Why does more acetic acid require more sodium hydroxide in order to be neutralized

I was recently titrating sodium hydroxide against vinegar and based off my results i realised that the vinegars with a higher concentration of acetic acid required more sodium hydroxide in order to be neutralized. Why is this so? Does this happen for all acids regardless of pH?




A higher concentration of acetic acid means more molecules (or moles) of acetic acid in the same volume that you used. So, it's pretty clear that you need to use more $\ce{NaOH}$ to neutralize the acetic acid.


1 mol of acetic acid reacts completely with 1 mol of sodium hydroxide.
$$\ce{CH3COOH + NaOH -> CH3COONa + H2O}$$


So obviously, increasing the number of moles of acetic acid (i.e. increasing the concentration) will necessitate a corresponding increase in the number of moles of $\ce{NaOH}$ (i.e. by using more $\ce{NaOH}$).


And yes, this should happen for all other acids too.


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