod, carries the moulds and yeasts together, as Korean nuruk and Indonesian ragi do. FAO's 1999 survey grouped tapuy with cloudy rice beers under 8 % alcohol, but tapuy measured since runs about 8–20 %.
Traditional tapuy is often cloudy and sours fast. In PhilRice trials, bacteria still grew in wine pasteurised for 5, 10 or 20 minutes; 30 minutes stopped them.
Every number is labelled with how it is known. How this atlas is made
The name comes from Proto-Malayo-Polynesian *tapay, fermented food. Tapuy is the wine of Ifugao and Mountain Province weddings, rice-harvest rites and fiestas, and PhilRice began making it commercially after improving its keeping quality in the 2000s.
