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.
Soy and legumes from Java, Indonesia
Dehulled soybeans are soaked until they turn sour, boiled, cooled and mixed with spores of Rhizopus mould, then wrapped in leaves or perforated plastic. In one to two days near 30 °C the white mould grows through the beans and binds them into a firm cake that slices cleanly. Made in 5 steps over 2 days – 2.9 days. The longest step, incubate, takes 24–44 h (Tünçel G 1989) and runs at 20–30 °C (Tünçel G 1989). Rhizopus microsporus var. oligosporus and Rhizopus oryzae and R. stolonifer do most of the fermenting.
| Main step | 24–44 hReported[tuncel1989][sic-tempeh] | Incubate |
|---|---|---|
| Temperature | 20–30 °CReported[tuncel1989] | Incubate |
| Acidity | pH 4–4.5Measured[tuncel1989] | Soak until the beans sour |
| Soybeans, dehulled · Any variety[codex-tempe] | |
| 3 times the bean weight, twice | Water · Once for the 24 h soak and again for boiling[tuncel1989] |
| 0.3 % v/w spore suspension (laboratory dose) | Rhizopus starter · R. oligosporus, R. oryzae and/or R. stolonifer on rice flour, rice bran or wheat bran; traditionally usar, waru leaves carrying mould from an earlier batch[codex-tempe][tuncel1989] |
| No salt and no food additives · Codex allows only processing aids that control acidity during soaking[codex-tempe] | |
| Starter | koji/qu/mold-starter: usar (Hibiscus tiliaceus 'waru' leaves carrying mould from a previous batch) or ragi tempe powder |
Total time across the recorded steps: 2 days – 2.9 days
What changes: Lactic bacteria sour the soak water while the beans swell
Output: soured, soaked beans.
Microbes at work in this step
lactic acid bacteria sour the water; the acid holds back Enterobacteriaceae, B. cereus and S. aureus
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
Tempeh is a mould ferment like koji, but the mould is Rhizopus, not Aspergillus, and the whole cake is the food. Unlike natto the beans are soured first and the result is firm, not sticky. No salt is used.
Souring the beans in the soak holds back Enterobacteriaceae, Bacillus cereus and Staphylococcus aureus; in a Dutch survey of retail tempe, about one sample in ten carried B. cereus or S. aureus at 10⁵ per g or more. Fresh tempe should smell clean, with no ammonia. Coconut-cake tempe (bongkrek) is a different and dangerous product.
Hazards the sources name: Bacillus cereus (10⁵ per g or more in 11 % of Dutch retail tempe); Staphylococcus aureus (10⁵ per g or more in 13 % of Dutch retail tempe); Enterobacteriaceae (10⁶ per g or more in 60 % of the same samples).
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi trace the earliest known mention of tempe to the Javanese Serat Centhini. Gericke and Roorda's Javanese–Dutch dictionary listed it in 1875, Prinsen Geerligs first identified the mould in 1895, and Stahel wrote the first English article in 1946.
