It's the same as saying ethanol is the same as an alcoholic Whiskey. No, even though they are chemically the same, distilled acetic acid (white vinegar) is not the same as unfiltered vinegar.
Vinegar is a good cleaning agent:
It is used along with iodophor to reduce the ph and improve the efficacy of acid-based brewing sanitizers. Vinegar dissolves calcium carbonate and magnesium carbonate readily. It can also be used to cure sulphate water strains on vessels. Hence it is a great cleaning agent to clean off white water strains from chrome and stainless steel. Boil some vinegar in your coffee kettle to get rid of the hard water salt deposits from it.
Vinegar as a preservative
Vinegar lowers the pH which inhibits mold and other harmful fungi from propagating. Acetobactor, Lactobaccilus, and Yeast are three organisms that produce acetic acid to fend off infection. Hence vinegar is a great preservative. Acetic acid in brine (salt solution) is used to preserve vegetables and pickles for 2-5 years.
Vinegar in Cooking
Rice Vinegar is preferred in almost all Asian cuisines preparations. European Continental Salads need a dash of vinegar and olive oil to get the authentic flavors. Pickles gets it taste from Vinegar Meat marinated with unfiltered vinegar becomes tender. The acid breaks down proteins. Also, the bacteria in vinegar start lacto fermentation which makes the meat soft and easy to chew. I cannot think of any red meat marination that does not need curd or vinegar for 4-8 hours.
Physical properties of Vinegar:
Vinegar is readily soluble in water. You can distill vinegar. However since the distillation temperature of water is 100°C and that of acetic acid is 117.9 °C, most people boil off water to concentrate vinegar. Vinegar fumes irritate the nose and cause a burning sensation. However, in moderate quantities, it does not cause any harm to humans. Vinegar is formed by oxidation of ethanol. Hence it is no longer flammable. Vinegar does not expire. In fact, it becomes thicker and more pungent with age. Aged vinegar is called Balsamic Vinegar and sold at a premium. Vinegar like any acid is harmful to the eyes. So don't allow it to splash inside. Vinegar is acidic. So it creates H+ ions that conduct electricity. When vinegar is added to baking dosa it creates CO2 gas. Although vinegar is an acid, it is a very weak acid. hence it does not damage gold plating, silverware, or chrome plating. It is used extensively to clean grime (oil) and water stains in the kitchen.
Here is the Safety Data sheet for Vinegar or Acetic Acid