The exact ratio isn't important, as long as there is some carbonate ion
present to neutralize any traces of acid.  A spoonful in a liter should be
plenty.  I don't really think this is likely to be a major problem with the
specimans you described, but better safe than sorry, especially if the
shells are thin and fragile.

Another useful method for softening and/or removing bits of tissue from
fragile specimens is with the enzyme papain. This is sold as papase by
chemical supply houses, but is also available as an ingredient in Adolph's
Meat Tenderizer.

Paul M.

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