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.
Vegetables from Thailand
Pak-naam-dorng is the young leaves and stalks of Lasia spinosa, blanched or sun-dried for a day and covered with a brine of salt, palm sugar and water in about a 4 to 1 to 24 ratio. It sours in a sunny place in 2 to 3 days. The raw leaves hold poisonous hydrocyanic acid and must never be eaten raw.
| Young Lasia leaves with their stalks | Washed, then blanched or sun-dried for 1 day[jircas] |
| Salt, palm sugar and waterAbout 4 parts salt to 1 part palm sugar to 24 parts water | Some makers mix wine vinegar into the brine[jircas] |
Total time across the recorded steps: 3 days – 4 days
What changes: The young leaves and stalks are blanched, or dried in the sun for a day
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
Pak-naam-dorng is the young leaves and stalks of Lasia spinosa, blanched or sun-dried for a day and covered with a brine of salt, palm sugar and water in about a 4 to 1 to 24 ratio. It sours in a sunny place in 2 to 3 days. The raw leaves hold poisonous hydrocyanic acid and must never be eaten raw. Made in 2 steps over 3 days – 4 days. The longest step, cover with the brine and ferment in a sunny place, takes 2–3 days (JIRCAS 1995). Lactobacillus plantarum and Pediococcus pentosaceus do most of the fermenting.
| Main step | 2–3 daysReported[jircas] | Cover with the brine and ferment in a sunny place |
|---|---|---|
| Acidity | pH up to 4Set[tcps1214] | Cover with the brine and ferment in a sunny place |
Pak-naam-dorng starts from a leaf that is poisonous raw; the JIRCAS card says cooking or fermenting neutralises its acid. The standard allows cooked rice or rice-wash water in the brine and a second soak in a seasoned liquid.
The raw leaves hold poisonous hydrocyanic acid, and the JIRCAS card says they must be cooked or fermented before eating. That note is the only evidence we found. No study we found measures the acid in these leaves or in this pickle, so 2 to 3 days in brine is not shown to remove it, and neither is sun-drying. Of the card's two options, choose blanching, and cook or fry the pickle before eating, as the card also lists. Thailand's community standard for pickled Lasia requires pH 4.0 or below, total microbes under 1 × 10^6 per gram, Staphylococcus aureus under 100 per gram, E. coli below 3 per gram (MPN) and yeasts and moulds no more than 100 per gram.
Hazards the sources name: Hydrocyanic acid in the raw leaves (named on the JIRCAS card; no amount is given); Staphylococcus aureus and Escherichia coli (the standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
