Why 2 cups of water?

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When priming for bottling a 5g batch, is there some scientific reason to use 2 cups of water for dissolving the corn sugar?

Why is it 2 cups? Why not 1 or 3 or just enough to dissolve the sugar solution?
 
Not a big deal either way but having enough water to make a thinner syrup makes it easier to mix with the beer. One cup of water to 5 ounces of sugar makes a pretty thick syrup. I don't ever measure so I don't know if I use 2 or 3 cups of water, I just use enough to make a thin syrup.
 
Like ol' Nurm said. It's just a good amount to fully dissolve the sugar and create manageable solution. It's not necessarily a hard and fast rule.
 
I don't even measure the water, I just put the 5 oz in about that much water and boil. Usually around 1.5 to 2 cups.
 

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