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.
Starters and koji from Benin
Yanyanku is a Beninese additive made from roselle (bissap) seeds. The seeds are boiled for an hour in water with shea-wood ash filtrate, fermented in covered baskets, pounded and sun-dried. It is added near the end of the second boil of néré seeds to soften and seed them for sonru.
| Roselle (bissap) seeds | Sorted and washed[agbo2019] |
| Shea-wood ash, as a filtered ash solution500 g per litre of water | Mixed into the cooking water[agbo2019] |
| Starter | spontaneous |
Total time across the recorded steps: 38 h – 4.1 days
What changes: Roselle seeds boil in alkaline ash water
Output: cooked seeds, drained.
Microbes at work in this step
cooking selects for spore-forming Bacillus, though some lactic bacteria survive
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
Yanyanku is a Beninese additive made from roselle (bissap) seeds. The seeds are boiled for an hour in water with shea-wood ash filtrate, fermented in covered baskets, pounded and sun-dried. It is added near the end of the second boil of néré seeds to soften and seed them for sonru. Made in 4 steps over 38 h – 4.1 days. The longest step, ferment in covered baskets wrapped in jute sacks, takes 36 h – 4 days (Agbobatinkpo P.B 2019) and runs at 26–28 °C (Agbobatinkpo P.B 2019). Bacillus spp. and Lactic acid bacteria do most of the fermenting.
| Main step | 36 h – 4 daysMeasured[agbo2019] | Ferment in covered baskets wrapped in jute sacks |
|---|---|---|
| Temperature | 26–28 °CMeasured[agbo2019] | Ferment in covered baskets wrapped in jute sacks |
| Acidity | pH 6.8 → 8.4Measured[agbo2019] | Ferment in covered baskets wrapped in jute sacks |
Yanyanku is not a condiment itself but a ferment added to another one. Its sister additive ikpiru is made by boiling roselle seeds with Boerhavia erecta instead of ash and fermenting them in calabashes.
Agbobatinkpo et al. (2013) found Bacillus cereus among 355 spore-forming isolates from yanyanku and ikpiru and checked them for toxin genes (emetic cesB in 9 % of the B. cereus isolates). The ferment is aerobic with the pH rising to 8.4 (Agbobatinkpo et al. 2019). Azokpota et al. (2006) counted Staphylococcus rising to about 10^6 cfu/g in the sonru ferment made with yanyanku before it fell.
Hazards the sources name: Bacillus cereus (8–39 % of isolates from yanyanku and ikpiru); 9 % of the isolates carried the emetic toxin gene cesB and 15–35 % carried the hblA, hblC and hblD diarrhoeal toxin genes; Staphylococcus in the sonru ferment made with yanyanku, about 10^6 cfu/g at 12–18 h falling to 5 x 10^4 at 48 h.
Every number is labelled with how it is known. How this atlas is made
Azokpota et al. (2006) followed sonru and iru fermentations, which run 48 h with yanyanku or iku-iru added. Azokpota et al. (2011) found three ways of making yanyanku and say the product is made at household level and is now also made commercially as sonru output has grown; their abstract gives a shelf life of about 10 years. Agbobatinkpo et al. (2011) found producers using Hibiscus sabdariffa, Gossypium hirsutum or Adansonia digitata seeds for yanyanku; their 2013 study identified the Bacillus species in it.
