S 398-039
 (2)  Mix the Sealant Compound
 WARNING: MAKE SURE THERE IS A GOOD FLOW OF AIR IN THE AREA THAT YOU
_______ MIX THE SEALANT COMPOUNDS. SEALANT COMPOUNDS ARE POISONOUS.
 (a)  Mix only the quantity of sealant necessary for the job to be done.
 NOTE: Identify the necessary sealant for the repair before you
____
 mix it.

 The use of premeasured Semkits, purchased from the vendor, is recommended, specially for small repairs.
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MAINTENANCE MANUAL

 (b)  
Make sure all equipment used to mix the sealant is clean.

 (c)  
Mix the sealant compounds per the manufacturer's instructions.

 NOTE: Always use the curing compound with the base compound
____ from the same repair kit. Do not mix the contents of one repair kit with that of another kit. Do not mix the sealant too much or the time you can apply the sealant will decrease.
 The mixing of BMS 5-26, Type II, Class B-2, may be modified by using an accelerator-to-base ratio range of
 8.4:100 to 16.8:100 by volume or 10:100 to 20:100 by weight. The 10:100 ratio is standard for Class B-2 sealant. The 20:100 ratio results in a material with an application time of approximately 1/2 hour and a cure time of approximately 6 hours at 77°F and 50 percent relative humidity. The purchase of premeasured Semkits from the vendor is recommended to prevent errors when you mix the sealant.
 CAUTION: MAKE SURE NO AIR BUBBLES ARE IN THE SEALANT WHEN YOU MIX
_______ IT. IF THERE ARE AIR BUBBLES IN THE SEALANT, IT WILL NOT BOND CORRECTLY.
 (d)  
Mix the curing compound and base compound until the sealant is of a constant, equal color. 1) If a mixing machine is not available, use a clean spatula.

 (e)  
Put the sealant in a container cleaned with solvent, Series 93 (AMM 20-30-93/201).

 CAUTION:_______DO NOT REFRIGERATE MIXED SEALANT AFTER YOU THAW IT. THE SEALANT IS NOT USABLE IF IT IS FROZEN MORE THAN ONCE.

 (f)  
If you do not use the mixed BMS 5-26 Type II sealant immediately, you can keep the sealant for a longer time if it is refrigerated. 1) Put the sealant in a sealed container.

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