Solid fats are one of the most difficult stains to remove at low temperatures. Mechanical action is beneficial for stain removal, but the potential and limitations of such an essential part of washing are not known. Fabric abrasion has been studied for the first time in a systematic and controlled manner using a tribometer. The efficiency of cotton-cotton abrasion, to simulate the rubbing of clothes, was studied in the absence of detergents using models of liquid and solid oils (hexadecane, octadecane, and undecanoic acid) and real fats (lard and buttermilk fat). In model oils, abrasion is not very effective at any temperature, whereas in typical fats abrasion significantly improves cleaning in a wide range of temperatures. The different behavior is caused by the temperature-dependent solid fat content of lard and butter. Fluorescence microscopy is introduced as a novel methodology for the quantification of the fat content in soiled fabrics.Very expensive consumer studies are required to evaluate the performance and overall consumer experience of detergent formulations (Procter & Gamble spends $400 m/year). 1 This has led to attempts to develop a fundamental understanding of the performance of consumer products by using engineering principles. 2-4 Such an approach is crucial, for example, when trying to develop disruptive technologies such as cleaning formulations that will be effective at low temperatures, or formulations for hand washing operations (also commonly performed at lower temperatures). Over the life of a detergent product, more than 80% of the energy consumption of laundry detergents occurs during its usage, mainly for heating water. 5 Considering that the average temperature in washing machines in Europe is 42.6 C, 6 a temperature decrease from 40 to 30 C represents $30% energy savings. 7 However, temperatures below 40 C present significant challenges. Many fat stains, such as milk butter, cocoa butter, or lard, solidify at 45 C, whereas conventional detergents have been designed following the emulsification properties of surfactants on liquid oils. 8-10 Hence, cold washing applications have led to the development of novel detergents based on enzymes, such as lipases that degrade fats. [11][12][13] Laundry washing involves a chemical component and a mechanical component. The former is an active area of research in academia and in industry, whereas information on the latter is scarcely available. Mechanical actions, such as scrubbing, are key during the hand washing of fabrics, and yet despite the ubiquity of hand washing worldwide, a mechanistic understanding of the mechanical part of washing is almost missing. Although a mechanical component is also present when washing with an automatic washing machine, 14 particularly when fabrics impact with the rotating design, 3 the effect on washing has not been quantified yet. Nevertheless, a commercial washing