If a parent is homozygous for the genes determining eye color, that means that they have 2 copies of the same allele. If a parent is heterozygous for eye color, then they have 2 different alleles for that gene. The most dominant allele is the one that will be expressed (the eye color you will see, or the phenotype). An allele is a variant form of a gene and alleles are found on the same place on a chromosome. The goal of analyzing additional family members is to attempt to discern whether parents are homozygous or heterozygous. If a parent is homozygous, there is a 100% chance that they will pass the gene for their eye color to the child. However, that drops to 50% for a particular gene if the parent is heterozygous.  For example, blue eyes indicate a homozygous parent because the gene that expresses blue eye color is a recessive gene. Brown eyes can be homozygous or heterozygous because the gene that expresses brown eye color is a dominant gene. Polygenic traits are traits that rely on more than 1 gene for expression. This means that several genes influence eye color, making predictions based on the parents’ eye color even less certain. With that in mind, it is still a good starting point for an educated prediction. For example, if both parents have blue eyes, they will both pass a gene for blue eyes to the child. This means that in the vast majority of cases, that child will have blue eyes. However, in rare cases, other genes change the color of the eye from blue to brown, hazel, or green.
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One-sentence summary -- Learn the difference between heterozygous and homozygous. Consider any additional information gained. Keep in mind that eye color is polygenic.


To do so, combine 1 tablespoon of chopped leaves from these herbs, sage, rosemary, thyme, tarragon, and marjoram. Use in a spice ball or tie in cheesecloth to season soups, sauces and stews. Combine 1 teaspoon of dried sage, 1/4 teaspoon salt, 1/4 teaspoon pepper with 1/2 cup of melted butter or margarine. Toss seasonings with 6 cups dried bread cubes, 1/2 cup of chopped onion and 1/2 cup finely chopped celery in a large bowl. Use to stuff chicken or turkey before roasting. Add 1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried sage to each 2 pounds of your favorite sausage recipe. To do so, blend 1/4 cup unsweetened orange juice, 2 tablespoons lemon juice, 1 tablespoon minced fresh sage, 3 tablespoons brown sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup Dijon mustard in a large bowl. Then, marinade up to 3 pounds of boneless chicken or pork pieces in the mix for 1-3 hours (in the refrigerator) before grilling or broiling them. Lightly coat a whole chicken or chicken pieces with oil or melted butter. Then, sprinkle on chopped fresh sage, rosemary, and marjoram with salt and pepper to suit your taste before baking the chicken. Combine 1- 8 oz. package of cream cheese, 1/3 cup sour cream, 1/3 cup grated parmesan cheese, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 2 tablespoons chopped fresh sage leaves, and 2 tablespoons fresh chopped celery leaves in a food processor and blend until smooth. Then, place in a bowl and refrigerate 5-8 hours to blend flavors. Serve at room temperature.
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One-sentence summary --
Make bouquet garni. Make sage stuffing. Make sage sausage. Make orange sage marinade. Season baked chicken. Make sage dip.